In a bold culinary move, Goldener Hirsch, part of the Auberge Collection, has appointed Jeff O’Neill as its new executive chef, marking a significant shift in the restaurant’s direction. O’Neill, who recently relocated from sunny Florida to the mountainous terrain of Utah, brings a wealth of fine dining experience and a unique perspective on Alpine cuisine—a style he had little exposure to prior to this role. Five months into his tenure, O’Neill continues to adjust to both the physical and creative demands of his new environment. He humorously recounted his struggle with altitude sickness upon arriving in Park City, saying, "It took me like two months to adjust. I came from below sea level, and altitude was a whole new world for me." Despite the challenges, he is excited about the opportunity that Goldener Hirsch provides, pushing him out of his culinary comfort zone. "Alpine cuisine was not something I had ever thought about doing before this role," O’Neill explained. He noted that outside of ski resorts in Colorado or Europe, it is rarely found in larger metropolitan areas like Miami, New York, or Los Angeles. To prepare for this new venture, O’Neill humorously mentioned that he turned to ChatGPT for guidance, joking that he earned himself “a degree in Alpine cuisine” through self-study. O’Neill’s aspirations to work with the Auberge Collection stem from his admiration for the brand. "Auberge stands out as the leading food and beverage-focused hotel group in the world, if you ask me. They’re completely dialed in on food and beverage; the roster of chefs is impressive," he said, emphasizing his excitement to be part of such a prestigious culinary team. Born in New Jersey and raised in Manhattan, O’Neill was introduced to the culinary world early. He began washing dishes at a Michelin-starred restaurant at the age of 12, quickly moving up the ranks to more complex tasks such as prepping ingredients and assisting chefs. He pursued formal training at the Culinary Institute of America, where he honed his skills in New York City’s top kitchens, including Le Cirque and Aureole, both known for their excellence. After graduating, O’Neill found himself in the high-pressure environment of Restaurant Daniel, which at the time was ranked among the top dining establishments in the world. He recalled, "I was in way over my head. I had a high-level position because Daniel wanted an American to be the top cook." O’Neill faced a steep learning curve, often under the demanding mentorship of chef Daniel Boulud, but he later recognized the invaluable lessons he garnered from that experience. His career trajectory continued to rise as he transitioned to Le Bernardin, where he encountered a vastly different kitchen culture—one that emphasized respect and calmness over chaos. "It was like going from a Metallica concert to Pavarotti," he recalled, illustrating the stark contrast between the two kitchens. Following his time in New York, O’Neill moved to Palm Beach to lead a five-diamond restaurant at The Breakers. This role allowed him significant creative freedom, as the establishment had a no-limits approach to quality. He later found himself in the high-profile position of executive chef at Mar-a-Lago, where he catered to former President Donald Trump and his guests. "I was offered the role with no prior experience managing a property of that size, but I adapted and ended up opening Trump’s hotels in Chicago and Las Vegas, each of which earned Michelin stars shortly after opening," he explained. Despite his success as a private chef for Amazon founder Jeff Bezos, O’Neill craved a return to restaurant life, which ultimately led him to Goldener Hirsch. His mission now is to revamp the restaurant, focusing on Alpine cuisine while fostering a disciplined and collaborative kitchen environment. O’Neill is committed to treating his team with respect and nurturing their growth. "I’m a nice guy. I treat people well, and I work really hard. I believe humility is everything in this business. Once you have an ego, the learning stops," he stated. O’Neill’s approach to leadership emphasizes open communication and collective goal-setting. He aims to create an environment where everyone operates on the same level, fostering teamwork and a shared vision. Opening The Hirsch, the newly revamped restaurant at Goldener Hirsch, within a tight four-month schedule has been a formidable challenge, but O’Neill sees it as an exciting opportunity. He is fully committed to his craft, stating, "I can’t imagine doing anything else. I’ve been in this industry for 35 years, and I’ve never looked at the clock." His dedication is evident, as he acknowledges the sacrifices made in his personal life, including the strain of long hours on his marriage. As he settles into his new role and the unique culinary landscape of Utah, O’Neill reflects on his journey, recognizing the luck he’s experienced in his career. "I was very blessed to meet the right people at a young age, and it just kind of snowballed. I didn’t realize I was in the best place I could possibly be until I left New York," he said, underscoring the serendipitous nature of his culinary path. With a commitment to excellence and innovation, Chef Jeff O’Neill is poised to make a lasting impact on the culinary scene at Goldener Hirsch, transforming it into a destination for Alpine cuisine enthusiasts and fine dining aficionados alike.