Chef Spotlight: Lynn Bound of FEINSTEIN'S/54 BELOW

Chef Lynn Bound joined Feinstein's/54 Below, a distinguished Broadway cabaret venue and supper club located in Midtown Manhattan, in October 2014.

Prior to that, she worked at the Museum of Modern Art under Union Square Hospitality Group as Executive Chef, where she ran MoMA's Museum's Cafe 2 and Terrace 5. There, she enjoyed a wonderful relationship with the museum, artists, curators and all of the creativity that intersected between food and art.

Lynn's career has been spent learning various aspects of the culinary world, such as hotels, resorts, event companies, and unique cafes such as Takashimaya's Tea Box Café and Jean Jorge's Lipstick Café. Lynn attended the Culinary Institute of America. She enjoys supporting her community through charitable works and outreach activities like "Chef Sandwiches for Good" that is profiled in this article.

Broadwayworld.com had the opportunity to interview Chef Lynn Bound for our "Chef Spotlight."

What was your earliest interest in cooking?

Early on, my interest was in baking. I became interested in savory cooking at the age of 18. My mother passed away from breast cancer shortly after I graduated from high school. I had planned on going to college, but I wasn't sure what I wanted to do. I realized that I needed to make some fast choices on how to support myself, so I began working in a friend's restaurant, doing prep and service for lunch. I then worked two more jobs as a server. I discovered that I loved cooking, and the fast pace of the kitchen, with so many things going on at once. I enjoyed the learning and the creativity that went into making the recipes. A friend saw how passionate I was about cooking and suggested that I apply to the Culinary Institute of America. So I did, and started the following year.

Who were some of your career mentors?

I learned my work ethic from my mother, who was in the restaurant business and often worked long hours. She was very dedicated and had an amazing sense of integrity toward everything she did. Two very good friends of mine, Trish Jeffers and Joel Katz, were instrumental in helping me make good choices in my career and showing me how to navigate through some difficulties. I also admire Jean Georges, for whom I worked many years ago. I will always remember him saying, "You have to keep reinventing yourself." I found that to be very good advice.

What culinary styles have influenced your career?

Asian and Indian cuisines have been great influences for me. I love their use of spices and chilies, and I enjoy learning about other cultures and food from the people native to these regions.

What do you consider the most distinguishing features of your work as a chef?

I would say that my diversity and my background are my most distinguishing features. I've worked in many interesting and exciting places as a cook and as a chef. I approach my cooking and recipe development from a very simplistic point of view and try to keep the integrity of the products and ingredients, working with natural flavors and textures to create what I think is a great dish. One of our signature dishes at Feinsten's/54 Below is the Peekytoe crab cakes with avocado cream and roasted tomato vinaigrette.

What is your favorite meal (or meals)?

A great pizza, and authentic Mexican food.

Tell me a little bit about your restaurant for our readers.

Feinstein's/54 Below is unique. We are a modern day supper club. The performers who appear here are absolutely amazing and our programing is very diverse - from Michael Feinstein, Patti LuPone to The Skivvies. It is a multi-sensory experience. Our menu is based on the seasons and changes throughout the year.

About Chef Lynn Bound and "Sandwiches for Good"

Amy's Bread "Chef Sandwiches for Good" is a collaboration between New York's favorite bakery and some of the city's top chefs. Every month, a different chef creates a signature sandwich using Amy's Bread and at least one ingredient from The Pantry by Amy's Bread, a specialty gourmet store with products from local and regional purveyors. The sandwich is sold all month long at all Amy's Bread locations (Chelsea Market, Hell's Kitchen and Greenwich Village, and their kiosks at the New York Public Library's 42nd Street and Lincoln Center branches). A portion of the proceeds from the sale of the sandwich goes to a charity selected by the chef.

Chef Lynn Bound's sandwich is the "Broadway Beets," made with roasted beets, pickled vegetables, baby kale and Camembert cheese, served on Amy's Bread New York State Whole Wheat Seeded Sandwich Roll, spread with Arethusa Sea Salt Butter from The Pantry by Amy's Bread. It will be available during July and August.

For her charity, Chef Lynn has chosen, Broadway Barks, the annual star-studded dog and cat adoption event created by Bernadette Peters and Mary Tyler Moore. The free public event, produced by Broadway Cares/Equity Fights AIDS, helps more than 25 animal shelters and rescue groups that are part of the Mayor's Alliance for NYC's Animals. An exciting lineup of celebrities introduces some of these wonderful animals and helps them find permanent homes.

There will be free lunchtime tastings of the sandwich on Friday, July 1, at Amy's Bread Hell's Kitchen bakery/cafe (672 9th Avenue). Canine companions can enjoy a water break and get a treat of their own.

Feinstein's/54 Below is located at 254 West 54th Street. Cellar, NYC 10019
For more information call 646.476.3551 and visit https://54below.com/.

Photo Credit: Courtesy of Chef Lynn Bound

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