Cyd Koehn, Chef
Cydney Koehn’s culinary career spans an eclectic variety of cities, kitchens, dishes, and awards.
She got her first taste of the food and hospitality industry as a youngster growing up in scenic northeast Iowa, where her family operated a vacation home that catered to an international clientele.
Cyd went on to earn a Bachelor of Science in Hotel Restaurant Management from Iowa State University. Specifically focusing her internships on private country clubs in Ponte Verde Beach in Marriott at Sawgrass and the Des Moines Golf and Country Club in West Des Moines, Iowa.
She was the Assistant Clubhouse Manager at Des Moines Golf and Country Club from 1989 to 1994, and was Hy-Vee Executive Sous Chef from 2009-2011 at the Hy-Vee Corporate Office in West Des Moines, Iowa.
"Cyd thinks chef stations tap a need for interactive dining. Guests love the personal service & direct dialogue with their chef, the chance to see their food prepared in front of their eyes and to choose ingredients themselves, whether it is a loaded Smashed Potini bar with toppings or carving station. 'Who does not like to watch the fire of the rum for a banana foster' she said."
Cyd's Catering LLC
Cyd’s Catering LLC was established in 1994. Cyd specializes in Spanish Tapas using Buy Fresh Buy Local. She has the unique ability to create intimate private gathering with gourmet local flavors.
She is also a Certified Master Judge for the Kansas City Barbecue Society. In 2008 and 2010 she received the People’s Choice Award and Premier Chef Award at the Iowa Pork Producers’ Taste of Elegance competition.
Cyd’s Catering LLC is a licensed & certified catering service.
"Cyd won the popular vote of the entire audience (People's Choice Award) and $750 with a stunning plate that included a sausage she made with rillettes(a pate of pork shoulder and liver), smoked jowls, pistachios and dried cherries. She stuffed that in Serrano Ham and served it with roasted fennel and black truffle-morel risotto. She paired that with a brined, baked tenderloin which she paired with a pear and Port wine sauce. Even the memory makes me salivate."