meet Cynthia

Chef . Entrepreneur

Like so many people, it has been a challenge for me to maintain a healthy, holistic lifestyle with the demands of a busy life. After a couple of experiences with a stress-induced immune illness, I decided I needed to reevaluate how I take care of myself and I started with my diet.

In January 2018, I enrolled in a plant-based nutrition program to study the potential benefits of a whole food plant-based diet and the impact it could have on my overall health. After completing my studies, I decided in to make the shift to a predominantly plant-based diet.

My focus is on creating, cooking, teaching and sharing healthy, whole food plant-based meals that time-challenged food lovers would want to cook and eat. It is also important to me to create and share ideas for families who eat different diets like my own because most of us just don’t have time to cook multiple meals a night. Working through my own time, health and diet challenges inspires me to create and share food that will hopefully have a positive impact on the lives of others and I am really excited about this new season with my work.

 
 
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Professional Bio

Cynthia Groseclose lives (best) in the salt air—whether she’s at her home in South Carolina, working in Manhattan, or on frequent stays on the sunny California coast. Her food styling has been featured in national advertising campaigns, James Beard Award-nominated cookbooks, and regional and national editorial publications. Previous clients include Le Creuset, Food & Wine, Cooking Light, Caribou Coffee, Garden & Gun, Southern Living, and Maker’s Mark. In addition to her styling work, Cynthia’s recipes have been featured in both editorial and digital publications, as well as in the 2017 released Le Creuset Cookbook: A Collection of Recipes From Our French Table.

Growing up, Cynthia spent many a Chattanooga afternoon in her family’s kitchens. Her grandmother’s creamed corn and fried chicken were just the beginning. After college, Cynthia earned a Diplôme de Cuisine at Le Cordon Bleu in Paris, and worked in kitchens, including Manhattan’s Restaurant Daniel. Before her work as a food stylist and recipe developer, Cynthia founded Canapé, a Charleston-based boutique catering company that focused on small plates.

Cynthia is certified in plant-based nutrition through The Center for Nutrition Studies at Cornell University. Cynthia loves surfing with her family, and she’s a brand ambassador for the California-based women's surf and lifestyle brand, Carve Designs

  • by Sandy Lang, 2017

 
 

A Few Clients Include

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