Lyn Wells, Chef de Cuisine

Chef de Cuisine Lyn Wells started in the restaurant industry at a young age since her parents own a steakhouse in Wellington, Utah, in addition to having a farm with over 100 head of sheep and cattle. Lyn earned her associate’s degree in Culinary Arts, a bachelor’s degree in hospitality, and a master’s in business from Utah Valley University. While going to school, she participated in culinary competitions, which eventually led her to Napa Valley in 2020 working with Bocuse d’Or Team USA.

Shortly after she met Chef Philip Tessier and joined the team at PRESS as a Sous Chef. Once the Under-Study project commenced, Lyn was promoted to Chef de Cuisine of Under-Study to lead the team and culinary creation. During her spare time, you can find her reading or 4-wheeling in the mountains when she goes home to Utah to visit.⁠