Romann worked his way up the ranks of the kitchen in a small restaurant in upstate New York before landing an opportunity in 2006 to work under Jonathan Cartwright, then Executive Chef of The White Barn Inn. The Brooklyn-born native with Haitian roots was given a two week trial. Six months later he was promoted to Junior Sous Chef, and by the time he left The White Barn Inn, it was as Executive Sous Chef. Romann moved on to other notable Kennebunkport area restaurants, Grissini (Abbondante) and 50 Local. In 2015, he met Matt & Lauren Wickert, who were working to assemble a team to open their first restaurant, Northern Union, in Ogunquit. Romann hit it off with Matt & Lauren and has been the Executive Chef since day one. Now in their eighth year, Romann leads a culinary team that has a passion for flavor, quality, and simplicity of ingredients. Romann has been featured in various publications, including Zest Magazine, Maine Magazine, The Portland Press Herald, and Air Canada Enroute Magazine.