One of the US’s most revered and celebrated chefs, Tusk is known for his sophisticated approach to Italian and French cuisine, deeply rooted in the farm-to-table movement. Tusk discovered his love for cooking when he worked in a restaurant kitchen while studying Art History at Tulane University. He loved it so much that he decided to pursue it as a career and enrolled at the Culinary Institute of America. When he graduated he moved to Europe and worked at acclaimed restaurants in France and Italy. He found a particular passion for northern Italian cuisine in Italy’s Barbaresco region, Piedmont which would significantly influence his cooking.
Upon returning to the US, Tusk joined seminal fine-dining restaurant Stars, in San Francisco, under Jeremiah Tower, before leaving a year later to join Chez Panisse. His four-year stay at the trailblazing restaurant under Alice Waters and then Paul Bertolli profoundly influenced his career and particularly his dedication to the farm-to-table movement. When Bertolli opened his restaurant Oliveto in Oakland, Tusk joined him in the kitchen and spent six years creating refined Italian cuisine that would become his hallmark.
Eventually, in 2003, Tusk gathered all his experience and opened Quince in San Francisco’s Pacific Heights neighborhood. The restaurant was quickly heralded as one of the finest in the Bay Area and in 2009 Tusk moved Quince to a new location in San Francisco's Jackson Square, where he opened a sister restaurant Cotogna. Quince has held three Michelin Stars since then and obtained a green star in 2020, while Tusk himself was recognised by the James Beard Foundation, winning the Best Chef: Pacific award in 2011.
Restaurants
Quince is located in the historic Jackson Square neighborhood of San Francisco and occupies a 1907 brick and timber building, which also houses Quince’s sister restaurant Cotogna. Quince is renowned for its refined dining experience, offering a seasonal tasting menu that showcases the finest, locally produced ingredients with Tusk’s farm-to-table ethos evident throughout. The restaurant exudes sophistication, with a warm and inviting atmosphere complemented by a modern yet classic décor. The dining room is adorned with contemporary art, with plush seating, creating a relaxed, comfortable, but upscale experience for San Francisco's discerning diners. Quince has earned numerous accolades, including three Michelin stars, and a Michelin green star for its commitment to sustainability.
Next door to Quince, Cotogna offers a more casual, rustic dining experience, focusing on wood-fired Italian dishes like pizza, pasta, and roasted meats. The ambiance is lively and welcoming, with an open kitchen, wood-beamed ceilings, and communal tables that foster a convivial atmosphere. Despite its laid-back vibe, Cotogna is also a restaurant that showcases Tusk’s dedication to quality and seasonality. Both restaurants provide distinct yet complementary experiences, reflecting Tusk's culinary philosophy and range—celebrating the quality of California's produce through Italian-inspired dishes.
Recipes and dishes
Tusk’s cuisine is always about sophisticated, ingredient-driven dishes that blend Italian and French culinary traditions with a deep commitment to seasonality. His tortelli di Parmigiano is renowned, with the pasta filled with a creamy blend of Parmigiano-Reggiano and ricotta, finished with aged balsamic vinegar and brown butter. Simple yet executed to perfection it exemplifies Tusk’s culinary philosophy with a perfect balance between richness and acidity. Another signature dish is his raviolo di uovo, a large raviolo filled with ricotta and a whole egg yolk, served with seasonal vegetables and a sage-infused brown butter sauce. Tusk is also known for his Liberty Farms duck, often served with seasonal accompaniments like stone fruit, chanterelles, or chestnuts.
At Cotogna, the pappardelle with wild boar ragu is a crowdpleaser, featuring rich, slow-cooked wild boar ragu, served over handmade pappardelle—an Italian rustic classic.
Tusk’s culinary flair, dedication to excellence, and commitment to sustainability and the farm-to-table philosophy combine for a unique cuisine that is both classic and surprising, making him one of the US’s most acclaimed and best-loved chefs.
