From dreams to reality: The journey of Brooks Kirchheimer and Park City’s gathering place, Hearth and Hill

Co-owners and father son duo behind the Leave Room For Dessert Eateries restaurant group, David (right) and Brooks Kirchheimer are all in on local family-run business Photo: courtesy Carla Boecklin.

When I first launched Neighbors of Park City in early 2019, I recall walking my dogs past the beautiful space and admiring the welcoming layout through the expansive corner windows. Their tagline, “A Gathering Spot,” resonated with me then, as I, too, was launching a business built on the idea of bringing Park City locals together. Hearth and Hill now holds much personal value as their space has been a frequent gathering spot for me—solo, and with friends—through life’s celebrations and reflections, both happy and sad, over the past few years.

I met Brooks Kirchheimer at the newly opened Hearth and Hill restaurant in Kimball Junction that same year. I quickly connected with him over our shared love of Park City, our appreciation for the life we are blessed to be living here, and his mission to create something special for the locals.

Brooks co-founded Hearth and Hill with his father, David, in December 2018. We sat down again, recently, and he shared his remarkable journey, deeply rooted in his childhood aspirations and his passion for the hospitality industry. A blend of resilience, community support, and personal experience shapes his story, which continues to unfold against the backdrop of a challenging restaurant industry.

“We wanted to be an accessible restaurant for everybody–high quality without high prices. It started with the locals. We thought, ‘If we can get the locals to buy in, the visitors will follow; they will find us,’” Brooks remembers. “We wanted to be a truly local-centric restaurant year-round. It was a bit of a risk being in Kimball Junction, but we wanted to be that locals’ gathering spot in a place they knew they could trust.”

Early Life and Educational Foundation

From an early age, Brooks was captivated by restaurants. “It all started when I was seven years old. I asked for a cash register for Christmas so I could play pretend restaurant with my two sisters, one older and one younger,” said Brooks. “I just had a thirst for restaurants when I was younger, and I think a lot comes from wanting to interact with others. From a young age, I knew that restaurants would be part of my future.”

Growing up in La Cañada, California, a suburb of Los Angeles, Brooks developed a love for hospitality while working at a local café, sparking a desire to pursue this passion further. “The minute I turned 15, I worked at a small café in my hometown called Penelope’s Café & Gallery, and I worked there on and off for five years. That’s where it all took off. From the moment I started working there, I knew hospitality was my path,” Brooks reflected. “I loved the interactions with others and the opportunity you had to make someone’s day, or to listen to them and be part of their special moments. From there, I just kept it going.”

Brooks later attended the University of Denver, where he focused on hotel, restaurant, and tourism management, with a minor in communication. “The two loves I had from a young age were restaurants and sports broadcasting. I knew I wanted to pursue both of those growing up,” he said. “I went to school at the University of Denver for hotel and restaurant tourism management, did a minor in communications, and interned at Fox in Denver for sports broadcasting. During the summers, I returned to work at other restaurants in Los Angeles.”

Career Journey: Challenges and Triumphs

The challenges of the 2008 global financial crisis came next when Brooks took a position at the Montage Hotel in Beverly Hills, gaining invaluable experience and skills. “In 2008, while the recession was taking place, the Montage Hotel in Beverly Hills opened during a difficult time when many managers were getting let go. Here I was, getting paid peanuts as the cheapest manager on the property, so I had the safest job there,” Brooks chuckled. “I was thrown into the fire that year. I got moved down to in-room dining, which was quite the experience because it’s 24/7. I got to go into the rooms of Judge Judy, David Robinson, Meryl Streep, and Harvey Weinstein. I saw many things behind the scenes that would later end up in the news. That was pretty wild.”

In 2010, seeking new opportunities, Brooks relocated to Park City to help open the Montage Deer Valley, further cementing his love for the industry. “I grew up visiting Park City yearly for a ski trip with my family. When Montage announced they were opening their next property in Deer Valley, I knew I was ready for a change,” Brooks said. “Having grown up in California and gone to school in Denver, I was ready to get back to the mountains, so I moved to Park City in the fall of 2010 to open the Montage Deer Valley in December of that year, where I stayed for two and a half years.”

