chef de cuisine
Previously, Joel Hatton was the executive chef at the beloved Cafe Saint-Ex. Joel started his career in 1995 at The Blue Duck Bar and Grill, a North Carolina fine dining restaurant, after graduating from the Florida Culinary Institute and returning to his home state.
He later worked with chef/owner Sam McGann and chef de cuisine Tom Power of The Fat Canary in Williamsburg, VA. In 1998, Chef Joel made the move to Washington DC, working under Chef Bob Whitehead at the now closed Tahoga, then went across town to work catering and special events in the kitchen of The Phoenix Park Hotel on Capitol Hill.
Joel’s first head chef position was in Georgetown at Leopold’s Kafe, earning it a spot on the Washingtonian's Top 100 Restaurants list. After 5 years there, he spent the following 5 years at 1905 Bistro + Bar in Shaw creating a modern DC regional menu.
At Jackie, Joel brings his knowledge of world cuisines and his love of American and Southern food together to add to the seasonal and diverse menu.