Lincoln Carson

Coming Up

A formal grounding at Johnson & Wales University gave Lincoln Carson the technical base, but the work started to sharpen under service conditions. The first professional step was an extern role at a seasonal hotel in Watch Hill, Rhode Island, where adaptability and discipline would have been part of the daily ask. From there, Carson moved through progressively more visible positions, becoming Corporate Pastry Chef at Mina Group and later chef at Bon Temps, with each stage adding pressure, range, and control to a career built on precision and steady forward motion. That progression reached Hollywood, Los Angeles, where Carson served as Executive Chef and partner at Mes Amis in 2021–2022. The role carried both kitchen authority and responsibility for the restaurant’s rhythm and identity. It also placed his pastry-trained approach into a broader operating frame, with structure and finish carrying into a more public-facing room.

Where They Are Now

In 2019, Carson became chef and restaurant owner of Bon Temps in Los Angeles, moving from line-level execution into the operational center of the business. Ownership changes the work: the menu is only one part of it, alongside the shape of the room and the decisions that hold the place together. Carson’s own description of the work points to design, engineering, and an artistic idea of the kitchen as linked disciplines rather than separate ones. Pastry training tends to leave a mark in the details, and Carson’s background points to a practice attentive to structure and finish. That approach sits alongside long training in classical French technique, which gives the work its discipline and form. In Los Angeles, those elements have been carried across senior roles, with Bon Temps remaining the clearest anchor in the current chapter.

Signature

Lincoln Carson is a pastry chef.

In Their Words “I’ve always had an engineering mindset, in terms of taking things apart, putting them back together.” “I’ve always had an eye towards design.”