Executive Chef Greg Lopez | August 3
We are proud to introduce Executive Chef Greg Lopez as the next culinary talent featured in our Chef’s Table series—an experience designed to highlight the passion, creativity, and global influences of the chefs who shape our culinary program at Omni Bedford Springs Resort& Spa.
A Pennsylvania native, Chef Greg’s path to the kitchen was anything but traditional. A notoriously selective eater in his youth—surviving primarily on grilled cheese and chocolate—Greg was “encouraged” into his first job at age 11, washing dishes at Vito’s Pizzeria and Spaghetti Palace on the Jersey Shore. That first summer behind the scenes introduced him to the fast-paced energy, unpredictable characters, and electric atmosphere of restaurant life. He was hooked.
What followed was a steady climb through the culinary ranks—from dish pit to line cook (thanks to a last-minute callout), to a career spanning more than three decades in kitchens across the U.S. and abroad. After a brief stint at university and a quick realization that the traditional route wasn’t for him, Greg went on to graduate from the New England Culinary Institute in Montpelier, Vermont. He then sharpened his skills through extensive wine training in Napa Valley (some formal, some...enthusiastically self-guided), and earned his culinary stripes in renowned 4- and 5-Diamond hotels, resorts, and restaurants in New Orleans, Seattle, Miami Beach, Westpunt (Curaçao), Carmel-by-the-Sea, and more.
In the summer of 2024, we were delighted to welcome Chef Greg to Omni Bedford Springs Resort as our Executive Chef. His culinary philosophy embraces a global perspective—where borders blur and the only rule is what tastes good together. “Flavors don’t recognize lines on a map,” he says. His menus are driven by curiosity, creativity, and a healthy dose of culinary whimsy.
When he’s not leading the charge in our kitchens, you’ll likely find Greg outside—cycling, inline skating, hiking, paddle boarding—or in the gym working off one meal to make room for the next.
Please join us in celebrating Executive Chef Greg Lopez, a true culinary ambassador whose sense of adventure and deep love for food shine through in every dish.
Reservations are extremely limited and expected to fill quickly—secure your seat today by calling 814-624-5633 and be part of an evening where flavor, story, and creativity come together in every course. $225 + tax and service fee per person
Executive Sous Chef Mustafa Umuc | July 20
Born in Hatay, Turkey, a region known as the culinary soul of the Silk Road, Chef Mustafa was raised in a world rich with spices, tradition, and time-honored techniques. This early immersion gave him an instinctive understanding of flavor—and a deep appreciation for its roots. His cuisine reflects that legacy, blending bold authenticity with modern flair.
Chef Mustafa’s culinary style is all about contrasts—refined yet rustic, precise yet soulful. He transforms traditional flavors into sophisticated, unexpected expressions, using global techniques to enhance texture, depth, and emotion on every plate. Each dish is crafted not only to nourish but to tell a story—one that travels from the ancient kitchens of Hatay to today’s most refined tables.
At his Chef’s Table, guests are invited on a multi-sensory journey. Expect a series of thoughtful, beautifully composed courses—each one designed to evoke a memory, spark curiosity, and awaken the palate. Every bite is infused with passion, precision, and a reverence for ingredients at their purest form.
Chef Mustafa’s philosophy is simple: honor the past, elevate the present. His food does just that—and we can’t wait for you to experience it.
Reservations are limited and anticipated to fill quickly. Call 814-624-5633 to reserve your seat. $225 + tax and 24% service fee per person.
Sous Chef Gavin Gray | July 27
Our Chef’s Table series continues with Sous Chef Gavin, a rising culinary talent whose energy, creativity, and bold flavors make every dish a standout. Hailing from Oklahoma, Chef Gavin brings ten years of experience—and an adventurous spirit—to the kitchen. His culinary roots are planted firmly in the comforts of Southern cooking and Texas BBQ, but his flavor profile has grown far beyond. Having traveled extensively, Gavin has developed a passion for incorporating international influences into his food—from South American staples to high-end American fare with a global twist.
What sets Chef Gavin apart is his ability to take classic dishes and kick them up a notch—adding personal flare and fresh perspectives without losing their soul. His menus are vibrant, playful, and full of heart, driven by a genuine love for food and the people he serves.
Ambitious and endlessly curious, Gavin is always evolving as a chef—with his sights set on becoming an Executive Chef in the next five years. In the meantime, he’s focused on creating memorable moments, one delicious dish at a time.
At his Chef’s Table, expect a menu that’s fresh, fun, and flavor-forward—an energetic tribute to the past, present, and future of his culinary journey.
Seats are limited and will go quickly. Call 814-624-5633 to reserve yours. $225 + tax and service fee per person.