Our Commitment:
"To inspire our associates, thrill our guests, and enrich our community."

Leave Room For Dessert Eateries

Leave Room
For Dessert Eateries

In our family, you always leave (or make!) room for dessert. But whether or not you share our sweet tooth, we’ve designed our eateries and the dining experiences they create to always “thrill our guests.” From family friendly or fine dining to cafe or large catered events, Leave Room for Dessert Eateries strives to be your dependably delicious and memorable “gathering spot.”


Brooks Kirchheimer, Park City restaurateur, has had the restaurant bug ever since Santa answered his wish as a youngster of a cash register for his pretend diner, with his sisters as guests. Nothing like siblings to teach the art of customer service!

Fast forward, and after a Restaurant Management degree at the University of Denver and a decade managing at the renowned Montage in Beverly Hills and Deer Valley, Zoom in Park City, and Merriman’s in Maui, Brooks was eager to open his own restaurant.

Partnering with his parents, Brooks opened Hearth and Hill in 2018. The upscale-casual, family friendly eatery instantly became a popular local gathering spot and perennial award winner.

Key to this success is a commitment to “Inspire our associates, thrill our guests, and enrich our community.” Delivering on this commitment was particularly important during the pandemic. As Brooks said, “The pandemic underscored the desire of people to enjoy the company of friends and family, and the vitality that such gatherings inject into the community. If a meal at one of our places can serve that purpose, that’s very gratifying.”

After three years, expansion beckoned, with new concepts and locations that complement the original: Hill’s Kitchen, café & catering, in Park City, and Urban Hill, a fine-dining restaurant, and a second Hearth and Hill, both in Salt Lake City. Just like the first Hearth and Hill, they feature inviting environments and Dream Teams of restaurant talent.

Leave Room for Dessert Eateries, the name that encompasses the four establishments, was an easy choice, given the Kirchheimer Family’s sweet tooth!

Our Team

Brooks Kirchheimer

Manager and Co-Owner
Hearth and Hill in Park City represented Brooks’s entrée into restaurant ownership, a lifelong dream. The California native earned a Restaurant and Hotel Management degree from the University of Denver, then started his restaurant management career at Montage hotels, in Beverly Hills and then Deer Valley. After resurrecting Main Street’s landmark Zoom restaurant, Brooks and his wife Catherine moved to Maui, where he was Assistant General Manager at famed restaurateur Peter Merriman’s eponymous oceanside restaurant. Brooks, Catherine, their son and dog call Park City home.

Sherry and David Kirchheimer

Sherry and David, Park City homeowners since 2007, were eager to support their restaurateur son Brooks’s lifetime goal of starting his own business in 2018 with Hearth and Hill. All family members, including their two daughters, have a sweet tooth; hence, the name Leave Room for Dessert Eateries was an obvious choice when restaurant expansion commenced. Sherry, a family nurse practitioner, and David, a businessman, chime in with observations from their guest perspectives, to help ensure the eateries deliver on their commitment to “Thrill our guests!”

Ryan Mickelson

Director of Operations
With a strong background in luxury and five-star service, Ryan leads a team of professionals in delivering genuine hospitality to all guests. Raised on a North Dakota wheat farm, Ryan was drawn to our region's outdoor lifestyle. He has forged a distinguished hospitality career, thanks to his passion for coaching team members to create unsurpassed guest dining experiences; in other words, an ideal leader to deliver on our commitment to “Inspire our associates, thrill our guests, and enrich our community”! His roles include Current Fish & Oyster in Salt Lake City, Waldorf Astoria Park City, Zoom and Chimayo restaurants in Park City, and the Rustler Lodge in Alta. Ryan relishes fostering gracious hospitality and the emotional connectivity achieved by great food and service.

