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

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Introducing the chefs behind our unique, regionally inspired cuisine

Chef Severin Nunn

Severin Nunn


Severin Nunn is the Executive Chef of The Omni Homestead Resort in Hot Springs, Va. In this role, Nunn leads and directs all kitchen operations and menu creation for the resort’s seven restaurants and bars including the historic Main Dining Room, Jefferson’s Restaurant, Casino Restaurant, Rubino’s at the Cascades and more.

Nunn joined the resort from Caesars Palace in Las Vegas, where he rose from assistant executive chef to executive chef leading nine departments over two-and-a-half years. During his 10+ year tenure in Las Vegas, he also held positions in the kitchens of Bellagio Resort & Casino, Alain Ducasse’s miX at Delano Las Vegas, and Restaurant Guy Savoy at Caesars Palace. Nunn launched his culinary career at The Trellis in Williamsburg, Va., and also worked as chef de rotisseurs at Restaurant Daniel in New York.

Nunn began his culinary journey in Williamsburg, Va., where he grew up cooking fresh seafood, locally harvested game and produce from his personal garden. Nunn earned an associate of occupational studies degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. Among myriad professional accomplishments, he was a feature chef for Vegas Uncorked 2016 and winner of the 10th Back of the House BRAWL Food Truck Cook Off with acclaimed Chef Jason Johnston in 2012. In his youth, he was on the winning team for the New York Hotel/Motel Restaurant show, winning The Sarrazin Cup.

Chef John Ferguson

John Ferguson


As executive sous chef, Chef John Ferguson brings impressive culinary and organizational skills as he helps to oversee the kitchen with Chef Nunn. He joins the storied resort from Bellagio Resort & Casino in Las Vegas, where over five years he advanced from assistant chef in garde manger to overseeing a team of 37 chefs as executive sous chef of catering and banquets. Ferguson got his start at The Greenbrier in White Sulphur Springs, W.Va., joining as an apprentice in 2006 and departing as senior saucier in 2011.

Born and raised in Cedar Rapids, Iowa, Ferguson earned an associate of applied science degree from Indian Hills Community College in Ottumwa, Iowa. Over a 15-year career he has gained experience in restaurants ranging from high-volume casual to fine dining, and trained in French, American and barbeque cuisines.

Chef Wayde Carder

Wayde Carder


In a return engagement with Omni Hotels & Resorts, Chef Wayde Carder oversees culinary operations and menu creation for the busy banqueting department at the 483-room resort. Most recently, Carder was the chef/owner of Capt. Mullins, an upscale casual restaurant serving Appalachian-inspired cuisine in Moorefield, W. Va. Prior to, he spent two years at the historic Omni Bedford Springs Resort as chef de cuisine, and also served as chef de cuisine under Michelin Star/Iron Chef Geoffrey Zakarian at Tudor House in Miami Beach and as executive sous chef at Prime One Twelve Steakhouse in Miami Beach. Carder’s culinary career began as an intern and line cook at the legendary Five Star, Five Diamond Inn at Little Washington in Washington, Va.

Hailing from Westernport, Md., Carder received an associate of science degree in culinary arts with honors from Le Cordon Bleu in Miami.

Chef Cary Burrescia

Cary Burrescia


Continuing his career as an Omni leader, Cary Burrescia has accepted the role of Chef de Cuisine at The Omni Homestead, helping to oversee operations in the Main Dining Room. This latest opportunity comes after two years of service at Omni La Mansión Del Rio in San Antonio as a Sous Chef and before that, three years at Omni Downtown Dallas as a supervisor for both the Banquet Kitchen and the Uptown Terrace. Prior, Burrescia spent two years at The Ashton Hotel in Fort Worth, Texas, and a year at L’Auberge Del Mar Resort and Spa in Del Mar, Calif., as a bartender. Burrescia launched his career as Food & Beverage Manager at Marriott Downtown Anchorage in Alaska.

Born and raised in Dickinson, Texas, Burrescia received his Bachelor of Science in Hotel and Restaurant Management at the University of Houston.