Lyndsey Mason
Program Coordinator
Employment Background:
I grew up immersed in culinary spaces, cultivating a deep love for food, cooking, and community. My parents opened the Ketchum Grill in 1990, and I spent much of my life there learning all facets of the restaurant industry. As an adult, I spent seven years as the head chef and general manager of Town Square Tavern, where I crafted innovative cuisine that celebrated locally sourced ingredients and told meaningful stories through food. In 2020, I took the lead of Mason Family Restaurant’s catering, continuing my commitment to thoughtful, ingredient-driven cooking. I joined the Future Roots team in 2024 as a part-time program coordinator, where my work focuses on connecting the valley’s chefs and farmers to bring more local food to our tables.
Educational Background:
I hold a Master of Arts in Food Studies from New York University, where I focused on media, storytelling, and the cultural significance of food. My studies explored the intersections of cooking, community, and cuisine, deepening my commitment to local food systems and narrative-driven culinary work.
More about me:
Coming from a family of chefs, I’ve been fortunate enough to grow up surrounded by inspiring role models. Their passion for food and hospitality shaped my values from an early age. There’s nothing more meaningful to me than sharing the table with the people who taught me what it means to nourish others.
Favorite ingredient or dish/season:
Spring: Idaho Foraged Morel Mushroom
Summer: Peaches
Fall: Radicchio
Winter: Butternut Squash
Favorite past times/hobbies/activities:
Hiking, Travel, Photography
Currently Reading:
Currently rereading Kitchen Confidential by Anthony Bourdain.
Currently Listening To:
Bon Iver’s latest Album: SABLE, fABLE