My photo
Kellen Lynch
Looking for delicious food from a local chef? Email me at


As a chef and baker, I believe in feeding people well.

Thankfully, my passion allows me to be work mobile and travel to where you need me. That being said, I love to work on either the land or sea.

Please contact me to see about my availability to help you with your next event.

I enjoy:
- Catering private parties and weddings
- Catering professional and spiritual retreats
-Catering week-long overnight camps
- Live-aboard boat charter chef
- Hosting pop-up dinners

Trial Run Two

I traveled north to Rangeley, Maine for Thanksgiving this year. It had been over ten years since I visited my family up there, so to mark the occasion, and to get in more practice, I baked off two focaccias. 

I am focusing on perfecting the focaccia bianca currently, as it is the most traditional, and has flavors guaranteed to please the eater. I mixed it up a bit this time around and added Spain's Manchego cheese to one focaccia. The focaccia in this bake off resembles more of the size I'm going for, as well. Keeping it from rising too tall is going to important once the toppings start going on! 


Popular Posts