Chef
Chef Jonathan Krinn
Break away trips:
Golf, Sporting, Cooking and Whiskey Jaunts!
That feeling you had playing sports before the pressures of real life advanced. Your head is clear and you’re standing on hallowed sporting ground with friends….life is unbeatable. Eating and drinking well also give us those feelings, and the combination Jon curates is all of those things wrapped up in one venue.
Housing, tee times at great courses (or fishing reservations, lift tickets, etc), eating and drinking all included in the price per person (varies per trip). Just get there and be ready for good times to remember.
Business Development Consultation, Stimulation and Facilitation
Jon shows clients how to think differently and strategically during good times and crises - to be "that leader of that business" that thrives when others can’t. Successful business is absolutely all about how you handle moments in time that challenge, as well as how one handles the good times prudently.
Chef Jon Krinn began his culinary journey at L’Academie de Cuisine Classic French Cooking School in Washington DC. After spending four years in Washington DC under Michelin Star Chef Gerard Pangaud, he took off to France to work with Michelin Star Chefs Alain Ducasse, Michel Rostang, and Stephane Raimbault.
Following his time in France he moved to New York City where he cooked at Danny Meyer’s Gramercy Tavern under Chef Tom Collichio, at the famed Union Pacific under Food and Wine 10 Best Chef Rocco DiSpirito, and pastry at Le Bernardin and Payard Pastry. Returning to the DC area in 2001, he opened “2941” to critical acclaim, earning 3 Stars in the Washington Post, and landing perennially in the top 10 of Washingtonian’s Top 100 Restaurants.
Following a devastating loss of his own fine dining restaurant, Inox, in Tysons Corner, Virginia, during the Great Recession (2008 - 2010), Jon made a commitment to expand and elevate his business acumen, joining Booz Allen Hamilton Management Consulting Firm as a Strategic Cyber Marketing and Business Strategist (2010 - 2018) in order to insure his ability to guide all facets of his next restaurant successfully.
Jon opened Clarity, as he aptly named, in 2015, as Chef Owner and as well continued to work full time, virtually as well as onsite and travel, for Booz Allen through 2018. The award winning Clarity thrived its entire lifespan and enabled Jon to execute his diversified skill sets of cooking, business leadership, marketing, managing, and relationship building.
Clarity received multiple culinary awards from local and national press, won Northern Virginia’s Best Modern American Restaurant 4 years consecutively between 2016 and 2020, and was one of the hardest tables to secure in the DC region.
Known in the press and business landscape as the “Pivoter in Chief”, Jon used his unique set of accumulated holistic skills to navigate Clarity through the entire pandemic with best in class innovations, securing his full staff of eighty employees through the crisis, fully paid. Jon also created multiple sold out culinary events at Clarity that put money directly into the hands of twelve DC Chefs who were shut down during the December holidays and through the end of January inauguration.
