Prior to opening, he worked alongside his wife Heather Lynch, business manager Jefferson Macklin and beverage director Ryan Lotz at Boston’s award-winning No. 9 Park, Menton, Sportello, B&G Oysters, Butcher Shop and Drink. As Chef de Cuisine for almost 10 years, Colin’s efforts resulted in Menton achieving Boston’s first Relais & Chateaux designation, being nominated by the James Beard Foundation for “Best New Restaurant” in 2011, being named by Esquire as one of the best new restaurants in the country, and receiving The Boston Globe's first four-star review from food editor, Devra First.
Bar Mezzana has been recognized by in 2016, The Boston Globe’s acting restaurant critic said that the team at Bar Mezzana, “…experience shows: Nearly everything here is in harmony, a clean and vivid concept from the food to the furnishings.” Boston Magazine’s dining critic awarded Bar Mezzana three stars, exclaiming that Chef Colin Lynch’s “generous, flavor-packed food gets at the essence of what makes people love Italy.” In 2018, the restaurant garnered the coveted “General Excellence” award in Boston Magazine’s annual awards issue. Conde Nast Traveler also just named them one of the best restaurants in Boston.
In fall 2018, the team will open Shore Leave, a subterranean neighborhood tiki bar, and restaurant in Boston’s South End.