Omni Hotels Corporation

03/31/2025 | Press release | Archived content

Omni Amelia Island Resort & Spa Announces The Return of Ninth Annual Fish To Fork Weekend This May

An Unforgettable Culinary Weekend Showcasing Dock-to-Dish Specialties with Chefs from Renowned Restaurants Nationwide

Amelia Island, FL - (March 31, 2025) - Omni Amelia Island Resort & Spa is pleased to announce its ninth annual Fish to Fork culinary weekend will be taking place from May 15-18, 2025. This year the competition includes a lineup of esteemed chefs from around the country including James Beard Award winners and chefs with Michelin starred restaurant experience, each bringing a unique perspective and culinary style to the competition. Set against the stunning backdrop of the Atlantic Ocean, this highly anticipated event offers an unforgettable and unique foodie experience for travelers looking for their next delicious endeavor.

The excitement culminates in a thrilling chef showdown on Saturday night, where event guests will have the chance to vote for the ultimate champion via live vote. Returning this year as host and MC of the competition is culinary travel blogger and influencer Rachelle Lucas, whose blog Travel Bite highlights recipes, food, and travel tips from her adventures around the world.

2025 participating chefs include (*full biographies at the end of release):

  • Brian Griffith, Choy - Nashville, TN
  • Eucepe "Cepe" Puntriano, Marbled & Fin - Charleston, SC
  • Kevin Tien, Moon Rabbit - Washington D.C.
  • Lis Hernandez, Arepa Mia - Atlanta, GA
  • Samuel-Drake Jones, Hudson Local & Hudson Vu - New York, NY
  • Terry Koval, The Deer and The Dove - Decatur, GA

"Fish to Fork is more than just a competition-it's a celebration of fresh, local ingredients and the artistry of great chefs," said Omar Collazo, Executive Chef of Omni Amelia Island Resort & Spa. "This event has an unmatched energy, where creativity, skill, and passion come together in a way that truly sets it apart. It's so fun to see the incredible talent that comes together to create a new version of the competition each year."

The weekend festivities will kick off on Thursday, May 15th with a Chef's Welcome Dinner, where competing chefs will gather and randomly select their charters for the next morning's fishing excursion.

On Friday, May 16th, chefs and VIP package guests will head out on a fishing excursion where each chef will be paired with a charter for a five-hour fishing trip. Their catch may include Atlantic Grouper, Red Drum, Black Sea Bass, Flounder, and Skate. The fresh fish caught that day will be featured in the individual competition during Saturday evening's main event. On Friday night, guests can savor expertly crafted dishes by Omni Amelia Island's culinary team, led by Executive Chef Omar Collazo.

At Fish to Fork's Saturday Night Main Event, culinary excitement takes center stage as top chefs battle it out in both individual and group challenges, crafting gourmet dishes live for guests to sample and vote on. The evening kicks off with the Individual Challenge, where each chef transforms their fresh catch into a signature dish at their personal cooking station. As guests move from station to station, they taste and cast their votes for their favorites.

The competition heats up even more with the Group Challenge, a high-energy "Chef Showdown" where teams of chefs must create an impromptu gourmet menu-incorporating a secret ingredient revealed moments before the clock starts. With just an hour to execute their culinary masterpieces, the pressure is on to impress the crowd. Guests will once again have the power to vote, determining which chefs will be crowned champions at the end of the night. Throughout the night at the Main Event, guests can expect live music and an open bar, making for an unforgettable experience.

To enjoy a truly immersive experience during the Fish to Fork weekend, a variety of packages are available for purchase including the Fish to Fork VIP Package, Weekend Package, Main Event Package and Main Event Tickets. To book a travel package (all based on double occupancy), or to purchase tickets to the Main Event, and for more information visit www.fishtoforkweekend.com

Fish to Fork VIP Package : May 15-18, from $3,689 per room, plus taxes and fees

  • Three nights of oceanfront accommodations
  • Thursday night Fish to Fork welcome dinner for two
  • Friday fishing or chef-prepared lunch for two
  • Friday afternoon cocktail experience
  • Friday night Fish to Fork dinner for two
  • Saturday Fish to Fork lunch for two
  • Two tickets to the 9th Annual Fish to Fork Main Event with reserved seating
  • Sunday morning "The Morning Table" buffet in FloraBelle
  • Island Hopper (golf cart) throughout stay

