Executive Chef Greg Barnhill
With a culinary career spanning three decades, Chef Greg Barnhill has been involved in almost every aspect of food service from NFL stadiums, free standing restaurants, private clubs, and iconic resort hotels to private and commercial airline catering. Barnhill came to the historic Omni Homestead Resort in 2012, after a five year stint at the famed Broadmoor in Colorado Springs. Since his arrival, Barnhill has been deeply entrenched in the renovation and repositioning of the food and beverage offerings at the resort, in addition to participating in many gastronomic expositions throughout Virginia.
While manning the range at the Five-Star, Five-Diamond Broadmoor’s Charles Court Restaurant, the Colorado Springs Gazette awarded him five stars for “inspired cuisine” and four stars for “bar food like no other” in the West Lobby Bar. Barnhill also won first place and best of show two years in a row at the nationally judged Colorado Springs Chorale Chef’s Gala. Under his direction, the Charles Court Restaurant received accolades for Best Seafood Restaurant, Best Place to Take a Date and Best of the Best in Colorado Springs.
Prior to joining The Broadmoor, Barnhill lived out his boyhood dream of skiing and cooking everyday while leading the kitchens at The Beaver Creek Lodge in Vail, CO as executive chef. As chef of the historic Denver Athletic Club, he oversaw a multi-million dollar kitchen renovation and repositioning of the club’s dining outlets. Barnhill’s remarkable career also included a stint with the NFL when he ran the skyboxes, luxury suites and VIP event venues at Denver’s Mile High Stadium as part of Three Tomatoes Catering. Previously, Barnhill was the executive chef of California Café at Pier 66 in Ft. Lauderdale FL and California Café Park Meadows in Denver with the award-winning California Café Restaurant Group of Marin County, CA. He also played an integral role on opening teams throughout the country during his near decade stay with the group. In the 1990s, Barnhill led several high profile and iconic waterfront seafood restaurants in Ft. Lauderdale and Palm Beach and served as a consultant to Virgin Airlines. Barnhill’s training includes a three-year apprenticeship under master chefs from Germany, Switzerland and Austria in Minnesota’s Twin Cities and the greater Denver area.