"Bringing more than two decades of culinary expertise and a passion for globally inspired California cuisine, O'Neill will oversee all culinary operations across the resort's 24-acre oceanfront property, including its signature restaurant The Set, as well as banquets, catering, and seasonal dining programs."
"With the resort's recent renovations ushering in a fresh new chapter, I'm inspired to bring that same sense of renewal to the culinary experience. My goal is to craft dishes that honor Santa Barbara's coastal heritage while inviting guests to slow down, connect, and truly savor the moment."
"Born in San Francisco and raised throughout California, O'Neill began her hospitality career in the front of the house before transitioning into the kitchen - a move that shaped her holistic approach to service and dining. She later pursued formal culinary training in France, earning her Certificat d'Aptitude Professionnelle - Cuisine from the Académie de Grenoble. Her early career included roles at some of the Bay Area's most acclaimed fine dining establishments, including Aqua under Michael Mina and Jardinière with Traci Des Jardins. O'Neill's global perspective was further enhanced by collaborations with chefs specializing in Singaporean, Thai, Moroccan, Nepalese, and Korean cuisines, allowing her to create dishes that are both adventurous and authentic while remaining deeply rooted in California's seasonal ingredients."
Mary O'Neill is the new Executive Chef at Hilton Santa Barbara Beachfront Resort. She will oversee culinary operations across the resort's 24-acre oceanfront property, including The Set, banquets, catering, and seasonal dining programs. O'Neill brings more than two decades of culinary experience and emphasizes globally inspired California cuisine. Born in San Francisco and raised in California, she began in the front of house before training in France, earning a Certificat d'Aptitude Professionnelle - Cuisine from the Académie de Grenoble. Her background includes roles at Aqua and Jardinière and collaborations with chefs across Singaporean, Thai, Moroccan, Nepalese, and Korean cuisines. She previously served as Executive Chef at Parc 55 Hotel.
Read at Food & Beverage Magazine
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