Cynthia is a graduate of  Le Cordon Bleu in Paris, France, obtaining the Diplôme de Cuisine, and apprenticed at Daniel Boulud’s New York City restaurant Daniel and its catering division Feast & Fêtes. She returned home to Charleston, South Carolina and launched her boutique catering company, Canape, which specializes in unique and creative miniatures and small plates.

Cynthia has also served as an assistant to New York based food stylist and cookbook author Jamie Kimm.  Most recent projects include work with Bon Appétit, Food Network Magazine and Country Living Magazine.  Additionally, Cynthia was a committee member for the 2010 Charleston Wine & Food Festival.

Cynthia has been involved with development strategies for a healthy cooking television show pilot to pitch for national syndication and has been a contributing food writer for the Charleston City Paper.