Christopher Lynch started in the kitchen at a young age. His passions and curiosity were spurred while watching and helping his grandmother from the time he was a small boy. He lovingly describes his launch into the culinary arts as driven by the ambitious and adventurous cooking of his grandmother.
As a teenager in Philadelphia, Lynch officially began his cooking career apprenticing under Jean Francois Taquet, a certified French Master Chef. This intensive training paved way for his future studies at the Culinary Institute of America in Hyde Park, New York. Upon completion of his rigorous schooling, Lynch immersed himself professionally in the culinary minded cities of New Orleans, Washington, D.C., Philadelphia and New York.
Lynch boasts of a rich history of experience including the Gramercy Tavern, and work under the famous Danny Myer of Union Square Café, both in New York City. Here in New Orleans, he has worked in some of the most notable kitchens including Gautreau’s, and Restaurant August, eventually signing on to Emeril Lagasse’s eponymous flagship Emeril’s for over six years, three of those years spent as Chef-De-Cuisine. The popular HBO show Treme was lucky enough to call Christopher Lynch their chef consultant and food stylist for the entire Season 2.
While Katrina forced Lynch back to his hometown of Philadelphia, his love for New Orleans and contemporary Creole cuisine compelled him back to the Crescent City where he worked as Executive Chef de Cuisine of the beautiful and historic Atchafalaya Restaurant. In 2017, Lynch made the move to a New Orleans’ institution, Commander’s Palace, where he currently resides as Chef de Cuisine.
