Omni Hotels & Resorts has appointed Joshua Hasho as corporate executive chef, where he will oversee culinary strategy and operations across its portfolio of more than 50 hotels.
Hasho—who joined Dallas-based Omni in 2012—will work with property-level culinary teams and corporate leadership on menu development, operational standards and dining programs across the brand. In his new role, Hasho will support culinary teams across the portfolio while focusing on operational consistency, menu innovation and the continued development of Omni's food-and-beverage programs.
“I am honored to step into this role and continue growing with Omni Hotels & Resorts,” said Hasho. “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.”
Hasho joined the company as executive sous chef in Chicago and has since held leadership positions at several Omni properties. His previous roles include executive chef positions at Omni Barton Creek Resort & Spa, where he helped lead the property's renovation and reopening, and Omni Interlocken Hotel, where he oversaw food-and-beverage operations across multiple restaurants, in-room dining and golf operations.
Most recently, Hasho served as resort executive chef at Omni PGA Frisco Resort & Spa. There, he oversaw culinary operations across 13 dining outlets, as well as banquet and catering programs, and led menu development during the resort's opening.