The Omni Homestead Resort
7696 Sam Snead Highway
Hot Springs, Virginia 24445

MEET OUR CHEFS

Introducing the chefs behind our unique, regionally inspired cuisine

Todd Owen

EXECUTIVE CHEF 

Todd joined The Omni Homestead family in 2019 as executive sous chef. A graduate of The Culinary Institute of America, Todd’s culinary career spans more than 20 years. Todd began his professional career at The Cloister at Sea Island where he spent five years working with renowned chocolatiers. He then went to L’Auberge Provencal in northern Virginia before being named the assistant pastry chef at The Greenbrier in West Virginia. Todd later accepted the position of executive pastry chef for the Old Edwards Inn and Spa and then at The Omni Grove Park Inn, both in North Carolina. During his tenure at Belterra Park Gaming in Cincinnati, Ohio, he expanded his culinary skills and was promoted from executive pastry chef to executive sous chef. From there, he went to Canyon Ranch in Lenox, Massachusetts as executive chef.

Kelly Owen

JUNIOR PASTRY SOUS CHEF

Kelly has always had a passion for baking. In 2012, she earned a degree in pastry arts from Cincinnati State Technical College and during her externship, she was offered a full time position decorating wedding cakes at A Spoon Fulla Sugar. After seven years, Kelly transitioned to the role of pastry cook at Belterra Park where she prepared desserts for banquets. Following her time at Belterra Park, Kelly accepted the position of supervisor for Godiva. However she missed the hands-on aspect and the creativity of pastry, so in early 2018, she joined the team at Blantyre Relais & Chateau in Lenox, Massachusetts as a pastry cook. In August 2019, Kelly brought her skills, knowledge and passion for pastry to her role as pastry cook 2 at The Omni Homestead. When she’s not preparing decadent desserts for resort guests, Kelly enjoys attending concerts, playing sand volleyball and hanging out with her dogs, Dexter and Herbie.