i. Biography
Javier Rincon has worked in kitchens where French technique has to hold up under service, not just read well on paper. Since 2026, as Executive Chef at Bistrot Lepic in Washington, DC, that discipline has been the point: classical structure, a measured global outlook, and a firm insistence on seasonality, authenticity, and balance. Trained at FERRANDI Paris and shaped by work at La Chaumière in Dole, Rincon treats those values as working principles, not slogans. They show up in the way a plate is organized, in what is held back, and in the confidence required to let the food stay precise without becoming rigid.
The Climb
Training at GASC Skill Center and FERRANDI Paris gave Rincon the technical base that would support a career moving across formats and responsibilities. The early sequence of roles shows range in practice: Culinary Specialist at Various (2017–2018), then Chef Owner at Trece American Burgers (2018), followed by Chef Advisor — Freelance Chef at Freelance (2018). Each position asked for a different use of the same core skills, from direct execution to ownership and advisory work. Teaching and independent practice came into sharper view when he became Cooking Instructor and Freelance Chef at Personal Chef (2018–2020). That work was followed by Executive Chef at My Cuistot (Cuistot Corporation) (2019–2020), a step into broader kitchen leadership without leaving fundamentals behind. A later period as interpreter at LanguageLine Solutions (2020–2021) sits outside the line of kitchen roles, but still points to the same kind of exactness that service demands: clarity, timing, and close attention to meaning. From 2021 onward, his path moved through senior positions that added weight to his point of view. He served as Executive Sous Chef at Xiquet by Danny Lledo & Slate Wine Bar (2021–2022), then as Sous Chef at Four Seasons Hotels and Resorts (2022–2023), before becoming Executive Chef at La Chaumière in Dole, France (2023–2026). That stretch in France deepened the conversation between his training and the traditions that inform his style, while reinforcing the balance of discipline and expression that defines his work.
Today
Since 2026, Rincon has led the kitchen as Executive Chef at Bistrot Lepic in Washington, DC, United States. The role places his French training and Jura-seasoned point of view back in the American capital, where his cooking can operate with technical fluency and a controlled sense of place. His stated focus on seasonality, authenticity, and balance suggests a kitchen built around intention rather than excess, with ingredient, timing, and texture doing the work. At Bistrot Lepic, that approach fits the room: a chef trained in French technique, shaped by years of movement across roles and environments, and now responsible for turning that experience into a coherent dining experience. Rincon’s career has been cumulative rather than abrupt, and that accumulation of skill is part of the authority he brings to the role. He is also a member of Disciples d'Escoffier, a culinary association tied to the legacy of Auguste Escoffier. The affiliation places him within a framework that values craft, discipline, and continuity.
Recognition
Javier's honors include Michelin Guide, 1 Star and Gault & Millau, 15 points. Those recognitions sit on a record already defined by precision and consistency, and they mark the level at which his work has been assessed. In trade terms, the distinctions point to a chef whose kitchen has met exacting standards and continued to hold them across different rooms and different stages of his career.
Profile updated August 2026
FAQ
Asked of Javier
What is Javier Rincon's current role?
As of 2026, Javier Rincon is Executive Chef.
Where did Javier Rincon train or study?
Javier Rincon trained at GASC Skill Center and FERRANDI Paris.
What recognition has Javier Rincon received?
Michelin Guide, 1 Star (2024).
