Sommelier Cynthia Gold of L'Espalier - Biography

Boston, MA

September 2016

More than a decade ago, Cynthia Gold left the corporate world to pursue a career in the culinary arts. She began her education at Johnson & Wales University, where she graduated summa cum laude. Gold later attended the Culinary Institute of America in Hyde Park, New York, and in Napa Valley at the Greystone campus for advanced classes in pastry, chocolate, and baking. With this training, she cooked at a multitude of Boston’s most loved establishments including Marais, Biba, Pignoli, Rocco’s, and Back Bay Brewing Company. Additionally, Gold was the owner of Tea Tray in the Sky and Elements Restaurant’s which received numerous accolades including “Boston’s Best.” 

But it was after excursions to the tea fields of China and Sri Lanka that Gold discovered an affinity (verging on obsession) for tea. She has brought what she calls a culinary approach to tea to the United States and is now tea sommelier at Boston’s fine-dining standard-bearer L’Espalier. For her work, Gold has received multiple accolades including Santé Magazine’s award for “Culinary Innovation” and the Women Chefs and Restaurateurs Women Who Inspire “Golden Goblet” award for excellence in the beverage industry. 

Gold teaches the concepts behind culinary tea—including cooking with tea, pairing teas and foods, and tea cocktails—to culinary students and professionals in the United States, Asia, and Europe. Her book, Culinary Tea is available worldwide and has received acclaim from both chefs and tea professionals alike.