Omni Escapes Magazine Escapes Magazine Fall 2017 - Page 67

A Taste of Texas At Omni La Mansión del Rio and Mokara Hotel & Spa in San Antonio, Texas, Executive Chef Camron Woods oversees all of the food and beverage oper- ations and brings his own unique spin to the menus on offer. Woods’ cook- ing style is ingredient-driven, experimenting with fresh produce to create humble yet flavorful dishes. He offers a taste of Texas by incorporating local, seasonal products, but the chef’s culinary experiences have taken him from coast to coast. He has spent 21 years fine-tuning his talents at several high- end resorts throughout the country. Woods grew up in Charleston, South Carolina, and embarked on his culi- nary career at Woodlands Resort & Inn in Summerville, South Carolina, where he started as a dishwasher and worked his way up the ranks to become exec- utive sous chef. During Woods’ eight-year tenure, the resort attained world- class status, becoming the first Five Star and Five Diamond property in the state. Later, he moved to the West Coast, spending seven years as executive chef of Amaya La Jolla and at the Grand Del Mar Resort, a Five Star, Five Diamond property. Other positions included the restaurant chef at a Four Seasons property in the Bahamas and at the award-winning Four Seasons Hotel Atlanta. Prior to his current role, Woods led the culinary and beverage teams in completely remodeling, rebranding and revamping The Ranch at Laguna Beach, a historic, local icon. In August 2016 he joined the team at Omni La Mansión del Rio and adapted to the Texas culinary landscape. Outside of the kitchen, Woods has appeared on TV programs such as KENS5’s “Great Day SA” and WOAI NBC News Channel 4’s “SA Living.” He also supports nonprofit foundations such as Mama’s Kitchen, The San Diego Council on Literacy’s “Eat.Drink.Read.” fundraiser and The Boys and Girls Club, among others. Las Canarias restaurant at Omni La Mansión del Rio FA L L 2 0 1 7 OMNI_Experience-eV4-e.indd 67 | 67 | ESCAPES 9/21/17 11:10 AM