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A New Chef at The Omnia
In spring 2021, Chef Hauke Pohl and his team were awarded 16 points (+1) by Gault&Millau in the middle of the year! An unusual move that was prompted by a new menu based on seasonal, locally grown produce, with an emphasis on sustainable production. This fall, after five years of loyal service, when Hauke Pohl decided to return to his native Germany, his Sous Chef, Tony Rudolph, took over the reins in the kitchen. The legend thus continues, as the two chefs had developed the new menu in tandem.
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