Hill’s Kitchen
Brooks Kirchheimer, Park City restaurateur, has had the restaurant bug ever since Santa answered his wish as a youngster of a cash register for his pretend diner, with his sisters as guests. Nothing like siblings to teach the art of customer service!
Fast forward, and following a Restaurant Management degree at the University of Denver and a decade managing at the renowned Montage in Beverly Hills and Deer Valley, Zoom in Park City, and Merriman’s in Maui, Brooks was eager to open his own restaurant.
Partnering with his parents, Brooks opened Hearth and Hill in 2018. Designed from scratch, the upscale-casual, family friendly eatery instantly became a popular local gathering spot and perennial award winner.
Key to this success is a commitment to “Inspire our associates, thrill our guests, and enrich our community.” Associates come first, to ensure the other two. Delivering on this commitment was never more important nor more fulfilling than during the pandemic.
Expansion beckoned. Hearth and Hill serves lunch, dinner and Sunday brunch, without capacity for large off-site catered events. A catering kitchen was a natural next step. Also needing more space was the pastry operation, led by Jessie Rae Nakoneczny. Thus was born Hill’s Kitchen.
Just like Hearth and Hill, Hill’s Kitchen was built from scratch, to ensure the best environment for associates and guests, with a Dream Team of café and catering talent. Together, the two Park City eateries offer guests myriad choices to create their own special gathering spot, while broadening the impact of the Kirchheimers’ commitment to associates, guests and community.
Fast forward, and following a Restaurant Management degree at the University of Denver and a decade managing at the renowned Montage in Beverly Hills and Deer Valley, Zoom in Park City, and Merriman’s in Maui, Brooks was eager to open his own restaurant.
Partnering with his parents, Brooks opened Hearth and Hill in 2018. Designed from scratch, the upscale-casual, family friendly eatery instantly became a popular local gathering spot and perennial award winner.
Key to this success is a commitment to “Inspire our associates, thrill our guests, and enrich our community.” Associates come first, to ensure the other two. Delivering on this commitment was never more important nor more fulfilling than during the pandemic.
Expansion beckoned. Hearth and Hill serves lunch, dinner and Sunday brunch, without capacity for large off-site catered events. A catering kitchen was a natural next step. Also needing more space was the pastry operation, led by Jessie Rae Nakoneczny. Thus was born Hill’s Kitchen.
Just like Hearth and Hill, Hill’s Kitchen was built from scratch, to ensure the best environment for associates and guests, with a Dream Team of café and catering talent. Together, the two Park City eateries offer guests myriad choices to create their own special gathering spot, while broadening the impact of the Kirchheimers’ commitment to associates, guests and community.
Join Our Team
Become part of the exciting new Hill’s Kitchen team! Our commitment: “To inspire our associates, thrill our guests, and enrich our community.” How do we inspire our associates? Competitive compensation, excellent benefits, opportunities for professional development, work/life balance, a mentoring environment and a convenient location with ample free parking and public transit access. Most of all is a fun, collegial, winning team environment. Check out our open positions and begin your journey to being inspired today!
Chris Straughan
Executive Pastry Chef
Executive Pastry Chef for a restaurant group with “Dessert” in its name is a high bar that Chris Straughan easily clears. He richly earned the promotion a year after joining the group’s Hill’s Kitchen cafe & catering upon its opening in March 2022. The Canadian native started his career at the famous Banff Springs Hotel, before moving to Utah in 1992, where he honed his craft at such distinguished kitchens as Montage Deer Valley, Talisker and The St. Regis. Chris and his wife, Heber residents, are proud parents of two married children, including a daughter who’s a combat veteran with the Utah National Guard (thank you, Phoebe!). Among Chef Chris’s favorite activities are skiing, kayaking and gardening.
