About Us

Since 2022, Golden Pig Hospitality has become the most must call company when preparing for any event. Rooted in creativity and famous for flawless execution, Golden Pig Hospitality presents unparalleled tastes and haute cuisine worthy of the most distinguished palates.

We cater events ranging from romantic and intimate to festive and fabulous. Our calendar fills up quickly, so kindly speak with us early in the planning process to ensure availability.

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           Founder and Executive Chef Jim O’Connor has worked his way through the country one plate at a time.  Chef Jim grew up in Long Island, NY and attended the Culinary Institute of America in Hyde Park.  While attending he worked in Manhattan at David Burke and Donatella.   After graduating from the Culinary Institute of America, he traveled west to Vail, Colorado.  He worked throughout this beautiful ski village, cooking in numerous restaurants and hotels, including the 4 star Sonnenalp Resort and 4 Star 4 Diamond Vail Cascade.  After several years he continued his culinary quest to Northern California, where he became the Sous Chef of TPC Stonebrae Country Club.  This PGA affiliated golf course was where he started to be influenced by the beautiful products and California cuisine.  He would frequently visit Monterey Bay and Carmel for inspiration and to be close to the ocean.  Growing up in Long Island he was drawn to the beach.  Soon after leaving the Country Club, he worked under a 2 Star Michelin Chef, James Shayabout.  He was hired at Hawker Fare, and quickly moved up to become the Sous Chef.  He would go to farmers markets in Oakland frequently to buy great products for the restaurant.   After working in California, he moved to Nashville, TN to start the Grove Country Club.  There he was the Executive Chef and started a farm to table program.  He would use ingredients grown on property to create many of his dishes. While at the Grove, he started experimenting with bee hives and harvested honey from his numerous hives on property. After leaving the Grove he worked as the Executive Chef at The Honeysuckle in Cool Springs, TN, where he focused on his southern cuisine.  January 2018, he became the Executive Chef at the Union Station Hotel, which is a Marriott Autograph Collection.  After successfully being the Executive Chef and Food & Beverage Director for 3 years, Chef Jim moved on to Big Sky, Montana to help open Montage Big Sky.  That experience allowed Jim to refine his ultra-luxuray skills and prepared him to launch Golden Pig Hospitality. 

 

Now Chef Jim is back in Nashville, TN, working at the Hilton Conrad during the day and focusing on expanding Golden Pig Hospitality during the night.  He is excited to grow his team and take what he has learned from traveling across the country, to one plate after the other.