Chef Lincoln Carson

Award winning Chef and Pastry Chef Lincoln Carson currently works nationally and internationally with consulting clients on projects ranging from menu R&D and restaurant concepting to bakery and pastry program development, manufacturing collaboration, and kitchen design.

Carson brings close to four decades of industry experience to his consulting work. He was most recently the culinary partner at The Thompson Hotel Hollywood and Executive Chef/Partner of Mes Amis, a French-inspired California Bistro in Hollywood’s Vinyl District.

Carson also gained national recognition as chef and owner of Bon Temps, an all-day brasserie in Los Angeles’ Arts District. The restaurant received Best New Restaurant honors from Food & Wine, Esquire, Los Angeles Magazine and the Los Angeles Times. Carson was named Esquire’s Rising Star Chef in 2019 and was a finalist for the James Beard Foundation’s Outstanding Pastry Chef award.

Previously Carson led the national pastry programs for The Mina Group and has worked in a bevy of acclaimed kitchens including Le Bernardin, La Côte Basque, Daniel Boulud at Wynn Las Vegas, and Picasso at Bellagio. He later spearheaded the opening of Superba Food + Bread, overseeing the brand’s pastry and dessert programs while supporting the development of its expanding restaurant concept.

In addition to his consulting work, Carson has been a guest educator for multiple schools and brands including Valrhona Chocolate, AUI Swiss, and The Notter School among others.