Cyndicy Coudray

Cyndicy Coudray became familiar with the logistics of entertaining large groups as a young child by helping her mother and two sisters prepare lavish dinner parties at their home.
She enjoyed cooking so much that during high school, she worked for a neighborhood bakery in Sonoma County .
Cyndicy took a four-year hiatus from the culinary industry while attending the University of California , Berkeley , where she earned a Bachelors degree in English.
However, once she graduated, her enthusiasm for all things edible and beautiful motivated her to move to Sonoma , where she worked in a winery cellar and was introduced to viticulture and wine.
After one season working in the cellars, she fell in love with the agriculture of winemaking and the science of food and wine pairing.
Her passions led her to managing several Sonoma restaurants at night and working in a florist's shop during the day in an effort to surround herself with the things she loved most: fantastic foods, glorious wines and beautiful plants.
In 1982, Cyndicy began working with the father of “wine country cuisine,” John Ash.
While conducting wine training for the wait staff, she also gained an appreciation for the simplistic, holistic approach that John has for cooking.
It was here that Cyndicy first found an appreciation for organic produce and sustainable farming.
Under John's tutelage, Cyndicy also began studying food and wine pairing by experimenting with local produce and wine varietals, forming a library of delicious matches.