John Cook, Executive Pastry Chef
In his role as Executive Pastry Chef, John Cook leads a pastry team fashioning sweet, tasty and beautiful creations for The Inn’s 8 restaurants and lounges, as well as in-room dining and banqueting operations.
Cook arrived at the historic Inn from Norman Love Confections in Fort Myers, Fl., where he rose from entry-level cook to production manager of the chocolate factory and ultimately executive pastry chef over a span of 13 years. He also spent a decade teaching chocolate, pastry and baking classes at the company. Previously, Cook was a pastry cook at two Ritz-Carlton Resorts in Naples and West Palm Beach, F.L.
Born and raised in Fort Lauderdale, F.L., Cook earned degrees in culinary arts and international baking and pastries from Florida Culinary Institute in West Palm Beach. He graduated from advanced chocolate and sugar courses offered by renowned Pastry Chef Ewald Notter, and studied at the Cocoa-Barry School of Chocolate in Montreal. In addition, Cook was recognized as Pastry Chef of the Year at the U.S. Pastry Competition in 2017.
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 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 experience for guests.
Enrique Galan, Executive Chef, Sammons Wing
Chef Enrique Galan crafted his career foundation in 1995 working with Marriott International. Through the years, his dedication to high demanding expectations and ambition to succeed has led him to four different luxury brands of Marriott, including The Ritz Carlton and JW Marriott. As a chef with a Peruvian background, he can infuse palates with one of the world's most sought-after meccas of the culinary world. He has the chance to cater and dine with the finest chefs in the industry.
