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Omni Hotels offers guests online check-in. Save time at the front desk and check-in online 48 hours prior to arrival and we will have your room ready when you arrive.
Simply pull up your reservation online up to 6 p.m. hotel time and confirm your billing details and you will be set!
View reservations in your Select Guest Account
You can retrieve your Omni Hotels reservation information by entering the last name on the reservation and your confirmation number.
Nights to Next Level:
EXECUTIVE SOUS CHEF
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.
Leen Kim is the Executive Pastry Chef at The Omni Homestead Resort in Hot Springs, Va., where she works alongside a team of bakers to prepare, bake and embellish a multitude of pastries in the resort’s restaurants.
Before coming to The Omni Homestead, Kim was preparing for a career in business management and working as a personal banker in Los Angeles. When she realized that banking wasn’t her path, she decided to turn her focus towards desserts. She began baking cupcakes in the comfort of her own home and started testing recipes before landing an entry-level position at a local bakery.
In April 2012, she served as a pastry cook and chocolatier at the SLS Hotel Beverly Hills. Always seeking new opportunities to expand her experience, Kim left the SLS Hotel to become a pastry chef assistant for Flores, a Los Angeles restaurant which she helped open. For two years, Kim was the Pastry Chef de Partie and Chocolatier for Bottega Louie in downtown LA. Kim was appointed Assistant Pastry Chef at the Jean Philippe Patisserie at Aria in Las Vegas in October 2015 where she managed daily production for the patisseries located at Aria and the Bellagio.