Chef of the modern Italian Lincoln Ristorante, Jonathan Benno is meticulous by nature and precise by training, having worked in the nation’s fi nest kitchens: as chef de cuisine at Per Se for six years, sous chef at Craft, and sous chef at The French Laundry. With technique grounded in artisanal practices and processes, Jonathan sources the best local ingredients at Lincoln Ristorante and prepares them with authentic Italian methods and spirit. His work has been recognized by top publications, including “Best New Restaurant in America” by GQ in 2011 and “Best New Restaurants of 2011” by Esquire.
Pastry chef Richard Capizzi has derived his cooking philosophy and enhanced his skills during the time he spent with some of the world’s most renowned chefs, from Thomas Keller to Jean-Louis Palladin and Pascal Brunstein. Richard has had stints at acclaimed restaurants such as The Russian Tea Room, Mondrian Pastry, The Chocolate Loft/Garrison Confections, Per Se, Bouchon Bakery and most recently, Lincoln Ristorante. He has received many accolades, including the Société Culinaire Philanthropique’s Award for Exceptional Taste at the 14th Annual U.S. Pastry Competition. He was the youngest and the first pastry chef ever to sweep the entire competition. Dessert Professional named Richard one of the top 10 best pastry chefs in 2009.