The Mark Wine News Summer '18 Volume 8.3 - Page 18

r a i s e a g l a s s Tradition. Roots. Culture. OMNI HOTELS & RESORTS’ DEVIN BURNS O mni Hotels & Resorts comes from very humble beginnings. Originally founded by the Dunfey Family of New England in 1958 with their 35-room Lamie’s Motor Inn in Hampton, New Hampshire, the business eventually grew to more than 8000 rooms across North America. In 1983 the family purchased Omni International Hotels and changed their company name to Omni. Their focus was on first class, full-service hotels. In February 1996, TRT Holdings from Corpus Christi, Texas, purchased Omni Hotels and relocated its corporate office to Dallas and the unique blend of New England tradition and Texan Entrepreneurial spirit was born. But one thing has not changed: their roots. Omni’s philosophy of The Power of One® is the belief that every single guest interaction is an opportunity or a moment to deliver a memorable experience and that every service member is a part of the family. We talked with Devin Burns, FB of Omni Hotels and Resorts about the company traditions, and of course their Devin Burns, VP of Food & Beverage - Omni Hotels & Resorts wine program. your department? DB: We really think about our guests first – and then build concepts around those needs. MWG: We would love to hear a little more about your job. DB: I always wanted to work in hospitality and the beverage industry is a key part in that. One of my favorite parts of my job is making new discoveries in wine, food or in a new ingredient that has a great story behind it or a great connection to our company. That makes it even more exciting to introduce that discovery to our team. Omni Hotel in Los Angeles, California MWG: Please tell us a little about your background and your experience at Omni. DB: I’ve been at Omni Hotels & Resorts for over six years. I have 20 years of hospitality and food/ beverage experience working for such companies like Marriott, Hotel Derek, W Hotel in NYC and the Canyons Ski Resort. MWG: How do the company traditions play out in 16 MWG: Any recent discoveries you want to share? DB: I recently immersed myself in the bourbon culture for the opening of Omni Louisville Hotel. It was so fascinating to learn what is required in the creation of bourbon. Once you know the process – it makes the taste even more enjoyable. MWG: What a treat to go to Kentucky for your Bourbon education. Wow. We went to a local Bourbon distillery and also found the whole process really interesting. Very different from wine for sure, but with wine cocktails all the rage, there is a definite collaboration. And also between food and beverage. DB: Yes. We have an Omni Originals program that THE MARK WINE NEWS