CINDY BEARMAN BEGAN HER CAREER IN NYC WORKING FOR MANY NOTED RESTAURANTS INCLUDING GOTHAM BAR & GRILL, DB BISTRO MODERNE, CAFÉ BOULUD AND LE CIRQUE. IT WAS DURING HER TENURE IN LAS VEGAS WITH CHEF BRADLEY OGDEN, A PIONEER OF THE FARM-TO-TABLE MOVEMENT, THAT HER PASSION FOR WORKING WITH SUSTAINABLE, WELL-SOURCED INGREDIENTS BEGAN. SHE RETURNED TO NYC TO HELP OPEN JEAN-GEORGES’ ABC KITCHEN AS THE PASTRY CHEF. BEFORE OCEANO KITCHEN CINDY WORKED AS A FOOD EDITOR FOR MARTHA STEWART LIVING AND WEDDINGS. SHE ALSO SPENT TIME AS A FREELANCE FOOD STYLIST AND RECIPE DEVELOPER, WHICH INCLUDED PROJECTS AT NBC’S THE TODAY SHOW, FOOD NETWORK MAGAZINE, AND NEW YORK MAGAZINE. HER APPROACH TO CREATING DESSERTS AT OCEANO KITCHEN IS TO NOT OVERCOMPLICATE A DISH, BUT TO HIGHLIGHT GREAT INGREDIENTS THAT ARE PREPARED WELL AND WITH A BIT OF WHIMSY.
