Murray's Cheese
Cynthia Chovet has a strong background in operations and management, with experience in various industries such as food and beverage, retail, and luxury brands. Cynthia is currently the Vice President of Operations at Murray's Cheese, where they lead multiple teams and is involved in long-term strategy development. Prior to that, they served as the General Manager of the New York region at Joyride, a coffee distributor, where they oversaw a team and contributed to company initiatives. Cynthia also held the position of Director of Sales & Retail, North America at Filicori Zecchini USA Corp., leading a team and managing omni-channel operations. Additionally, they have experience in retail operations, sales, and logistics through roles at PALAIS DES THÉS, Transatlantic Foods, Inc., Chocopologie by Knipschildt Chocolatier, Oliviers & Co, and L'Occitane en Provence. Throughout their career, Cynthia has demonstrated their ability to manage teams, drive operational efficiency, and contribute to overall business success.
Cynthia Chovet holds a Bachelor of Arts degree in English with an emphasis in 17th-century British Literature from The University of Kansas. Additionally, they have obtained a Certificate of Culinary Studies from the International Culinary Center. In terms of certifications, Cynthia has completed various courses including "Becoming a Six Sigma Green Belt," "Process Improvement Foundations," "Operational Excellence Foundations," and "Project Management Foundations: Leading Projects." These certifications were obtained from LinkedIn, with dates ranging from 2018 to 2020.
Murray's Cheese
Founded in 1940 by Murray Greenberg, Murray’s is proud to be a Greenwich Village-based business and part of the neighborhood’s rich food history. It’s a pretty safe bet to say that we’re cheese obsessed: our goal is to find the most delicious cheese across the globe, and then feed it to you! Murray was a Jewish veteran of the Spanish Civil War who was rumored to be a Communist – but pay no mind, he was a smart capitalist who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that had a lot of block cheeses and catered to the little Italian enclave that Bleecker Street was at the time. Rob Kaufelt bought the Murray’s in the early 90s and began traveling the globe, finding new cheeses that no one had ever heard of and bringing them back to the US. He and our lucky team travel regularly both in Europe and across the US in search of the new and great artisan cheeses being produced from California to Vermont and from Athens to Wales. And everywhere in between. The main thing that makes Murray’s special is our passion for cheese – we share that with our friends and customers, whether you’re visiting one of our shops in New York, stopping by a Murray’s kiosk at your local supermarket, trolling on our web site, taking a class with us, or working with our wholesale department for your restaurant.