Lynn Wells

Lynn gained a fond respect and interest in the culinary world at an early age, playing restaurant at the age of 10 with the neighborhood kids. During college, Lynn worked in the kitchen of a fine resort restaurant and not only fell in love with the comradery of the kitchen, she enjoyed greeting guests and working the front of the house too.
Lynn continued working at locally owned restaurants in North Carolina, while she earned her bachelors’ degree in Nutrition and Hospitality Management from University of North Carolina at Greensboro. After graduation, Lynn would go onto working as catering manager for Cone Health, followed by a position as patient services manager, overseeing over 400 inpatient meals. Lynn returned to UNC-G and completed requirements to become a licensed and Registered Dietitian. As a dietitian, she used her innate people skills and creativity with patients, educating them on what they could eat versus what they couldn’t or shouldn’t eat.
After 21 years at Cone Health, Lynn started her own business in 2014 as a personal chef, cooking freshly prepared custom meals in client’s homes. Lynn has made it her mission to listen to her clients and being open to their culinary tastes, preferences, and willingness to try new recipes. Lynn focuses on using the freshest local ingredients and keeping recipes simple. Soon after starting her personal chef business, Lynn became the recipe developer for Our State Magazine, in North Carolina. Lynn creates 3-5 recipes each month for the magazine, and serves as the monthly media representative for Our State on WFMY News 2 Good Morning Show. Lynn also coordinates and leads a monthly cooking demonstration for cancer patients at Cone Health Cancer Center, focusing on nutritious and appetizing recipes for adults living with cancer.
Lynn is a member of the Piedmont Culinary Guild, International Association of Culinary Professionals, Southern Foodways Alliance, and Les Dames d’Escoffier, a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.