Fish to Fork Weekend Package: May 16-18, from $2,279 per person, plus taxes and fees

  • Two nights of oceanfront accommodations
  • Friday night Fish to Fork dinner for two
  • Saturday Fish to Fork lunch for two
  • Two tickets to the 9th Annual Fish to Fork Main Event

Fish to Fork Main Event Package: May 17-18, from $962 per room, plus taxes and fees

  • One night of oceanfront accommodations
  • Two tickets to the 9th Annual Fish to Fork Main Event
Fish to Fork Main Event tickets< /a>: Saturday, May 17, $209 per person

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About Omni Amelia Island Resort & Spa
Omni Amelia Island Resort & Spa is Florida's award-winning island destination. Recognized for offering a luxury resort experience in perfect harmony with nature, the oceanfront retreat, located just northeast of Jacksonville, Fla., is nestled between the Atlantic Ocean, lush marshlands, and the Intracoastal Waterway. Situated on 1,350-acres, the property includes 402 oceanfront guest rooms and suites; the largest pool deck in Northeast Florida including tiered lounge seating, an adults-only infinity edge pool, a family friendly pool, kids' splash area, two hot tubs, and fire features, all boasting spectacular Atlantic views; 80,000 square feet of flexible meeting space; and ten culinary options ranging from casual to fine dining. Rich in recreational amenities, the resort also offers three-and-a-half miles of wide, uncrowded beach; 36 holes of championship golf and a new 10-hole golf course; 23 Har-Tru® tennis courts; seven pickleball courts; award- winning recreation programs; a shopping village with restaurants, boutiques and a nature-inspired signature spa; a state-of-the-art fitness center; kids camps; and numerous activities for adventurers including kayaking, Segway tours and seven miles of paved trails. The Villas of Amelia Island feature one-, two- and three-bedroom villas with ocean, golf or resort views. Omni Amelia Island Resort & Spa offers authentic, genuine guest experiences with AAA Four-Diamond service and the expectations of the Omni brand. For more information on the Omni Amelia Island
Resort & Spa, call 1-800-The- Omni or visit www.omnihotels.com/ameliaisland. To engage with the resort, visit www.facebook.com/OmniAmeliaIsland and @omniameliaisland on Instagram.

About Kevin Tien, Executive Chef/Owner, Moon Rabbit (Washington, DC)
Chef Kevin Tien has been recognized as a 2024 James Beard Award Finalist, 2023 RAMW Chef of the Year, and Food & Wine's Best New Chef 2018. As the Executive Chef and Owner of Moon Rabbit, he showcases his modern take on Vietnamese cuisine, inspired by his New Orleans upbringing and traditional family recipes. He co-founded Chefs Stopping AAPI Hate, an initiative that has raised over $500,000 for social justice causes. His cooking philosophy blends innovation with cultural integrity, reimagining Vietnamese flavors while honoring tradition. Moon Rabbit reflects his journey as a first-generation Vietnamese chef, pushing the cuisine forward while preserving its roots.

About Lis Hernandez Arepa Mia (Atlanta, GA)
Lis Hernandez is the chef and owner of Arepa Mia, a Venezuelan restaurant awarded the Bib Gourmand by the Michelin Guide in 2023 and 2024. Her cuisine highlights the richness of Venezuelan gastronomy with a focus on organic, seasonal ingredients. Lis has been featured in cookbooks by Virginia Willis and Sandra Gutierrez and participated in the Southern Foodways Alliance. Her work has gained national attention in Garden & Gun, Bon Appétit, and on Pati Jinich's cooking show. Inspired by her family's culinary roots, Lis learned to cook from her mother and draws influence from her Spanish heritage. Through her project, Guayoyo Trips, she combines her love of food and travel to bring unique ingredients and traditions to Arepa Mia's seasonal specials.

