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SATURDAY 31st May - The Finale
Jamie Davis, The Hackney, Washington NC
Luke Owens, Native Fine Diner, Julep, Greenville NC
Jill Thompson, Tiny Galley Chef, OBX
Saturday brings the finale of this amazing week of memorable dining experiences. For our final event we have curated a team of Eastern NC's best talents with our very own Chef Jamie, Chef Lucas Owens from Native Diner & Julep in Greenville and Jill Thompson from the OBX. We know that these three wonderful talents will end this week's celebration on a culinary high!
JAMIE DAVIS
Executive Chef Jamie Davis was a James Beard Finalist for Best Chef Southeast 2024. Chef Jamie Davis joined The Hackney Team prior to the opening in 2019 to help with the design of the Hackney kitchen, his home away from home since opening, and the restaurant format and offering! Chef Jamie is passionate about local, fresh ingredients. He curates a Southern Eclectic Seafood led Menu because cooking and enjoying the freshest seafood is his passion. Jamie delivers beautiful, simple plating celebrating the delicious ingredients with immense depth of flavor achieved by building stocks, broths, sauces over weeks in line with his classical training.
The Hackney’s location near the coast of NC is perfect for a plentiful seafood supply! Our NC seafood suppliers hold themselves to the highest standards and take pride in their craft delivering the best quality every time!
Jamie was born in Jacksonville, NC but grew up with a Dad in the marines so he moved around a lot before resettling back in his home state. He started working in his first restaurant, Smithfield Chicken 'N Bar-B-Q, at 16 years old as a dishwasher and worked his way up through the ranks to manager by the time he was 18. He then joined the army and served and cooked for troops in Iraq before attending culinary school in Savannah, Georgia. Jamie's style is grounded in his classical training. Moving around the South as he was growing up, he developed a love of all the food cultures within the South! He works to make sure that the local seasonal ingredients from our Food Heroes - Farmers, Fisherwomen, Fishermen, Cattle and Pork Farmers - shine and speak for themselves on the plate.
Instagram @carolinachef
Instagram @thehackneywashingtonnc
LUKE OWENS
Chef Lucas Owens is an American chef based in Eastern North Carolina. Piedmont born and Eastern, NC raised, he landed in Greenville, North Carolina as Chef-Owner of Native Fine Diner and Julep Contemporary Kitchen. Chef Luke brings a wealth of experience and expertise to the table. With over 15 years of experience in the culinary industry, Chef Luke has become a well-respected figure in the food world. He has trained under some of the most acclaimed chefs in the country and has been recognized with numerous awards and accolades. His focus is on utilizing unique partnerships with local farmers and parlaying that into world- influenced diner menus that are equal parts creative and nostalgic.
Chef Luke has been learning to cook for over 20 years. A six-year stint in Raleigh, NC helped Chef gain momentum in the industry, beginning in the Fall of 2010 – most notably while spending time at Coquette and The Raleigh Times. In March of 2016, he and his wife began the process of uprooting their young family and making a 2-hour move East to helm the kitchen as Chef de Cuisine at Boiler Room Oyster Bar. By March of 2017, Luke had earned the Chef de Cuisine position at one of NC's most notable fine dining restaurants, Chef and the Farmer.
Luke believes that food is more than just sustenance - it's a way to connect with our heritage and our community. He is committed to providing guests with the highest quality food and service. Today, Luke hopes his dinner guests will start here, on his current chapter, to experience his view on cooking, family, and people and how they all work together.
https://www.instagram.com/foodfootage_luke.owens/
https://www.instagram.com/eatatnative/
https://www.instagram.com/eatatjulep/
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JILL THOMPSON
Jill's culinary journey began in 2010 while living in New Zealand, where she developed an appreciation for the love and craftsmanship poured into food. Traveling the world has fueled her passion for experienced along the way. She stepped into the spotlight as a chef while working alongside her partner as a captain and chef team aboard boats in the Caribbean. Cooking in small galleys with limited access to ingredients challenged her to be resourceful and creative, deepening her love for using local, seasonal provisions. The beauty of being a yacht chef extended beyond discovering new destinations—it was about adapting, learning, and embracing the cultural delicacies of each place.
Her journey also led her to train under inspiring farm-to-table chefs at the Ashburton Cookery School in Devon, UK, and The Greyfield Inn on Cumberland Island, Georgia. Now, settled on Roanoke Island in the Outer Banks, she has immersed herself in the local community of farmers and fishermen, celebrating the region’s unique culinary heritage.
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Her cooking style balances sustainability, simplicity, and elegance, always telling the story of where the food comes from. Jill and her husband launched a sailing business on the island, where one of their signature experiences is a 'Coast to Table' dinner at anchor, blending her love for the sea and fresh, local cuisine. She is also building Roanoke Island Rum Cakes, a passion project that bridges her past and present, infusing flavors from both the Caribbean and the Outer Banks with a blend of Virgin Island and Roanoke Island rums. Food is a story, and I love sharing it—one dish, one journey, and one bite at a time.
THE EVENT - WHAT TO EXPECT
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Arrive from 5:30pm for cocktails and canapes.
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During this time you are invited to peruse NC Catch's fascinating exhibit 'African American Experience in North Carolina Seafood' or to do a tour/tasting at The Hackney Distillery which sits adjacent to the restaurant.
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Dinner starts at 6:30pm - with each chef presenting their courses, our amazing seafood suppliers will also present and educate about the featured seafood.
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Dinner consists of five Courses​
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​Cost $275 per ticket, only 40 tickets per night.