Transitioning to leadership of a standalone restaurant, Brooks became the general manager of Zoom Restaurant, owned by Robert Redford, which was open in Old Town Park City from 1995 to 2017. “One of my former colleagues at Montage had returned to the Sundance Resort, and they were looking for a general manager for their one off-resort property, Zoom, on Main Street. My goal in restaurants was always to be in a standalone restaurant. Hotels were an amazing opportunity in the first four and a half years of my career to learn a lot about hospitality because hotels are 24/7. Still, I wanted to be at a standalone restaurant,” Brooks explained. “I was able to take the general manager position at Zoom, be part of the Sundance Resort company, work for the Redford family, and be there for the film festivals. It was truly quite an experience.”

In the early 2010s, Zoom had fallen on some tough times. “We were able to build it back up. Right as I took over, Zoom was a $2.3 million restaurant. By the time I left, we were over $4 million. That was from February of 2013 to Halloween of 2015, so about two and a half years,” Brooks said. “Sadly, just a couple of years after I left, the restaurant closed due to the landlord pushing them out, which is a bummer.”

After their time in Hawaii, Brooks’s then-girlfriend, now-wife, Catherine, decided to embrace a new challenge by accepting the position of Director of Sales and Marketing at the Montage of Maui. Following her lead, he secured a job with Merrimans, a prestigious fine dining restaurant group with locations on each of the four major Hawaiian islands. Their two-year experience on Maui proved transformative for Brooks; it was a humbling journey. He noted, “Taking a step back allowed me to truly appreciate the culinary arts and the culture surrounding it.” He was hired sight unseen for a restaurant manager position, and after just six months, he was promoted to assistant general manager. 

Although he was slated to help open a new property in Oahu, delays in construction ultimately led them to return to Park City, a place they always considered home. Their time in Hawaii allowed Brooks to immerse himself in the vibrant Filipino, Japanese, and Hawaiian cultures. He reflected, “Living there opened my eyes to the beauty of community and tradition.”

Living on one of the most remote islands in the world instilled a deep sense of gratitude in Brooks and his wife, particularly following the August 2023 tragic fires that devastated Lahaina, the town they once called home. The news hit him hard, knowing their former townhome had burned down during that devastation. He expressed, “Seeing the resilience of the people in Hawaii during such tough times made me realize how connected we all are, no matter where we are.” 

This connection to both locations—the tight-knit communities in Maui and Park City—fostered a unique camaraderie among those in the hospitality industry, as many shared experiences in both places. After they left Hawaii in December 2017, Brooks’s journey continued with the opening of Hearth and Hill one year later, on December 16, 2018. His father had retired from the financial sector and begun exploring restaurant opportunities in Park City. His wife’s eagerness to return to their roots resonated with him as they transitioned back to their beloved mountain town.

Navigating the Pandemic: Community and Compassion

Like many in the restaurant industry, Brooks faced unprecedented challenges during the COVID-19 pandemic, which in March 2020 abruptly shut down all customer-facing businesses. Rather than retreating, he proactively focused on community support, providing free meals for families, groceries for local farmers, and mental health resources for his staff. “The pandemic reinforced for us the importance of empathy and supporting each other,” Brooks reflects. “COVID impacted every aspect of our daily operations—from staff and guests, to vendors. Mental health is a significant issue in our industry, so we cover our associates’ first mental health appointments, among many benefits. I’m very open with our team about seeing a therapist regularly; it’s been massive for me.”

The pandemic was undoubtedly challenging for Brooks and his dad, who realized it would last far longer than the initially anticipated two weeks. They accepted that they would lose money but viewed it as a time to deliver on their commitment to the community. 

During the first year, they donated over $20,000 through various initiatives, kept all salaried managers on full pay, and allowed a pregnant manager extra time at home during the uncertainty. Their mission became serving the community by providing free family meals, distributing grocery bags for local farmers, and even delivering Mexican family meals with a mariachi band on Cinco de Mayo to lift spirits. Brooks emphasized the importance of hospitality and creating a sense of normalcy during the crisis, wishing for greater unity within the restaurant industry. Brooks’ commitment to the community sustains his business and reinforces bonds with his team. “One of the biggest things that will keep us up at night is our associates’ well-being and financial success. We will do everything we can to help provide for that, but also just listen to them and make them feel heard.” Brooks’ focus on mental health and financial stability fosters a supportive work environment and strengthens the overall resilience of his establishment during difficult times.

