Chef Jeff O'Neill of The Villa by Barton G - Biography

Miami Beach, FL

November 2011

A Graduate of The Culinary Institute of America, Jeff O’Neill shot into 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 Donald Trump at Mar a Lago, where he served as Executive Chef of the ultra-exclusive private resort, in addition to being involved in concept development, design, and implementation of the restaurants Sixteen and DJT, in the new Trump International Hotels in Chicago and Las Vegas. Both restaurants were awarded their first Michelin Star within the first year of their opening date.

In 2010, he joined the Barton G. Design Group, as Corporate Executive Chef & Director of Culinary Development. He is responsible for creative development of restaurants, events and special projects. Barton G.’s innovative approach to entertaining has received worldwide acclaim, and The Wall Street Journal has credited Barton G. as “one of the most imaginative, creative teams on the planet.”

O’Neill has garnered numerous accolades along the way, including host chef the 2008 Starchefs Rising Star Awards, 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”.