AMELIA ISLAND (October 29, 2018) – Omni Amelia Island Plantation Resort announces the appointment of Chef Daven Wardynski to Director of Food & Beverage and Todd Ruiz to Executive Chef. Wardynski moves into the Director of Food & Beverage role after six years as Executive Chef at Omni Amelia Island Plantation Resort, while Chef Ruiz joins the resort from the Omni New Haven Hotel. A culinary destination, Omni Amelia Island Plantation Resort is home to more than ten dining experiences and The Sprouting Project, a state-of-the-art aquaponics greenhouse with adjoining gardens, apiary and barrel room.
“We’re thrilled to welcome Chef Ruiz back to the Omni Amelia Island family. Chef Ruiz is a forward-thinking culinary leader who has worked for Omni Hotels & Resorts for many years,” said Mary O’Donnell, managing director of Omni Amelia Island Plantation Resort. “We look forward to Daven Wardynski continuing to lead our resort to new culinary heights.”
Daven Wardynski has led the culinary team at Omni Amelia Island Plantation Resort since October 2012 and is the mastermind behind The Sprouting Project. With more than 25 years of experience in the culinary world, Wardynski began his career at TRU in Chicago, serving as sous chef under celebrity chef Rick Tramonto. Prior to joining Omni Amelia Island, he was the executive chef at Omni Chicago Hotel. Due to his emphasis on supporting local purveyors and his passion for fresh, high-quality ingredients, Wardynski has received multiple honors from the American Culinary Federation, including a Gold Medal in the Chicago National Restaurant Show.
Executive Chef Ruiz will oversee all culinary operations at the 1,350-acre resort on Amelia Island. Chef Ruiz brings more than twenty years of culinary experience to the resort, having most recently served as executive chef at Omni New Haven Hotel and Omni Berkshire Place Hotel in New York City. Prior to joining Omni, Chef Ruiz held leadership positions at Hotel ZaZa in Houston, The Hotel Hershey in Pennsylvania, and with Four Seasons Hotels and Resorts. Chef Ruiz’s culinary career started in the fields of south Texas, working alongside his father in his produce shipping and receiving business. Chef Ruiz looks forward to biking the tree-canopied trails on Amelia Island with his English bulldog Chefie.
