Pastry chef Cynthia Wong has joined the culinary team at Rhubarb. Wong brings more than seven years of experience to the restaurant and several awards, including Tasting Table’s “Best Pastry Chefs” and the Atlanta Journal-Constitution’s “Five Chefs to Watch,” plus two semifinalist nominations for the James Beard Foundation’s “Outstanding Pastry Chef” category in 2011 and 2012, according to a release from Rhubarb.
“Cynthia is an extraordinary talent with modest, focused aesthetic. I look forward to a bright future with her in the kitchen,” says John Fleer, executive chef and owner of the restaurant.
Here is the full release from Rhubarb:
Chef John Fleer, executive chef-owner of Asheville’s Rhubarb announces accomplished veteran pastry chef Cynthia Wong has joined the restaurant’s culinary team, expanding on Rhubarb’s commitment to local and seasonal cooking.
“I feel so lucky to be able to live my passion each and every day,” says Wong. “Baking has been my life’s ambition since I was young and I am excited to join the masterful lineup at Rhubarb.”
With more than seven years in the restaurant industry, chef Wong has built an impressive resume boasting tenure at some of the most notable restaurants across the southeast. After cutting her teeth as the head baker at San Francisco’s Restaurant LuLu and earning a Grande Diplome de la cuisine Francaise from Ecole Lenotre, she served as pastry chef at Decatur, Ga.’s, Cakes & Ale and Hugh Acheson’s Atlanta outpost, Empire State South. A celebrated pastry chef, Wong has received numerous awards and accolades in her career including being listed to Tasting Table’s “Best Pastry Chefs” and the Atlanta Journal-Constitution’s “Five Chefs to Watch,” in addition to two semifinalist nominations for the James Beard Foundation’s “Outstanding Pastry Chef” category in 2011 and 2012.
“Cynthia is an extraordinary talent with modest, focused aesthetic. I look forward to a bright future with her in the kitchen,” says Fleer.
Wong’s culinary philosophy makes her a natural fit at the Asheville eatery. She brings her seasonal, playful approach to the restaurant with signature dishes such as phatty cakes, figgy toffee pudding and buttermilk tres leches cake.
Four-time James Beard Award nominee, executive chef John Fleer opened Rhubarb in October 2013, in the heart of Asheville, N.C.’s Pack Square. Chef John Fleer’s cuisine at Rhubarb pays homage to the region’s seasonal bounty and traditional American cooking while showcasing rotating menus based on available ingredients. A wood-fired oven and grill complement the rustic creations. The wine selection is composed of winemakers who use ecologically sustainable, organic and/or biodynamic practices to produce their wines and the cocktail culture pays tribute to the inventiveness of the early 20th century. Rhubarb is located at 7 SW Pack Square, Asheville, N.C., 28801, and is open Monday, Wednesday and Thursday from 11:30 a.m. to 9:30 p.m., Friday from 11:30 a.m. to 10:30 p.m., Saturday from 10:30 a.m. to 10:30 p.m., Sunday from 10:30 a.m. to 9:30 p.m. and closed on Tuesday. Rhubarb’s R-Bar is open until midnight from Thursday through Saturday, with a limited menu. For reservations and more information please visit the website or call 828.785.1503. Stay in touch with the conversation on Facebook, Twitter and Instagram.