THE OMNI HOMESTEAD RESORT ANNOUNCES FIVE APPOINTMENTS TO CULINARY TEAM

(HOT SPRINGS, Va.) October 25, 2016The Omni Homestead Resort in Hot Springs, Va., has announced five appointments to its food and beverage team. The appointments come during the 250th Anniversary year for the historic Allegheny Mountain resort, further strengthening the resort’s dining outlets and satisfying guest appetites with inventive culinary offerings.

Severin Nunn, Executive Chef
In his new role as executive chef of The Omni Homestead, Chef Severin 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 and more. Nunn joins 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 Fireside Chophouse Bar & Grill in Williamsburg, Va., and also worked as chef de rotisseurs at Restaurant Daniel in New York.

A native of Williamsburg, Va., 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 featured chef for Flavors of the Heart Las Vegas in 2015 and winner of the 10th Back of the House BRAWL Food Truck Cook Off with acclaimed Chef Jason Johnston in 2012.

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 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.

Héctor Cardwood Cruz, Executive Pastry Chef

As executive pastry chef, Héctor Cardwood Cruz brings a sweet finish to meals. He joins the team from Hyatt Ziva Zilara Resort in Montego Bay, Jamaica, where as pastry chef he spent two years overseeing the pastry shop and bakery preparing desserts for 13 outlets and banquets. Previously, Cruz was pastry chef and owner of The Gourmet Sweet Chef, a Puerto Rican-based operation offering fine dessert catering to restaurants, private chefs and private clubs across the island. Other assignments for Cruz in Puerto Rico included pastry chef at Boulangerie “Tradición Francesa” in San Juan; head baker at Repostería La Ceiba in San Juan; and pastry chef at Perla Restaurant at Hotel La Concha San Juan. Cruz also spent a year as a pastry instructor at Colegio Universitairo del Este in Carolina, P.R. He got his start as a pastry chef at the specialty cake maker Collette in New York City in 1991.

Born and raised in Puerto Rico, Cruz earned a certificate in pastry arts with the highest honor in his class from New York Restaurant High School. He also spent four years of active service in the U.S. Navy. Among many accomplishments, the Annual Future Chef Convention named Cruz as Chef of the Year in 2005, and he won gold medals from the Caribbean Culinary Federation in 1996 and 2000.

Wayde Carder, Banquet Chef

In a return engagement with Omni Hotels & Resorts, Chef Wayde Carder oversees culinary operations and menu creation for the busy banqueting department at the 483-room resort. Most recently, Carder was the chef/owner of Capt. Mullins, an upscale casual restaurant serving Appalachian-inspired cuisine in Moorefield, W. Va. Prior to, he spent two years at the historic Omni Bedford Springs Resort as chef de cuisine, and also served as chef de cuisine under Michelin Star/Iron Chef Geoffrey Zakarian at Tudor House in Miami Beach and as executive sous chef at Prime One Twelve Steakhouse in Miami Beach. Carder’s culinary career began as an intern and line cook at the legendary Five Star, Five Diamond Inn at Little Washington in Washington, Va.

Hailing from Westernport, Md., Carder received an associate of science degree in culinary arts with honors from Le Cordon Bleu in Miami.

Cary Burrescia, Chef de Cuisine
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.

Born and raised in Dickinson, Texas, Burrescia received his Bachelor of Science in Hotel and Restaurant Management at the University of Houston.


About The Omni Homestead Resort
Celebrating its 250th Anniversary in 2016, The Omni Homestead Resort is one of America's most storied resorts, offering unparalleled hospitality and southern charm in a 2,000-acre setting within the Allegheny Mountains of southwestern Virginia. Renowned for its natural healing springs, The Omni Homestead Resort is distinguished by 483 luxurious guest rooms and suites, 72,000 square feet of meeting space, a wide array of fine and casual dining choices, and more than 30 recreational amenities. The resort, which was honored by AAA Mid-Atlantic in 2016 as a Four Diamond® property, offers an expansive, luxurious spa with exclusive, adults-only spa garden and two championship golf courses including The Cascades, one of the nation's finest mountain courses. Allegheny Springs is a two-acre family-friendly water attraction complete with lazy river, water slides, family pool and water play zone. The resort also offers the South's first downhill ski area; a beautiful Equestrian Center with 28 stalls, visiting barn with 40 stalls and riding arena; top-rated Shooting Club with trap, skeet, sporting clays; fly-fishing; archery; falconry; Segway tours; Mini Cascades, an 18-hole miniature golf course and a wealth of other recreational attractions. The Homestead became part of Omni Hotels & Resorts on July 1, 2013.

About Omni Hotels & Resorts
Omni Hotels & Resorts creates genuine, authentic guest experiences at 60 distinct luxury hotels and resorts in leading business gateways and leisure destinations across North America. With over 20 world-class golf courses and award-winning spa retreats, to dynamic business settings, each Omni showcases the local flavor of the destination while featuring four-diamond services, signature restaurants, Wi-Fi connectivity and unique wellness options. Known for its distinguished, personalized service, Omni leaves a lasting impression with every customer interaction, with a heightened level of recognition and rewards delivered through its Select Guest loyalty program and the company’s “Power of One” associate empowerment program. The brand is frequently recognized by top consumer research organizations and travel publications and was ranked “Highest in Upper-Upscale Segment Guest Satisfaction” in the J.D. Power 2016 North American Hotel Guest Satisfaction Index StudySM. As a founding member of the Global Hotel Alliance (GHA), Omni’s loyalty program is further expanded through the DISCOVERY® loyalty program offering members additional global benefits. Committed to reducing hunger, Omni is on a mission through its Say Goodnight to Hunger initiative to help provide more than 18.2 million meals each year for food banks to feed children, families and seniors in communities in which it operates. To get additional information or book accommodations, visit omnihotels.com or call 1-800-The-Omni.

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