Team
For some, running a restaurant is a business. For us, it is our calling. Our passion for food and fine dining comes first, business second. We are a chef-driven restaurant. For you, that means fine dining at its best. We invite you to join us for an unforgettable culinary experience.
Natalie Muehlfeld has more than 10 years of experience in the restaurant and hospitality industry and joined the Cameron Mitchell Restaurants (CMR) family in 2007.
Before beginning her career with CMR, Muehlfeld worked in retail for several years before she saw an article in the local newspaper about the re-concept of Martini Italian Bistro in Polaris to Marcella’s. She was hooked after her first interview, and fell in love with the company after orientation when she learned about the strong company culture and philosophies.
Muehlfeld has experience with multiple roles in several CMR concepts, including Marcella’s, Molly Woo’s, The Guild House and Hudson 29 Kitchen + Drink. She currently serves as the general manager of The Barn at Rocky Fork Creek in Gahanna.
The greatest lesson Muehlfeld has learned in her professional career is to have complete confidence in the team you are surrounded by and why her favorite CMR philosophy is “the whole is greater than the sum of its parts.” She also believes that the greatest successes have come from others’ success and never being afraid to jump out of your comfort zone to learn something new. Muehlfeld truly feels that there hasn’t been a day she hasn’t been excited to go into work. Work is not “work.” It is home and she feels very fortunate that CMR has given her the opportunity to truly love what she does.
Muehlfeld resides in Marengo. When she’s not working, she enjoys spending time with her husband, Kelby, their son, Kade and their friends and family. She enjoys new culinary experiences, traveling to new places and enjoying the quiet life out in the country.
.
Wayne Schumaker has been passionate about food his entire life, starting from his childhood where he grew up on a fruit farm. Wayne has more than two decades of professional culinary experience and has been with Cameron Mitchell Restaurants (CMR) for over 12 years serving in many positions and concepts.
Upon graduating with a culinary arts degree from the Oregon Culinary Institute, Wayne moved to Chicago and worked for the Hilton Hotels company for six years. Working his way up to executive sous chef before being offered a position at Smith & Wollensky in Las Vegas. Wayne worked for the chophouse chain for four years before being offered an executive chef position at their Columbus location, where he worked for more than a year.
In 2004, Wayne joined the CMR family as a sous chef at Martini Modern Italian. In the last decade, Wayne has worked in the CMR kitchens of Martini Modern Italian, Mitchell’s Steakhouse, Mitchell’s Ocean Club and Hudson 29 Kitchen + Drink. Wayne was also a regional chef for CMR where he traveled to various CMR locations to assist the restaurants’ executive chefs and kitchen staff. Wayne currently serves as the executive chef for The Barn at Rocky Fork Creek
What Wayne enjoys most about being an executive chef is teaching and seeing someone achieve their goals. His advice to aspiring chefs is to “get in with the best, be inspired and learn from them, and to challenge yourself.” He believes that you need to get out of your comfort zone to grow.
Although he’s supported CMR with more than 10 restaurant openings, he feels it never gets old and is always exciting. Wayne is driven by the success of others and has learned that in order to be successful, the right team has to be hired and they must have the passion and attitude for cooking and providing genuine hospitality.
Wayne and his wife, China, live in New Albany with their son Mason. In his spare time, Wayne enjoys spending time with his family and fishing and playing football with his son.