A native of Mobile, Alabama, Cynthia Wong began her career as the baker at Reed Heron’s Restaurant Lulu in San Francisco in the early 90’s. From there, she continued her education with formal culinary training at École Lenôtre in Plaisir, France, earning the Grande Diplôme de la Cuisine Française. In 2008, she opened Cakes & Ale restaurant in Atlanta, GA with Billy Allin, serving as both the sous chef and pastry chef. During her three-year tenure, Wong developed her signature style of desserts, characterized by straightforward, fruit-focused and seasonal creations.

From 2011 – 2012, Wong joined chefs Hugh Acheson and Ryan Smith at Empire State South in Atlanta as Executive Pastry Chef. Next, Wong moved to London with her family and spent two-years traveling throughout France, Spain and Greece. Wong returned stateside in 2014 and became Executive Pastry Chef of John Fleer’s Rhubarb in Asheville, North Carolina, developing and opening their adjoining bakery and cafe, The Rhu.

In 2016, Cynthia joined Michael Shemtov and the team at Butcher & Bee as Executive Pastry Chef and Bakery Manager. With her wide-ranging talents in both pastry and baking, Cynthia brings a fresh inspiration to the pastries and artisanal breads that Charlestonians have come to love at both Butcher & Bee and The Daily. Additionally, Wong has contributed her expertise to the creation of plated desserts in both Butcher & Bee Nashville and Charleston locations.

Wong is a 2011, 2012 and 2016 James Beard Foundation Award semi-finalist for Outstanding Pastry Chef. Her recipes have been featured in publications including Garden & Gun, Food & Wine, and Bon Appétit.

Chef Wong is a 2017 James Beard Foundation semi-finalist for Outstanding Pastry Chef.