Talk to Your Chef, Says Devin Burns of Omni Hotels & Resorts

Author: Barbara Palmer       

Devin Burns

Devin Burns

Devin Burns, Vice President of Food and Beverage at Omni Hotels & Resorts, believes meeting professionals should, whenever possible, collaborate with the chef working their events. “That can be the difference maker between a mediocre and an amazing event,” he told Convene. Burns had more advice while talking about his own career path.


Bachelor’s degree in hotel and restaurant management from Washington State University

My First Industry Job

Dishwasher at Chart House Restaurant in Boise, Idaho

My Previous Three Jobs

  • General Manager, Omni Dallas Hotel at Park West
  • Director of Operations, Omni La Costa Resort & Spa, Carlsbad, California
  • Director of Rooms, Omni Dallas Hotel, at the Kay Bailey Hutchison Convention Center

What I Do Now

In my role as vice president of food and beverage, I support all Omni Hotels and Resorts properties to provide best-in-class food, beverage, and hospitality to our guests. At the core, my role is providing solutions to my team that help them be the best and create elevated experiences for our guests, owner, and associates.

My Favorite Thing About My Job

My favorite part of my job is connecting with colleagues in the field and providing them with support. I win when they win!

Most Influenced in My Career By

My grandmother, who had an unrivaled work ethic and was an amazing host. She is the most positive person I have ever known.

What I Learned From My Biggest Professional Mistake

I’m continuing to learn every day. And if I’m not learning, then I’m not pushing myself hard enough, in which case, I usually get bored, self-correct, and start moving again.

My Next Big Career Goal

I love my current role but would also enjoy returning to a general manager role at one of our high-volume and operationally complex hotels or resorts.

My Advice for Meeting Professionals

When in doubt, always ask. There is never a dumb question.

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