Family Life and Personal Struggles

Brooks balances his professional endeavors with a fulfilling family life. He and Catherine have been married for nearly nine years, and he describes their experience together as wonderful. They have two children: a five-year-old son named Callen, who is in kindergarten, and a one-year-old daughter named Quinn. Both children were conceived through IVF, a process they began while living in Hawaii, where they flew to facilities in Honolulu for treatments before returning to work at the Montage Deer Valley.

Callen was conceived after moving back to Utah, and Quinn was their last embryo after several unsuccessful attempts. Despite the challenges, she was their final hope for a second child, and they are grateful that it all came to fruition. “When you grow up, you don’t talk about IVF. You just think, oh yeah, you’re gonna have a kid. It’s just gonna happen,” Brooks said. “When you go through this process, it’s so eye-opening, and you become empathetic for those that aren’t as lucky as us. We’re lucky that we’re able to conceive, but there are many out there who aren’t. Understanding and compassion are vital, not just in business, but in life.”

A Vision for Growth and Sustainability

In 2022, Brooks and his dad added their café & catering storefront, Hill’s Kitchen, in Park City, and their fine-dining restaurant, Urban Hill, in Salt Lake City.  Early 2025 brings a second pair of Hearth and Hill and Hill’s Kitchen, this time in Salt Lake’s Sugar House neighborhood.  Looking ahead, Brooks has ambitious plans for the Hill Top Hospitality group that encompasses all of the restaurants. He envisions expanding the brand by adding more restaurants while remaining deeply committed to sustainability and community engagement. “We want to grow, but we want to do it the right way, ensuring that we don’t put too much pressure on our team. Sustainability is a core value for us; we compost, recycle, and most importantly, prioritize the well-being of our team members. Work-life balance has always been essential, even before the pandemic highlighted its importance in the restaurant industry, particularly concerning mental health. We strive to make long-term decisions that reflect these values.”

Brooks aims to ensure that each location remains a gathering spot for both residents and visitors, built on transparency and partnerships with local vendors like Gracie Farm and Park City Creamery. “With every new venture, we strive to provide exceptional experiences while supporting those around us,” Brooks explains.

Advice for Aspiring Restaurateurs

Brooks offers sage advice for those looking to enter the restaurant industry: “Network and learn from others. Don’t be afraid to try new things and seek feedback. Asking questions is crucial; there’s so much to learn. I don’t have all the answers, and I likely never will, but I strive to learn more every single day.  Before we opened Hearth and Hill, my dad and I traveled the country, meeting with heads of successful restaurant groups to learn things from them that we’ve applied in our journey.”

He underscores the rewarding nature of the business, emphasizing the profound impact a restaurant can have on people’s lives and the personal growth it fosters among team members.

A Bright Future in the Restaurant Industry

As Brooks reflects on the future, he expresses excitement and optimism for his properties and the restaurant industry in Utah. He believes in the potential for national recognition while remaining committed to supporting his team and the community. “I envision a bright future for the next generation of restaurateurs and for Utah to continue growing in prominence within the food and beverage industry. I look forward to the day a Utah restaurant wins a James Beard award or a Michelin Star, showcasing who we are and what we can achieve. There’s much to be proud of.”

“We’re grateful for the opportunity to grow,” he continues. “It’s something we don’t take for granted. Every day, as I walk into our restaurants, I’m humbled by the fact that people want to work for us. It’s breathtaking to realize that others believe in us and our mission.” 

Brooks also expresses deep appreciation for the patrons who support their restaurants. “Having a full restaurant is a privilege we cherish, especially in these challenging times. Embracing challenges with empathy and respect drives us forward,” he concludes, “Embodying the heart and soul of Hearth and Hill.”

In a world that continues to evolve, Brooks’ journey serves as an inspiring beacon for others in the hospitality industry, proving that with passion and resilience, dreams can indeed become reality.