Today, we’d like to introduce you to Chef Lynn Michelle.
Hi Chef Michelle, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
During the 80s when societal expectations for women’s careers were limited, I chose an unconventional path. While many of my peers were encouraged to pursue traditional work in secretarial jobs, teaching, or nursing, I sought something different.
After being accepted to Catherine Gibbs Business School, my aspirations took an unexpected turn when a guidance counselor pointed me toward Johnson & Wales University. Founded by two pioneering women, Johnson & Wales offered a culinary program that was interesting to me.
I entered a class of 18 students and quickly realized the rarity of being a female in a predominantly male environment. Despite the challenges, I embraced the opportunity to break free from stereotypes, challenging the notion that women belonged only in “pastry programs”. From my humble beginnings baking chocolate cookies for my dad at home, I transitioned to preparing ham and raisin sauce for over 1000 students.
My time at Johnson & Wales exposed me to industry leaders who served as mentors. This eventually led me to Belgium in the mid-80s, where I discovered the rich tapestry of international cuisines while starting a family of my own. Returning to the US six years later, I ventured into uncharted territory, establishing one of the first internet cafes in the 90s while raising my young family.
Through these experiences, I recognized the universal language of food and how it is a powerful connector that transcends borders and cultures. From the versatility of cinnamon to the communal act of cooking, I learned that food breaks down barriers and fosters connections among people, places, and experiences.
I began drawing inspiration from a French master chef in Bermuda who reignited my passion for cooking. Working for a movie catering company, I dusted off my apron and honed my skills, eventually landing a position among corporate chefs with Kroger in 2014. However, my journey was far from over. My entrepreneurial spirit led me into the personal chef business—a natural progression after years of experience and insight gained from observing how people consume food.
In 2018, while living in the resort area of Hilton Head Island, SC, I decided to embark on a new venture to redefine the concept of personal chef services. Drawing inspiration from the different cultures and the people who had shaped my culinary journey, I set out to create menus that honored tradition while offering a unique and memorable dining experience.
With a background spanning International, American, Northern/New England, West Virginia, The East Coast, and Southern/South Carolinian cuisine, my menus are a reflection of diverse culinary influence, inspired by mentors but also keeping the recipes true to their cultural roots and flavors.
I cater to a clientele that is well-traveled and eager to explore new culinary horizons. The Chef Lynn Michelle (CLM) experience offers customizable dining experiences tailored to each client’s preferences. Whether it was a taste of home or a culinary adventure to a distant land, the menus are designed to satisfy all palates.
Recognizing a gap in the market for personalized dining experiences, I carved out a niche in the personal chef industry. While most people were familiar with the concept of a private chef, I saw an opportunity to offer something more versatile and accessible. After taking entrepreneurial classes and building a solid business foundation, I was able to transform my passion into a growing business.
Living in a resort area of Hilton Head Island, I saw firsthand the challenges faced by large groups looking to dine out together and began offering in-home dining experiences, catering to specific dietary needs, and creating seamless dining experiences for vacationers. By bringing the restaurant experience to them, clients are able to spend more time with family and friends, free from the constraints of crowded restaurants.
As demand grew, so did my team—a diverse group of individuals from different backgrounds who shared my passion for food, people, and hospitality. Together, we transformed the personal chef experience into an internationally recognized brand, offering year-round services and developing relationships with recurring clients through word-of-mouth referrals.
Through partnerships and collaborations with local artisans and creatives, the brand has also inspired many in my network to pursue their own entrepreneurial ventures. From charcuterie boards to concierge services, and now Mocktails, I aspire to continue bringing an innovative approach to dining experiences and increase the creativity and growth of the industry.
And as this venture grows and expands its offering, I remain committed to breaking down barriers and using food as a catalyst for connection and community.
We all face challenges, would you describe it as a relatively smooth road?
Being a woman in a male-dominated industry has presented its challenges, even to this day. In an environment where traditional gender roles often prevail, I’ve had to work twice as hard to earn my place at the table. Overcoming stereotypes and biases hasn’t been easy, but it has made me more resilient and determined to succeed.
As a creative artist, bringing my ideas to life has often been hindered by the limitations of available resources. Balancing creativity with practicality can be a constant struggle, but it has taught me the importance of innovation and resourcefulness. Finding ways to reach audiences in a rapidly changing landscape has been another significant challenge. As consumer behavior and preferences evolve, adapting to these changes while managing day-to-day operations has required flexibility.
Creating stable growth in an industry affected by market fluctuations, food costs, and food waste has been an ongoing battle. Diversifying the business and finding unique ways to add value to our offerings have been essential in mitigating these challenges and ensuring long-term success. Ultimately, the key to overcoming these struggles has been prioritizing the needs of our customers.
Every decision, from menu creation to marketing strategies, is guided by a deep understanding of what our clients want and need. It’s important to emphasize that while dreaming is free, turning those dreams into reality requires hard work, commitment, and determination. Believing in myself and my team and staying focused on the end goal, even in the face of adversity, is what separates success from failure.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We specialize in curating inspired menus that honor tradition while offering a unique and personalized dining experience. Drawing from international, American, and Southern/South Carolinian cuisine, our menus are a celebration of flavors that transport diners on a culinary voyage around the globe.
