Colin Lynch, a Massachusetts native, grew up on the North Shore and attended the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. While a student at the CIA, Colin completed an externship at No.9 Park. After finishing school, Colin returned to No.9 Park and continued to work his way up the line for the next four years before assuming the title of co-executive sous chef. During his time at the restaurant, No.9 Park garnered many accolades including being named one of the “Hottest Restaurants in the World” by Food & Wine in 2006 and one of Gourmet’s “Top 50 Restaurants” also in 2006. Boston Magazine awarded No.9 Park “Best Restaurant, General Excellence” in 2005 and 2006. In 2007, Colin was singled out by Stuff@Night as a rising culinary talent.
As co-executive sous chef, Colin orchestrated many special dinners over the years including an anniversary dinner to benefit the James Beard Foundation, and has had the honor of cooking for several guest chefs including the legendary Marco Pierre White and Lidia Bastianich.
While working at No.9 Park, Colin had the opportunity to travel and study abroad. He accompanied Chef Barbara Lynch to the Madrid Fusion 2005 conference and has assisted in cooking at several off-site events including The James Beard Awards Gala. In 2007 Colin spent the summer in Paris working in several Michelin-starred kitchens including Taillevent and L’Arpege to hone his culinary techniques and study the mechanics of fine dining.
In 2008 Colin was promoted to the role of Executive Chef for Barbara Lynch Gruppo (BLG). In this position, Colin works directly with Chef Barbara Lynch, developing menus and overseeing staff training for both existing entities and new concepts, including Menton, Boston’s first and only Relais & Châteaux Property. As the executive chef of Menton, Colin assisted Chef Barbara in designing the kitchen, creating the menus, and opening the restaurant. Under his direction, Menton has received several accolades, including being named one of Bon Appétit and Esquire magazines’ best new restaurants in 2010, being chosen as a James Beard Foundation Awards 2011 Best New Restaurant finalist, one of GQ magazine’s best new restaurants in 2011, and a 4 star review from The Boston Globe. Colin is responsible for the day-to-day culinary operations of Menton while overseeing the kitchens of the other BLG entities.
