Meet Lazarus Lynch, One of the Coolest Chefs of 2019

Food is having a major moment. The space for chefs to become major entrepreneurs, owning their personal brand and promoting ancillary content through their platform, has exploded. This week we’re introducing three who need to be on your radar. Bon appétit. 

We first heard of Lazarus Lynch—quite possibly the most stylish person on the planet, let alone the most stylish chef—when his cookbook, Son of a Southern Chef: Cook with Soul, was first released. He is a two -time Chopped Champions winner and the delightful host of Snapchat’s first cooking show, Chopped U. Really, Lynch is an entrepreneur, singer-songwriter, chef, author and the face of his own brand, Son of a Southern Chef. Watch out, because he’s going places.

What’s your favorite meal or snack to eat before a big business meeting?

Lazarus Lynch: I’ve never truly thought about it. However, I would have to say a big salad and plenty of room-temp water. Specifically, a high-protein salad, usually shrimp or egg, no meat, and, of course, sweet potato. Anyone who knows me knows I love sweet potatoes, so if I could eat that anytime, I’m in heaven. Truly. I’m not a big snacker before meetings, but if I were, I’d say a handful of various deeply roasted nuts—pecans, walnuts and hazelnuts being my favorites.

What’s one aspect of your job that you knew nothing about? How did you adapt?

Lynch: Well, I hold many “jobs,” including home cook, recipe developer, musical artist, creative consultant, writer, speaker and entrepreneur. In all these jobs, the one thing I knew nothing about was balancing the books at the end of the day. Having multiple jobs means having multiple income streams, but I didn’t always know how to manage them; I’m still learning. I’ve picked up some books on financial planning, consulted with money-minded friends and family members, and hired an accountant.

Tell us about the time in your career when you felt the most stuck.

Lynch: Feeling “stuck” is illusory, first of all. Feeling like you’re in a “rut,” like a mouse in a trap, is just an illusion. That said, I feel stuck so many times and I have to remind myself that it is a matter of perspective. The way out is always seeking the higher ground, which means seeking and reaching for loving thoughts, taking walks, experiencing and appreciating nature, calling on a loved one and giving back. Once you do all those things, your mind is sharper than ever and you realize that stuck is just a five-letter word that doesn’t get to control your life or dictate your next move. 

What advice would you give to anyone looking to launch a business or new creative endeavor?

Lynch: DO IT. Sure, plan, plan, plan until your plans are bulletproof. Then it’s time to do. If you’re fearful of taking risks in business, try taking risks in ordinary life like taking a salsa class, going to a workshop or taking up a new language. Before you know it, all those fears of doing something “new” vanish into the shining sea. Also, beware of taking “constructive criticism” from people who haven’t constructed anything.

If you could wear only one outfit for the rest of your life, what would it be?

Lynch: Anything by Issey Miyake.

What is your favorite—but easiest—thing to make? Can you share your recipe?

Lynch: It’s very bougie. Ready? Miso-butter crab toast. You toast a slice or two of whole-grain bread (I like slicing the bread myself from a multigrain loaf, then toasting), mix two parts unsalted butter at room temperature to one part miso in a bowl until smooth. Spread the miso-butter on top of the bread, top with fresh lump crabmeat and garnish with chopped scallion and freshly cracked black pepper. You don’t want anything else!

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