Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.


Blueberry Pound Cake

Load up this pound cake with blueberries and top it off with a lemony glaze. 


Macaroni Salad

Make this recipe your go-to side dish for this summer’s cookouts.


Shrimp & Scallop Ceviche

Local ingredients, including sweet potatoes, put a North Carolina spin on this tasty ceviche.


Lemon-Pecorino Shrimp Pasta

Impress your guests with this colorful pasta supper, complete with fresh shellfish from the Carolina coast.


Shrimp Bisque

Little shellfish pack big flavor in this creamy summertime bisque.