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.

Paul Wedekind

Chef de Cuisine

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.