#FIRESIDE CHOPHOUSE PROFESSIONAL#

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. 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. 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. Héctor Cardwood Cruz, Executive Pastry ChefĪs executive pastry chef, Héctor Cardwood Cruz brings a sweet finish to meals. 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. 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.īorn and raised in Cedar Rapids, Iowa, Ferguson earned an associate of applied science degree from Indian Hills Community College in Ottumwa, Iowa. 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.

#FIRESIDE CHOPHOUSE PROFESSIONAL#

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.Īs executive sous chef, Chef John Ferguson brings impressive culinary and organizational skills as he helps to oversee the kitchen with Chef Nunn. 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.Ī 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. 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 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. 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. 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. (HOT SPRINGS, Va.) Octo– The Omni Homestead Resort in Hot Springs, Va., has announced five appointments to its food and beverage team. THE OMNI HOMESTEAD RESORT ANNOUNCES FIVE APPOINTMENTS TO CULINARY TEAM

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