What happens when a chef gets elevated to a vice president role? In Daven Wardynski’s case, you can expect lots of creativity, passion, and drive for excellence, whether it’s sourcing high-quality ingredients or exceeding guest expectations. He was recently tapped to oversee the culinary operations and food and beverage strategy at Omni’s portfolio of over 50 distinct hotels and resorts as vice president of food & beverage. Thankfully, he’s no stranger to Omni’s unique world of luxury hotel and restaurant brands.
His journey with Omni, which began in 1998, included roles at properties like Omni Chicago Hotel and the Pump Room at the former Omni Ambassador East. Wardynski brings more than 30 years of culinary and operational experience to the role, and his career was shaped in some of the country’s most respected kitchens, including formative stints at Charlie Trotter’s and as sous chef at TRU, the AAA Five Diamond restaurant.
One of his key accomplishments at Omni so far was transforming the culinary identity of Omni Amelia Island Resort & Spa in 2012 by introducing hallmark programs like Fish to Fork—an annual dock-to-dish dining event that brings celebrated chefs from across the country to the property. Under his guidance, the resort earned recognition as one of Omni’s Centers of Excellence in both 2024 and 2025 for its standout Leader in Development program.
These experiences instilled in him both discipline and a sharp culinary perspective. Today, he channels that foundation into a food-and-beverage philosophy built around a “sense of place,” ensuring that every Omni property reflects the flavors, culture, and character of its destination.
In an exclusive Q&A interview with FSR, Wardynski shares how he establishes a “sense of place” and local feel and flavor at 50-plus properties; the biggest trends he’s seeing shape the future of F&B in lodging and hospitality; and his advice for emerging leaders in the space.
Editor’s Note: This is the fifth article in our new Q&A web series, NextGen Brand Builders. The collection spotlights restaurant executives who are building today’s most compelling NextGen Casual brands from the inside out. The first, Daniel DeLeon Reveals Grumpy’s Recipe for Retention, is here. The second, Chad Offerdahl Keeps The Big Biscuit Fast, Fresh, and Focused, is here. The third, Kaleb Harrell’s Playbook for Purposeful Expansion and Leading with Grit at Hawkers, is here. The fourth, John Haggai on Leading Burtons into Its Next 20 Years, is here.
You’ve had a long and multifaceted journey with Omni, dating back to 1998. How has your personal evolution—from chef to VP—shaped your approach to leading F&B strategy across the entire portfolio?
Throughout my experience across a variety of Omni locations and roles, I’ve had the benefit of seeing firsthand how a wide range of properties operate. In my regional and area positions, I observed how skills and systems can be adapted across the portfolio, and I’ve worked closely with staff to understand what works best at each location. Starting my career as a chef gave me a deep understanding of back-of-house operations, which has helped me connect with my teams and lead with purpose.
Transitioning to the front of house as Director of Food & Beverage at Omni Amelia Island Resort & Spa expanded my perspective and allowed me to develop a full view of the guest experience. I’m fortunate to have worked with such a range of talented people, who have shaped the skills I bring to my work today.
You’ve spoken about creating a “sense of place” through food and beverage. How do you bring that vision to life at scale, while maintaining consistency across 50+ properties?
Omni owns and operates all of its food and beverage venues, which gives us full control over every element—from the vision to the moment the plate is delivered to the guest. We place a strong emphasis on reflecting the locality of each destination so guests can experience the flavors and culture of the city where they are staying, right from their hotel.
Our menus showcase locally inspired food and cocktails, crafted with regionally sourced ingredients and often named in tribute to local stories and culture. It’s also about the little moments and highlights for guests. Omni Parker House proudly serves the first Boston Cream Pie (recipe can be found here); Omni Royal Orleans offers mint juleps and gumbo; and Omni PGA Frisco features menus highlighting Texas barbecue.
How do you balance Omni’s luxury brand standards with the need to localize menus and beverage programs at each hotel or resort?
We know guests expect and deserve high-quality food, drinks, and service, so that is always at the forefront of our minds. Regardless of location, we look to the local experts on our team to understand what will work best on the menu. We also pay close attention to guest feedback, track our best sellers, and constantly evolve our menus to ensure they stay fresh, interesting, and seasonal.
