The Culinary Team

Garry Payne

Originally from Niles Michigan, Executive Chef Garry Payne began his culinary career under the tutelage of Chef Robert Fathman at Windows on the Waterfront in Cincinnati, Ohio.  Forming a formidable culinary team, Chef Fathman and Chef Payne were hired by Grill 23 in Boston- which was soon awarded “Best Steakhouse” by Boston Magazine.

Chef Payne moved on as Executive Chef at Stephanie’s on Newbury Street before accepting a position as Chef at 111 Chophouse in Worchester, which was awarded “Best Restaurant”, “Best Steakhouse” and “Best Service” for the 5 years of Chef Payne’s tenure there. He returned to Boston to lead the culinary team of the 5 Star, 5 Diamond Bristol Lounge at the Four Seasons Hotel.

Chef Garry Payne now brings his extensive culinary expertise to Atlantica.  His passion for fresh, locally sourced ingredients, exciting flavor combinations and innovative techniques has allowed him to create a unique array of menu items and offerings.

John Hamilton

John Hamilton graduated Newbury College with a bachelor’s degree in Culinary Arts from the Saunders School of Hotel and Restaurant Management. John traveled overseas to study food and wine in Spain, France and Italy, at some of the best wine regions in Europe.  He was awarded consecutive “Top Culinary Student” awards, as well as “Who’s Who Among Students in America” and a prestigious “L’ Academie de Gastronomie Brillat-Savarin Professionnel” award.

John has worked in kitchens down the coast of Massachusetts including Solstice, Chatham Bars Inn, Hyannisport Club, and Arrows –a top 50 restaurant in Ogunquit, ME.

As Sous Chef at Atlantica, John brings his passion for farm to table cuisine and working closely with sustainable and highly seasoned ingredients.


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