Cindy Bennington, Pastry Chef/Owner

While completing a culinary arts program in Los Angeles, Cindy started as an intern at Patina Restaurant before being promoted to pastry sous chef.  She went on to work for the company as the pastry chef of Pinot Brasserie in Las Vegas.  Upon moving to New York, she took a position as a pastry cook at the award winning restaurant Gramercy Tavern.  After sustaining a severe wrist injury, Cindy went to work as a senior accountant for the Manhattan restaurant group B.R. Guest Inc. and later for the fine dining restaurant Bayard’s in New York’s financial district.  Prior to entering the restaurant industry, Cindy worked as an auditor for an accounting firm in Los Angeles, where she earned a certified public accountant license after graduating from Loyola Marymount University with a B.S. degree in accounting.