Meet Chef Thomas O’Hara
Executive Chef at Hillbrook Inn & Spa
Seasonal Simplicity | Mindful Leadership | Culinary Storyteller
Meet Chef Thomas O'Hara
Early Culinary Career
Executive Chef Tom O’Hara brings over a decade of diverse culinary experience shaped by on-the-job training across Maryland, Virginia, and West Virginia. His journey began humbly in Fruitland, MD, where he moved out on his own and stepped into his first prep cook role at the Hyatt Regency in Cambridge. From there, he honed his craft as a line cook and barista at Baltimore Coffee and Tea before climbing the ranks through persistence, curiosity, and a deep respect for simplicity in cuisine.
At just 25, Tom landed his first sous chef role at Bistro St. Michael’s, where he led a four-person line through 150–200 covers nightly and mastered techniques like whole fish butchery and oyster shucking. His leadership came into full bloom at age 33 when he became Executive Chef at Hillbrook Inn, revitalizing the kitchen culture with a focus on positivity, pride, and seasonal innovation.
Simplicity is key
Tom’s culinary philosophy is grounded in simplicity—allowing ingredients to speak for themselves. He is passionate about working with fresh fish and exotic fruits and loves creating dishes that feel both familiar and surprising. His approach to menu creation is inspired by nature, guest feedback, and what’s in season locally—often found on the farm stands of Jefferson County. Specials like ramps and morels are hallmarks of his commitment to regional freshness.
Guests have come to love his comforting yet elevated dishes, especially his signature beef Bourguignon made from filet scraps with a hard sear, generous seasoning, and rich layers of roasted shallots and thyme. His crab cake appetizer with yuzu mayo, cayenne sauce, crispy capers, and candied lemon has also become a standout. Ask him his favorite thing to cook, and he’ll tell you—anything with hollandaise.
Chef Tom leads his team by example, believing in doing more and saying less. He values life experience in his hires, pays attention to subtle cues like word choice and work ethic, and thrives in high-pressure environments by staying efficient and focused. His food philosophy is echoed in his leadership: simple, grounded, and impactful.
Off the line, Tom finds joy in gardening, meditation, and spending time with his children. His guilty pleasures? Kit Kats, birch beer, and a nostalgic combo of Apple Jacks with wheat toast and peanut butter. His favorite food memory is from childhood—waffle-eating contests with his grandfather on Saturday mornings, which he never won, but always cherished.
Influenced by chefs like Edward Lee, Magrì Alberto, John Leonard, and anyone who knows their way around a brisket, Chef Tom O’Hara continues to grow through thoughtful reflection, honest flavors, and a commitment to the kind of hospitality that turns a meal into a memory.
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