Severin Nunn – Omni PGA Frisco Resort

Severin Nunn

Director of Food and Beverage, Omni PGA Frisco Resort

Frisco, Texas

Describe your job.

I lead food and beverage operations for Omni PGA Frisco Resort’s 13 outlets, including more than 127,000 square feet of meeting and event space. The resort’s diverse dining options include Texas barbecue at Ice House, ice cream at Margaret’s Cones & Cups, and steak and seafood at Trick Rider.

What made you choose the meetings and events industry?

Hospitality is more than just a passion of mine; it’s a way of life. Every day, I strive to cultivate and deliver memorable experiences to resort guests. Since my first day on the job as a busboy more than 20 years ago, I’ve dedicated myself to this industry to continue transforming empty spaces into unique, one-of-a-kind experiences for our guests, whether at a corporate gathering, wedding, or other occasions.

How did you get started, and what got you from there to today?

I started in the hospitality industry as a busboy at a mom-and-pop steakhouse in Williamsburg, Va. I transitioned into the culinary world as a student at the Culinary Institute of America. I went on to work for Michelin Star restaurants in New York and Las Vegas. While in Las Vegas, I became executive chef of banquets and catering at Bellagio. In that role, I continued to develop my passion for curating events at an elite level. Fast forward 12 years later to where I am now with Omni Hotels & Resorts. I lead a fantastic team to create and deliver events of the highest quality. Our team of more than 550 employees serves all of our guests’ food and beverage needs throughout the resort. We also have a team of more than 100 serving our banquet and catering needs, from the sales manager to the dishwashers. It’s an incredible, dynamic environment, and we stay busy.

How do you keep up with industry trends, changes, and cutting-edge developments?

I keep up with industry trends and developments mainly through social media, reading articles I find online, and watching videos of culinary events from around the world. As media evolves, social platforms have become convenient for observing industry trends. The opportunity to view what is happening internationally also keeps me ahead of the game regarding what might be popular in the coming weeks, months, or years. Networking with colleagues, clients, and other business professionals also is instrumental because it can spark new ideas and lead to new relationships.

What essential skills should every industry professional possess?

Professionals in this industry need to possess a willingness to listen, an eagerness to learn, and the ability to be patient and open-minded. Thinking creatively is also essential, as well as being open to learning. As I’ve progressed over the years, I continue to develop key skills at each level I can take with me as I grow in my career.

What is the philosophy or approach to work that gets you through stressful times?

I like to remind myself that everything is a marathon, not a sprint. I also stay focused on the end goal. The hospitality industry can be highly stressful, but staying organized and focusing on the primary factors within my control helps me get through the tough times.

What is the best professional advice you ever received, and what advice do you have for others in the industry?

Hard work and dedication eventually pay off, but you must be willing to put in the hours. When you truly dedicate your time and energy, people notice, and you start getting recognized and appreciated.

Also, with the increase in allergy awareness, it is crucial that we incorporate and address special dietary needs within menu planning and execution. There is a continued focus on local products, supporting local farms, distilleries, and small businesses. The trend I see and push the most is the ‘Instagram moment,’ that part of the event will be the focal point where you will get the most Instagram and social media moments and general exposure.

Describe your biggest professional success.

I’ve had three pivotal moments in my career; it would be hard to choose just one. Opening Omni PGA Frisco Resort was up there, but being the youngest executive chef at a major casino resort in Las Vegas was also a huge honor. Third, serving 2,800 guests an eight-course traditional Cantonese New Year’s dinner without a single complaint also was monumental.

Share an anecdote about a meeting or event that did not go as planned (something funny or odd) and how you handled it.

One time, I was working at a wedding that had to be moved indoors due to inclement weather. But then, eight hours before the wedding started, a portion of the ceiling collapsed. We pulled the entire engineering team and multiple other resort team members to tarp off the roof during the rainstorm while a second team boarded up the ceiling. Luckily, we had extra flowers and managed to construct a ceiling-mounted floral arrangement to cover up the patchwork.

What is the best part of your job?

The best part of my job is making guests happy and watching a large-scale event I’ve orchestrated come to life.

What do you like to do in your free time?

I enjoy working on home-improvement projects, dining out, and cycling. Hard work and dedication eventually pay off, but you must
be willing to put in the hours. When you truly dedicate your time and energy, people notice, and you start getting recognized and appreciated.