Chef John Hamme, the Executive Chef for Spectrum Resorts, has traveled worldwide to hone his craft of creating intricate and delicious cuisines to be enjoyed. However, there is no place like the beach which he has called home for the last six years.
Hamme, who got his start working a summer job as a teenager after one of the chefs left leaving him to take over the line says, "I loved and thoroughly enjoy it all. After that summer, I decided to work my way though hotel and restaurant management programs."
Chef Hamme then got the opportunity to work under a master chef for three years at the Greenbriar Resort in West Virginia.
"Greenbriar is kind of like finishing school for a chef. There, I was able to apprentice for three years and then become the chef for one. I was one out of six chosen for the spot from people all over, so it was really a once-in-a-lifetime opportunity for someone who wants to be a chef. We all joked that you did the three years under the master chef, and then when it came time to be the chef for a year, that was when you decided if this was the career for you or not. For me, it was. I was exposed to all kinds of cuisine and kitchen experience. You may do pastry preparation one week and then prep vegetables the next."
After leaving Greenbriar, Chef Hamme worked with the Ritz Carlton and did openings all over the world. After the Ritz Carlton, Hamme traveled south to Auburn in Alabama.
"I had a friend of mine who kept asking me to come down to this one place and help there. After he kept asking, I caved in. I flew into Atlanta and started driving. I think it is important to know that my friend only gave me an exit to get off at. That exit led me to Auburn and The Hotel at Auburn University. I did nine years there and helped with openings all over again."
To date, Chef Hamme has done openings in Philadelphia, Florida, California, New York City, Florida, Washington D.C., Mexico, Switzerland, and Austria.
While at Auburn, Chef Hamme joined the American Culinary Federation's Olympic Team. As a member, he competes with Team USA in Germany every four years--much like the Olympics we watch on television. He also got to tour South Baldwin County thanks to Auburn.
"Auburn has several satellite campuses and facilities down here. Some of them were dealing with food, so I thought it would be cool to say that this was the special for tonight and it includes vegetables from this particular campus."
After a call from a former colleague, Chef Hamme found his way to Spectrum Resorts.
"After telling my wife about it, we moved. It is not hard to have the beach as your backyard. My main goal for the resorts, namely Coast, is to attract a variety of all tastes. We keep everything fresh and local, but we put a spin on it. We have people tell us that Coast is not only their favorite restaurant, but has the best seafood they have ever had."
Chef Hamme can be found at the two properties in our area operated by Spectrum Resorts--The Beach Club Resort & Spa in Gulf Shores and Turquoise Place in Orange Beach.
Coast's Lavender Lemon Drop
1 Ounce Simple Syrup
1 1/2 Ounce Tito's Vodka
2 Squeezes Fresh Lemon Juice
Place all ingredients in shaker glass. Shake, strain, and garnish with a lemon slice placed on the rim of the glass. Sugar or salt the rim if desired.
