A living example of how sustainability and hospitality coexist.
Every element of Cynthia, from the menus to the materials in the space, has been intentionally crafted with a focus on environmental responsibility and authenticity.
Cynthia's interiors tell a story of reclamation and craftsmanship: recycled, antique, and repurposed materials giving new life to every table, plate, and fixture. The ambiance is warm, elegant, and intimate, designed to feel like a hidden sanctuary within the energy of New York City.
Our culinary philosophy celebrates local farmers, artisans, and producers who share our vision of a more ethical food system. Ingredients are sourced seasonally and responsibly, with a deep respect for the land and sea. What doesn't reach the plate is preserved, fermented, dehydrated, or reintegrated elsewhere in the menu.
More than a restaurant, Cynthia is an experience that is personal, intentional, and enduring.
Claire DuBois
Founder & General ManagerRaised in Southern California, Claire grew up surrounded by the spirit of restaurant life. Her aunt, Cynthia, operated a beloved restaurant in California, a second home for Claire and one of her most formative influences.
She moved to New York at eighteen, balancing work at Cafe Mogador and Spiegel while pursuing internships with stylists and publications including George Cortina and Hero Magazine. She eventually joined The Wall Group, a subsidiary of Endeavor / IMG, where she honed her skills in creative operations and client management.
After the pandemic, Claire returned to restaurants full time, working at Friends and Lovers and Sartiano's, where she met her co-founders. Together they chose to create Cynthia New York: a restaurant grounded in craftsmanship, sustainability, and a new standard of modern hospitality.
Sherry Cardoso
Executive Chef & PartnerBorn in New York and raised in Brazil, Sherry's earliest food memories come from weekends on her uncle's farm, where she learned how food is grown, harvested, and transformed. Raised by a single mother and inspired by a lineage of strong Brazilian women, she discovered early that cooking is an act of love meant to bring people together.
Her professional journey began at Le Cirque, followed by a rapid rise at Anthos, where she became a sous chef at just twenty-three. In 2010 she joined Per Se under Thomas Keller, refining her approach to excellence, precision, and leadership. She later continued her Michelin-level training at Brooklyn Fare, shaping her commitment to clarity, restraint, and ingredient integrity.
In recent years, Sherry has led acclaimed kitchens at Café Cluny, The Well, and Metropolis by Marcus. She joined Cynthia as Opening Executive Chef and Partner in December 2025.
Alex Chriss
Co-Founder & AdvisorA longtime technology executive with two decades at Intuit, then President and CEO of PayPal, Alex stepped back from that role earlier this year and is now focused on Cynthia.
He connected with Claire over a shared belief that hospitality, sustainability, and operational integrity aren't mutually exclusive. His background in technology and business strategy provides the structural foundation Cynthia is built on, helping shape a restaurant that is as rigorously run as it is warmly felt.
Cassidy Roney
Assistant General Manager & PartnerOriginally from Melbourne, Florida, Cassidy began her hospitality career in 2011, building her foundation across a range of restaurants before moving to New York City in 2018. Here she joined the team at the iconic Bondst, where she refined her skills in operations and guest experience.
She met Claire in 2021, and the two quickly formed a partnership rooted in shared values and resilience in the service industry. As Cynthia's Assistant General Manager and Partner, Cassidy is the throughline between the kitchen and the room, the person who makes the experience feel as considered as the food.
Eva-Marie de Rocquigny
Wine Director & PartnerRaised in Châteauneuf-du-Pape in the South of France, Eva-Marie grew up among the vineyards, where her earliest understanding of hedonism took shape around generous Provençal tables and shared bottles. This connection to place, food, and people naturally led her into hospitality.
She began her career at the three-Michelin-starred L'Oustau de Baumanière, immersing herself in a culture of precision and excellence. Drawn to the energy of New World wines, she later moved to San Francisco, where she worked alongside a Master Sommelier and M.O.F.
Eva-Marie eventually settled in New York, joining Aldo Sohm as Head Sommelier and General Manager of Le Bernardin's wine bar. In May 2026, she joined Cynthia, drawn by Claire's vision to build a thoughtful wine program centered on sustainability and terroir-driven producers.
Orlando Franklin McCray
Bar DirectorOriginally from Tacoma, Washington, Orlando moved to New York in 2012 and built his career across some of the city's most respected bars, including Maison Premiere, Amor y Amargo, and Blind Barber, before becoming opening Bar Director at Nightmoves, the club connected to The Four Horsemen.
He became known for assembling one of New York's most extensive and ethically sourced back bars, with a focus on rare and distinctive spirits. That same approach of intentional sourcing, sustainability, and a commitment to discovery guides his work at Cynthia.
What most interests Orlando is the familiarity and trust built with producers. The relationships behind the bottles are as important as what's inside them.