A Mobile, Alabama native, Cynthia Wong began her career as the baker at Restaurant Lulu in San Francisco in the early nineties. From there, she continued her education with formal culinary training at École Lenôtre in Plaisir, France. In 2008, Wong opened Cakes & Ale with Billy Allin as its sous chef and pastry chef. In 2011, she joined chefs Hugh Acheson and Ryan Smith at Empire State South in Atlanta as Executive Pastry Chef. After a two-year stint in London, Wong became Executive Pastry Chef of John Fleer’s Rhubarb in Asheville, North Carolina, developing their adjoining bakery and cafe, The Rhu. In 2016, Wong joined Butcher & Bee as Executive Pastry Chef and Bakery Manager. Cynthia Wong is a 2011, 2012, 2016, and 2017 James Beard Foundation nominee for Outstanding Pastry Chef. She and her recipes have been featured in Garden & Gun, Food & Wine, and Bon Appetit. In 2018, Cynthia announced her newest venture, Life Raft Treats, an ice cream treats and sweets company with business partner and sous pastry chef from Butcher & Bee, Mary Oster. Cynthia lives in Charleston with her husband, two sons, and Blue Heeler. When she’s not baking, she likes to shoot skeet.