Legacy, 'Top Chef' Talent, and Sustainability Converge at Cynthia in the West Village

NEW YORK, NY – May 20, 2026 – In the heart of the West Village, a neighborhood celebrated for its culinary dynamism, a new restaurant has opened its doors, offering an intimate and deeply personal vision of modern dining. Cynthia, a 28-seat destination founded by hospitality entrepreneur Claire DuBois, officially welcomes guests with a seasonal tasting menu crafted by Executive Chef Sherry Cardoso, a current standout contestant on Bravo's Top Chef: Carolinas.

More than just another high-end opening, Cynthia arrives with a distinct and multi-layered narrative. It is a story of family legacy, a showcase for a chef at the height of her powers, and a thoughtful experiment in sustainable, conscious hospitality. With just two seatings per night, the restaurant aims to create a space where fine dining transcends mere transaction, becoming an act of personal care and connection.

The Chef's Story: From Brazil to Top Chef

At the culinary helm is Executive Chef Sherry Cardoso, whose profile has been significantly elevated by her current, impressive run on Season 23 of Bravo's Top Chef. As of this week, she remains a strong contender in the competition, demonstrating a calm precision and creative flair that she now brings to Cynthia's kitchen. Her journey, however, began long before the television cameras started rolling.

Born in New York but raised in Minas Gerais, Brazil, Cardoso's earliest food memories are rooted in the earth of her family's farm. This deep connection to produce and seasonality formed the bedrock of a career that would later be polished in some of the world's most demanding kitchens. After returning to the United States and completing her culinary education, she honed her skills in the crucible of New York fine dining. Her resume reads like a map of modern culinary excellence, with formative stints at Le Cirque under Chef Christophe Bellanca, the Michelin-starred Greek restaurant Anthos, and, most notably, four years with Chef Thomas Keller at the three-Michelin-starred Per Se, followed by a year and a half as Executive Sous Chef at Brooklyn Fare. These experiences instilled in her a mastery of technique and an unwavering standard for quality. Before partnering on Cynthia, she served as Culinary Director for the Baxtrom Hospitality Group and led the team at Metropolis by Marcus Samuelsson, further broadening her leadership and creative expertise. At Cynthia, she synthesizes these experiences into a style that is both technically refined and deeply expressive, weaving together Brazilian influences, personal memories, and a profound respect for the seasonal ingredients of New York.

A Personal Tribute to Hospitality

The restaurant's name and foundational ethos spring from founder Claire DuBois's personal history. Cynthia is a tribute to her aunt, Cynthia Peck, the revered matriarch of Angelo's & Vinci's Ristorante, a beloved Southern California institution founded in 1971 by her late husband, Steven Peck. While Steven was the creator, it was Cynthia who became legendary for her innate ability to make every single guest feel seen, welcomed, and cared for. This spirit of genuine hospitality is the cornerstone upon which DuBois has built her new venture.

"Cynthia is deeply personal to me," said Claire DuBois, Founder of Cynthia. "It's about honoring my family's legacy of hospitality while creating a space that reflects the values I hold today: sustainability, mindfulness, and responsible dining. I wanted every guest to feel cared for in every detail."

This vision was further crystallized for DuBois during the pandemic, as she spent time exploring local farmers' markets. The experience deepened her commitment to a produce-driven culinary philosophy, one that celebrates the inherent quality of ingredients sourced with intention and care. Cynthia is the manifestation of that commitment, bridging a cherished family past with a forward-thinking approach to what a restaurant can and should be in the 21st century.

More Than a Meal: A Vision of Sustainable Dining

Cynthia's commitment to being a "conscious dining" destination is woven into the very fabric of the establishment. The design, executed by the female-led studio Ateljé Nordöst, is a study in sustainable restraint. Rather than importing opulent materials, the team chose to preserve the space's history, leaving original wooden beams exposed and embracing a minimalist aesthetic. The interiors feature reclaimed materials and low-impact finishes, creating a serene, earth-toned environment that visually communicates the restaurant's ethos before the first plate is served.

This philosophy extends directly to Chef Cardoso's menu, which is built around responsibly and locally sourced seasonal ingredients. The tasting menu format allows the kitchen to minimize waste and fully express the bounty of the region's farms and purveyors. In the fiercely competitive West Village dining scene, where tasting menus and high-end concepts abound, Cynthia's unwavering focus on a holistic, sustainable model provides a powerful point of differentiation. It taps directly into a growing desire among diners for experiences that align with their values, proving that luxury and responsibility are not mutually exclusive. The restaurant's stated "ethos of care" also extends to its team, aiming to foster a healthy and supportive work environment—another facet of its comprehensive approach to sustainability.

Redefining Intimacy in a Bustling City

Perhaps the most telling aspect of Cynthia's mission is its operational structure. The choice of a 28-seat dining room is a deliberate move away from the high-volume, high-turnover model. This intimate scale is designed to foster a more direct and meaningful connection between the team and its guests. Furthering this goal is the restaurant's unique, email-exclusive reservation system.

While potentially seen as a hurdle by some, the system is designed as a tool for personalization. By initiating a direct conversation with guests before they arrive, the team can learn about dietary restrictions, preferences, and special occasions in advance. This allows them to tailor the experience from the outset, ensuring that each visitor's journey is as seamless and bespoke as possible. It transforms the administrative task of booking a table into the first step of a personalized hospitality experience, setting a tone of attentiveness that defines the restaurant's character. In a city that never stops moving, Cynthia is making a bold statement by slowing down, prioritizing depth of connection over breadth of service, and betting that for today's diner, true luxury lies in feeling genuinely cared for.