Hearth and Hill announces new executive chef

Local restaurant Hearth and Hill named Eric Diaz as its new executive chef. Photo: Jacque Lynn Photography

PARK CITY, Utah —Hearth and Hill announced the appointment of Eric Diaz as its new Executive Chef. Diaz comes to the Leave Room For Dessert Eateries restaurant group from award-winning country club kitchens in New York and California, as well as the former Chef de Cuisine of Pallet in Salt Lake City.

“While creating incredible food that keeps people coming back is the cornerstone of what we do, I also want to focus on emphasizing an atmosphere of continued learning in the kitchen,” said Eric Diaz in a press release. “I want to instill confidence and creativity within my team, making sure they are developing skill sets that’ll help them advance.” 

Heath and Hill is known for its elevated American cuisine featuring locally sourced ingredients and signature cocktails and mocktails.

Diaz created several winter dishes using some of his favorite ingredients, like the Winter Citrus Salad with cara cara oranges, and Arancini, plated with a tomato sauce made from imported Italian San Marzano tomatoes.

Diaz volunteers at the Park City Culinary Institute in his spare time, mentoring high school students in the ProStart program.

Since opening in 2018, Hearth and Hill have won several awards, including “Park City’s Best” from Park Record and the 2021 Blue Plate award from Salt Lake Magazine.

Hearth and Hill is led by restaurateur Brooks Kirchheimer and his father slash business partner David Kirchheimer.

Heath and Hill is located at 1153 Center Drive, Park City, in the Kimball Junction area.

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