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.
Ryan A. Stipp, Executive Pastry Chef
In his role as Executive Pastry Chef, Ryan A. Stipp leads a pastry team fashioning sweet, tasty, and beautiful creations for The Omni Grove Park Inn & Spa's 8 restaurants and lounges, as well as in-room dining and banqueting operations. Ryan’s baking journey began at an early age as he assisted his mother and grandmothers with baking desserts, cookies, brownies, and everything in between. He decided shortly after high school that the culinary field was the path he wanted to pursue. Once enrolled in culinary school and after taking his first baking class, he then realized how Baking and Pastry appealed to his artsy and creative side; as well as his OCD and fascination of science/chemistry. With the goal of being well rounded in the culinary field, Ryan committed to and accomplished 3 degrees during his time in culinary school – restaurant management, culinary, and pastry. Upon graduating at the top of his class, Ryan worked his way around various operations from country clubs to chocolate shops to now an elite level, 4-Diamond Resort. You may or may not have seen Ryan on a few different Food Network series such as: King of Cones, Haunted Gingerbread Showdown, and Holiday Wars. Always looking to give back to the community, Ryan has recently partnered with other industry leaders to bring forth the newest, grandest platform for everyone in the pastry industry to gather, learn from one another, and compete against one another – the National Pastry Conference – that debuted August 29-31, 2024. Ryan also uses his vast comprehension of savory and pastry to help bring elevated dining experiences to The Omni Grove Park Inn & Spa, as well as contributing to brand-wide projects for Omni Corporate.
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.