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


Introducing the chefs behind our unique, regionally inspired cuisine

Todd Owen


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.

Chef Frederick Isla

Frederick Isla


Frederick brings a wealth of international experience to his role at The Omni Homestead Resort. Born in the Philippines, he was raised in Edmonton, Alberta, Canada where he completed his culinary degree at Northern Alberta Institute of Technology (NAIT). He earned pastry certifications in France and has trained with numerous chefs around the world. He began his culinary career at the Edmonton Convention Center before moving to Chateau Lake Louise. Much of his career has been in Las Vegas where he worked as a pastry cook/baker at the Rio Hotel, Paris Las Vegas and Cosmopolitan. As his expertise grew, he moved into the role of pastry chef for the Hard Rock, Caesar’s Palace, Paris Las Vegas, Ritz-Carlton and Mandarin Oriental. Frederick has earned multiple gold medals in regional, national, and international competitions including the IKA Culinary Olympics in Germany and the World Culinary Championship in Scotland. Known as Chef Froggie to his Food Network competitors, he has won top honors on several shows including Cake Wars, Chopped, Christmas Cake Wars and Hayride of Horror.

Paul Wedekind


As The Homestead’s chef de cuisine, Paul oversees the overall concept, vision and execution of Jefferson’s Restaurant and Taproom, Woody’s and Allegheny Springs Grill. He began his Homestead career as a cook in 2005 and has held numerous positions since then. Most recently, Paul served as the senior banquet sous chef and kitchen supervisor. Paul is a valuable asset to our culinary team, and we are honored to have him as a leader on our food and beverage team.