Omni PGA Frisco Resort names Michael Nahat as resort Food & Beverage Director to lead Texas’ top resort

December 30, 2024

Omni PGA Frisco Resort & Spa has named Michael Nahat as its new resort director of food and beverage. Nahat, an accomplished food and beverage leader with a track record of driving revenue growth and operational excellence in luxury hotel and resort settings, comes to the property from Omni Tucson National Resort, where he held the same position. He has been with Omni Hotels & Resorts for more than six years.

As resort director of food and beverage at Omni PGA Frisco Resort & Spa, Nahat will be responsible for overseeing all aspects of the food and beverage operations across the 660-acre campus. This includes managing the 7 dine-and-drink venues across the resort, including Trick Rider, The Apron, The Lookout Lounge & Bar, Toast & Tee Coffee Collective, Green Catus Café, The Leisure and Bluestem Pool Bars, as well as banquets and catering services and in-room dining.

“Mike is known for achieving consistently high guest satisfaction scores in his previous roles, and we’re happy to have him bring that energy and approach to our already-successful restaurants and bars across the property,” said Jeff Smith, Omni PGA Frisco Resort & Spa’s general manager.

Before working at the Omni Tucson National Resort, Nahat, a Texas native who grew up in Southlake and attended Texas Tech University in Lubbock, served as assistant director of food and beverage at Omni La Mansion Del Rio and Mokara Hotel and Spa in San Antonio. There, he was instrumental in achieving and maintaining the AAA 4-Diamond rating for La Mansion Del Rio, reflecting a commitment to exceptional service and culinary offerings. Nahat also has worked for Gaylord resorts in Orlando and Nashville, as well as a stint with Hilton in Chicago.

“I truly enjoy working in the food and beverage realm and feel lucky to have joined the team at Omni PGA Frisco Resort & Spa,” Nahat said. “I enjoy participating in the evolution of the hospitality and dining industry and look forward to what the future holds.”