Tough childhood made restaurateur ready for anything

Barbara Lynch grew up as the youngest of her single mother's six children in a tough South Boston neighborhood, a background she says prepared her for the challenges of the restaurant world. In this interview, Lynch shares the story of how she created a $19 million culinary company that includes upscale Boston eateries such as No. 9 Park, Menton and Sportello.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA