Promontory’s Hearth Restaurant Offers Simple and Elegant

Peter Smyth O’Brien joins the Promontory team as executive chef of the Hearth restaurant. Chef O’Brien began his culinary career in Texas including an internship at The Mansion on Turtle Creek.  Chef attended the prestigious Culinary Institute of America in New York.

At age 17 Chef O’Brien worked for Neiman Marcus as a food demonstrator. He flipped omelets showing the technology behind Caflon products. Having grandparents who sold Baccarat crystal and flatware, he traveled with them to a variety of restaurants, enjoying fine tastings and experiences.  He gained a love for cuisine and watched intently at presentation.  As he developed his love for food and the industry, he worked at the Routh Street Cafe in Dallas, Texas.  He says the experience took his thoughts and talent to a new level. His experience taught him  french technique to his culinary taste then he began working as an intern at The Mansion on Turtle Creek.

With 25 years experience and the philosophy to” keep it simple -yet elegant”, the Hearth restaurant has offered Promontory members a wonderful dining experience since the Chef joined.   Chef O’Brien says that commitment to service and to simple,  fine food is his priority.  New  menus will be introduced and rotated giving members and their guests a total food experience with every visit.

Members can call to make nightly dinner reservations through Promontory’s concierge service. 435-333-4000.