Female Culinary Leaders This International Women's Day

Kirstyn Bielawa, Executive Chef, Valley Hotel, Nashville, TN
With a passion for culinary excellence and mentorship, Chef Kirstyn Bielawa leads the kitchen at Valley Hotel as Executive Chef. A California native, she discovered her love for cooking early on while caring for her grandmother, later refining her skills at Johnson & Wales University in Denver, CO, where she earned an Associate’s Degree in Culinary Arts. Bielawa’s career spans renowned restaurants and boutique hotels, including Sparrows Lodge and Workshop Kitchen & Bar in Palm Springs and The Harpeth Hotel in Franklin, TN, where she served as Executive Sous Chef for four years. At Valley Hotel, Kirstyn fosters a collaborative, high-energy kitchen culture, focusing on seasonal menus, hands-on mentorship, and exceptional hospitality. As a woman in the industry, she champions resilience, respect, and inclusivity in the culinary space.

Cindy Anthonie, Hotel Manager at Lord Milner Hotel, Matjiesfontein
Cindy Anthonie grew up in Swellendam, Western Cape, South Africa, an agricultural area rich in culture and history. She earned her Hotel Management Certificate from Oxbridge Academy in the Western Cape after completing matric at Swellendam Secondary School. Her career journey began as a reservationist, progressing to head reservationist and duty manager before becoming the Hotel Manager. Anthonie attributes her rise to hard work, persistence, and a deep passion for sharing South Africa’s culture and history with guests. Her favorite part of the job is creating memorable experiences and seeing the satisfaction on her guests’ faces.
In the food and beverage industry, Anthonie values teamwork, positive energy, and building strong customer relationships. She describes Valor Hospitality as an empowering organization that encourages women to lead with authenticity and resilience. Anthonie’s leadership style focuses on inspiring her team, trusting her instincts, and striving for excellence despite challenges. Her ability to overcome self-doubt and maintain confidence has been central to her success.

Laetitia Van Waeyenberge, Executive Sous Chef at Hilton Kinshasa
Born in Brussels, Belgium, Van Waeyenberge discovered her passion for food at an early age, inspired by her family gatherings and the joy of creating shared culinary experiences. She pursued culinary arts and business management at EFPME in Brussels, setting the stage for a career that spans multiple roles, including owning her bakery and leading as an Executive Sous Chef.
Van Waeyenberge’s leadership journey is rooted in resilience and a commitment to breaking barriers for Black women in a predominantly male industry. She emphasizes the importance of authenticity, collaboration, and mentorship, creating a supportive kitchen environment where her team can thrive. Her favorite part of her role is mentoring the next generation of chefs and fostering an inclusive space where creativity and respect flourish.
At Valor Hospitality, Van Waeyenberge brings a unique blend of cultural richness and innovation, crafting dishes that tell stories and celebrate African cuisines. She views challenges as opportunities to grow and uses her leadership position to inspire others to embrace diversity and excellence in hospitality.

Jillian Cooper, Director of Food and Beverage, Huntsville, AL
Growing up in Silverhill, AL, Cooper was shaped by her family’s traditions and her mother’s passion for cooking with fresh, homegrown ingredients. After studying Anthropology at the University of Alabama-Birmingham, she embarked on a career that combined her love for culinary arts and cultural heritage. Her professional journey includes roles as a beverage manager, restaurant general manager, and assistant director of restaurants, culminating in her current role as Director of Food and Beverage at 106 Jefferson Hotel in Huntsville, AL.
Her leadership philosophy centers on caring for her staff, guests, and herself. She believes in fostering a supportive environment where team members feel empowered to excel. By blending local culture with innovative hospitality practices, she creates meaningful guest experiences that honor history and traditions.
At Valor Hospitality, Cooper has embraced the company’s mission of inclusivity and sustainability. From incorporating eco-friendly practices at The Lodge at Gulf State Park to celebrating Huntsville’s space exploration legacy at 106 Jefferson, her work reflects a commitment to creating intentional and impactful experiences. Her favorite moments are those where her team crafts memories that guests will cherish for years.

More from this section