A lifelong New Englander, Colin Lynch grew up in Newburyport, Massachusetts, and graduated from the Culinary Institute of America.
After establishing himself as one of Boston’s rising culinary talents, Colin became Executive Chef in 2007, overseeing several of the city’s most acclaimed restaurants, including No. 9 Park, Sportello, and Menton. Under his leadership, Menton became Boston’s first Relais & Châteaux-designated restaurant and earned a James Beard Award nomination for Best New Restaurant.
In 2016, Colin opened Bar Mezzana with his wife, Heather Lynch, and longtime business partner Jefferson Macklin. The restaurant quickly became a Boston favorite for its vibrant Italian cuisine, exceptional crudo, and handmade pastas. The team later expanded with Shore Leave, a tropical-inspired cocktail bar and restaurant, No Relation, an intimate omakase experience hidden within Shore Leave, and Black Lamb, a neighborhood American brasserie and raw bar.
Known for his thoughtful cooking, collaborative spirit, and genuine hospitality, Colin has become one of Boston’s most respected chefs.
“Colin and I have known each other for many years, and from the very beginning I knew we’d make a great team. We spent two weeks traveling through Emilia-Romagna together in 2024, cooking, eating, and meeting the incredible artisans and producers who make the region so special. His passion for Italian food, natural curiosity, and easygoing personality make him an incredible travel companion—and our guests absolutely love him.”
— Jeff Michaud
