Chef Lucas Sousa has been named Executive Chef of the Barbara Lynch Collective, the Boston-based restaurant group led by James Beard Award–winning and Grand Chef Relais & Châteaux recipient, Chef Barbara Lynch. Previously the Chef de Cuisine at Menton, Sportello, and Drink, Chef Barbara’s restaurants and cocktail bar in Boston’s Fort Point neighborhood, Chef Lucas will now oversee the culinary direction for all seven concepts within the Collective. He will work alongside the culinary teams to continue elevating each restaurant’s approach to seasonal menu development and enlightened hospitality, as well as educating the next generation of chefs.
“I have always admired Lucas’ effortless cooking technique and emphasis on educating his staff,” says Barbara Lynch, owner of the Barbara Lynch Collective. “His inherent ability to transform high-quality, seasonal ingredients into remarkable dishes, paired with his passion for mentoring aspiring chefs, is what made him the perfect person for this job. Lucas is a talented and focused chef and I’m confident that his expertise will have a profound influence on the Collective.”
In addition to overseeing the culinary programs at each restaurant, Lucas will support Barbara’s mission of education through training and mentorship initiatives for BLC’s rising chefs. He is committed to developing a formalized mentorship program that will ultimately be introduced throughout all of the Collective’s kitchens, encouraging growth and hands-on experience for the next generations of chefs.
“Since we met a decade ago, Chef Barbara has been a great mentor to me,” says Lucas. “I’m honored to take on the role of Executive Chef and look forward to mentoring and creating relationships with the staff at each of our seven kitchens. Together we’ll continue to grow the BLC culinary programs and develop the next generations of cooks.”
Originally from Rhode Island, Lucas was introduced to cooking and the value of fresh, seasonal ingredients by his grandfather, who would prepare meals for his large Portuguese family using produce from his home garden. Lucas’ career in the kitchen began when he joined the Barbara Lynch Collective as a rounds cook at No. 9 Park in 2010. He later moved to Washington, D.C. to gain experience in kitchens at Bibiana and 701 Restaurant/Oval Room. After a few years honing his own culinary technique, Lucas returned to Boston as the Executive Chef at Beacon Hill Hotel & Bistro and later Artistry on the Green.
In 2017, Chef Lucas rejoined the BLC as the Chef de Cuisine at Menton, Chef Barbara’s Relais & Châteaux property. With previous exposure to Barbara’s culinary approach, Lucas quickly assimilated into the role, receiving recognition from Chef Barbara for his ability to flawlessly execute her vision of the menu. It wasn’t long until he was named Chef de Cuisine for all three Fort Point concepts, earning Menton and Sportello a place on Boston Magazine’s list of Best Restaurants in Boston in 2018 and 2019, respectively.