Executive Chef Greg Lopez | May 25
We are proud to introduce Executive Chef Greg Lopez as the first culinary talent featured in our Chef’s Table series—an experience designed to highlight the passion, creativity, and global influences of the chefs who shape our culinary program at Omni Bedford Springs Resort& Spa.
A Pennsylvania native, Chef Greg’s path to the kitchen was anything but traditional. A
notoriously selective eater in his youth—surviving primarily on grilled cheese and
chocolate—Greg was “encouraged” into his first job at age 11, washing dishes at Vito’s Pizzeria and Spaghetti Palace on the Jersey Shore. That first summer behind the scenes introduced him to the fast-paced energy, unpredictable characters, and electric atmosphere of restaurant life. He was hooked.
What followed was a steady climb through the culinary ranks—from dish pit to line cook (thanks to a last-minute callout), to a career spanning more than three decades in kitchens across the U.S. and abroad. After a brief stint at university and a quick realization that the traditional route wasn’t for him, Greg went on to graduate from the New England Culinary Institute in Montpelier, Vermont. He then sharpened his skills through extensive wine training in Napa Valley (some formal, some...enthusiastically self-guided), and earned his culinary stripes in renowned 4- and 5-Diamond hotels, resorts, and restaurants in New Orleans, Seattle, Miami Beach, Westpunt (Curaçao), Carmel-by-the-Sea, and more.
In the summer of 2024, we were delighted to welcome Chef Greg to Omni Bedford Springs Resort as our Executive Chef. His culinary philosophy embraces a global perspective—where borders blur and the only rule is what tastes good together. “Flavors don’t recognize lines on a map,” he says. His menus are driven by curiosity, creativity, and a healthy dose of culinary whimsy.
When he’s not leading the charge in our kitchens, you’ll likely find Greg outside—cycling, inline skating, hiking, paddleboarding—or in the gym working off one meal to make room for the next.
Please join us in celebrating Executive Chef Greg Lopez, a true culinary ambassador whose sense of adventure and deep love for food shine through in every dish.
Reservations are extremely limited and expected to fill quickly—secure your seat today by calling 814-624-5633 and be part of an evening where flavor, story, and creativity come together in every course. $225 + tax and service fee per person.
Sous Chef Billy Jenkin | June 1
We’re excited to feature Sous Chef Billy Jenkin in our Chef’s Table series—an intimate
culinary experience celebrating the passion and personality behind the plates at Omni Bedford Springs Resort & Spa.
Billy’s journey to the kitchen began with a simple joy: making food that makes people happy. While he always enjoyed cooking, it was the feeling of feeding others—and the pride that came with it—that truly sparked his calling. From there, he set out to not only cook—but to cook exceptionally well.
His culinary foundation was laid in culinary school, but his skills were forged in the kitchens of The Mansion on Turtle Creek and some of the most celebrated restaurants in Dallas, where he worked alongside world-class chefs who helped shape his style and sharpen his technique. He also spent time catering in Southern California, before ultimately bringing his talents to Omni Bedford Springs—where he has now spent the better part of eight years contributing to the resort’s evolving food story.
Billy’s cooking style is defined by three words: gracious, authentic, and appreciative.
Influenced heavily by Italian cuisine, he’s drawn to its honesty—how a few simple ingredients, when treated with care, can become something extraordinary. His current signature? A deeply rich mushroom consommé, a dish that reflects the patience, precision, and heart he puts into everything he serves.
Guests at Chef Billy’s table can expect inspired courses, perfectly paired wines, and an atmosphere that’s as relaxed and fun as it is refined. His goal is to create an evening that feels both memorable and meaningful—for your palate, and your spirit.
When asked for the best advice he’s ever received, Billy keeps it simple: “Have fun. If you love what you do, you’ll never work a day in your life.”
We invite you to join us for an unforgettable night with Sous Chef Billy Jenkin—where great food, great wine, and great stories come together.
Reservations are limited and expected to sell quickly. Call 814-624-5633 to reserve your seat. $225 + tax and service fee per person.
Executive Sous Chef Mustafa Umuc | June 8
As part of our ongoing Chef’s Table series at Omni Bedford Springs Resort & Spa, we are honored to feature Sous Chef Mustafa, whose culinary artistry bridges heritage and innovation in every dish.
Born in Hatay, Turkey, a region known as the culinary soul of the Silk Road, Chef Mustafa was raised in a world rich with spices, tradition, and time-honored techniques. This early immersion gave him an instinctive understanding of flavor—and a deep appreciation for its roots. His cuisine reflects that legacy, blending bold authenticity with modern flair.
Chef Mustafa’s culinary style is all about contrasts—refined yet rustic, precise yet soulful. He transforms traditional flavors into sophisticated, unexpected expressions, using global techniques to enhance texture, depth, and emotion on every plate. Each dish is crafted not only to nourish but to tell a story—one that travels from the ancient kitchens of Hatay to today’s most refined tables.
At his Chef’s Table, guests are invited on a multi-sensory journey. Expect a series of
thoughtful, beautifully composed courses—each one designed to evoke a memory, spark curiosity, and awaken the palate. Every bite is infused with passion, precision, and a reverence for ingredients at their purest form.
Chef Mustafa’s philosophy is simple: honor the past, elevate the present. His food does just that—and we can’t wait for you to experience it.
Reservations are limited and anticipated to fill quickly. Call 814-624-5633 to reserve your seat. $225 + tax and service fee per person.