The Rack House Kitchen Wine Whiskey®

The Rack House Kitchen Wine Whiskey® Offers More Than Just Food

The Rack House Kitchen Wine Whiske®y opened its doors to the public on Friday, August 8th, 2014 in Cottleville, MO at 5065 State Highway N. We strive to provide a unique, made from scratch modern American kitchen which utilizes a lot of local produce and meats, as well as an extensive wine and whiskey selection.

Owners, John and Bridgette Hamilton both have degrees in Pharmacy, and Bridgette has a Masters in Counseling. It may not seem the conventional transition to get into the restaurant business, but this is the type of outside approach that makes The Rack House Kitchen Wine Whiskey® so unique.

“We’re looking at everything from the perspective of a customer.” –Bridgette Hamilton.

Bridgette and John have found experts in the restaurant and the service industry that have brought a wealth of knowledge and experience to The Rack House Kitchen Wine Whiskey®

. They also bring a casual approach to the business that will make everyone feel welcome, especially those new to wine or whiskey.

“We’re anything but pretentious. We’ll help you find a wine or whiskey you’ll like and provide a welcome atmosphere that will keep you coming back.” –John Hamilton.

Come by and see us sometime, we’re sure you’ll have a great time!

Philip Day

Philip Day

Executive Chef

Executive Chef Philip comes to The Rack House Kitchen Wine Whiskey® with 16 years of professional kitchen experience. He most recently served as Executive Chef at Café Solae in the Central West End. Previous to Café Solae Philip was Executive Chef at Lake Forest Country Club in Lake St. Louis for three years and also served as sous chef there for two years before that.  Chef Philip currently does menu development for both this location and Tompkins by The Rack House® on Main Street St. Charles.

While studying Culinary Arts at St. Louis community college Philip apprenticed under Chef Marcel Keraval at Café de France for 4 years eventually reaching his first sous chef position at age twenty one. Philip has also held sous chef positions in the kitchens of Chez Leon and Canoe Regional American Fare. He has also spent some time in the Kitchen of James Beard Award Winning restaurant Niche.

Philip lives with his wife Jamie and thirteen month old son Waylon in Lincoln County. In his free time Philip enjoys traveling, collecting cookbooks, loves trying new restaurants and is an avid outdoorsman.

In addition to his excellent Upscale American Comfort Food Menu, Chef also provides Vegan and Gluten-Free Menu options as well!

Clayton Borage

Clayton Borage

Chef de Cuisine

Chef de Cuisine Clayton is grateful to let his excitement, love for, and almost ten years of cooking experience come to fruition under the tutelage of Executive Chef Philip Day. Getting his start in the culinary field in 2008, working for Andre’s Banquet Hall as a busser, is where the allure of the cooking world began to draw him in. Ever hungry for knowledge, he enrolled in the culinary program at St. Louis Community College, where he learned how to put his growing passion for cooking to use. After working for Bethesda Health Group a number of years and The Blarney Stone he went to work for Sunset Country Club, under Chef Rod Laurentius. Here he was able to refine his knowledge and began to experiment on his own style of cooking. Currently focused on learning what true Midwest cooking is, he wants to serve the freshest ingredients in a home style way.
His driving force is to find what makes Midwest food memorable and, putting his own spin on it, share that knowledge with any dish he is involved in. But what truly motivates Clayton is giving customers the food they grew up with while allowing the exploration of something new.
When not self-indulging in his love of cooking, Clayton tends to spend his time relaxing at home with friends, playing video games, watching anime, and enjoying life.

Shelby Sakuma Bowman

Shelby Sakuma Bowman

Front of House Manager

Recently promoted to Front of House Manager after working at The Rack House Kitchen Wine Whiskey® for several years, Shelby brings a background in the restaurant and beverage industry and is beloved by our regular guests.  Shelby has a real passion for connecting with guests and making them feel like they’re part of our family.

Josh French

Josh French

Director of Beverage & Hospitality / Sommelier

Josh has been with the Rack House Kitchen Wine Whiskey® since 2015 and continues to provide an unparalleled level of customer service.  He also completed the Level 1 Sommelier training in August, 2017 and uses this to build an excellent wine list at both this location as well as our second location, Tompkins by the Rack House®.
Additionally, Josh brings over a decade of management and hospitality, previously spending many years at the Ritz-Carlton and most recently managing at Oceania.
Josh’s vast knowledge of whiskey is highlighted with his rotation of barrel aged Manhattan’s and other unique blends. He’s always happy to spend a few minutes talking to our guests about whiskey or beer and can help you pair your drink with one of our cigar selections.
If you’ve not been into The Rack House Kitchen Wine Whiskey® before, or if its been a while, stop by sometime and strike up a conversation with Josh. We think you’ll leave feeling like you have a new friend…who knows a lot about whiskey!
John & Bridgette Hamilton

John & Bridgette Hamilton




Whiskey Connoisseur

OK, so we don’t pay Gary, which means he’s technically not ‘staff.’ However, Gary is our first Whiskey Club Member and to acknowledge him we named a whiskey flight after him. Come in sometime for the “Gary’s Choice” flight!