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DALLAS, TX (July 31, 2025) - Omni Hotels & Resorts is pleased to announce the appointment of Daven Wardynski as Vice President of Food & Beverage. Wardynski will oversee culinary operations and food and beverage strategy across the luxury hospitality brand’s portfolio of distinctive hotels and resorts, ensuring the delivery of high-quality products and services that align with brand standards and exceed guest expectations. Wardynski brings more than 30 years of culinary and operational experience to this role, along with a deep-rooted history with Omni. His journey with the brand began in 1998, holding leadership roles at notable properties, including Omni Chicago Hotel and the Pump Room at the former Omni Ambassador East. Earlier in his career, he served as sous chef at the acclaimed AAA Five Diamond restaurant TRU and gained formative experience at Charlie Trotter’s, which helped shape his culinary foundation. Wardynski’s approach to menu and beverage programming emphasizes “a sense of place,” ensuring that each property’s offerings reflect the local culture and characteristics of its destination. His appointment comes at a pivotal moment, as Omni Hotels & Resorts was recently recognized with the prestigious J.D. Power Award for Guest Satisfaction in the Upper Upscale segment of the 2025 North America Hotel Guest Satisfaction Index (NAGSI) Study, earning the highest score in key performance dimensions and ranking #1 in Food & Beverage. “After years of meaningful contributions, Daven’s new role is a well-deserved step forward in his continued growth with Omni,” said Stephen Rosenstock, Executive Vice President of Omni Hotels & Resorts. “His hands-on culinary experience, operational expertise and proven ability to develop talent makes him the ideal leader to drive our food and beverage strategy. Our recent J.D. Power recognition reflects the strong foundation Daven has built, and we’re excited to see that momentum continue under his leadership.” In 2012, Wardynski led the reimagining of Omni Amelia Island Resort & Spa’s culinary program, launching signature initiatives including Fish to Fork, the resort’s annual culinary event that celebrates dock-to-dish dining and features renowned chefs from across the country. He later transitioned to the front of house as Director of Food & Beverage, where he focused on associate development and operational excellence. His efforts were instrumental in the resort being named one of Omni’s 2024 and 2025 Centers of Excellence for the property’s Leader in Development program.
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