Cynthia Wong

Years of Participation

A Mobile, Alabama native, Cynthia began her career as the baker at Reed Heron’s Restaurant Lulu in San Francisco in the early 90s. 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 with Billy Allin as its sous chef and pastry chef. In 2011, Cynthia joined chefs Hugh Acheson and Ryan Smith at Empire State South in Atlanta as Executive Pastry Chef. After two years in London, she became Executive Pastry Chef of John Fleer’s Rhubarb in Asheville, North Carolina, developing and opening their adjoining bakery and cafe, The Rhu. She joined Butcher & Bee as the Executive Pastry Chef and Bakery Manager of Butcher & Bee Charleston, Butcher & Bee Nashville, and The Daily in 2016. In 2018, Cynthia founded Life Raft Treats, an artisan company dedicated to sparking joy and surprise through passionately crafted ice cream treats and sweets. She and her recipes have been featured in such publications as Garden & Gun, Food & Wine, and Bon Appetit. Cynthia is a 2011, 2012, 2016, 2017, and 2018 James Beard Foundation semifinalist for Outstanding Pastry Chef.