Our personal chef at-home services are available throughout Hilton Head Island, Bluffton, Savannah, and surrounding areas. We offer the convenience, and luxury, of a personal chef while on vacation to whip up delicious home-cooked meals right in your vacation home’s kitchen or yacht– giving you more time to spend with family and friends and truly relax. Our experience sets us apart, offering clients the opportunity to customize their dining adventures to reflect their unique preferences and cultural interests.
In addition to providing exceptional personal chef services, we also offer engaging cooking classes and culinary demonstrations throughout the Lowcountry. Our expertise is frequently showcased at local culinary events, where my team and I share our profound love for food with attendees, igniting a passion for creativity and innovation in the kitchen. How it works is detailed further on the website here: https://
What sets us apart from others is our unwavering commitment to building relationships and creating truly unique culinary experiences that extend beyond the dining table. At Chef Lynn Michelle, we understand that each client is unique, and we tailor our services to meet their individual needs.
Our business is dedicated to crafting bespoke experiences that you won’t find anywhere else. Every detail is carefully curated to ensure a memorable and unforgettable dining experience. Whether we’re helping to recreate cherished family recipes and experiences or exploring exotic flavors from different cuisines, we bring the restaurant experience directly to our client’s homes, infusing each meal with passion, creativity, and authenticity.
But it’s not just about the food—it’s also about the service and the team behind it. Our dedicated team is committed to providing lowcountry hospitality and attention to detail, ensuring that every aspect of the dining experience exceeds our client’s expectations.
What we’re most proud of brand-wise is our pioneering role in coining the title “East Coast Coast Chef,” blending southern flavors and flair in a way that’s uniquely our own. As one of the few female-run businesses in the industry, we’ve broken down barriers and stereotypes, carving out a niche that’s both innovative and inclusive.
This brand identity represents more than just culinary expertise—it embodies a commitment to authenticity, creativity, and excellence in everything we do. From our inspired menus to our service, we strive to uphold the highest standards of quality and set a new standard for East Coast cuisine.
With our distinct brand, we see endless potential for growth and expansion in the future. From grocery store shelves to international markets, the East Coast Coast Chef brand has the runway to reach new heights, bringing our unique blend of southern flavors and hospitality to audiences around the world.
What we want your readers to know about our brand is that we are constantly evolving and innovating to provide exceptional culinary experiences. In addition to our personal chef services, I am working on my first-ever cookbook. I am also expanding our offerings to include more online culinary demos and tutorials in addition to the in-person classes, making it easier for food enthusiasts to learn and explore from the comfort of their own homes.
Moreover, we are redefining the concept of concierge-style service, going beyond just food experiences to create comprehensive and immersive culinary journeys. By fostering partnerships and cultivating relationships in the Lowcountry, we are committed to delivering unique, special, and authentic experiences that showcase the best of East Coast cuisine.
Is there anyone you’d like to thank or give credit to?
Credit for the success of Chef Lynn Michelle – The East Coast Chef extends far beyond the kitchen to a network of mentors, supporters, and advocates who have played pivotal roles along the way.
Cathie Miller, my mother – A constant source of inspiration and wisdom, who has been a guiding light in the Chef Lynn Michelle journey. Her unwavering support and encouragement have fuelled the culinary passion and creativity that define the brand. Her contributions to the personal chef experience as a core member of the team have been critical to the success of the business over these past few years.
French Master Chef Jean Claude Grazia, owner of JC’s Cafe in Bermuda. His words of encouragement reignited my love for cooking, prompting me to return to the kitchen and pursue my passion with renewed vigor.
Chef Steve Shipley – Former Chef Instructor of mine at Johnson & Wales University in Providence, RI, provided invaluable guidance and mentorship during my early years and to this very day in the culinary world. His expertise and insights helped shape my culinary skills and instilled in me a commitment to excellence.
Larry Hughes, Founder of The Don Ryan Center, served as a mentor and visionary, offering invaluable guidance and support as I navigated the challenges of entrepreneurship. Lucy Rosen’s branding and marketing expertise, coupled with her belief in the Chef Lynn Michelle dream, played a crucial role in shaping the brand’s identity and expanding its reach.
Sal Piazza and Mike De Graef, alongside the entire circle of my cherished family and friends, serve as pillars of support and invaluable guidance. The incredible clients of Chef Lynn Michelle have been instrumental in making the dream a reality. Their support, encouragement, and invaluable feedback have fuelled the brand’s growth and inspired me to continually strive for excellence.
The HHI & Bluffton Chamber of Commerce provided Chef Lynn Michelle with our first clients, setting the stage for my entrepreneurial journey. Partnerships with Sea Pines Resort and Palmetto Dunes Resort, Palmetto Bluff, Destination Vacations, The Vacation Company, and The Gull Island Manor have further solidified the brand’s presence in the culinary landscape of the Lowcountry.
Paula Hamady of Piggly Wiggly Sissonville, West Virginia, believed in my vision from the start, providing opportunities and support that were instrumental in the brand’s early success. Finally, Chef Aram, Chef Meagen, and Chef Autumn, personal chefs who preceded me on HHI, paved the way for my success, demonstrating the potential of personalized culinary experiences in the region. Their mentorship and example inspired me to carve out her own path in the industry.
Contact Info:
- Website: cheflynnmichelle.com
- Instagram: https://www.instagram.com/chef_lynn_michelle/
- Facebook: https://www.facebook.com/cheflynnmichelle/
- Linkedin: https://www.linkedin.com/company/chef-lynn-michelle-hhi
- Other: https://beacons.ai/cheflynnmichelle
Image Credits
Maggie Washo
