Chef Paul Lynch

A demonstration at 7:45 pm for the Taste of the Sample Circuit will include Chef Paul Lynch of Fire Lake Grill House. He is a Texas native who moved to Minnesota in 1999 and has embraced the local ingredients of his area in the food he serves at his restaurants. A father of two, he is an avid gardener and passionate supporter of local and regional farmers. Read his bio here.

At FireLake, Chef Lynch has delved into the regional cuisine of the heartland and reinterpreted it with a creative and often whimsical flair. His menu at FireLake features a wide range of regional products, from artisinal cheeses, many of them from Minnesota cheese makers, to fresh organic produce from nearby farms. He has sought out local beef, buffalo and elk, as well as freshwater fish. His Texas roots are evident in his signature rotisserie dishes. By using several different hard woods, including hickory, alder, mesquite and apple, he creates diverse and rich flavors to perfectly compliment his ingredients.

Chef Lynch has received numerous accolades, including the prestigious Carlson Fellows Lifetime Achievement Award for creativity and innovation. In 2007, he was named one of the “Restaurateurs of the Year" by Minneapolis St. Paul Magazine and was the recipient of the 2006 Beef Backer Award, presented by the Minnesota Beef Council. Chef Lynch received top honors at the 2005 Minnesota Taste of Elegance competition and was named “Best Newcomer” by Where Magazine in 2004, shortly after opening FireLake. His culinary talents have been recognized in numerous national and regional publications including Bon Appetit, Chocolatier, Delta’s Sky, Minnesota Monthly, Lavender, Midwestern Living, Minneapolis St. Paul magazine and The St. Paul Pioneer Press.