Dontrell Ham

Chef Dontrell Ham

dontrell-ham-largeChef Dontrell Ham wears many hats, literally and figuratively, at Hi Life Restaurant in Norcross, Georgia. As Executive Chef and General Manager, Dontrell oversees both the front and back of the house. He creates and executes the restaurant’s extensive food, beverage and daily specials menus, oversees catering operations, manages employees and handles day-to-day restaurant operations.

Chef Dontrell’s culinary explorations began at age 9. His family fostered this growth and path throughout his younger years and, after high school graduation, enrolled him in the Culinary Arts program at Charleston, South Carolina’s Johnson & Wales University. Dontrell’s first position after graduation was working under Chef Bob Capegreco at House of Blues in Myrtle Beach, SC. From there he went on to work in various kitchens in the Charleston area including Grill 225 and 11 Center Street Wine & Gourmet. Dontrell learned the ins and outs of restaurant management, banquet operations and catering at various hotel properties throughout the Southeast. At Hi Life Restaurant Dontrell was introduced to The Perfect Purée line of products. He initially used them in desserts, then after exploring additional flavors, began incorporating the fruit purees, concentrates and zests into more dishes. He uses the Ginger Puree in his Asian ginger dishes, and the Thai Basil & Black Pepper in his linguini with shrimp and artichokes. Unlike other concentrates and purees that taste artificial and lose their color and flavor, Dontrell says The Perfect Puree’s flavors and colors hold true, enhancing every dish. He continues to explore the line and is always incorporating additional products into his menu.

Recipes

Thai Basil & Black Pepper Linguine with Grilled Shrimp
Pineapple Passion Colada Sorbet

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