Matthew Lynch is a certified executive chef and culinary educator with over 25 years of experience in private clubs, restaurants, hotels, and culinary education. He has spent the past 11 years teaching at an accredited culinary school, where he has enjoyed helping to shape the next generation of chefs. His teaching experience has allowed him to pursue additional certifications and to continue growing as a chef. He is now seeking a new position as a culinary instructor.

1. Matthew A. Lynch
12 Ash Street – Stafford Springs, CT 06076
American Culinary Federation – Certified Executive Chef / Certified Culinary Educator
P E R S P E C T I V E E M P L O Y E R
Chef Instructor | Post-Secondary | Conn/Mass | USA
August 11, 2016
To Whom It May Concern,
The past 11 years teaching at an A.C.F. / A.C.C.S.C. accredited
culinary school has been the greatest experience of my life.
Students keep it fresh every day, and giving back to our future
chefs and culinarians has been an opportunity for me to
impact our industry from the ground level.
It has also offered me the opportunity to grow as a chef and
pursue certifications through the American Culinary
Federation.
Across 25 years previous to teaching, I have held many
positions in private country clubs, banquet facilities,
restaurants, hotels and resorts, healthcare and B&I.
Sincerely,
Matthew A. Lynch C.E.C., C.C.E.
C O N T A C T
I N F O R M A T I O N
Mlynchcec1563@gmail.com
860-888-3758
https://www.linkedin.com/in/matthew
-lynch-c-e-c-c-c-e-6486a486

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Matthew A. Lynch
12 Ash Street – Stafford Springs, CT 06076
American Culinary Federation – Certified Executive Chef / Certified Culinary Educator
S K I L L S
Teaching students savory culinary skills from
fundamentals to advanced restaurant operations,
including ServSafe and nutrition. Instrumental in
development of curriculum support materials.
E X P E R I E N C E
Instructor | Lincoln Culinary Institute | 2/09 – 8/16
Taught savory arts to students at 2 branch campuses with
approximately 350 culinary and pastry students.
Responsible for instructing in ServSafe, Knife Skills,
Culinary Foundations, Fish and Poultry Fabrication,
Meat Fabrication, Garde Manger, World Cultures and
Cuisines, Food and Beverage Management
Instructor | Connecticut Culinary Institute | 8/05 – 2/09
Held the same position as above. Connecticut Culinary
Institute was purchased by Lincoln Educational Services in
February 2009.
Chef/Manager |Eurest Dining Services - UTC |5/04 – 6/05
Responsible for all dining services at Hamilton Sundstrand
headquarters in East Windsor, CT. Our unit (hub) also had five
satellite units reporting to it. Café supported 2000 Hamilton
associates for breakfast and lunch, with annual sales of about
850K.
E D U C A T I O N
A.O.S. | 2/91 | Culinary Institute of America
O B J E C T I V E
To share with students as an
instructor and mentor, my work
ethic, knowledge and skills
developed over 35 years in the
hospitality industry.
Mlynchcec1563@
gmail.com
860-888-3758
https://www.linkedin
.com/in/matthew-
lynch-c-e-c-c-c-e-
6486a486
V O L U N T E E R
E X P E R I E N C E
Savory Skills Judge for SkillsUSA
4/06 – Present (10 years)
Riverfront Recapture – Hartford,
CT.
6/15

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