Nancy Aguilar

A culinary professional with extensive experience in kitchen operations and leadership, they currently serve as a Sous Chef at Omni Hotels & Resorts. Their background includes nearly a decade as a Kitchen Supervisor at Bob’s Steak and Chop and earlier experience as a Line Cook at Omni Hotels. With formal culinary education from Le Cordon Bleu College of Culinary Arts–Dallas, their career reflects strong expertise in food preparation, kitchen management, and hospitality service.