Hamptons features regional American cuisine with an Italian accent, in one of the most beautiful and historic buildings in downtown Sumter, SC. After undergoing a renovation that honored the history of the property, Hamptons moved into their new location in 2018 and began to welcome guests. With a world-class kitchen, a large rooftop with gorgeous views, a private dining room and a chic and cosmopolitan cocktail bar upstairs, Hamptons draws clients and fans from Sumter and well-beyond as a destination restaurant worthy of traveling for.

Executive Chef, Raffaele Dall’Erta, formerly of the Inn at Little Washington by way of Milan -Italy, offers classic weekday lunch menus, evening dinners and a casual bar menu in our Rafters Bar. When you seek an exceptional dining experience for holiday parties, supper clubs, dinner parties and luncheons, Hamptons is the destination of choice. Let us tell you more about what we can provide.



Chef Dall’erta

Born and raised in Milan, Chef Raffaele Dall’Erta was introduced to cooking at a very young age.  His father’s love of food and skill in the kitchen was a great influence on his youth, as were early foraging trips with his grandmother where the only rule was not to come home empty-handed.  Hand-rolling pasta with his father and visits to his grandparents in Parma fueled his passion for food and broadened his culinary knowledge; These early experiences inspired Chef Dall'Erta to embark on a culinary career at age 15.

Chef Dall’Erta attended culinary school at Vallesana in Northern Lombardy and took on apprenticeships which led to positions in top Italian kitchens including Don Lisander and La Rondine.  He has spent time in world-renowned restaurants such as The Fat Duck in the United Kingdom and Per Se in New York.   After 11 years as the Sous Chef at the renowned Inn at Little Washington, Dall’Erta joined the team at Hamptons.  Informed by his childhood and culinary expertise, he uses only the finest cuts of meat and freshest local produce in his menus.

Chef Raffaele looks forward to welcoming you to Hamptons and delivering a culinary experience you will never forget.

Chef Dall’Erta

Chef Dall’Erta




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Julia Packham

Born in Kansas City in 1991, Julia Packham was introduced to the culinary world while attending a vocational school during high school, and that experience was instrumental in her decision to pursue a career in the kitchen.  She graduated from the New England Culinary Institute with an Associate of Occupational Studies degree in 2012.  

 After graduation, Packham moved to Atlanta and had the opportunity to work with multiple very talented and creative chefs who molded her into a solid line cook and eventually promoted her to her first Sous Chef position.  Also while in Atlanta, Packham worked for a local produce company as a manager of the warehouse, an opportunity which introduced her to a huge network of farmers, cheesemakers, mushroom growers, and chefs. With the help of some wonderful mentors, she moved to Charleston in 2014 and began to develop her management style. Her time in Sumter with Chef Raf has been some of the most rewarding of her career, and she has learned countless things in her current role.  Now Packham is looking forward to a bright future with this growing company! 



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KRis Summerlin

Kris Summerlin, originally from Lawton, Oklahoma, serves as Hamptons’ Senior Sous Chef. Summerlin earned his Culinary degree of Arts from Le Cordon Bleu in Los Angeles. 

When touring Le Cordon Bleu, Summerlin immediately knew that he was destined for a culinary career. Since then, he has taken the skills that he learned and combined them with his passion for cooking in order to better himself in the kitchen every single day.

Summerlin’s major career achievement is being Chef Raf’s right hand man. He helps carry out Chef Raf’s vision for the menu and restaurant and adds a creative spin to new menu items as well as creating the brunch menu for Hamptons.

Summerlin hopes to pass on his talent and attention to detail to other cooks to make Hamptons the best it can possibly be.