August 3, 2012, Hot Springs,
Virginia
- The Homestead
in Hot Springs, Virginia, has appointed
Sean O'Connell as Executive Chef and Kevin Phenegar as Director of Food
&
Beverage. Currently undergoing a $25 million transformation, O'Connell
and
Phenegar will play integral roles as The Homestead broadens its dining
experiences with new restaurants and bars that draw inspiration from
the
nation's first gourmand, Thomas Jefferson, as well as the bounty of
local
farmers, ranchers, and vintners.
Sean O'Connell
An international star chef
before arriving in the Allegheny Mountains, Executive Chef Sean
O'Connell is
now responsible for all dining operations at The Homestead, including
10
restaurants and bars as well as in-room dining, catering and banqueting
for
meetings and special events.
O'Connell arrived at The
Homestead from Rancho Las Palmas Resort & Spa in Rancho Mirage,
California,
where he spent more than a year as Executive Chef.
Previously, O'Connell headed
culinary operations at several luxury hotel and resort properties
around the
globe, including Vice President of Culinary Operations at Fontainebleau
Resorts, where he oversaw a multi-million dollar renovation of its
twelve restaurants
and bars; Executive Chef at the Mandarin Oriental in Hong Kong; and
Executive
Chef at The Banyan Tree Resort in Thailand. He also played a crucial
role in
the opening of the Bellagio resort in Las Vegas.
A native of Europe, Chef
O'Connell studied with the American Culinary Federation and honed his
skills in
some of the world's finest hotels including Ritz-Carlton, Raffles Hotel
and
Aman Resorts. He also apprenticed with the National Maritime Union in
San
Francisco.
Kevin Phenegar
A talented hospitality
professional with four-star and Leading Hotels of the World experience,
Phenegar is responsible for all food and beverage-related operations at
The
Homestead.
Phenegar arrived in Hot
Springs following a five-year run as Director of Food & Beverage at
The
Sagamore, the renowned Four-Diamond resort on Lake George in the
Adirondack
Mountains of New York. Previously, Phenegar was Assistant Director of
Resort
Food & Beverage and Director of Dining Facilities at the Pinehurst
Resort
& Country Club in Pinehurst, North Carolina; Director of Food &
Beverage Outlets at Driskill Hotel, a Leading Hotel of the World in
Austin,
Texas; and Food & Beverage Outlets Manager at Doubletree Hotels in
Austin.
His 24-year career in the food and beverage industry began in 1988 with
Hyatt
Hotels in San Antonio, Texas.
Born in Detroit, Michigan, Phenegar grew up in Springfield, Ohio. He
studied Business Administration at the University of Cincinnati.
About The Homestead
Since 1766, The Homestead
has been recognized as one of America's most storied resorts, offering
unparalleled hospitality and Southern charm in a 3,000-acre setting
within the
Allegheny Mountains of southwestern Virginia. Renowned for its natural
healing
springs, The Homestead is distinguished by 483 luxurious guest rooms
and
suites, 72,000 square feet of meeting space, a wide array of fine and
casual
dining choices, a world-class spa, three championship golf courses that
include
one of the nation's finest mountain courses (The Cascades), the South's
first
downhill ski area, a 48-stable Equestrian Center and show ring, one of
the
top-rated Shooting Clubs and a wealth of other recreational
attractions. The
resort is currently undergoing a $25 million transformation. The first
phase to
be completed in 2012 will include the addition of Allegheny Springs, a
new
family water complex which includes a children's pool, winterized
family pool,
whirlpool, sandy beach, three 100-foot water slides, a 400-foot lazy
river and
private cabanas as well as a new miniature golf course, the Mini
Cascades and
the tranquil Jefferson Springs spa garden. The second phase to be
completed in
2013, will see new dining experiences, including Jefferson's Grille,
and
renovations to the interior of the Spa.