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.