executive team train | coach | develop | mentor
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Born in Lincoln Park, Chicago, Bob took his first restaurant job at the age of 13 at a local family-owned brasserie as a sous chef under some of the toughest and talented European chefs and restaurateurs in the Midwest.Driving his Volkswagen to Atlanta, Georgia on his 17th birthday, he went on to college to study business in both undergraduate and graduate schools with a strict focus on accounting, finance & business law. Simultaneously, Mr. Lynn was expanding his skill set working in the dining room and learning to bartend in one of the hottest and busiest restaurants in Buckhead, Atlanta.Bob understood early on that any endeavor in hospitality requires a commitment to mastering a wide set of business skills. He was obsessed with building on his own natural ability to create delicious “populous” menus grounded by a farming and ingredient-centric ideal, influenced by his early years in rural Illinois.My Lynn spent 25+ years as part of a small team growing one of the most successful restaurant companies in America developing recipes and service standards. From there Bob started LGO Hospitality with a model that looked to the tech industry, where the company is powered by diverse and highly gifted contributors at all levels. This approach eschews the previous “chain/don’t think” business model, and celebrates the chefs and leaders in the dining room that do the work directly for the guest.Today Mr. Lynn thinks of himself as a leader/coach, often referring to his role much like a music producer such as Sir George Martin, who came to be known as “the fifth Beatle.”In a recent team-building session Bob was quoted as saying, “With a company built with so many smart, talented and cool people, my role is to unite our ideology — and then work hard to be sure our guests feel the vibration of each one of you.”Bob and his wife Sara live in Santa Monica , California.
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When she wasn’t seeing Blondie play at CBGB or trying mezcal with the locals in Oaxaca, Natasha spent almost 20 years as an executive operator at top resorts and restaurants throughout the world, working alongside internationally renowned chefs and operators to create unforgettable dining experiences.As the Regional Resource + Training Manager, Natasha consistently keeps her eye on the next great addition to the LGO community in Arizona, guiding them to be the best version of themselves in a creative, purposeful and challenging environment.
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A New Orleans native, Adam served in the military as a means to attend college, earning a degree in hospitality management. He quickly made his way to general manager at one of the country’s largest restaurant groups, where he met Bob Lynn and later joined him at LGO Hospitality.Adam’s approach as president and chief operating officer is based on a servant leadership style. He believes in empowering those around him to make decisions and allowing them to grow as individuals. Focusing on a mantra of “train, coach, develop, mentor,” Adam works for collaboration and idea building. Adam strives to make LGO Hospitality the best it can possibly be — not by force, but with inspiration.
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Born in Australia to a theater-loving family, Adam transformed his drama upbringing into a nuanced understanding of the complex workings of the hospitality industry. From humble beginnings as a busser, Adam quickly moved his way up through the ranks in the country’s top restaurants, gaining a great reputation for his training abilities. Over the span of his time in the industry, Adam has trained almost 100 managers.As the Regional Resource + Training Manager for LGO’s California entities, Adam is consistently on the lookout for the next great addition to our team, and always looks for ways to strengthen both the individual and our company as a whole.
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Nor-Cal native Emily Collins grew up with restaurant owning parents, so she knew she’d end up in hospitality somehow. Emily worked through the majority of LGO’s family of restaurants in both Arizona and California, first as a manager and eventually as Regional Vice President, where she was responsible for opening several new concepts and locations. When she’s not planning the next restaurant opening, Emily keeps up with her yoga practice and tries to “get out of the country as often as possible.” You may find her at the bar at Buck & Rider, a Barrel-Aged Old Fashioned in hand.
Kevin Torrey | Executive Vice President
Allie Schott | Chief Financial Officer
Michelle Backerman | Operational Controller
Kevin Dunn | Chief Mixologist & Spirits Director
Hillary Owen | Compliance Manager
Samuel Nichols | Director of Media, Marketing & Design
Deirdre James | Director of Sales & Marketing Events
Henry Hanson | Director of Company Logistics
Patrik Downs | IT Manager