Omni Hotels & Resorts has appointed Joshua Hasho as corporate executive chef. With more than 20 years of experience and a deep-rooted history with the brand, he will oversee culinary strategy and operations across Omni’s portfolio.
Drawing on his deep understanding of the brand, he will collaborate closely with on-property chefs and corporate teams to drive innovation, consistency and excellence across all dining concepts and programs, according to Omni.
“I am honored to step into this role and continue growing with Omni Hotels & Resorts,” said Hasho. “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.”
Hasho’s appointment represents a natural progression within Omni Hotels & Resorts, where he has cultivated a culinary career since joining the company in 2012 as executive sous chef in Chicago. Throughout his tenure, he has held senior leadership positions across the portfolio, including at Omni Barton Creek Resort & Spa, where he was instrumental in guiding the property through a comprehensive renovation and reopening, and at Omni Interlocken Hotel, where he directed an expansive food and beverage program encompassing multiple dining venues, in-room dining and golf course operations. Most recently, he served as resort executive chef at Omni PGA Frisco Resort & Spa, where he played an integral role in the property’s debut, leading menu development and execution while overseeing culinary operations across 13 outlets, in addition to a robust banquet and catering program.
