Six Flags Over Georgia is kicking off the 2025 season with a fresh and exciting approach to dining by welcoming Priscilla Hamilton as the park’s first-ever executive chef. In this newly created role, Chef Priscilla is shaping the culinary vision for the park, overseeing creative direction and elevating the dining experience.
Get to Know Chef Priscilla
With a rich background spanning fine dining, university cuisine, and casual fare, including her most recent work at Morehouse College in Atlanta, Chef Priscilla brings a dynamic blend of expertise and passion to the park’s food and beverage offerings.
We recently met up with Chef Priscilla so she could introduce herself.
What is your culinary background?
I’ve loved food since I was ten. My great-grandma used to get up early in the morning – make biscuits from scratch. If we said we wanted ice cream, she used to make the ice cream from scratch. So, I’ve always had a love for food, which prompted me to go to culinary school.
What are you excited to bring to Six Flags?
Presentation is so important, because you want people to be engaged and excited about the food before they even taste it. So, that is something that I’m so excited about bringing here. I love Creole food, Cajun food, Asian is one of my favorites. So, I always incorporate that into all the food that I love cooking.
Tell us about the refreshed dining experience coming to Six Flags Over Georgia this spring.
At DeeJay’s Diner, we are going to have hand-breaded chicken tenders, a diner burger – this diner burger is going to be so amazing. We have new equipment in there. We are putting so much into refreshing these locations to give our guests an amazing experience.
At Firehouse (BBQ), we have peach cobbler from scratch, we have roasted drumsticks, pork, brisket – all smoked in our smoker, in house, that I’m so excited about.
Share a fun fact about yourself!
I prefer waterparks. I love water. I grew up in Florida, so being in the water is so exciting. So, I’m excited that I’m a part of Six Flags, because White Water is right there, and I can go whenever I want.
Enhanced Dining Experiences Coming in 2025
The introduction of an executive chef is part of a larger investment in the food and beverage experience this season. As part of this transformation, we are unveiling three completely refreshed restaurants this spring, featuring updated interiors and exteriors enhanced by immersive, themed décor. These restaurants are introducing a new “crew serve” service style, prioritizing efficiency, quality, and the freshest ingredients for an elevated dining experience.
- DeeJay’s Diner – Opening March 15, this classic 1950s-style diner gets a sleek, modern update, featuring a menu with hand-breaded chicken tenders, juicy cheeseburgers on brioche buns, and creamy house-made mac and cheese.
- Firehouse BBQ – Formerly Daddy O’s BBQ, the new Firehouse BBQ debuts later this spring and draws inspiration from a small-town firehouse, serving up southern favorites like slow-roasted brisket, pulled pork, collard greens, and golden smashed potatoes.
- Promenade Primo’s Pizzeria – The beloved pizzeria is opening in late spring with a fresh, charming design and a menu upgrade, including thicker-crust pizzas, chicken pesto sandwiches on focaccia, and sausage piadina flatbreads inspired by Italian street food.
This season is shaping up to be our most flavorful yet, with exciting updates across the park. Be sure to visit these revamped restaurants when you’re here this spring, and if you spot Chef Priscilla, be sure to say “hello”!