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Omni Hotels offers guests online check-in. Save time at the front desk and check-in online 48 hours prior to arrival and we will have your room ready when you arrive.
Simply pull up your reservation online up to 6 p.m. hotel time and confirm your billing details and you will be set!
View reservations in your Select Guest Account
You can retrieve your Omni Hotels reservation information by entering the last name on the reservation and your confirmation number.
Nights to Next Level:
A 20-year hospitality veteran, Chef Ash’s diverse background includes training at L’Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. His 20+ years of experience include, Executive Chef of Milwaukee’s historic Preferred Hotel, The Pfister, as well as Executive Chef/Director of Food and Beverage of the InterContinental Milwaukee and Executive Outlet Chef at the esteemed Wynn Resort in Las Vegas, rated Five-Star by Forbes and Five Diamond by AAA. Prior to that, Chef Ash worked at Parian Restaurant in the Regent International Hotel and for three-star Michelin Chef Jean Louis Palladin at Napa Restaurant in the Rio Suites Hotel of Las Vegas.
Known for his culinary excellence and openness to innovation, Chef Ash has also consulted for the Harmon Nicolas Restaurant Group through the company Elements of Design—a company with an ultra modern twist on dining concepts.
Chef Ash is an incredible talent who brings with him unparalleled knowledge of the industry. With excellence being the only expectation facing Chef Ash, he has been empowered to build a menu that has no boundaries or nationalities, but driven by the complexity of tastes and the depth of the palate.
Under the helm of Executive Chef Robert Ash, Chef Anthony Burdo assists in leading the culinary team for seven on-site dining experiences as the executive sous chef of Omni Orlando Resort at ChampionsGate. With 15 years of diverse culinary experience and extensive scholastic training from The Culinary Institute of America and Johnson and Wales University, Chef Anthony Burdo brings unparalleled talent to the team.
As Resort Restaurant Chef with Omni Orlando Resort at ChampionsGate, Chef Robert Gioia is responsible for successfully running three onsite dining outlets, Trevi’s Italian Restaurant, Piper's Grille at the ChampionsGate Golf Clubhouse, and Croc’s Poolside Grill. During his five years at the resort, Chef Gioia has proven to be a valuable asset to Omni Orlando, bringing 18 years of extensive culinary experience and innovation to the team.
Growing up in the small Province of Cheng du China, Tang credits his success from early childhood experiences with his mother Wang, who taught him the true meaning of Sichuan family style dishes, from wok fried whole Basa fish with aged salted black beans, to slow roasted crispy pork belly with crushed Sichuan peppercorns.
As Tang entered his culinary career with Zen at the Omni Orlando Resort at ChampionsGate in 2004, he asked to design all of the custom wok stations to fit him and his team. Tang made sure that from start to finish, the design was suitable enough to execute and achieve the highest level of quality. To this day, he still only produces dishes from his wok pan custom made 10 years ago. Tang swears that “all of his dishes taste better” coming from that specially made piece of equipment.
Honoring the ingredients has always been a focal point in his culinary upbringing, sourcing only the best products from around the country. Chef Tang travels to his hometown in China twice a year to bring back “must have” traditional ingredients to share with eagerly waiting Zen customers. His passion to share recipes and stories of his childhood echo throughout the restaurant. One story depicts a master chef of a local restaurant kitchen in his neighborhood who caught a 10 year old Tang sneaking sweet and sour spare ribs. As it turns out, that person, Chef Zhang, gave Tang some amazing advice about going to culinary school to help unlock his hidden talent and sharpen his culinary skills, and that one day he should travel to the United States.
Tang continues to marvel people with his simplistic approach to traditional Sichuan cooking, from sweet and sour to hot and spicy, he touches all parts of the palate to create harmonized balanced dishes. Every dish that Tang serves not only honors the people of Cheng Du China but more importantly Master Zhang and of course his Mother Wang.