Omni Orlando Resort at ChampionsGate
1500 Masters Boulevard
ChampionsGate, Florida 33896


Chef Robert Ash

Robert Ash

Resort Executive Chef

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.

Chef Robert Gioia

Robert Gioia

Resort Restaurant Chef

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.

Prior to his role as restaurant chef de cuisine with Omni Orlando, Gioia was hired as sous chef for the grand opening of Gaylord Palms Resort and Convention Center. During his 11-year tenure with Gaylord Palms, Gioia was promoted to executive restaurant chef and ultimately, general manager for three, high-volume, onsite dining outlets. After his time with Gaylord Palms, Chef Gioia made the daring decision to open his own restaurant, Alfresco, a Mediterranean style restaurant in the Winter Garden, FL area. Robert actively served as owner, operator and executive chef of Alfresco for nearly two years and still maintains his partnership with the restaurant he helped build from the ground up.

Chef Gioia started his career at a young age as a dishwasher and quickly was promoted to head cook by the age of 16. He obtained his Associate in Culinary Arts in 1991 from Schenectady Community College before working with Walt Disney World Resort for eight years as line cook and junior sous chef. Robert pursued his culinary education studying and crafting his skill in Venice, Italy. Chef Gioia always enjoyed how good food made people happy and promoted family-fun gatherings within his own household. His passion for serving others, creating, learning and leading, inspired him to become the chef he is today.