NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
With more than 30 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.
His experience includes positions at New York’s Le Bernardin, La Côte Basque and the Waldorf Astoria’s Peacock Alley, Carmel’s Highlands Inn as well as Daniel Boulud at Wynn Las Vegas and Bellagio’s Picasso in Las Vegas, and Superba Food & Bread in Venice, California.
Carson is 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 in 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.
Carson will open his new all-day restaurant concept Bon Temps, with an emphasis on baking and patisserie, in early 2019 in the downtown Los Angeles Arts District.