Jonathan Krinn

The Artistry of Flavor

Chef Jon Krinn began his culinary journey at L’Academie de Cuisine Classic French Cooking School in Washington DC, honing his skills under Michelin Star Chef Gerard Pangaud for four years. Seeking further refinement, Jon collaborated with renowned Michelin Star Chefs Alain Ducasse, Michel Rostang, and Stephane Raimbault in France.

In New York City’s vibrant culinary scene, Jon worked at Gramercy Tavern under Chef Tom Collichio, Union Pacific under Food and Wine’s 10 Best Chef Rocco DiSpirito, and explored pastry at Le Bernardin and Payard Pastry.

Returning to the DC area in 2001, Chef Jon Krinn achieved critical acclaim with “2941,” earning 3 Stars in the Washington Post and consistently ranking in Washingtonian’s Top 10 Restaurants.

Resilience and Innovation

During the Great Recession, Jon faced adversity as his restaurant, Inox, suffered a devastating loss. He then joined Booz Allen Hamilton as a Strategic Cyber Marketing and Business Strategist from 2010 to 2018. In 2015, he founded Clarity while continuing his role at Booz Allen. Clarity flourished, earning culinary awards and the title of Northern Virginia’s Best Modern American Restaurant for four consecutive years (2016 – 2020).

Known as the “Pivoter in Chief,” Jon adeptly guided Clarity through the pandemic, ensuring staff well-being with full pay and supporting DC chefs during closures. Chef Jon Krinn’s journey exemplifies resilience, innovation, and dedication to culinary excellence and community support.

Introducing Elyse

"My goal at Elyse is to explore - to try new and different products and techniques, to create new dishes that I, and hopefully you, find interesting and fulfilling. Trust is what it's all about in this environment. I am going to constantly challenge myself, my team, and your palate as well. The restaurant is small and cozy, and I hope you feel like you are part of a special journey."

- Chef Jon
A unique & elevated dining experience.
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