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A Gathering Spot

“A gathering spot.” What does that mean to you? We hope it’s what we’ve created at Hearth and Hill, where dependably good food, drinks, service and prices – – in a fun environment – – greet locals and visitors alike. Welcome!

Hearth and Hill: Living the Dream

Brooks Kirchheimer dreamt of operating his own restaurant as long as he can remember.  “The very first Christmas present I can recall requesting was a cash register, when I was just a tyke.  I probably drove my two sisters and parents crazy badgering them to play restaurant!”

Brooks pursued his passion at The University of Denver, earning a degree in Hotel and Restaurant Management in 2008, which he promptly put to use at Montage Beverly Hills, then at Montage Deer Valley when that property opened in 2010.  Management positions at landmark stand-alone restaurants followed, first at Zoom, on Park City’s Main Street, and then at Peter Merriman’s eponymous beachfront property in Maui.

In 2017, Brooks and his wife Catherine returned home to Park City, eager to translate his lifelong dream into reality and to establish permanent roots in a community they love, as reflected by Catherine’s position at the Christian Center of Park City and Brooks’s service as a leader of the Park City Chamber of Commerce.

Recently retired from his finance career, Brooks’s dad, David, was elated to be Brooks’s partner.  David, who with his wife Sherry has owned a Deer Valley home since 2007, saw it as a natural next step, “Brooks and I have complementary skills and experiences, so we make a perfect team.  Plus, we share a desire to foster a supportive family-type culture.”

That culture is encapsulated in their commitment from Day One: “To inspire our associates, thrill our guests, and enrich our community.”  As Brooks says, “Associates come first, because without them, the other two things can’t happen.  That’s why since our start we’ve provided medical insurance, a retirement plan with a company match and many other benefits.  Thanks to our amazing team, we’re proud of delivering on our commitment to our guests and community.”

Building on Hearth and Hill’s success, the Kirchheimers formed Leave Room for Dessert Eateries (a nod to the family’s  – – and Utah’s – – sweet tooth) as an umbrella entity to facilitate expansion, starting in March 2022 with nearby Hill’s Kitchen café & catering, and nine months later with Urban Hill, a fine-dining concept in Salt Lake City’s Post District.

While Brooks’s professional family was growing, so too was his and Catherine’s.  In 2019 they welcomed a baby boy, Callen, whose affection for the restaurant staff shows the apple didn’t fall far from the tree!  Coupled with their two dogs, there’s rarely a quiet moment for Brooks, but he wouldn’t have it any other way.  “Our restaurants aspire to be gathering spots, where our associates, neighbors and visitors look forward to enjoying part of their day.  Whether at home, one of our eateries or partaking of our region’s limitless activities, sharing the experience with friends or family makes it special.”

Brooks Kirchheimer

Proprietor

In 2018 Hearth and Hill represented Brooks’s entrée into restaurant ownership, a lifelong dream, which has evolved into Leave Room for Dessert Eateries, now including two new properties that opened in 2022: nearby Hill’s Kitchen café & catering, and Urban Hill, a fine-dining concept in Salt Lake City’s Post District.

In 2008, the La Canada, CA native received his Restaurant and Hotel Management degree from the University of Denver, after which the new Montage Beverly Hills hotel hired him to launch its Conservatory Grill. Just a year later, Brooks was tapped to run the room service and amenity program, followed in 2010 by a move to the new Montage Deer Valley, where he managed Daly’s Pub & Rec.

In 2013, Brooks was recruited to Zoom, the Sundance Resort property on Main Street, where he and his team resurrected this landmark restaurant’s fortunes. In late 2015, Brooks and his wife Catherine moved to Maui, where Brooks served as an Assistant General Manager at famed restaurateur Peter Merriman’s eponymous oceanside restaurant.

In late 2017, Brooks and Catherine, and their dog Boone, returned home to Park City, in part to pursue Brooks’s goal of starting his own restaurant.   In 2019 they welcomed a baby boy, Callen, and afterwards adopted a second dog, Rosie.  Through all the growth and activity, Brooks keeps his feet firmly grounded: “I’m grateful and humbled by the opportunity to affect positively so many lives in a community I love, starting with our associates. Each day, I’m driven by the desire to make our eateries popular gathering spots for every resident and visitor to the area.”

Mike Fayad

General Manager

Mike was born in Washington, D.C.  At an early age he developed a deep passion for restaurants, which he pursued as a career starting in New York City. While working in Spanish restaurants, he became captivated by that country’s food, wine and culture. He moved to Utah in 2015 for a change in pace and lifestyle (sound familiar?!).  Prior to joining Hearth and Hill in 2021, Mike’s Beehive State restaurant experience included the Grand America Hotel, Current Fish & Oyster, Under Current, Bambara and Silver Star Cafe.  In his free time, he likes to ski, hike, golf and explore the incredible landscape that Utah has to offer. Mike’s wife, Pam, is the General Manager of Gourmandise Bakery in Salt Lake City, and his sister, Liz, works for a Spanish wine import company, so food and beverage definitely is a family interest!   Mike and Pam have two rescue dogs, Dale and Maggie, fitting right in with Hearth and Hill’s adopted-canine family.

Jose

Jose Morales

Chef de Cuisine

Originally from Maracaibo, Venezuela, Jose is a culinary maestro who brings a global perspective to his craft. He commenced his culinary journey in 2014 with the Trio Restaurant group in Salt Lake City. From 2018 to 2022, Jose honed his skills at the Goldener Hirsch Inn under the mentorship of Chefs Ryan Burnham and Dylan Brown, eventually ascending to the role of Executive Sous Chef. Joining Leave Room For Dessert Eateries in March 2023, Jose initially served as Sous Chef at Urban Hill before seamlessly transitioning to the position of Chef de Cuisine at Hearth and Hill. With a foundation rooted in diverse culinary influences, Jose Morales skillfully crafts culinary experiences that transcend borders.

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.

In Support of Our Community

From our opening, we have been committed to “Inspiring our associates, thrilling our guests, and enriching our community.”  After all, if our community doesn’t thrive, neither can local businesses like ours, as well as schools, hospitals, tourism and other groups or services we all depend on.  Plus, being contributing citizens makes life more interesting and fulfilling.

To that end, we’re proud of our ongoing philanthropy towards local non-profits serving disabled athletes, students learning about nutrition, sports teams, cultural activities, troubled children, and more.  When lockdowns occurred at the start of the pandemic, we remained open and supported our local vendors and musicians to help them out.

Our support extends beyond donations, through active participation in such organizations as the Park City Chamber of Commerce and Park City Area Restaurant Association, conducting blood drives and flu vaccination clinics, utilizing local purveyors and vendors for the vast bulk of our purchases, and making media appearances to publicize local restaurant events.

Artwork in our restaurants is yet another way we support our community.  Hearth and Hill’s walls are decorated with an American flag painted by a local artist and photographs of local farmers and purveyors taken by a photographer we hired.  For our Salt Lake City restaurant Urban Hill, we commissioned three original paintings by local artist Samantha daSilva.

We’re also sensitive to our impact on the environment, and minimize it through recycling, composting, eliminating disposable items wherever possible and other measures.

Thanks to you, our guests, for helping us and our associates be the community supporters we are proud to be!