Omni Atlanta Hotel at Centennial Park

Chef Anthony Burdo leads the culinary team as Hotel Executive Chef at the Omni Atlanta Hotel at Centennial Park. Before returning to Omni, Burdo led the culinary team at The Westin Savannah Harbor Golf Resort & Spa including six on-site dining experiences. With over 20 years of diverse culinary experience and extensive scholastic training from The Culinary Institute of America and Johnson and Wales University. Known for his culinary excellence and openness to innovation, Chef Anthony Burdo brings unparalleled talent to the team. Chef Burdo obtained his A.A.S. in Culinary Arts and his Bachelor of Science in Hotel-Restaurant/Institutional Management from Johnson and Wales University, Charleston in 2001 before furthering his culinary education at The Culinary Institute of America at Hyde Park, Napa Valley, and the San Antonio campus. However, Burdo started his unofficial culinary career at a young age, inspired by his grandmother—a native of Campobasso, just outside of Naples, Italy—as he watched her prepare freshly made pasta, meatballs and sauces and source the freshest garden vegetables. The belief that food should be prepared from scratch, and fresh daily, a garden-to-table philosophy, was instilled at an early age and inspires him still today. Burdo takes time to craft outstanding menus, conduct frequent site visit panel tastings; refine every recipe; source the best local ingredients; a scratch-made approach like our bread, sauces, pastas, etc. in-house; harvest our herbs here on property, add special small touches, create action stations and more to make his cuisine truly stand alone. In 2013 Burdo was named the opening Chef de Cuisine of Siro Urban Italian Kitchen, voted the best new restaurant in Orlando in 2013. He completed a strenuous 10-week culinary manager training program at Atlanta Marriott Northeast and before that he served as sous chef for Fish in Charleston, SC.