Marion Ohlinger’s thirty-year career as a chef has carried him to over forty countries, five continents, all fifty states, and to helm kitchens in such diverse locales as Vail, Scottsdale, Seattle, and backcountry Alaska. Chef Marion was selected for the inaugural edition of The Best Chefs in America 2013; voted 4-time Morgantown’s Best Chef, and West Virginia’s Best Chef by WV Living Magazine’s Best of 2015 Readers Poll Awards.
His restaurant, Hill and Hollow is one of West Virginia’s most progressive restaurants, specializing in creating global cuisine from locally-grown. Hill & Hollow is dedicated to the essential concept of sustainable agriculture and the belief that natural ingredients simply taste better. The menu is seasonally designed and reflects the freshest items Appalachia has to offer, a tribute to West Virginia’s cultural and agricultural diversity.