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


Introducing the chefs behind our unique, regionally inspired cuisine

Severin Nunn


Severin Nunn brings 20 years of culinary experience to his new role as director, food and beverage for The Omni Homestead Resort. In this position, he leads the overall operation and success of the resort’s multitude of dining outlets, banquets and special events. Nunn is also responsible for developing and maintaining a high-level of service standards and managing a team of more than 100 including chefs, wait staff and stewards. As a member of the Executive Committee, he partners with other resort leaders to ensure cross-departmental communication and implementation of key initiatives.

Nunn joined the resort in 2016 as executive chef following more than 10 years in Las Vegas. Prior to The Homestead, Nunn was with Caesars Palace in Las Vegas, where he rose from assistant executive chef to executive chef leading 19 departments. 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, Virginia, before moving on to Restaurant Daniel in New York as chef de rotisseurs.

A native of Williamsburg, Virginia, Nunn grew up cooking fresh seafood, locally harvested game and produce from his personal garden. He earned an associate of occupational studies degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. Nunn has been a valuable contributor to the Omni Hotels & Resorts food and beverage team, serving as one of five chefs at the Omni Hotels and Resort’s Culinary Showcase in New York City and as part of the 2018 brand wide Season of Smoke menu development team. Other professional accomplishments include being a featured chef for Vegas Uncork’d 2016 and winning the 10th Back of House Brawl, a food truck cook-off with acclaimed Chef Jason Johnston in 2012. Earlier in his career, his team won the Marc Sarrazin Cup at the International Hotel, Motel and Restaurant Show in New York.


John Ferguson


As executive chef, John Ferguson brings impressive culinary and organizational skills to this multi-faceted position. Chef Ferguson leads and directs all kitchen operations and menu creation for the resort’s seven restaurants and bars including the historic Dining Room, Jefferson’s Restaurant, Woody’s, Rubino’s at the Cascades as well as all banquet and catering events. In addition, he manages a team of more than 100 culinary professionals.

A native of Cedar Rapids, Iowa, John joined The Omni Homestead family in September 2016 as executive sous chef and was promoted to his current role in October 2018. John received a degree in culinary arts from Indian Hills Community College and is a 2008 graduate of The Greenbrier’s Culinary Apprenticeship program where he worked in all of the resort’s restaurants as well as banquets and in room dining. His career, which has spanned more than 20 years, includes more than five years at the Bellagio in Las Vegas where he was responsible for four different kitchens and grew from sous chef to executive banquet sous chef where he managed events for as many as 2500.


Leen Kim


Leen Kim is the Executive Pastry Chef at The Omni Homestead Resort and a recent winner on Food Network's Chopped Sweets. At the resort, 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.

Additionally, Kim completed the Contemporary Entremets Petits Gateaux class with Chef Nathaniel Reid at L’École Valrhona in New York; the Spanish Pâtisserie class by Chef Oriol Balaguer at the French Pastry School in Chicago; and the Sugar Workshop and Chocolate Showpiece classes from M.O.F. (Meilleur Ouvrier de France, “Best Craftsman in France”) Stéphane Tréand in San Diego.
See her Battlefield Cross creation

Todd Owen


Todd Owen’s culinary career began when he enrolled at a vocational school for culinary arts at the age of 16. Discovering his natural talent in pastry and savory cooking, Todd began to challenge himself by competing in regional and state competitions. As his first accomplishment, he took second place in commercial baking in New York in 2002. From there he enrolled in The Culinary Institute of America in Hyde Park, New York to hone his culinary skills.

Following his graduation in 2005, Todd accepted the position of pastry chef de partie at The Cloister at Sea Island where he worked with world-renowned chocolatiers to explore the artistic aspects of pastry. While he continued testing his skills in pastry competitions, Todd also began dabbling on the savory side of the kitchen. In 2008, Todd joined the team at L’Auberge Provencal in northern Virginia as pastry chef and two years later, he was named assistant pastry chef at The Greenbrier in West Virginia. A little more than a year later, Todd moved to North Carolina to accept the position of executive pastry chef for the Old Edwards Inn and Spa where he continued to develop his unique approach to crossing sweet and savory. A short time later, Todd joined the Omni family as the executive pastry chef for the Omni Grove Park Inn in Asheville. As he continued to pursue his love of savory food, he took another step in his already remarkable career and became the executive sous chef at Cincinnati’s Belterra Park where he expanded his culinary skills. After several years in Ohio, Todd moved to Lenox, Massachusetts where he was the executive chef at the prestigious Canyon Ranch. Todd returned to the Omni family in 2019 as the executive sous chef for The Omni Homestead.