Conversations with Hillary O’Connor

Today we’d like to introduce you to Hillary O’Connor

Hi Hillary, thanks for joining us today. We’d love for you to start by introducing yourself.
I started making charcuterie boards for my friends ‘ birthdays and events in 2019. When the pandemic hit and we couldn’t gather around the dinner safely I started making travel boards to be shared over Zoom. That took off and people loved the idea of sharing a meal even if they weren’t at the same table. After a year I moved to A.O.C. an iconic L.A. restaurant in West Hollywood. I was obsessed with their constant influx of beautiful seasonal produce and after a year moved to Ireland to work on organic farms. For 6 months I learned everything I could about sustainable farming and seasonal produce, It was an amazing experience! One day in Ireland I had the fortune of watching a cattle get broken down and feed the entire village. It inspired me to create affordable and approachable nose-to-tail dining opportunities back at my home in Los Angeles. Since then I have worked tirelessly with L.A. based chefs to create low-waste, sustainable menus that showcase this outstanding way of eating.

We all face challenges, but looking back would you describe it as a relatively smooth road?
I have been very fortunate since I committed to this line of work and I have a lot of people to thank for that. The start wasn’t as easy and leaving behind my comfortable copywriting job wasn’t the easiest. Betting on myself through this process has been difficult and the biggest lesson I’ve learned is to stop comparing myself to the success of others.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I host supper clubs across Los Angeles County. We focus on nose-to-tail dining and highlighting seasonal produce. All events start with a cocktail hour where like-minded guests mingle and create lasting relationships. We sit for dinner at one communal table where love for food and drink creates a wonderful, warm atmosphere. I pride myself on my attention to detail. Guests can feel the difference and the love put into each event. The combination of experimental food done in an approachable way at an affordable price point creates unforgettable nights.

Is there something surprising that you feel even people who know you might not know about?
I didn’t cook a single thing growing up. I cooked my first egg at 18 years old! I had to teach myself everything from scratch. I read cookbooks cover to cover and made some of the worst dishes while learning how to create! I’ve come a long way!

Pricing:

• Coursed dinners from $108 to $128
• Small bites offered at LA wine bars from $5 to $30.
• Private events available and pricing upon request.

Contact Info:

• Instagram: grazeitsocialclub