Aly Wallman

Director of Business Development and Event Sales & Services
Aly's a superstar in catering and events, thanks to her experience at several renowned properties. A Kennebunkport, Maine native and graduate of nearby Colby-Sawyer College, she launched her career at Kennebunkport's 5-star White Barn Inn, before becoming Meeting and Event Manager at St. Regis Deer Valley in 2011. In 2014 Aly was recruited by Montage Deer Valley, where she was promoted up to Director of Catering and Conference Services, before joining Leave Room for Dessert Eateries in July 2023. Aly, a Level One Sommelier, enjoys skiing, hiking and golf with her family and their dog.

Karen Remy

Head of Accounting and Finance
Karen is the newest member of our leadership team, a long-time resident of Park City and self-proclaimed foodie. Having spent most of her career in large-scale Fortune 500 companies, her experience spans across multiple industry sectors including real estate and retail management. Locally, Karen has worked for Jans Mountain Experts and Jaffa Group before joining the Leave Room for Dessert Eateries in August 2023. She earned her BS in Accounting at Ramapo College of New Jersey. Karen is CrossFit Level 1 certified and enjoys a healthy outdoor lifestyle with her husband, Gary and their two sons, Garrett and Sean.

Skyler Beck

Marketing Manager
Introducing Skyler, a versatile professional hailing from American Fork, Utah. At the start of his career, Skyler went on a tech-driven journey before changing paths and leading the Marketing team at Kneaders Bakery & Cafe. After several successful years, Skyler joined the leadership team at Leave Room for Dessert Eateries. Armed with a Digital Marketing degree, Skyler brings a fresh, strategic perspective to the table. When he’s not working, you can find him spending quality time with his wife and dog, or performing on with his band, “Beck Brothers”.

Job Opportunities

Become part of the award-winning Leave Room For Dessert Eateries team! Our commitment: “To inspire our associates, thrill our guests, and enrich our community.” How do we inspire our associates? Competitive compensation, excellent benefits, opportunities for professional development, work/life balance and locations in areas convenient to where our associates live, with ample free parking or public transit access. Most of all is a fun team environment. Check out our open positions and begin your journey to being inspired!

Local Partnerships

Utah and neighboring states are fortunate to have farmers, ranchers, fisheries, creameries and other purveyors of fresh, high-quality meat, seafood, produce, cheese and other ingredients for our locally sourced dishes. We’re proud of our relationships with many of them! Here’s a partial list, with links to their web sites where available:

Ranui Gardens

We practice ecological farming and promote a healthy farm organism through no/low till soil preparation. We irrigate with clean mountain spring water. We work with forces seen and unseen. We grow soil. We work hard to balance the needs of plants, microbes and subtle energies.

Pyne Farms

Fresh apples from the Pyne family farm. You might have seen our farm stand at the local farmer’s market, or maybe you’ve heard about our delicious apples from some of your favorite restaurants or neighborhood fruit delivery folks. Either way, you know you are getting a crisp, delicious apple in every variety.

Park City Creamery

Park City Creamery has been recognized for the second year, for its authentic European style cheeses, at the Utah Cheese Awards (UCA) competition. The annual Utah Cheese Awards competition aims to recognize individual cheesemakers and food processors while promoting the quality of local products to Utah and beyond.


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Jenny Hardman took the drive up the canyon to her hometown to see what Hearth & Hill and Deer Valley Grocery Cafe are doing for this year’s holiday.

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Hearth and Hill Restaurant in Utah Seeks Major Expansion​

Mencia: “This has the body and fruit profile of a malbec with the structure and punch of a syrah,” says Mike Fayad, general manager and wine expert at Hearth and Hill in Park City, Utah. It’s an ideal Friendsgiving wine to surprise your dining companions who prefer red wines.

The family owners of Hearth and Hill restaurant, Park City’s popular “gathering spot” in the Kimball Junction neighborhood, are embarking on a major expansion, building on the eatery’s successful first three years and the area’s appetite for locally sourced, regional cuisine. Coming in 2022 will be a nearby catering kitchen with a grab and go retail counter named Hill’s Kitchen, as well as two restaurants in Salt Lake City: Urban Hill, a high-end concept in the rejuvenated Post District west of downtown, and a second Hearth and Hill in the Sugar House neighborhood east of downtown.