Omni Hotels Promotes Hasho to Oversee Culinary Strategy Omni Hotels & Resorts has appointed Joshua Hasho as Corporate Executive Chef, placing him in charge of culinary strategy and operations across the company's portfolio of more than 50 properties. Hasho, who has spent 14 years with Omni since joining in 2012, will support property-level teams in driving operational excellence and consistency across all dining concepts. In the role, Hasho will collaborate with on-property chefs and corporate teams to guide menu innovation and execution. His responsibilities span culinary vision, team development, and the coordination of dining programs across the brand's diverse properties and resort concepts. "I am honored to step into this role and continue growing with Omni Hotels & Resorts," Hasho said. "Hospitality has always been about creating a feeling - something memorable that stays with guests long after dining with us. I look forward to supporting our teams across the portfolio as we continue to push boundaries, celebrate local flavors and create meaningful, lasting connections with our guests through food."

Career Progression Within Omni Hasho's appointment reflects a promotion from within.

He joined Omni in 2012 as Executive Sous Chef in Chicago and has held senior leadership positions across the portfolio. Most recently, he served as Resort Executive Chef at Omni PGA Frisco Resort & Spa, where he led menu development and oversaw culinary operations across 13 outlets, plus banquet and catering programs. Earlier positions included stints at Omni Barton Creek Resort & Spa, where he guided the property through a comprehensive renovation and reopening, and at Omni Interlocken Hotel, where he directed an expansive food and beverage program spanning multiple dining venues, in-room dining, and golf course operations.

Why It Matters

For hotel operators and F&B directors, Hasho's appointment signals Omni's commitment to centralized culinary leadership across a large, geographically dispersed portfolio. His track record in menu innovation and multi-venue operation management suggests the brand is prioritizing consistency and guest experience as key competitive differentiators in the high-touch resort and golf hospitality segment.

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Written by FBM Publications Editors