Chris Lynch

Bourbon, Boudin and Beer
Chris Lynch

Atchafalaya, New Orleans

As a teen in Philadelphia, Pennsylvania Chris began his career training under a certified French Master Chef, Jean Francois Taquet.   Soon thereafter he attended the Culinary Institute of America in Hyde Park, New York.   Upon graduation Chris immersed himself professionally in the culinary intensive cities of New Orleans, Washington, DC, Philadelphia and New York City. While in New Orleans, Chris worked in some of the cities most notable kitchens and eventually went to work at Emeril Lagasse's eponymous flagship--Emeril's for over six years, three of those as Chef De Cuisine. After Hurricane Katrina Chris temporarily relocated back to his hometown of Philadelphia, but his love for New Orleans and contemporary creole cuisine compelled him back to the Crescent City. You will find him now as Executive Chef of Atchafalaya Restaurant with long time friends and restaurateurs Tony Tocco and Rachael Jaffe Tocco.

Chris would like to acknowledge his valuable and cherished experience at Emeril's as Chef De Cuisine in his work today as he passionately orchestrates his vision for a progressive, forward thinking, tradition valued neighborhood dining experience.

More Krewe

More Boudin

11.04.16
New Orleans
6 p.m. – 10:30 p.m.
This event is for adults 21+
THANK YOU!