Cynthia Romstadt

Executive Chef

photo of  Cynthia Romstadt

Email: [email protected]

Chef Cynthia has been with the Colonial family for over a year and is a member of National Pastry Chef of the Year team 2011.Cynthia was born and raised in Asheville, N.C. In 2009, she received an Associates in Culinary Technology from AB-Tech. After culinary school she moved to Atlanta to work at Cherokee Town and Country Club under the guidance of Master Chef Kevin Walker. During her three years there, she competed as the apprentice to Kyongran “Alex” Hwang who won a national title as Pastry Chef of the Year in 2011. She’s been Executive Chef at The Cedar Rapids (Iowa) Country Club, chef of German restaurant The Ox Yoke Inn and Banquet Chef of Wilson’s Ciderhouse and Venue. Cynthia is currently the Executive Chef of Colonial Country Club. “My ongoing love affair with food has shaped my philosophy of staying true to fresh and seasonal ingredients. I have built confidence in my ability to form a team whose primary focus is member satisfaction.” · Hires, trains, schedules, supervises and evaluates all culinary staff to include chefs, cooks, stewarding and purchasing. · Creates and coordinates training and professional development programs for culinary staff. · Develops and costs menus or new food items in conjunction with the Catering Director, Special Events Manager and/or Food and Beverage Director as required. · Develops standardized recipes and portion/presentation specifications for consistent production. · Inspects kitchens, services areas, culinary equipment and staff to ensure cleanliness in accordance with Club standards. · Oversees the stewarding program. · Establishes and maintains controls to minimize food and supply waste and theft. · Implements inventory controls with help of Purchasing Supervisor to ensure premium pricing, proper product rotation/storage/organization. · Prepares annual budget data, monitors budget, and direct corrective action when necessary to ensure budget goals are attained. · Oversees employee meal program. · Maintains safety standards and provides periodic training to staff to ensure staff conformance with safety standards. · Attends weekly staff and Food and Beverage meetings as required. · Coordinates with Food and Beverage, Catering, and Tournament staff regarding hospitality and Club food and beverage needs for annual PGA event