Quince

About the Business

History

Established in 2003.

Restaurant Quince serves California contemporary cuisine guided by Chef Michael Tusk's lifelong respect for seasonality, terroir and artisanal producers. While his culinary foundation is grounded in the principles of Italian cuisine, his years in California have influenced his approach with a sense of place. Quince is where every ingredient has its place and purpose, treated with the utmost care to elevate its purest flavors. It is our passion to source for the very best ingredients from a local and global network of artisanal producers to create memorable dishes, highlighting produce from our collaboration and partnership with Fresh Run Farm in West Marin.

Meet the Business Owner

Business owner information

Michael T.

Business Owner

Chef Michael Tusk and his wife Lindsay own Quince & Co, with restaurants offering memorable culinary experiences with a commitment to exemplary hospitality, refined quality and sustainability, as well as catering and events, a membership community, and the not-for-profit Feed the Future.A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History before studying at the Culinary Institute of America. Tusk then spent time in Michelin-starred kitchens in France and Italy.In San Francisco, Tusk worked alongside Alice Waters and Paul Bertolli. In 2003, the Tusks opened Quince, followed by Cotogna and Verjus. Chef Tusk was named Best Chef: Pacific by James Beard and has an exclusive partnership with Fresh Run Farm in Marin County.Chef Tusk's approach to food is refined and contemporary, having forged relationships with producers and farmers, highlighting a lifelong respect for seasonality and product after 25 years in Northern California.

Quince also recommends

Cotogna

Michael T. says, “Sister Restaurant”