As chef of Lincoln, Jonathan Benno launches his solo effort in a career that has spanned two decades of fine dining. Lincoln is a new modern Italian restaurant at Lincoln Center, which opened in September 2010. For Benno, who was the chef de cuisine at Per Se for six years, this was the restaurant stage he had always dreamed of.
Quality and integrity have been the hallmarks of Benno's career and are consistently demonstrated in his passion for sourcing the finest ingredients. Meticulous by nature and precise by training, Benno has unparalleled experience earned working in the nation's finest kitchens.
Benno attended the Culinary Institute of America in Hyde Park, NY and worked at the Mayflower Inn under Chef John Farnsworth. After graduation, Benno relocated to the Bay Area, where he came to appreciate the bounty of fresh, locally grown ingredients available. He worked under Michael Mina at Aqua, and later moved to the Napa Valley to join Thomas Keller at The French Laundry.
Benno also spent time at Daniel, then in France at Auberge du Vieux Puits, returning to New York as poissonier at Les Célébrités in the Essex House. He then joined Tom Colicchio at Gramercy Tavern where he spent two years in the kitchen, and one year in the pastry department. He opened Craft as a sous chef with Marco Canora, and finally returned to The French Laundry in 2003 as sous chef to prepare for the opening of Per Se in 2004.