New Executive Chef at Hearth + Hill
Hearth and Hill (Park Record’s annual “Park City’s Best” awards, Gastronomic SLC’s “Reader’s Choice” awards, and the prestigious “2021 Blue Plate Award” from Salt Lake Magazine) is welcoming their new Executive Chef, Eric Diaz.
Before joining the team at Hearth and Hill, Diaz cut his teeth at award-winning country club kitchens from New York to California (The Vintage Club, The Westchester Country Club) until landing a spot at Salt Lake City’s fine dining destination, Pallet, where he worked as Chef de Cuisine until the pandemic forced the restaurant’s closure. Beyond the kitchen, Diaz spends his free time volunteering at the Park City Culinary Institute with their ProStart program, a culinary arts and restaurant management program for high-school students.
Now, with over a decade of experience, Diaz will continue Hearth and Hill’s legacy of providing wholesome, locally driven cuisine to Park City locals and its visitors, while bringing his flare for internationally-inspired comfort food and family-style dining. “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,” says Eric. “I want to instill confidence and creativity within my team, making sure they are developing skill sets that’ll help them advance.”
