Omni Fort Worth Hotel has announced a culinary leadership restructure, appointing Cynthia Romstadt as Executive Chef and Corey BeCoats as Executive Sous Chef, while promoting Radames Garcia to Banquet Chef. Romstadt brings 15 years of hospitality and resort dining experience to the role. Most recently, she served as Executive Chef at Colonial Country Club in Fort Worth, where she oversaw culinary operations across multiple venues, led a significant food and beverage renovation, and managed hospitality for the Charles Schwab Challenge PGA TOUR tournament. She has been recognized by Club + Resort Business as one of its 40 Under 40 and named among BoardRoom Magazine's Top 30 Female Leaders. "I am thrilled to join Omni Fort Worth Hotel and become part of such an iconic property in the heart of Fort Worth," Romstadt said. "For me, hospitality is about creating meaningful experiences that guests remember long after they've left the table. I look forward to collaborating with this talented team, celebrating the flavors of our region and continuing to elevate the culinary experiences we offer our guests and community."

Supporting Leadership BeCoats, a Le Cordon Bleu graduate, assumes operational leadership of the culinary department as Executive Sous Chef, overseeing day-to-day kitchen operations and food and beverage execution across the hotel's outlets. Garcia's promotion to Banquet Chef recognizes his growth within Omni Hotels and other dining establishments. He will oversee banquet culinary operations for meetings, events, and social functions. "With the addition of Cynthia and Corey, along with the well-earned promotion of Radames, we are building an extraordinary culinary leadership team," said Michael Hiltabidel, General Manager of Omni Fort Worth Hotel. "Their combined expertise, passion and commitment to hospitality will continue to elevate the dining experiences that make Omni Fort Worth Hotel a premier destination for both visitors and locals."

Why It Matters

Hotel culinary leadership changes signal investment in F&B programming and competitive positioning within a market. For Omni Fort Worth—a 618-room downtown property with six distinct dining outlets and 65,000 square feet of meeting space—a strengthened kitchen leadership structure directly impacts banquet profitability, guest retention, and reputation within Fort Worth's hospitality community.

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Written by FBM Publications Editors

Frequently Asked Questions

Who is Cynthia Romstadt and what's her track record?

Romstadt spent 15 years in hospitality and resort dining, most recently as Executive Chef at Colonial Country Club in Fort Worth where she managed multiple venues and catering for the Charles Schwab Challenge PGA TOUR event. She's been recognized by Club + Resort Business as one of its 40 Under 40 and named to BoardRoom Magazine's Top 30 Female Leaders.

What does Corey BeCoats bring to the Executive Sous Chef role?

BeCoats is a Le Cordon Bleu graduate who takes over day-to-day kitchen operations and F&B execution across all hotel outlets. He moves into a position overseeing operational leadership of the entire culinary department at Omni Fort Worth.

Why did Radames Garcia get promoted to Banquet Chef?

Garcia's promotion recognizes his growth trajectory within Omni Hotels and other dining establishments. He now oversees all banquet culinary operations for the hotel's meetings, events, and social functions business.

What kind of experience does Romstadt have running high-volume operations?

At Colonial Country Club, she led a significant food and beverage renovation and managed hospitality infrastructure for a major PGA TOUR event, demonstrating capability with complex, multi-venue operations under tournament-level pressure.

How does this restructure affect Omni Fort Worth's culinary strategy?

General Manager Michael Hiltabidel framed the three-person leadership team as building an "extraordinary culinary leadership team" focused on elevating guest experiences and celebrating regional flavors. The restructure emphasizes regional expertise, operational discipline, and event-driven revenue streams.