A long-time member of the culinary program at Omni Hotels & Resorts, Chef Joshua Hasho has stepped into a new role as the brand’s corporate executive chef. In this position, he will direct culinary strategy and operations across the Omni portfolio. His new title will allow him to support teams at individual property levels with the goal of elevating guest experiences and piloting operational excellence that fully demonstrates the brand’s impressive depth of culinary talent.

“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.”

© Omni Hotels & Resorts

Throughout his career, hospitality has been at the forefront of Hasho’s professional agenda. Since joining Omni Hotels & Resorts in 2012 as executive sous chef in Chicago, he’s held senior leadership positions throughout Omni’s portfolio, including roles at Omni Barton Creek Resort & Spa, where he helped guide the property through an extensive reimagining and reopening; and at Omni Interlocken Hotel, where the sizeable culinary and beverage program was under his direction. Along with overseeing multiple dining venues, Hasho was also in charge of in-room dining and golf course dining operations.

In his most recent role, Hasho served as resort executive chef at Omni PGA Frisco Resort & Spa. Here, he was instrumental in the property’s launch, steering the development and execution of menus while also managing all culinary operations across the property’s 13 outlets, including an extensive banquet and catering program.