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

This item has been added to favorites in your account!
Resort Map


The master artisans who create our delicious cuisine

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 Anthony Burdo

Anthony Burdo

Executive Sous Chef

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.

Prior to his position as executive sous chef, Burdo served as senior sous chef at Marriott Orlando Airport Lakeside, where he was responsible for all six food outlets and more than 30,000 sq. feet of convention space. Burdo began as a member of the opening team with Orlando World Center Marriott, gaining progressive employment as assistant sous chef, specialty restaurant chef and ultimately serving as senior sous chef over Ristorante Tuscany and Siro Urban Italian Restaurant. He completed a strenuous 10-week culinary manager training program at Atlanta Marriot Northeast and prior to that he served as sous chef for Fish in Charleston, SC.

Chef Burdo obtained his A.A.S. in Culinary Arts and his Bachelor of Science in Hotel-Restaurant/Institutional Management from Johnson and Wales University in 2001 before furthering his culinary education at The Culinary Institute of America. However, Burdo started his unofficial culinary career at a young age, inspired by his grandmother—a native of Campobasso, just outside of Naples, Italy—as he watched her prepare fresh made pastas, meatballs and sauces. The belief that food should be prepared simply, from scratch and fresh daily from garden to table, was instilled early and inspires him still today.

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.

Chef Tang

Xiong Tang

Zen Restaurant Chef

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.