🌸 Chef Lynn Bean 🌸
Chef Lynn has always felt at home in the kitchen. She learned at her mother’s side and soon became the family’s go-to cook — especially during the holidays. Hosting big gatherings became second nature, and anyone without a place to go was welcomed with open arms. Over a shared meal, strangers quickly became family.
Her love of food (and curiosity for new flavors) led her to Johnson & Wales University, North Miami, where she built a strong foundation in the culinary arts. Her internship took her to the Coconut Creek Casino, where she honed her skills in fine dining Italian at Sorrisi and later at NYY Steakhouse.
After moving to Cocoa, Florida, she stepped into a Sous Chef role at Cape Grill and Bar in Cape Canaveral. Three years later, she joined Chef Jason Freshly’s Fuego & Salt Catering team, contributing her expertise in pastry and enjoying the creativity and diversity of events.
But Lynn’s culinary journey is about more than technique — it’s about resilience. In 2020, she faced down breast cancer with courage and determination, wearing her signature pink not just as a color, but as a badge of strength. That experience reshaped her health and outlook, inspiring her to live fully, learn daily, and keep evolving.
Her path took a personal turn when a client’s daughter was diagnosed with celiac disease, and later, when Lynn discovered her own food intolerances to wheat and canola oil. Suddenly, the everyday joy of grabbing a sweet treat wasn’t so simple. Instead of seeing a limitation, she saw an opportunity — to reimagine recipes gluten-free while keeping the taste, texture, and joy intact, without relying on unnecessary chemicals.
Today, as both a personal chef and bakery owner, Chef Lynn combines her professional expertise with her personal journey to create treats that are welcoming, safe, and absolutely delicious. Her true passion is helping people — whether through a shared meal, a custom event, or a gluten-free cupcake that tastes like magic (with just a sprinkle of Disney sparkle ✨).