Originally from Pennsylvania, Cindy’s first childhood memories of food were picking fresh vegetables from her grandfather’s garden. She spent a lot of time cooking and baking as a child. Eventually her love of food and ingredients led to an interest in pursuing a career in the food industry. She enrolled in the esteemed pastry program at The French Culinary Institute in New York City, where she received a pastry degree.
While attending school she interned at some of the world’s finest restaurants, including Cafe Boulud, Daniel and Gotham Bar & Grill. Her positions at DB Bistro Moderne, Le Cirque 2000, Restaurant Alex, Bradley Ogden, the Ritz-Carlton, San Francisco and Lure Fishbar honed her pastry skills and the more time she spent working in restaurants, the more she became attracted to the fast pace and creativity involved in being a pastry chef. It was in 2003, as pastry cook for chef Bradley Ogden at his Las Vegas restaurant that Cindy realized she was most inspired by seasonally-driven desserts. Chef Ogden’s focus on using seasonal, quality ingredients from small farms allowed a departure from traditional dessert menus.
In 2010, Cindy was hired as the opening pastry chef for Jean-Georges Vongerichten’s famed ABC Kitchen in New York City, alongside Executive Chef Dan Kluger. At ABC Kitchen, Cindy’s pastry menu reflected the restaurant’s focus on seasonal, regional farm ingredients. During her tenure here, the restaurant received “Best Restaurant” awards from the James Beard Foundation, Esquire Magazine and Time Out New York. Cindy’s pastry program was also recognized with a “Best Doughnut” award and “Top 5 best desserts of 2010” from New York Magazine, as well as credited with one of New York City’s best ice cream desserts from the New York Post.
Having amassed a broad range of expertise in the restaurant industry, Cindy left the professional kitchen in 2011 to work for Martha Stewart Living and Weddings as an Associate Food Editor. Here, she worked on recipe development, recipe testing, blogging, food styling for photo shoots and editing stories.
Since 2012, Cindy has been consulting on a variety of pastry programs for different types of operations, as well as some food styling for the Today Show.
Cindy is excited to return to the kitchen with chef Brian Lewis to create a seasonally-driven pastry program, which she is very passionate about.
“I’m excited to work with such a talented chef who knows how to make world-class cuisine that balances local, seasonal ingredients, and approachable dishes made with superior precision and technique. This is very similar to my style. I’m not molecular, but I’ve always preferred working with seasonal fruits and ingredients to working with chocolate to make traditional desserts. While I want to surprise our guests with desserts that are of paramount quality, there’s a simplicity to my seasonal style and I am excited to work closely with Brian to accent what he’s doing with the savory program.”
Cindy lives in Westchester with her husband, who is the Executive Chef of the acclaimed restaurant, Rouge Tomate in New York City and her son, Silas.