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2017 Guest Chef Barbara Lynch

Chef/Owner, Barbara Lynch Gruppo

Boston, Massachusetts

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

Her background includes working under Boston’s greatest culinary talents including Todd English, traveling to Italy, and then returning to Boston to become the executive chef at Galleria Italiana. She brought the tiny trattoria national acclaim and captured Food & Wine’s “Ten Best New Chefs in America” award.

Barbara opened a restaurant of her own in 1998, No. 9 Park, in Boston’s Beacon Hill neighborhood. The restaurant immediately received rave reviews and was named one of the “Top 25 New Restaurants in America” by Bon Appétit and “Best New Restaurant” by Food & Wine. Barbara expanded in 2003 opening two restaurants: B&G Oysters, serving pristine oysters and New England classics, and The Butcher Shop, a wine bar and full service butcher shop. In 2007 and 2008 three more restaurants followed: Stir, a demonstration kitchen and cookbook store; Drink, a bar dedicated to the craft of the cocktail; and Sportello (Italian for counter service), a modern interpretation of a diner.

In 2010, Barbara and her team opened a seventh restaurant Menton, which focuses on fine dining. It has received numerous accolades, including praise from both Bon Appétit and Esquire as one of the best new restaurants in 2010, a James Beard Foundation Award nomination for Best New Restaurant, and a four star review from The BostonGlobe. Menton is the only Relais & Châteaux property in Boston, and each year since 2012 has been awarded AAA’s Five Diamond Award and Forbes Travel Guide’s Five-Star Award.

Barbara is currently the only female in the United States to hold the distinguished title of Grand Chef Relais & Châteaux. Additional accolades include: The James Beard Foundation “Best Chef Northeast” in 2003 and induction into their Who’s Who of Food and Beverage in America in 2007.

In recent years Barbara received her second James Beard Foundation Award, being named “Outstanding Restaurateur;” she is the second woman ever to receive this honor.

Barbara’s first cookbook, Stir: Mixing It Up in the Italian Tradition was published in 2009 and received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara is currently working on her second book, a memoir, which will be published in 2017.

Chef Lynch joins the illustrious ranks of these featured chefs and restaurants below who have made L’Amour du Vin such a prestigious event. If you have had the pleasure of attending in the past, these chefs need no introduction. If you are new to L’Amour du Vin, you’ll most certainly recognize some of our culinary superstars.

Past Featured Restaurants and Chefs

2016, Frank Stitt, Highlands Bar & Grill/Chez Fonfon/Bottega Restaurant & Café, Birmingham, AL

2015 Stephen Barber, Long Meadow Ranch, St. Helena, CA

2014 Patrick O’Connell, The Inn at Little Washington, Washington, VA

2013 Dean Fearing, Fearing’s Restaurant at The Ritz Carlton, Dallas, TX Accompanied by the Chefs of Blackberry Farm

2012 Jeff Carter, Dancing Bear Lodge & Restaurant, Townsend, TN Accompanied by the Chefs and Artisans of Blackberry Farm

2011 Linton Hopkins, Restaurant Eugene, Atlanta, GA Accompanied by the Chefs of Blackberry Farm

2010 Bill Telepan, Telepan, New York, NY Accompanied by the Chefs of Blackberry Farm

2009 Eric Ziebold, CityZen, Washington, DC Accompanied by the Chefs of Blackberry Farm

2008 Peter Glander, Blackberry Farm, Walland, TN

2007 Three Relais and Châteaux Property Chefs: Dean Maupin, Clifton, Charlottesville, VA Tarver King, Woodlands, Summerville, SC John Fleer, Blackberry Farm, Walland, TN

2006 John Fleer, Blackberry Farm, Walland, TN

2005 Southern Graces, Knoxville, TN

2004 Chris Stallard, Little Star, Knoxville, TN Gary Ogle, The Lord Lindsey, Knoxville, TN

In order to comply with the regulations of the Tennessee Alcoholic Beverage Commission, we cannot allow auction lots of wine purchased at the silent or live auction to be removed from the Museum. All wine must be picked up from a licensed retailer. We apologize for this inconvenience.