Cynthia Long

Originally from Pennsylvania, Long knew she had a passion for the culinary world from a very young age, and to follow her passion, she attended Johnson & Wales University and received a Bachelor of Science in Culinary Arts. While attending the university, she became a classically trained pastry chef ready to showcase her talents in the professional world. Long has a wealth of knowledge from working at various establishments, including The Stanhope Hotel in New York City, the Radisson Hotel in Sochi, Russia, The Kennedy Center in Washington, D.C., The

Watershed, and Amélie’s French Bakery & Café in Atlanta. Long was also included in theToques in Black cookbook, which showcases recipes and personal stories from 101 African American chefs across the country.

With a focus on creativity and leadership, Long enjoys experimenting with blending diverse flavors to create untraditional yet approachable dishes. At Nick’s Quorum Bar & Supper Club, she is excited to collaborate alongside her team to establish the concept as a modern supper club staple of Omaha’s dining scene.Outside of work, you can find Long at the local farmers market, estate sales around town, and

trying new wines.