The Soul of Seattle Food: Chef Lynn's Culinary Prowess and Upcoming Crab Boil
All photos: Jordan Somers
The soul, the spirit, and the seafood were boiling over in the Black Media Matters Studio last week when Chef Lynn from Communion Restaurant & Bar and Lil’ Brown Girl joined Almost The Weekend with hosts Besa Gordon and Curtis Delgardo II, aka Cuddy. A prominent Seattle chef with 12 years of culinary experience under her belt, Chef Lynn dove into the ups and downs of her career, her culinary inspirations, and her upcoming Gold & Juicy Crab Boil this Saturday, October 18.
Chef Lynn’s passion for cooking was deeply influenced by the diverse food scene of Seattle. Growing up in the South End of the city, she pointed to the Filipino food in Beacon Hill, the explosion of Asian flavors in Chinatown and the International District, and the African cultures in Rainier as major inspirations of her culinary perspective.
Chef Lynn sits in the Black Media Matters Studio during her appearance on Almost The Weekend last week.
From a young age attending John Muir Elementary School, it was clear Chef Lynn was on an entrepreneurial track. "When I was at John, I used to sell my lunch sandwiches," she said. Her mother, realizing her ambition, encouraged her to make a profit, teaching her about business and upselling.
Chef Lynn's path to working at Communion was what she called a “true miracle blessing." After a period of professional uncertainty during Covid, she saw a video of Communion’s owner Chef Kristi Brown looking for a sous chef. Despite initial self-doubt about applying for the position, a persistent inner voice pushed her forward. "This voice just kept telling me, 'Go see her. Go see her,'" Chef Lynn said, leading to a pivotal meeting with Chef Kristi, where they discussed their visions and connected over their shared values of cooking.
Chef Lynn (middle) poses with hosts Curtis Delgardo II (left) and Besa Gordon (right) after cooking up her signature seafood boil.
Working at Communion has helped Chef Lynn define her unique culinary identity. She describes herself as a "one-off chef.” "I've always made…just any type of food, any type of cuisine. I'm not specialized in one particular part. If you want it, I can make it," she said, explaining that she enjoys remixing classic recipes with her own signature twist.
Beyond her work as a chef, Lynn is deeply passionate about giving back to her community. Her long-term goal is to open a culinary agency that helps people find jobs in the industry, with a requirement that they volunteer at Seattle Public Schools. Her vision includes establishing food gardens in these schools, starting with John Muir Elementary. "I would love to turn that into a food garden where the kids are having classes and helping grow the food,” she said, highlighting the importance of connecting children to the origins of their food.
In collaboration with Chef Kristi Brown, Chef Lynn’s upcoming crab boil on Saturday, October 18 at Métier Brewing Company from 3 p.m. to 9 p.m. promises to be a celebration of their shared talents. Visit thatbrowngirl.com/special-orders-events to reserve a boil.
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