Paul O’Connor, Chef, Co-Owner

aka: DJ Flambe/Il Capo

Paul O’Connor graduated from the Culinary Institute of America in 1999, earning an Associate of Science degree from the school in Hyde Park, New York. In 2011, Chef O’Connor was a top 20 semifinalist for the James Beard Award for Best Chef in the Northwest, besting roughly 225 other applicants across five states in the region. He also appeared in an episode of the Food Network’s “Everyday Italian” show hosted by Giada De Laurentiis, and has been on casting calls for “Chopped” and “Top Chef.” For more than 15 years, award-winning chef Paul O’Connor has worked in the food and beverage industry.

After cutting his teeth as a cook at Stein Eriksen Lodge in the high-end community of Park City, Utah, he went on to serve in a variety of back-of-house positions. At 20 he opened a restaurant with his cousin called Stoneground in Salt Lake City which is a Italian fare restaurant – fresh pasta and New York style pizza. O’Connor first became a chef at the renowned OYG in Jackson, Wyoming – where he acquired 6 years of experience. Then onto the upscale Italian eatery Il Villaggio Osteria, where he culled a strong foundation in the Neapolitan style of cooking pizza. Paul O’Connor served as a corporate Sous Chef for Il Villaggio Osteria, Silver, Bin 22, and the Q Roadhouse Brewery, and oversaw all of these properties simultaneously.

And he’s not done yet, the talent and passion of Chef Paulie O’Connor is now being served up on the Jackson Town Square downstairs in the Cowboy Bar – the Million Dollar Cowboy Steakhouse. Chef Paulie has reinvented the Cowboy into a modern Speakeasy Steakhouse with Mediterranean Italian and coastal influences. High end meats – including dry aged and wagyu – from the best local, regional and international resources will top the menu, followed by expertly handcrafted sausages, cured meats, homemade pastas, cheeses and breads.

Lighter seafood fare will round out the menu alongside vegetarian and gluten-free choices. Specialty drinks with homemade syrups and tonics will be served up at the bar along with a diverse wine list and locally brewed draft beers.