Chef Chris O’Brien stands at the helm of one of the most exquisite restaurants in Pittsburgh. Hyeholde, just outside of the city (near the Pittsburgh International Airport), is a real-life castle first created as a gift from William Kryskill to his wife, Clara. Since 1937, it has served fine wines and excellent cuisine in a unique location to the people of the Pittsburgh region. For our Proust Questionnaire series, chef-owner Chris O’Brien dishes on his best meals and what makes his restaurant special.
Proust Questionnaire with Chef Chris O’Brien
Your favorite qualities in a restaurant or chef?
It’s one in the same; the chef has to take care, attention and pride in what they do, and make sure the restaurant embodies those same qualities. Leading by example and actually teaching the restaurant team is something very few chefs achieve successfully.
Your strongest characteristic as a chef?
Maintaining balance. It can be difficult to hold yourself and others to the highest standards, while also creatively driving the restaurant forward, orchestrating service and staff, etc. As a chef and owner, I’m also weaving in a business-minded approach to balance and harmony in the restaurant.
One word or phrase to describe your restaurant?
Timeless elegance and epicurean legacy.
What inspired you to become a chef?
Julia Child. I watched her as a young teenager and was inspired to become a cook and go to culinary school to form a foundation. As I grew up, I was fortunate enough to have a talented chef take me under his wing and spend time nurturing me. That chef inspired me to learn more everyday.
What do you appreciate most in your sous chefs?
The chef de cuisine and sous chef have the hardest jobs in the restaurant industry. Oftentimes there are thankless days filled with deadlines, staffing, and pressure to uphold the standards set by ownership and quality control. Coming up as a chef de cuisine and sous chef myself, I greatly appreciate their hard work and dedication.
Your favorite ingredient?
Anything at the peak of seasonality. I get excited about the bounty of local produce that’s available to us. Our menu focuses as much as possible on locally-sourced ingredients.
Your guilty pleasure meal?
I love a greasy cheeseburger.
If you weren’t a chef, what would you be?
I don’t know if I see myself doing anything else. A part of me would have to do something creative and imaginative.
What’s the best meal you’ve ever had?
I’ve had the opportunity to eat at many fine restaurants over the years. Really, comes down to two restaurants. Alinea in Chicago. And Per Se in New York. Both were life changing experiences. Service and food at another level. The experience of eating at places such as those drives us to be better at our profession. I give all of our chefs the opportunity to go somewhere to experience food at a higher level, to strive for excellence.
If you could make a dinner reservation anywhere in the world, where would it be?
Noma. I think Rene Redzepi and his innovative approach to local, wild foraged ingredients is inspiring. Also, Dan Barber of Blue Hill at Stone Barns. His focus on seasonality and localization is something that is very important.
Story by Emma Riva
Photo by Cody Baker
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