A Graduate of The Culinary Institute of America, Jeff O’Neill rose to stellar heights in New York City’s dining scene working at such renowned restaurants as Charlie Palmer’s Aureole, and Restaurant Daniel, as Chef Saucier on the opening team of Daniel Boulud’s flagship, which ranked among the “Top Ten Restaurants in the World”. He also worked as Chef alongside Eric Ripert at Le Bernardin, the U.S.’ only seafood restaurant awarded three Michelin Stars.
Jeff relocated to South Florida to open L’Escalier at The Breakers in Palm Beach, a restaurant that Gayot named as one of the “Top 40 Restaurants in the U.S.”, and was awarded the prestigious 5 Star and 5 Diamond Awards during O’Neill’s five year tenure. That was followed by four years with the Trump family at Mar a Lago, where he served as Executive Chef of the luxurious private resort, in addition to developing restaurant concepts for the newly launched Trump Hotel Collection.
In 2010, he joined Barton G. Weiss’ team, and now serves as Corporate Executive Chef & Director of Culinary Development for Barton G., an innovative and singular group renowned for redefining the art of design, production, hospitality and destination management. The Wall Street Journal has credited Barton G. as “One of the most creative teams on the planet”.
O’Neill has garnered numerous accolades along the way, including the Starchefs Rising Star Award, and the Six Star Diamond Award from the International Academy of Hospitality, Arts and Sciences.
He has made multiple appearances on “The Oprah Winfrey Show”, and his recipes consistently top the published list of “Oprah’s Favorite Things”.