NEWS
Omni names Joshua Hasho corporate executive chef
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. In his new role, Hasho will support property-level teams while working with on-property chefs and corporate leadership. His responsibilities will include culinary innovation, operational consistency and standards across dining concepts and food programmes. The appointment reflects Omni Hotels & Resorts’ continued focus on strengthening culinary leadership across its national hotel platform.
Joshua Hasho brings more than 20 years of culinary experience to the role. His career with Omni Hotels & Resorts began in 2012, when he joined the company as Executive Sous Chef in Chicago. Since then, he has advanced through several senior culinary leadership positions within the group, building experience across resort operations, hotel dining, banquet programming and multi-outlet food and beverage environments.
During his time with the company, Hasho played an important role at several major Omni properties. At Omni Barton Creek Resort & Spa, he was involved in the property’s renovation and reopening, contributing to the culinary side of a significant resort transformation. That experience gave him exposure to the operational demands of relaunching a large hospitality asset while aligning food and beverage with a refreshed guest experience.
At Omni Interlocken Hotel, Hasho directed a food and beverage programme that included multiple dining venues, in-room dining and golf course operations. This gave him responsibility across a diverse range of service formats, from restaurant experiences to guestroom dining and leisure-driven food service. The role helped build the operational foundation now relevant to his broader corporate position.
Most recently, Hasho served as Resort Executive Chef at Omni PGA Frisco Resort & Spa. In that position, he led menu development and execution while overseeing culinary operations across 13 outlets. His work also included banquet and catering programmes during the property’s debut, giving him experience in opening-phase operations at one of the company’s high-profile resort projects.
As Corporate Executive Chef, Hasho will now move from property-level leadership into a broader strategic role. His work will support chefs and culinary teams across the Omni Hotels & Resorts portfolio, helping maintain consistency while encouraging innovation across different markets and property types. This balance is especially important for hotel groups that operate restaurants, banquet facilities, resorts and local dining concepts within the same brand family.
The appointment also highlights the growing importance of food and beverage as a central part of the hotel guest experience. For a company with more than 50 properties, culinary leadership affects not only restaurants, but also banquets, catering, in-room dining, events and resort experiences. Hasho’s background across renovations, openings, multi-outlet operations and large-scale resort programming gives him a broad platform for the new role.
With Hasho’s appointment, Omni Hotels & Resorts is reinforcing its culinary structure at the corporate level. His career path within the company gives the role continuity, while his experience across different properties provides practical understanding of how hotel food and beverage operations function on the ground. As he takes on the corporate chef position, his focus will be on supporting teams, strengthening standards and shaping culinary direction across the Omni portfolio.
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