There are moments in your career that remind you why you chose this profession. For me, one of those came just after a lunch service, as I was catching up on admin, when an email from [former] Executive Chef Cynthia Romstadt at Colonial Country Club appeared. She invited me to join her team during the Charles Schwab Challenge.
My first reaction was a mix of pride, gratitude, and excitement. Having worked at a club that hosts a professional tournament, I understood the demands, but I was eager to step into another premier operation.
From the moment I arrived, I was welcomed as one of their own. That immediate camaraderie reminded me what makes the club industry special. Each club has its own identity, but chefs share a culture of generosity and learning.
I worked primarily in Hawk’s Landing, their newly renovated premier venue, where the Texas identity shined. Live fire on the parilla, Tomahawk steaks, bold flavors. It was rewarding to contribute a few hors d’oeuvre concepts from my own club, but what made the week meaningful was the exchange. It wasn’t just me visiting a kitchen; it was chefs sharing ideas and knowledge.
The experience also gave me something rare for my current role: the chance to simply cook. As Chef de Cuisine, my focus is leadership, mentoring, and overseeing multiple outlets. At Colonial, my world was one venue, working shoulder to shoulder with another team, plating, collaborating, reconnecting with the craft itself.
The biggest and most surprising lesson was how much the environment matters. Watching the banquet team transform the space each day—the decor, service flow, and atmosphere—gave me a deeper appreciation for everything surrounding the plate. It reinforced that exceptional dining starts long before a dish leaves the pass. Since returning home, I’ve become more intentional about collaborating on those details.
Stepping into another kitchen is an exciting reminder that there’s always something new to learn. Different regions, different flavors, and different ways of thinking broaden your own. Just as importantly, the week was rejuvenating. Stepping away from the day-to-day rhythm of leadership and immersing myself in a new brigade reconnected me with the part of the craft that first drew me to the kitchen.
I left Colonial not only with new ideas to bring home but with fresh energy and a renewed appreciation for the collaborative spirit of our industry. Sometimes the best way to grow isn’t by changing everything at home but by stepping into someone else’s kitchen, embracing a new perspective, and returning with clarity about the chef and leader you want to be.
