Colin Lynch

Coming Up

Training at the Culinary Institute of America gave Colin Lynch a formal base in technique and discipline. That schooling set the terms for a career built by repetition, precision, and steady application of craft.

Where They Are Now

At Bar Mezzana in Boston, Massachusetts, Colin Lynch works as chef and partner, a role also described as chef/owner. The room and the menu are treated as one program: coastal Italian cooking that stays bright and energetic, with light blues and light tones carrying the dining room while the food centers on hand-rolled pastas and an award-winning crudo menu.

In Their Words “Being a coastal Italian restaurant, we want everything to be bright, really energetic, so our space is bathed in light blues and nice light tones. We want the space to feel very comfortable but intimate at the same time.” “We like to focus on beautiful crudos and seafood, beautiful handmade pastas, and lots of other delicious stuff.”