After starting her career at the New York Restaurant School, Lynne worked at the Union Square Cafe, The Frog, and John Clancy’s East, before joining the team at Lola and garnering praise from the New York Times. In 1990, Lynne became part owner and executive chef of Lola, and in 1992 she was named one of Esquire’s best young American Chef. Her influences include food from far beyond the islands; Thai, Southwestern, modern Creole and Cajun