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Wes Hamilton

Corporate Chef

Originally from Orlando, Florida, Wes Hamilton joined the Death and Co team in the spring of 2018 to open its second outpost at The Ramble Hotel in Denver, Colorado. After a brief but successful career as an elite cyclist, Wes began his culinary journey with a 3-year apprenticeship at The Cloister Resort on Sea Island, Ga.  Still being an avid competitor, Wes then qualified for and won the prestigious Jeune Commis (Best Young Chef) National Championships in California before representing the United States in the World Championships in Vienne, Aus.   After graduation, his career took him to Vermont, Oregon, and Colorado, before finally settling in Jackson, WY was he led culinary operations for some of the Teton Valley’s most prestigious properties, including Jenny Lake Lodge, the Four Seasons Jackson Hole, Jackson Hole Mountain Resort, and the Fine Dining Restaurant Group. During his time in Jackson, Wes also sat on the Board of Directors for two developing non-profits, Vertical Harvest and Hole Food Rescue, both focused on the local impacts of global food challenges.  Now, Chef Hamilton applies his culinary acumen to the development of all culinary programs to complement Gin & Lucks celebrated cocktail programs, drawing inspiration from the creative energy of the entire Gin & Luck team.  As Corporate Executive Chef, Wes works alongside team members from all Death & Co and Proprietors LLC properties.