With over 28 years of experience, award winning Pastry Chef Lincoln Carson has been recognized as an industry leader and innovator, most notably from his eight-year tenure as the corporate pastry chef for The Mina Group.
Carson’s experience has included, among others, New York’s Le Bernardin, La Cote Basque and the Waldorf Astoria’s Peacock Alley, Carmel’s Highlands Inn as well as Las Vegas’ Daniel Boulud at Wynn Las Vegas and Bellagio’s Picasso, and Superba Food & Bread in Venice, California.
Carson is currently a guest educator and consulting pastry chef with Valrhona Chocolate, and owner of Lincoln Heavy Industries, a pastry and hospitality consulting firm specializing in building restaurant, hotel, bakery and patisserie programs.
He has been featured by numerous print, radio and television media outlets including New York Magazine, The New York Times, Food & Wine, Dessert Professional, and in 2009 was named one of Dessert Professional’s Top Ten Pastry Chefs.
In 2018, Carson opened a multi-purpose restaurant concept with a heavy emphasis on baking and pâtisserie, in downtown Los Angeles.