Cynthia Romstadt: From Ambitious Sous to Confident Exec

By Isabelle Gustafson, Senior Editor

EXECUTIVE CHEF CYNTHIA ROMSTADT has achieved remarkable career growth, fueled by her ambition to become an executive chef before age 30, unwavering dedication to her craft, and guidance from a few prominent club culinarians.

Her first role after culinary school was at Cherokee Town and Country Club under J. Kevin Walker, CMC, AAC, where she spent two-and-a-half years. After Walker left, she found a role at Cedar Rapids (Iowa) Country Club, where she was sous chef under Roger Anderhalden (now Executive Chef of The Club at Mediterra in Naples, Fla.) for five years.

When Anderhalden left Cedar Rapids to become Executive Chef of Colonial Country Club (Fort Worth, Texas), Romstadt took over as Executive Chef. She was 27.

Years later, she came full circle after some time outside the club world, joining Colonial CC as Executive Sous Chef. A year later, she was promoted to Executive Chef. Three months into the gig, she is face to face with a massive $100 million renovation that will significantly affect expectations for the food-and-beverage program during and post-renovation.

Club + Resort Chef (C+RC): Tell us about the renovation plans and the impact on F&B.

Cynthia Romstadt (CR): Our a la carte venues are currently maxed out, and our sales each year have increased 30% in each venue. This renovation will position us to finally meet member demand [by adding] two new restaurants, which will add around 30% more seats.

There will be a lot of new programming, too. There will be a dry-age room, a chef’s table bar, and a rooftop lounge. They’re erecting a brand-new building for the new restaurants, so we’re supposed to maintain full operations at our current clubhouse. We won’t have banquets for the entire summer because our ballroom is being renovated imme- diately. Because the golf course will be closed for a year, culinary is being called upon as the big draw for members.

The overall improvement in facilities and equipment can potentially improve food execution, menu enhancements and the staff we attract. This year is an extremely important planning year for us to reorganize our brigade, apply focus to our dining venues, and hone in on our vision for high-quality food sources.

C+RC: What was the transition to Executive Chef like for you?

CR: In some ways, I don’t feel like much has changed. I was already doing [many of the responsibilities of this role]. That said, I feel a greater responsibility to connect to the staff. I’m digging deep from a leadership standpoint to keep them engaged and motivated, while also helping everyone see the vision of the culinary program.

I have to manage personalities, time restraints and schedule preferences. It’s a lot more communication and a lot more being extroverted than I was as executive sous chef. Chefs love to cook. Developing these interpersonal relationships is more challenging.

C+RC: Is that something you’ve had good examples of from mentors?

CR: Chef Walker used to say, “I’m not the best chef, but I’ve hired the best chefs. They’re the ones who shine; I just bring them all together.” I look at it that way now, too. It’s about finding people with different or better skill sets than you and getting them under the same roof.

Roger [Anderhalden] and Martin [Meadows, Colonial CC’s Director of Culinary Operations] have set me up for great positions, and I’ve always inherited an amazing staff, which plays a major role in any chef’s success.

C+RC

Read the full interview: club-and-resort-chef.com/ cynthia-romstadt-from-ambitious-sous-to-confident-exec