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


Introducing the chefs behind our unique, regionally inspired cuisine

Chef Severin Nunn

Severin Nunn


Severin Nunn is the Director, Food & Beverage 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.

John Ferguson


As executive 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


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.

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.

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