Chef Arthnel Barrett, Executive Chef, Vanderbilt Wing
Chef Arthnel Barrett, a native of Massachusetts, developed his passion for the culinary arts under the guidance of his talented mother. Chef Barrett initially went to college to pursue a career in accounting but quickly changed course to commit to his natural passion. Following this discovery, he enrolled at Johnson & Wales University and graduated with a degree in Culinary Arts. Before leaving his home state, Chef Barrett worked in many restaurants in Boston, Cape Cod and Nantucket, building experience and finding excitement in the joy food can bring to others. Realizing that cooking goes beyond the act itself, Chef Barrett began to expand his knowledge to include different cultural culinary focuses, honed his technical skills and grew in management through his work for Sandals Resort, Marriott, and Ritz-Carlton. Today, as the Executive Chef at The Omni Grove Park Inn & Spa, Chef Barrett brings his passion and expertise to every dish, sharing his love of food with guests.
Chef Brian Anderson, Executive Chef
A native of Massachusetts, Chef Brian Anderson began his culinary journey in professional kitchens at just 15 years old. Fueled by a growing passion for food and hospitality, he gained hands-on experience in renowned restaurants across New England before enrolling at Johnson & Wales University, where he earned a bachelor's degree in Culinary Arts. Chef Anderson embarked on internships throughout Southeast Asia, working in kitchens in Singapore and Bangkok, Thailand. It was during this time that he developed an appreciation for elevated food service and the power of hospitality to create unforgettable experiences. Following his formal training, Chef Anderson built his resume working in luxury resorts, restaurants, and hotels including The Breakers, W Hotels, Westin, Starwood Hotels, and The Biltmore. He has also had the honor of cooking at the prestigious James Beard House and serving as a chef in the acclaimed kitchens of Jean-Georges and Alain Ducasse. Today, as the Executive Chef at The Omni Grove Park Inn & Spa, Chef Anderson brings his culinary expertise, global influences, and a passion for team-focused leadership to the forefront, creating memorable dining experiences for every guest.
Chef Jae Park, Executive Pastry Chef
Chef Jae Park brings a decade of pastry and hospitality experience to The Omni Grove Park Inn & Spa. Originally from a small country town in South Korea, he earned a Diplôme de Pâtisserie from Le Cordon Bleu Seoul, where he developed a strong foundation in pastry arts and refined his passion for creating exceptional desserts and baked goods. Throughout his career, Chef Park has built an impressive background in pastry production, menu development, specialty events, and team leadership. He joined The Omni Grove Park Inn & Spa as Pastry Sous Chef in 2024, where he oversaw pastry operations supporting multiple dining venues, catering events, and specialty programs. His experience also includes leadership roles at Carolina Country Club and Pinehurst Resort, where he created desserts for weddings, wine dinners, banquets, and other memorable guest experiences. Known for his creativity, attention to detail, and commitment to quality, Chef Park is passionate about delivering exceptional culinary experiences while helping develop and support the teams around him.
Chef K’leb Williams, Executive Sous Chef
Born in Jesup, Georgia, Chef K'leb Williams’ culinary journey began at the age of 15, starting in his sister and brother-in-law’s barbecue restaurant. This sparked his passion for creating meals for others to enjoy. Chef Williams continued his passion for food by joining Sea Island Resort, renowned for its Forbes Five-Star rating. During his time at Sea Island Resort, Chef Williams gained invaluable experience working in their various outlets, including the Georgian Room. Through his hard work and dedication, Chef Williams was named Chef De Partie. In 2018, Chef Williams relocated to Asheville, NC, where he was given the position of Demi Chef at the Inn on Biltmore Estate. In January 2024, Chef Williams joined The Omni Grove Park Inn & Spa's Vue 1913 restaurant as the Sous Chef. Chef Williams was swiftly promoted to Vue 1913’s Executive Sous Chef, where he continues to deliver unforgettable dining experiences for guests.