You led the reimagining of the culinary program at Omni Amelia Island, including the launch of Fish to Fork. What made that initiative stand out, and how do you see special programming enhancing the guest experience brand-wide?
Fish to Fork stood out because it brought together culinary enthusiasts, locals and those staying at our properties to experience the flavors and culture of Amelia Island. Celebrating its 10th anniversary in 2026, the event unites chefs from across the country to compete in individual and group challenges in front of a live audience, with guests helping to choose the winners. Fish to Fork is entertaining, interactive, and overall a great time with endless food, drinks, and music—all set against the backdrop of Amelia Island, which is pretty spectacular. I’m proud to have helped bring such a special, annual event to the community that people look forward to every year.
Omni’s special programming gives people a reason to see our hotels as unique. Recognizing that travelers are prioritizing experiences that allow them to connect with local culture and communities, Omni has curated a lineup of Signature Experiences exclusive to each property, providing access to once-in-a-lifetime moments.
On the culinary side, we host several large annual events like Fish to Fork, and recently wrapped up the first-ever ‘SMOKE’ at Omni Barton Creek Resort & Spa. This was a weekend event celebrating the American tradition of barbecue. The two-day experience brought together the best pitmasters, chefs, and tastemakers from Texas and Oklahoma, showcasing the regional culinary rivalry and rich barbecue traditions. We also host ‘SAVOR’, an annual culinary festival at Omni PGA Frisco, featuring a star-studded lineup of renowned chefs, beverage experts, and celebrities from movies, television, and sports.
“One of the biggest trends we’ve observed is a desire for nostalgia, as families look for experiences that evoke cherished memories while making new ones of their own.”
You’ve worked on both the culinary and operations side of F&B. How has that dual perspective informed your leadership style and strategic priorities in this new role?
The various roles I’ve had over the years working front- and back-of-house have given me a 360-view of the job, and allowed me to understand all aspects of the business so that I can make more informed decisions that support both the team and the guest experience. I’ve learned firsthand from others, applied feedback from mentors, spoken with industry experts, and continued learning every day. All of these experiences have shown me that great ideas and talent can come from anywhere; my leadership style reflects that.
From spas and golf resorts to city hotels, Omni’s portfolio is incredibly diverse. What unique F&B challenges or opportunities come with overseeing such a wide range of property types?
Our Omni guests dine differently at each location. At our city properties, guests are having power breakfasts and eating quickly during business meetings, while at our resorts, we notice guests lingering over their meals and seeking unique menu items. We have venues for every occasion, welcoming both travelers and locals, whether it’s a date night, family dinner, or a celebration.
We also always keep families top of mind because we know how important having kid-friendly options on the menu is for our guests. Our Junior Chef menu introduces younger guests to the idea that nutritious meals can be both delicious and fun. We also offer seasonal experiences for kids. During the summer, children 10 and under can take advantage of our Kids Eat Free promotion, enjoying free breakfast and lunch from the Junior Chefs menu and receiving 50 percent off dinner with the purchase of one adult entrée, making mealtime practical for traveling families. In the winter, several of our properties feature hot cocoa and s‘mores stations.
In your view, what are the biggest trends shaping hotel food and beverage right now—and how is Omni preparing to meet evolving guest expectations?
One of the biggest trends we’ve observed is a desire for nostalgia, as families look for experiences that evoke cherished memories while making new ones of their own. This summer, we tapped into that sentiment with the launch of Scoop Social, a surprise-and-delight ice cream ritual in our hotel and resort lobbies and poolside. It was an initiative geared towards multigenerational audiences that offered a refreshing way to beat the heat and a dose of classic summertime rituals.
We’re always looking for fun and creative ways to be a part of the conversation, while staying true to our values and maintaining the character of each venue. Whether that’s through our menus, the venue experience or unique programming. This summer, we partnered with renowned tiki expert Jeff “Beachbum” Berry to curate cocktail menus for our Tiki Social program, with several venues transforming into fully immersive tiki bars.
What advice would you give to emerging leaders in hotel F&B who aspire to move from culinary roles into broader executive positions?
Always be a team player. Listen to and consider everyone on your team, support them when they need it, and celebrate their successes. The best leaders lift others up and create an environment where everyone can do their best work.
