Washington, DC (June 5, 2012) – Clyde’s Restaurant Group is pleased to announce the appointment of Salvatore Ferro as Executive Chef at The Hamilton, the new two-level restaurant and music/performance venue located in the heart of Washington, DC at 600 14th Street, NW on the corner of 14th and F streets. The expansive restaurant consists of three dining rooms, three bars, a sushi bar along with a subterranean, state-of-the-art theater for live entertainers that comfortably accommodates 400 guests.
[Hey! On Sunday, December 8, 2019, 2941 Restaurant will host a Decadence Dinner. Order a four-course ($100 or $175 w/ wine pairing), six-course ($150 or $250 w/ wine pairing) or eight-course tasting menu ($200 or $325 w/ wine pairing), which will be available exclusively, from 4-8 pm.]
In May 2009, Ferro relocated from Las Vegas to the nation’s capital as Clyde’s Restaurant Group tapped him to be Executive Sous Chef at 1789 working under the former Executive Chef Dan Guisti. Ferro worked for two years at 1789 before being promoted to Executive Chef at Clyde’s of Georgetown, running the kitchen there for over a year-and-a-half. As the new Executive Chef of The Hamilton, he will work with his predecessor Brian Sickle who was promoted to Clyde’s Restaurant Group’s Corporate Chef overseeing all of Clyde’s restaurants in the DC area.
Ferro’s menu at The Hamilton focuses on seasonal and regional American fare using fresh ingredients including Clyde’s signature local farm-grown produce and hormone-free beef. Guests can find a delicious variety of noshing options including charcuterie to more substantial standouts like the Jumbo Lump Crab Cake, Flat Iron Steak Frites and Duck Carbonara.
A graduate of Le Cordon Bleu College of Culinary Arts in Las Vegas in 2005, Ferro launched his career at the Venetian, followed by Caesar’s Palace as Chef de Partie under Guy Savoy.
Born and raised in Grosse Point, Michigan, Ferro’s upbringing was strongly influenced by his Sicilian family. He spent most of his early life cooking Italian dishes with his mother and grandmother and held an after-school job at a gourmet meat market, where he learned the art of butchery. Ferro worked in a local Italian restaurant at age nineteen before enrolling in Le Cordon Bleu.