Mr. Lynch

Paul Lynch

Chef, FireLake Grill House

Radisson Plaza Hotel, Minneapolis

While phrases such as “farm-to-table” and “locally sourced” are common in today’s culinary lexicon, they’ve been part of a philosophy Chef Paul Lynch has employed since he first set foot in a professional kitchen nearly 40 years ago. With his extensive restaurant and hospitality industry experience, Chef Lynch, who is a Texas native has worked around the country, including in his home state of Texas, Vermont, California, Hawaii, and Minnesota. In each location he’s embraced and executed the local cuisine, from regional influences to utilizing local purveyors. “My food has always been a representation of the foods of a region,” he says. “I've always felt it was important to deliver a taste of place, especially in a hotel restaurant. When people travel, they want to say they had a unique experience, and nothing defines a region or culture like its food.”

That point of view has served Chef Lynch well in his career, which has seen him run kitchens in hotels including the Four Seasons, the Westin, and the Radisson Plaza Hotel in Minneapolis, home to FireLake Grill House & Cocktail Bar, which opens its second location at the new Radisson Blu Mall of America in March 2013.

Chef Lynch assumed the executive chef role for the kitchens at the Radisson Plaza Hotel in Minneapolis in 1999. In addition to putting Lynch at the helm of the hotel’s $6 million food and beverage operations, Carlson (now Carlson Rezidor Hotel Group) gave him free reign to create a restaurant that truly served the area. The result is FireLake, which Chef Lynch describes as, “a restaurant about the flavors of real burning wood from the land of 10,000 lakes.” Although he’s not technically a native Minnesotan, Chef Lynch understands the food of the North Country as well as anyone, citing influences from the area’s Scandinavian, German, and Irish populations. He also pioneered using local products, preferring to purchase game from family-owned establishments, cook with only freshwater seafood, and use ingredients such as locally-harvested grains and wild rice that have long been a source of nourishment for Midwesterners. “It’s about taking these ingredients, understanding them, and applying them in modern style,” Chef Lynch says.

His commitment to the local food industry extends outside of the kitchen. Chef Lynch is a founding member of Minnesota’s Heartland Food Network and is currently collaborating to establish a chapter of the Chef’s Collaborative in the twin cities, a group of chefs and purveyors that promote products from the heartland and help make them more available. In 2006 Chef Lynch was honored as a Carlson Fellow; Carlson’s highest award, “for creativity and Innovation. In 2008, he took FireLake to the culinary capital of New York City, presenting his Midwestern-rooted cuisine at the James Beard House.

Mr. Lynch can be contacted at 612-339-4900 or paul.lynch@radisson.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.