Doctor of Public Service

Bar­bara Lynch is one of the country’s leading chefs and restau­ra­teurs. As CEO of Bar­bara Lynch Gruppo, she employs more than 200 pro­fes­sionals and over­sees the oper­a­tions of eight prop­er­ties devoted to the art of fine dining.

Lynch has built on her suc­cess to give back to the com­mu­nity through phil­an­thropy and a variety of activ­i­ties to pro­mote women as leaders.

In 2012, she estab­lished the Bar­bara Lynch Foun­da­tion, ded­i­cated to helping Boston’s com­mu­ni­ties create healthy and inspired futures for its youth through pro­grams to build lead­er­ship, life skills, and access to nutri­tious foods. Among its ini­tia­tives is Meet the Worms!, which engages chil­dren in activ­i­ties that teach the value of nutri­tion, exer­cise, and com­mu­nity involvement.

As a woman who has achieved sin­gular suc­cess in a pro­fes­sion tra­di­tion­ally dom­i­nated by men, Lynch has devoted great energy to fos­tering women in lead­er­ship roles. She cre­ated Full Plate, a men­toring series fea­turing pro­fes­sional women sharing their sto­ries of chal­lenges met and adver­sity overcome.

The story of Lynch’s path to the top of her pro­fes­sion is as com­pelling as one of her sig­na­ture dishes.

While growing up in South Boston, Lynch, at the age of 13, got her first kitchen job cooking at a local rec­tory. In high school, an influ­en­tial home eco­nomics teacher and an expe­ri­ence working with Chef Mario Bonello piqued her interest in becoming a pro­fes­sional chef. By her early twen­ties, she was working with some of Boston’s greatest culi­nary talents.

Fol­lowing a sojourn in Italy, where she learned about the cui­sine from local cooks, Ms. Lynch became the exec­u­tive chef at Gal­leria Ital­iana. She brought national acclaim to the trat­toria when she cap­tured Food & Wine’s “Ten Best New Chefs in America” award.

That suc­cess inspired Ms. Lynch to open No. 9 Park, in Boston’s Beacon Hill neigh­bor­hood. The restau­rant was named one of the “Top 25 New Restau­rants in America” by Bon Appétit and “Best New Restau­rant” by Food & Wine.

In the decade fol­lowing, Ms. Lynch opened a variety of new prop­er­ties, or “con­cepts,” in Boston, all with a char­ac­ter­is­ti­cally cre­ative approach.

In 2010, she and her team cre­ated the sig­na­ture prop­erty, Menton. It received prized recog­ni­tion from Relais & Châteaux, a global mark of excel­lence in the restau­rant world. Menton is the only Relais & Châteaux prop­erty in Boston, and Lynch is cur­rently the only woman in the United States to hold the dis­tin­guished title of Grand Chef Relais & Châteaux.

Lynch’s tal­ents have earned her national recog­ni­tion, including the Best Chef North­east award from the James Beard Foun­da­tion in 2003, and the Women Chefs & Restau­ra­teurs’ Bar­bara Tropp President’s Award in 2011.

Her first cook­book, Stir: Mixing It Up in the Italian Tra­di­tion, received a pres­ti­gious Gour­mand award for “Best Chef Cook­book” for the United States. She and her recipes have been fea­tured in pub­li­ca­tions ranging from Bon Appétit to Inc. mag­a­zine, and on tele­vi­sion pro­grams such as Top Chef and Today.