Meet Cynthia
FOod. Nature. Beauty. These are her Constants.
Cynthia Groseclose lives (best) in the salt air—whether she’s at home in South Carolina or traveling to new project locations or surf spots.
Her career and life’s pursuits in the kitchen and outdoors have evolved from her childhood in Chattanooga to the kitchens of Paris to a life on the coast, and combine her passions for healthy living and cooking.
Cynthia’s career in food began in earnest when she sought and earned a Diplôme de Cuisine at Le Cordon Bleu in Paris. She staged at the Michelin-starred Restaurant DANIEL and with Feast and Fêtes catering company in NYC, and then moved to Charleston, SC—and a focus on catering and food styling.
Clients of her Parisian-inspired, boutique catering company in Charleston Canapé included the South Carolina Governor’s School and Spoleto Scene. And as a nationally sought after food stylist and recipe developer, her client roster has included Food & Wine, Cooking Light, Garden & Gun, Southern Living, HGTV Magazine, Men’s Journal, Maker’s Mark, Starkist, Knorr, Duke’s Mayonnaise, Wishbone and Netflix among others.
Cynthia’s work with book projects has included food styling NY Times Best-Seller 100 Days of Real Food: Fast & Fabulous (2016, William Morrow), The Back in the Day Bakery Cookbook (2012, Artisan), and recipe development and food styling for Le Creuset: A Collection of Recipes from Our French Table (2017, Rizzoli International Publications) to name a few.
In 2018, Cynthia earned a certification in plant-based nutrition through The Center for Nutrition Studies at Cornell University, as well as additional studies in mind body health and nutrition through the Institute of Integrative Nutrition. She has continued to use food science and creativity to develop simple recipes that are lush with color, texture, punches of flavor, and nourishing benefits.
With her most recent project Plante Cakes, Cynthia creates health-conscious botanical cakes that are free of gluten, dairy and refined sugar..
Cynthia lives with her husband and son at the beach in Charleston, SC, and she’s often up before dawn to meditate and hit the waves for an early surf session. Beyond her career in the culinary arts, she loves entertaining, gardening and traveling—Costa Rica & Portugal are favorite destinations—and she’s ever eager to experience the culture and cuisine of new places.
Cynthia’s aim is still food artistry, but with a deeper purpose—to cook and bake with ingredients and combinations that are naturally delicious, healthy, and absolutely beautiful.
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written by Sandy Lang
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