INTERVIEW |
_nospupforyouChef Lynn Hazim’s journey into the culinary world didn’t begin in a kitchen, it began with curiosity, observation, and a deep appreciation for food in everyday life. What started as a career shift soon evolved into a clear philosophy: keep things simple, meaningful, and consistently well-executed. In this interview, Chef Lynn opens up about her approach to cooking, the ingredients she swears by, and the vision behind Middle Child.
What inspired you to become a chef, and how does that story shape your cooking today?
I didn’t grow up wanting to be a chef. I worked in a completely different industry, but I always cared a lot about food, eating out, cooking at home, and noticing details. At some point, I realized I was more interested in food than anything else I was doing, so I decided to take it seriously. That shift still defines how I cook today. I’m not trying to create complicated or technical food—I focus on things people actually want to eat regularly, and I pay a lot of attention to consistency and execution.
What’s your favorite dish, and why?
I don’t really have one fixed favorite, but I always go back to simple dishes, like pasta or a really good sandwich. For me, the best dishes are the ones you can eat often and still enjoy every time. If something is too heavy or too complex, you won’t crave it again. I’m more interested in food that people want to come back for.
What are three ingredients you always keep in your kitchen?
Good olive oil, lemons, salt, and something fermented or preserved, like anchovies or pickles. Those are the basics I rely on all the time. They add brightness, depth, and balance, even to the simplest dish.
What is your philosophy or personal motto?
Keep it simple, but make it matter. I believe in doing fewer things, but doing them really well. And in creating experiences that feel genuine rather than over-designed. People can always tell the difference.
What is your dream in life?
To build something that lasts, not just as a business, but as a place people feel connected to. I want Middle Child to be somewhere people grow with, come back to, and feel like it’s theirs as much as it is mine. Beyond that, I just want to keep creating, evolving, and staying close to what I love.
What are your current projects and plans?
Right now, I’m focused on strengthening and growing Middle Child, refining the experience, building a strong team, and making sure the food stays consistent as we scale. At the same time, I’m exploring new ideas around retail, packaged products, and ways to extend the brand beyond the space itself. The goal is to grow, but in a way that still feels very true to who we are.
