Barbara Lynch

Chef, Restaurateur


James Beard Award-winner Barbara Lynch is one of the country's leading chefs and restaurateurs. During her twenties, Lynch worked under some of Boston's greatest chefs, including Todd English, first at Michaela's, then at Olives and later Figs. In 1998, she opened her own restaurant, No. 9 Park, in Boston's Beacon Hill neighborhood. In 2003, she expanded in the city's South End with B&G Oysters, serving exquisitely fresh oysters and New England classics, and The Butcher Shop, a wine bar and full-service butcher shop. Lynch continued to grow her culinary empire with Niche Catour, a catering company, in 2005; Plum Produce in September 2006; and next door, Stir, a demonstration kitchen and cookbook store in 2007. In fall 2008, she took to Boston's Fort Point area to debut Drink, a bar dedicated to the craft of the cocktail, and Sportello (Italian for "counter service"), a modern diner. Her catering company, 9 at Home (formerly Niche Catour), relocated to Fort Point in 2008 as well. Then in spring 2010, Lynch and her team opened the eagerly anticipated Menton, a fine-dining restaurant in Fort Point. Menton has received several accolades, including a 2011 James Beard Foundation nomination for Best New Restaurant.