About Mystic Yachting Club

A great event begins with an expert team! Meet the talented team behind the scenes at Mystic Yachting Club.

Meet Our Team

Rachel - Mystic Yachting Club GM


General Manager
Rachel has a passion for hospitality and over 20 years of experience in restaurants and event planning. Her roles in restaurants were always customer facing and front of house where she developed a propensity for keeping her customers happy and wanting to come back. Rachel's career spans the map from New York City to Topanga, California. In California, her passion for community volunteer work and event planning proved the perfect combination for her role as Festival Planner for the Topanga Community House. One of Rachel's favorite events to plan for is Topanga Days, a festival referred to as the best festival experience in SoCal. She is thrilled to be back in Connecticut and enjoys her role as General Manager for Food & Beverage services at Mystic Seaport Museum.
Lynn - Catering Manager


Catering Manager
Lynn is a New Englander, born and raised. She began her hospitality journey at Foxwoods Resort Casino in 1998, as a Front Desk Manager and quickly took an interest in Catering and Convention Event Planning. In 2012 Lynn combined her passion for hospitality and event planning to switch gears and move full time into catering. “I love seeing the connection that social gatherings, weddings and parties bring to family and friends both in my professional and personal life.” Lynn loves everything about living in New England, especially the change in season and the amazing food and activities that each season brings! She looks forward to making your vision into a reality.


Executive Chef
Dennis is a versatile and creative chef with a passion for fine dining and luxe resort experiences. Throughout his dynamic career, this U.S. Navy veteran has gained extensive experience in planning and executing banquets, weddings, hands-on wine dinners, and other immersive events through positions at various high-profile New England employers — from The Spa at Norwich Inn to the Flood Tide Restaurant at The Inn at Mystic and Hartford Healthcare. In addition, Dennis took part in and embraced the philosophy of a Farm to Chef Program that focuses on inventive menus that draw on the freshest, local, seasonal ingredients available.