Jane Bayle
Pastry Sous Chef
From danishes to desserts and cakes to ice creams, Ms. Bayle is the antithesis of a Plain Jane! Her passion for delicious, artful and popular creations knows no bounds, befitting her pivotal role at Park City, Utah's Leave Room for Dessert Eateries - - the umbrella group of Urban Hill, Hearth and Hill, and Hill's Kitchen cafe & catering - - which she joined in April 2023. Bayle honed her craft over the prior dozen years at several of the resort area's most renowned properties, including as Executive Pastry Chef at the Bill White Restaurant Group, and pastry cook or intern at the Montage and St. Regis resorts. Previously, she gained global insights as an intern at the prestigious Shangri-la Boracay, followed by the iconic Burj Al Arab in Dubai. This experience exposed her to an array of pastry disciplines, from baking to chocolate confections to crafting beautifully plated desserts. Bayle’s journey in the culinary world began at De La Salle College of St. Benilde in Manila, Philippines, where she pursued a degree in Hotel/Restaurant Management with a specialization in culinary arts, majoring in pastry.
Alvaro Cisneros
Banquet Chef
Alvaro, one of the area’s foremost catering chefs, joined Hill’s Kitchen from Sundance Resort, where he served as Banquet Chef for 12 years, following seven years as a line cook. A native of Guanajuato, Mexico, at the age of 17 Alvaro moved to Chicago, where he worked at a BBQ spot. A year later Alvaro moved to Provo, to be closer to family, starting at Thanksgiving Point for a year, before moving to renowned Sundance Resorts.
Lucy Clark
General Manager
Lucy ascended to General Manager at Hill's Kitchen in 2023 after rising through the management ranks over the prior two years at Leave Room for Dessert Eateries' other two properties: Hearth and Hill and Urban Hill. Her previous work experience largely involved restaurants. Born and raised in Salt Lake City, Lucy fell in love with the hospitality industry, finding that making people happy through food could be a career-focused journey. In her free time, she enjoys reading, or re-reading, the Harry Potter series. Lucy and Fiancé, Dylan, have two huskies, Kyra and Kenai, with whom they like to enjoy the outdoors, including adventures at lakes and dog parks.
Local Partnerships
Our region is fortunate to have farmers, ranchers, fisheries, creameries and other purveyors of fresh, high-quality meat, seafood, produce, cheese and other ingredients for our locally sourced dishes. We’re proud of our relationships with many of them.
In The News
We’ve curated the best of our print and social media.
The 8 Best Friendsgiving Wines Under $20, According to Sommeliers
Hearth and Hill Restaurant in Utah Seeks Major Expansion
Mencia: “This has the body and fruit profile of a malbec with the structure and punch of a syrah,” says Mike Fayad, general manager and wine expert at Hearth and Hill in Park City, Utah. It’s an ideal Friendsgiving wine to surprise your dining companions who prefer red wines.
The family owners of Hearth and Hill restaurant, Park City’s popular “gathering spot” in the Kimball Junction neighborhood, are embarking on a major expansion, building on the eatery’s successful first three years and the area’s appetite for locally sourced, regional cuisine. Coming in 2022 will be a nearby catering kitchen with a grab and go retail counter named Hill’s Kitchen, as well as two restaurants in Salt Lake City: Urban Hill, a high-end concept in the rejuvenated Post District west of downtown, and a second Hearth and Hill in the Sugar House neighborhood east of downtown.
The Best Brews You Need To Try This Fall, Say Beer Experts
Restaurants Spend Big for Upgraded Outdoor Dining With Quicker Service, Elaborate Decor for Winter
Calling all PSL fans: It may be tough to find this seasonal ale from Kiittos Brewing, but Daisy Clark—bar manager of the Park City, Utah hotspot Hearth and Hill—insists it’s worth the hunt.
At Hearth & Hill, an upscale restaurant in Park City, Utah, staff will now have a uniform to keep warm and spend more time outside on the heated patio to be visible to guests. New electronic tablets send orders back to the kitchen to speed up plates. Another thing that has caught on: selling branded knit hats for diners whose ears get chilly.
