At Cindy's Waterfront restaurant, our award-winning culinary partner, Cindy Pawlcyn, along with Executive Chef Matthew Beaudin, has crafted a menu featuring her trademark seasonal flavors and sustainable, farm-to-table cuisine.
Cindy Pawlcyn has pioneered fresh, local, seasonal wine country cuisine since opening Napa Valley's legendary Mustards Grill in 1983. She helped create over a dozen Bay Area restaurants including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse and Tra Vigne, and is the founder/owner of two of Napa Valley's most beloved restaurants: Mustards Grill and the popular and eclectic Cindy's Backstreet Kitchen.
Born in Minneapolis, Cindy grew up in an accomplished culinary family where fresh ingredients were integral to every meal. "One of my first culinary memories is sitting with the salt shaker in the backyard garden while my dad picked perfectly ripe tomatoes hot off the vine for us to eat with that simplest of seasonings," she says. A master chef of national acclaim, she is the author of four cookbooks—with more on the way.
As culinary partner for the Monterey Bay Aquarium, Cindy brings her trademark seasonal flavors and advocacy for sustainable cuisine to perfect accord with the Aquarium's highly regarded Seafood Watch program and commitment to excellence. Her authentic style and vibrant cuisine can be savored at our restaurant, Cindy's Waterfront, and the Cafe, as well as at catered events.
"Cindy Pawlcyn is an extraordinary chef and advocate for sustainable cuisine and Seafood Watch," said Julie Packard, executive director of the Aquarium. "We're delighted our daytime guests and attendees at evening events can be treated to dishes that reflect her culinary vision."
After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin pursued his passion for cooking by working around the world, holding chef positions in the Caribbean, Rwanda and Hong Kong, China. He began his commitment to sustainability and culinary education during his work in the village of Musanze, Rwanda, and maintains strong ties with the community. He's run kitchens at jungle base camps, in private yacht inlets and at restaurants perched 10,000 feet up the side of a volcano.
Influenced by his travels, Matthew honed his techniques and expertise back home in the United States at such prestigious five-star, five-diamond properties as the Omni Mount Washington Resort in Bretton Woods, New Hampshire; The Broadmoor Hotel in Colorado Springs, Colorado; The Ritz-Carlton in Sarasota, Florida; and The Cincinnatian Hotel in Cincinnati, Ohio. His experiences have enabled him to acquire a well-rounded palate, mixing his global travels with modern American cuisine deeply rooted in farm-to-table principles.
Matthew is a member of the American Culinary Federation and has participated in its Certified Master Chef exams. He's volunteered alongside acclaimed chefs Emeril Lagasse and Ferran Adria, and has participated in special events including the James Beard Holiday Auction and the International Restaurant & Foodservice Show of New York.