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. 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. 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!
Evan LaValley
Executive Chef
Executive Chef Evan LaValley thrills catering clients thanks to passion, creativity and skill honed during an eclectic culinary journey that led him to Hill's Kitchen in summer 2024. His passion for travel, the outdoors and family has helped shape his ability to design and execute extraordinary customized experiences. Chef Evan continues to push his boundaries, offering elevated takes on iconic cooking styles and incorporating global flavors into his menus. Prior to joining Hill's Kitchen, he served in Executive Sous Chef and related capacities at two of the nation's renowned resorts, most recently for nine years at Park City's Stein Eriksen Lodge, and beforehand for seven years at Vermont's Stowe Mountain Resort. A Vermont native, Chef Evan began his career at a local restaurant, before venturing forth to a variety of kitchens from Boston to Atlanta. His return to Vermont reignited his passion for skiing, ultimately leading to his move to Utah.
In 2015 Chef Evan moved to Park City to become the Executive Sous Chef of the renowned Stein Eriksen Lodge where, for nine years, he would solidify his culinary visions and inspirations. His passion for travel, the outdoors, and his family has helped shape his culinary prowess and creative dining experiences. Chef Evan continues to push his boundaries, offering elevated takes on iconic cooking styles and bringing global flavors into the fold.
Jane Bayle
Pastry Chef de Cuisine
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.
Carson Sawyer
General Manager
Carson, originally from North Carolina, became the General Manager of Hill’s Kitchen in the fall of 2024, bringing four years of café management experience and a true love for coffee. He thrives on building community connections through meaningful guest interactions and the perfect cup of coffee every morning. His career began in the U.S. Air Force, where he developed strong leadership skills and a dedication to excellence. After his service, he discovered his passion for coffee while working at Black Rifle Coffee Company, which ignited his lasting commitment to the industry. Now, as a leader, he is dedicated to delivering exceptional coffee experiences, guiding his team with energy and enthusiasm. An avid traveler, Carson has explored nearly every U.S. state and many European countries. Outside of work, he enjoys staying active, fly fishing, and spending time outdoors with his Great Dane and Dachshund.
Amy von Koch
Catering and Events Manager
Amy joined the HK team in November 2024, bringing over 15 years of experience in the hospitality industry, including restaurant management, bar services, and events and catering. Born and raised in central Massachusetts, Amy moved to Park City in 2008 after spending six years in Arizona. She initially came to be a ski instructor for a season at Deer Valley, where she taught "pizza & fries" to her students. Her introduction to the hospitality industry came through working in fine dining establishments on Main Street. After three seasons, Amy made the official career transition to Park City's hospitality sector. She now lives in Francis with her husband, Paul, their 13-year-old pit bull, Huxley, and their baby, Audra. In her free time, Amy and her family enjoy camping, hiking, paddleboarding, skiing, live music, and entertaining with family and friends.
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.
