Michael Tusk is the chef and owner of two of San Francisco’s most critically acclaimed restaurants,Quince andCotogna. His approachto Italian and French regional cuisineis refined and modern,sourcinginspiration from the seasonal bounty of NorthernCalifornia andhisclose relationshipswith localpurveyors.

Anative of New Jersey,Tuskattendedthe Culinary Institute of America (CIA) in Hyde Park, New York,after graduating from Tulane University with a degree in Art History. After graduation, Tusk departed forEuropetogain experience in Michelin-starred restaurants throughout France and Italy. His experiencein Italy’s Barbaresco region resonated most profoundly andwas the catalyst for hissustained interest inNorthern Italian regional cuisine.

Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where hecontributed to the success of some of the country’s most pioneering, influential restaurants includingStars, Oliveto, and Chez Panisse. In December 2003, Tusk and his wifeLindsay opened Quinceand therestaurant quickly became one of San Francisco’s top fine-dining destinations. In November2010,theyopenedCotogna, a bustling, rustic Italian restaurant adjacent to Quince.

Quince has been awarded fourstars by theSan Francisco Chronicle, two stars fromThe Michelin Guide,and is a distinguished member ofRelais & Châteaux. Chef Tusk was named “Best Chef: Pacific” by theJames Beard Foundation in 2011.

FOUR Questions with Michael

Describe your culinary philosophy in 5 words…

Local, spontaneous, fresh, healthy,inspired

How did you feel when you were awarded your first Michelin star?

Since it was the first year of Michelin in the US, it was very gratifying. Three stars is our goal.

What is your greatest inspiration?

My wife.

What three things would you take to a desert island?

Champagne, caviar and white truffles.

  • 2 Michelin stars, Quince
  • Best Chef Pacific, 2011 | James Beard Foundation

Restaurant Quince

470 Pacific Avenue

San Francisco


United States

+ 1 415 775 8500