About Terry Koval, Chef and Owner, The Deer and the Dove (Decatur, GA)
Chef Terry Koval moved to Atlanta in 2000, working at Buckhead Diner before rising to Executive Sous Chef at Canoe, where he built strong ties with local farmers. He later led kitchens at Concentrics Restaurants and helped launch Farm Burger, earning national acclaim for its grass-fed burgers. In 2013, he became Executive Chef at Wrecking Bar Brewpub, where his focus on seasonal, local ingredients earned high praise. He and his wife Jenn opened The Deer and The Dove and B-SIDE in 2019, both named one of the most anticipated restaurant openings by Food and Wine magazine and Eater Atlanta. A passionate advocate for sustainable food, he supports Georgia Organics, Slow Food Atlanta, and the Giving Kitchen. Chef Koval has been featured on Diners, Drive-Ins and Dives and Chopped and was named a 2023 James Beard Best Chef Southeast. He currently resides in Decatur, GA, with his family.

About Samuel Drake Jones, Executive Chef, Hudson Local & Hudson Vu (New York, NY)
Born in Paris and raised between France, California, and London, Chef Samuel-Drake Jones found his passion for cooking after the loss of his mother, taking solace in preparing meals for his younger sister. At 18, he returned to California and began his culinary career, working at The Hungry Cat and Campfire, where he developed a love for live fire cooking. Moving to New York, he honed his skills at acclaimed restaurants like Gato, Kissaki Omakase, and Peak before becoming Executive Chef at the Michelin-rated Sweetbriar. After nearly 20 years in the U.S., he became a citizen in 2022, a milestone that shapes his perspective on modern American cuisine. His cooking reflects a fusion of history, culture, and personal journey, interpreted through the lens of an immigrant-turned-American. Samuel-Drake will be opening two new restaurants in New York City this summer, Hudson Local and Hudson Vu.

About Eucepe Puntriano, Executive Chef, Marbled & Fin (Charleston, SC)
Born in Miami and raised in South Florida, Chef Puntriano started his culinary journey as a dishwasher at 16, eventually becoming the head chef at Meat Market Tampa. He thrives on the fast pace of a high-volume dinner service and pursued leadership roles early in his career. His passion for cooking deepened through travels, where he admired the simplicity of homegrown ingredients and local flavors. At Marbled & Fin, he embraces this philosophy, creating clean, simple dishes with bold flavors and fresh, local produce. One of his proudest achievements is mentoring his team, watching cooks rise to leadership roles. Outside the kitchen, he enjoys exploring his new city with his wife and young son, discovering local dining spots and attractions.

About Brian Griffith, Executive Chef, Choy (Nashville, TN)
Raised in Knoxville, TN, Brian Griffith has spent 20 years working in the hospitality industry. After attending The University of Tennessee, Brian started his career working under James Beard nominated Chef Dan Mondok at the Carlyle in Portland, OR, where he worked for two years. He then moved to Denver to work alongside award-winning Chef Thanawat Bates at the four-star and Four-Diamond hotel Brown Palace Hotel and Spa and Scott Parker at Table 6. Looking for a change of scenery and a new challenge, Brian then moved to Copenhagen for several months to work at two Michelin-starred Kadeau, before landing in San Francisco in 2016 at previous Bay Area mainstay Oliveto. In 2020, Brian joined James Beard award-winning Chef Brandon Jew as Executive Sous Chef at the Michelin starred restaurant, Mister Jiu's.

About Rachelle Lucas
A culinary enthusiast with a passion for travel, Rachelle has been to over 60 countries in pursuit of the tastiest meals. She has worked with the Travel Channel as a video journalist and appeared on television as a guest on syndicated morning shows as well as HSN. Recognized by TripAdvisor as one of the Top 25 Culinary Travel Blogs to follow and voted among USA Today's 10 Best Food & Travel Blogs, Rachelle's expertise has earned her finalist status in Saveur's 2019 Blog Awards for Best Culinary Travel. She's also been featured in PEOPLE Magazine, Food & Wine, and Travel + Leisure. Hungry for more? Savor Rachelle's recipes and travel stories at TheTravelBite.com and dive into river cruising adventures at her newest digital destination, ActiveVoyager.com.