Chris Henry

Chris began his culinary career in the Washington D.C. area at the age of 17 where he gained exposure to the world of food and restaurants as a server at the Old Ebbitt Grill in the Clydes Restaurant Group. By age 19 he had made his was into the kitchen of Black Salt, where he received an intensive study of fish preparation, and built his foundation in French cooking technique. In 2008, he moved to Boston where he worked as Executive Chef for The South End Buttery before accepting the position of Chef de Cuisine for 9 at Home, the catering arm of the Barbara Lynch Gruppo.

For seven years, he worked closely with Barbara Lynch, assisting at TED Talks, dinners at the James Beard House and guest chef appearances in addition to his usual responsibilities with 9 at Home. As lead figure for catering at the Gruppo,  he executed events of all sizes, demonstrations, classes, and in-home private dining. During that time, he also oversaw the culinary operations at Drink, Barbara Lynch's world-renowned cocktail bar where he got to riff on his Southern roots and life-long romance with junk food. 

Since 2015, Chris has parlayed his talents into a consulting career and has launched several multifaceted restaurants and catering venues into successful operation, including Coppersmith in Boston, MA and The Farm at Eastman's Corner in Kensington, NH.   

In his spare time, Chris enjoys refinishing antique cutlery, curing meat, and spending time with his wife, Meredith, son, Lyle, and the most recent addition to the family, daughter Gwendolyn. 

Meredith Henry

Some people eat to live and others live to eat. Meredith is best described as the latter.  Much like tennis, chess, and stamp collecting is to some, Meredith truly believes food is a legitimate hobby.

During her time at Smith College, she wrote a food column for the college paper and dreamed loftily of a career in food while persevering through her psychology major and English minor.  

In the spring of 2009 with a diploma freshly in hand, she was hired quite inauspiciously as Service Manager for No. 9 Park. There she received rigorous education of a new kind through comprehensive study of culinary technique, fine dining service, artisanal cheese, and wine under the tutelage of sommelier, Cat Silirie, and chefs Barbara Lynch, Colin Lynch and Patrick Campbell. 

After 5 years with the Barbara Lynch Gruppo, Meredith went on to diversify her management career as General Manager of Area Four in Cambridge, MA and then as Special Events Manager for The Belmont Country Club in Belmont, MA.  

In pursuit of work/life balance, she accepted the position of Corporate Office manager for Dramshop Hospitality, based in Boston before finally landing as Operations Manager for La Brasa and Fat Hen, sister restaurants in Somerville, MA. She enjoys the behind-the-scenes aspect of business development which affords her plenty of time to spend with her son Lyle, daughter Gwendolyn, and husband Chris.