Alex Lynch

I started my hospitality career in high school serving tables in Alpharetta, GA. After a few semesters of college studying hospitality management and working as a catering intern in the city of Charleston, SC, I realized I needed to dive all the way into the hospitality field. I transferred to The Culinary Institute of America (CIA) in Hyde Park, NY. There I graduated with an associates degree in Culinary Arts and a Bachelor's Degree of Business Administration with a concentration in Advanced Beverage and Hospitality.

From The Hudson Valley, I moved to Napa, CA to work at the renowned restaurant, The French Laundry. Returning to NYC to pursue a well rounded career, I worked as a Sous Chef at Restaurant Gloria, and as a Captain in the renowned dining rooms of The NoMad Hotel and Marea. After the pandemic pause, I focused on honing my skills as a service and operations manager at Carne Mare, Zou Zou’s, and One White Street.

During the Covid Pandemic pause, I realized how few people knew how to create diverse and sustainable meals at home due to the lack of training from our education systems. Along with the goal of helping people gain confidence in their own kitchens, I also aim to teach professionals how to streamline their operations. I created Lynch Pin in order to continue helping people feel confident in their homes and working environments.