Lincoln B. Carson
Lincoln Carson joined Mina Group in September 2006 with an extraordinary background in some of the best restaurants in the country. As Mina Group Corporate Pastry Chef, Carson is responsible for the dessert program development, staff training and execution of the dessert menus at all of Mina Group’s fifteen restaurants across the country. Working closely with Michael Mina, Carson brings his refined sense of texture, taste and tradition to the Mina Group restaurants, melding his interpretations with Mina’s creative style, for a cohesive and delectable finish to each guests’ meal.An impressive career constructed in the kitchens of great traditional French and contemporary American restaurants, his experience has taken him from renowned classics such as Le Bernardin, La Cote Basque and the Waldorf Astoria’s Peacock Alley to excellent American establishments including Carmel’s Highlands Inn. In Las Vegas, Carson’s experience includes Daniel Boulud Brasserie at Wynn Las Vegas and Bellagio’s Picasso. He also gained valuable experience at both the Olives and B.R. Guest restaurant groups in New York, and was named one of Dessert Professional’s top ten pastry chefs of 2009.
Carson brings to Mina Group his classic French and American pastry training, enthusiasm, originality and dedication to producing unique, flavorful creations that will leave a lasting impression at each of the Michael Mina restaurants.
