—Cynthia Romstadt, Executive Chef, Colonial Country Club
Meet the Class of 2024: Cynthia Romstadt
- Age: 34
- Executive Chef
- Colonial Country Club (Fort Worth, Texas)
Cynthia Romstadt is known for her passion for culinary and her exceptional leadership skills marked by patience, empathy, creativity and adaptability. While overseeing multiple dining venues, renovations and staff, she has formed a dedicated team focused on delivering the best experience for members.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Cynthia Romstadt (CR): It would be an honor to be recognized as one of C+RC's 40 under 40 because of the value it holds in the private club sector. I identify it as becoming a source of inspiration for younger aspiring chefs. The recognition would validate the years of sacrifice and dedication I've poured into my career from my soul. It would also motivate me to continue on the trajectory of my career journey.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
CR: Stick to it even when it's tough. Don't give up. The world is full of 90% quitters and only 10% initiators. Pushing through the hard times builds your resilience to uncontrollable eliminates and elevates your threshold for stress under pressure.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
CR: My first NYE prix fixe service as a young executive chef was overly ambitious. The entire service crashed and burned. I didn't take into account the vastness of the dining process, beginning with controlling reservations, training servers for multi-course dinners, available staffing levels, cook skillset, and kitchen ergonomics. Since then, I've had plenty of opportunities to redeem myself. I approach menu writing much differently than I used to. Menu writing has to be strategic, sellable, and doable!
C+RC: What are your future goals and your plan to achieve them?
CR: I plan to continue as a chef in the club business but to start working on my personal growth in a new stage in my career. This means involving myself more in the community with local culinary schools and prostart programs, joining the ACF and attending local chapter events. I hope to continue my competition experience and achieve several certifications. I plan to achieve this by becoming grounded with a solid team and remaining in an environment that promotes and supports said growth.
C+RC: What inspired your career in the club and resort sector?
CR: From a young age, I have been drawn to working in an epicurean atmosphere. My first thoughts as a young chef were that if a place is ‘fancy,’ it most likely has high standards and offers the security of not closing. Now, as an adult, I continue to thrive in the club ecosystems because every day is different and a challenge.