Joel Hammond is the new Executive Chef at the White Buffalo Club, and we couldn’t be more excited to see what he is bringing to the restaurant. Born and raised in Jackson, Hammond has a great resume from around town and San Fransisco to back up his new position.
He was the executive chef at Lost Creek Ranch and Gather before moving to San Francisco and working under Michelin star chef Dominique Crenn as her sous chef.
Now, Hammond brings that expression and his artful plates to the White Buffalo Club, where he will source as many local products as possible. You’ll probably see him visiting the farmers markets throughout the week to bring local product to the restaurant. What he doesn’t buy, he tries to create himself: Hammond makes his own butter, mills his own flour, dry ages duck and creates his own cheese. Making his food from scratch — with a modern twist on the classic dishes — is a source of pride for the chef.
Hammond said he is excited to add his own modern twist to the current menu at the White Buffalo Club. He is working on bringing back Allen Brothers beef and will continue having a la carte steaks and sides. Expect to find the classic flavors of steakhouse, wedges and Ceasar salads with his own flair.
Hammond will also use some of the appetizers to create a lounge menu, like the popular roasted dates wrapped in bacon and stuffed with Maytag blue cheese and toasted almonds. White Buffalo Club will also offer specials throughout the week, and stay tuned for a member appreciation night every six months that will showcase original menu items from when the club first opened.
With Hammond’s arrival, he plans to make the White Buffalo Club a great modern underground steakhouse with a speakeasy vibe.
