Omni Corpus Christi Hotel
900 North Shoreline Boulevard
Corpus Christi, Texas 78401


Republic of Texas Filet Chateau Briand

Chef Dean Sprague


Chef Sprague began his culinary journey 33 years ago in a Fort Worth steakhouse as a dishwasher, and has never looked back. After quickly moving to the hot line, he found his passion in the creative chaos of the kitchen. While attending culinary school, Chef Sprague did his apprenticeship at the Marriott Solana Hotel in Southlake, Texas, as well as his pastry apprenticeship at the Four Seasons Resort and Spa in Las Colinas.

Chef Sprague was voted the 1996 Best Young Chef of the Year by the Dallas chapter of the Texas Chefs Association, and was the team captain for the 1995 Dallas Culinary Team. He has received several awards in national hot and cold food competitions, including three gold and six silver medals.

Additional experience includes continuing education classes at both the Hyde Park and Napa Valley campuses of the Culinary Institute of America. Chef Sprague advanced his culinary career as a Chef in many of the finest ski resorts in Colorado, including Vail Mountain and Telluride.

Chef Sprague has been with Omni Hotels & Resorts since 2009, and is currently the Executive Chef of the Omni Corpus Christi Hotel. 


Executive Chef Daniel Rosa owes his love of cooking to his mother’s mastery of transforming fresh ingredients into incredible feasts for family and friends. Living in the tiny haven of Ponce, Puerto Rico, he learned to take advantage of rich natural foods. His mother’s excellent cooking skills came naturally and her creations sprung from "love of family, love of the land and love of the moment." 

His family moved to New York City when Rosa was 12, and he took on odd jobs at a friend’s small restaurant. In high school, he worked at a small French bistro, owned by a well-respected chef, where Rosa nurtured his esteem for traditional French. Seeing how great chefs brought joy to their guests, Rosa decided to enroll in New York Restaurant School when he was 18 years old.

Following graduation, he took an internship with Chef John Hill, a former White House Chef in the Reagan administration, at the Wigwam, a Five Star-Five Diamond Resort in Litchfield Park, Arizona. He then moved on to the Ritz Carlton, where he met Julia Childs, Jacques Pepin and enjoyed cooking for celebrities including pop music and sports stars as he rose through the ranks. He later took a position at Wrights restaurant, one of Phoenix’s fine dining jewels, located at the historic Biltmore Resort and Spa. 

Recruited to the position of Sous Chef by up-and-coming Chef Michael Hoobler at the Boulders Resort in Carefree, Arizona, Rosa made a huge leap in developing his skills as a manager and culinarian, cooking for resort guests, charities and at the James Beard House in New York City. On a brief Colorado vacation, he discovered Telluride and made a move. Rosa took the Chef de Cuisine position at the Peaks Resort, where he opened Navarra, a small Spanish tapas bistro. 

In September 2005, Rosa spent three years as the Executive Chef position at 9545 Restaurant and Bar before moving back east to Philadelphia. While in Philadelphia, he worked under the renowned Chef George Perrier. Rosa assisted Chef Perrier in opening his flagship restaurant, Table 31, in the heart of Philadelphia. 

After one year in Philadelphia, and three years back in Colorado, the opportunity presented itself with the prestigious Omni Hotels & Resorts. Chef Rosa moved to sunny Corpus Christi, where we find him at the helm of The Republic Of Texas Bar and Grill, offering world-class cuisine.


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Republic of Texas Filet Chateau Briand

Republic of Texas

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