Join us April 28-30, 2017
for a culinary weekend event featuring craft cocktail creation and pairing with our very own team of chefs and expert mixology guests. This can't-miss affair will feature a welcome tasting reception that will prepare the palate for the weekend ahead, a day trip to Smooth Ambler Spirits Distillery, a competition dinner with our culinary experts and more.
See Full List of Events
- Luxurious accommodations
- Friday welcome reception
- Saturday breakfast in the Main Dining Room
- Saturday choice of
- Day trip to Smooth Ambler Spirits Distillery
- Perfect Party Punch Mix-off
- Saturday three-course dinner with paired cocktails
- Sunday Bloody Mary My Way brunch
The Omni Homestead Chefs
Severin Nunn, Executive Chef
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.
John Ferguson, 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 Omni Homestead from Bellagio Resort 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.
Cary Burrescia, Assistant Chef
Continuing his career as an Omni leader, Cary Burrescia has accepted the role of Chef de Cuisine at The Omni Homestead, helping to oversee operations in the Main Dining Room. This latest opportunity comes after two years of service at Omni La Mansión Del Rio in San Antonio as a Sous Chef and before that, three years at Omni Downtown Dallas as a supervisor for both the Banquet Kitchen and the Uptown Terrace. Prior, Burrescia spent two years at The Ashton Hotel in Fort Worth, Texas, and a year at L’Auberge Del Mar Resort and Spa in Del Mar, Calif., as a bartender. Burrescia launched his career as Food & Beverage Manager at Marriott Downtown Anchorage in Alaska.
Hunter is the Beverage Director and owner of both Lucky and Fortunato located in Downtown Roanoke, VA. He is a lover of Whiskey and stirred booze and thoroughly enjoys the creative and hospitality aspects of bartending.
Kevin has been bartending with The Wiseguy Lounge for over three years now. This past year he was a finalist in the Woodford Manhattan Experience in Kentucky. He went to school for Musical Theater, but gave up that life to bartend. He says that every time he steps behind the bar, it's like stepping on stage for opening night.