Program Summary


Serving guests for over a century, The Omni Grove Park Inn offers a tradition of southern hospitality amidst the beauty of the Blue Ridge Mountains. With four locally-sourced restaurants and stylish 5 star hotel rooms with stunning views and plush bedding, this is a highly acclaimed property where Culinary and Pastry Interns can gain exceptional training.
Omni Hotels and Resorts creates genuine, authentic guest experiences at 60 distinctive luxury hotels and resorts in leading business gateways and leisure destinations across North America. Omni Hotels is a founding partner in the Global Hotel Alliance (GHA).
Asheville, NC is recognized as having one of the strongest most innovative culinary scenes in the country. At the Omni Grove Park Inn, you will find some of the finest, locally-sourced restaurants in town that attracts the finest culinary talent from across the USA. If you are keen to experience how to produce farm to table cooking at its finest, this is the place to learn!
During a Culinary Internship with Omni Grove Park Inn, you will have the opportunity to rotate around a multitude of disciplines with on-the-job exposure in the following rotations:
  • Grill Station/Hot Line
  • Pastry Operations
  • Garde Manager
  • Pastry and Chocolate
  • Live Stations
Program participants will earn  $15.00 USD per hour and will be scheduled a minimum of 32 hours work per week. 
Housing is provided at a cost of $100 per week including all bills except WiFi. Apartments each have 2 bedrooms and 2 people share each bedroom.
Born in Pontiac Michigan, Chef Bierlein grew up with 5 other siblings. At the age of 12 his family moved to Las Vegas where his parents opened Sunrise Café to showcase the original chef in the family, his father. At the age of 18, Chef Bierlein began with Steve Wynn during the opening of the Mirage Resort and Hotel Casino, his first opportunity to work in a 5 star resort. From a cook’s helper in 1990 to Executive Chef of The Omni Grove Park Inn today, Chef Bierlein has worked diligently over the past 23 years to advance his career. Having worked with many great chefs, Chef Bierlein recalls the moment when he was handpicked by David Kallaway, a Certified Master Chef, and how it was the opportunity for his career to step to the next level. Chef takes his inspiration from a French mentor who always said to him, “You will only be as good as your tastes buds will take you. Try everything.” Chef Bierlein joined the culinary team at The Omni Grove Park Inn as the Chef de Cuisine of Banquets in the fall of 2013, rose to Executive Sous Chef in spring of 2014 and was promoted into his new role as Executive Chef in 2015.  
In his role as Executive Pastry Chef, John Cook leads a pastry team fashioning sweet, tasty and beautiful creations for The Inn’s 8 restaurants and lounges, as well as in-room dining and banqueting operations. 
Cook arrived at the historic Inn from Norman Love Confections in Fort Myers, Fl., where he rose from entry-level cook to production manager of the chocolate factory and ultimately executive pastry chef over a span of 13 years. He also spent a decade teaching chocolate, pastry and baking classes at the company. Previously, Cook was a pastry cook at two Ritz-Carlton Resorts in Naples and West Palm Beach, Fla.

Born and raised in Fort Lauderdale, F.L., Cook earned degrees in culinary arts and international baking and pastries from Florida Culinary Institute in West Palm Beach. He graduated from advanced chocolate and sugar courses offered by renowned Pastry Chef Ewald Notter, and studied at the Cocoa-Barry School of Chocolate in Montreal. In addition, Cook was recognized as Pastry Chef of the Year at the U.S. Pastry Competition in 2017.