Colin Lynch

Chef & Partner

A lifelong New Englander, Colin grew up in Newburyport, Massachusetts, and received his Bachelor’s Degree in Professional Studies from the Culinary Institute of America. After graduation, he quickly established himself in Boston’s culinary scene, playing a key role in the opening and development of several acclaimed Boston restaurants. In 2007, he became Executive Chef, overseeing multiple concepts, including No. 9 Park, Sportello, and Menton. Under his leadership, Menton became Boston’s first Relais & Châteaux-designated restaurant and was nominated for Best New Restaurant by the James Beard Foundation in 2011.

In 2016, Colin opened a restaurant of his own—Bar Mezzana—with his wife, Heather Lynch, and longtime colleague  Jefferson Macklin. Located in Boston’s South End, Bar Mezzana quickly became known for its bright, modern Italian cuisine, featuring acclaimed crudo, handmade pastas, and warm hospitality. 

Colin and his team expanded their footprint in 2018 with the opening of Shore Leave, a subterranean tropical bar and restaurant, along with No Relation, a nine-seat, secret sushi restaurant tucked within Shore Leave, where Colin leads the innovative omakase menu.

In 2019, Colin opened Black Lamb, an American brasserie and raw bar designed as a love letter to the neighborhood that shaped his career.

In 2025, Colin and his partners will debut their fifth concept, FiDO Pizza,  bringing his take on New York-style pizza to the Allston Labworks Campus.

As Chef Partner, Colin continues to lead some of Boston’s most celebrated dining destinations, blending technical precision with warm hospitality to create memorable experiences.