Javier Rincon

Javier Rincon has built a career in kitchens where French technique must hold up under service. Trained at GASC Skill Center and FERRANDI Paris, and shaped by work at La Chaumière in Dole, he treats classical structure, seasonality, authenticity, and balance as practical standards. His cooking reflects a disciplined approach in which organization, restraint, and precision matter as much as expression. Rincon’s path shows range across roles and responsibilities.

He began as Culinary Specialist at Various, then became Chef Owner at Trece American Burgers and later Chef Advisor - Freelance Chef at Freelance. Teaching and independent practice came into sharper focus when he worked as Cooking Instructor and Freelance Chef at Personal Chef. He then stepped into broader leadership as Executive Chef at My Cuistot, followed by work as Interpreter at LanguageLine Solutions. That period outside the kitchen still reflected the same exactness associated with service, including clarity, timing, and attention to meaning.

From 2021 onward, Rincon moved through senior positions that strengthened his point of view. He served as Executive Sous Chef at Xiquet by Danny Lledo & Slate Wine Bar, then as Sous Chef at Four Seasons Hotels and Resorts, before becoming Executive Chef at La Chaumière in Dole, France. That experience reinforced the balance of discipline and expression that defines his work, while deepening the connection between his training and the traditions that inform his style.

Since 2026, Rincon has been Executive Chef at Bistrot Lepic in Washington, DC, where his French training and measured global outlook shape the kitchen. The role calls for technical fluency and a controlled sense of place, with ingredient choice, timing, and texture carrying the weight of the dish. His approach suggests a kitchen built around intention rather than excess, with the food remaining precise without becoming rigid.

His career has been cumulative, and that accumulation of skill is part of the authority he brings to the position. 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. His honors include Michelin Guide, 1 Star and Gault & Millau, 15 points, recognitions that reflect the level at which his work has been assessed.