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James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world's leading chefs and restaurateurs.

While growing up in South Boston, Barbara, at the age of 13, got her first kitchen job cooking at a local rectory.

It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef. During her early twenties, Barbara worked under some of Boston’s greatest culinary talents.

After working with Todd English for several years at Michela’s and Olives, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.