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| Chef Hannon grew up with restaurants in his blood. He spent hours working in his father's seafood restaurant in New York. He took his love for cooking to the Scottsdale Culinary Institute where he graduated in 2003. While in school he worked for the acclaimed Michael's Restaurant in Scottsdale. Upon graduation Mark decided to take a road trip and ended up in Miami, where he stayed for three years. To continue his education, he accepted a position at Azul, the Mandarin Oriental's four-star restaurant, where he cooked alongside celebrity Chef Michelle Bernstein. There he rose through the ranks to become the sous chef for Chef Clay Conley. Wishing to test his skills even further he accepted the Chef position at Quince. |
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| Joe fell in love with wine while tasting Bordeaux in a cave de vins in St. Emilion, France, in the fall of 2000. Since then he has spent two years living in France, completed a degree in French and Psychology at Northwestern, and then entered the restaurant industry in the spring of 2003. His first job was at Trio, working under Chef Grant Achatz, Wine Director Joe Catterson, and of course Proprietor Henry Adaniya. After working his way up the service ladder at Trio, Joe earned a spot on the sommelier team at Achatz's hot new restaurant Alinea, in Chicago's Lincoln Park. Joe, who was raised in Evanston, has now returned to his roots, bringing a youthful edge and fresh perspective to his position. |
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| Chef Sills graduated from the Scottsdale Culinary Institute in 2003. Having no prior culinary experience, he accepted a job in Iowa City, where he quickly moved up to the position of sous chef. With an overwhelming need for a bigger challenge, Jeffrey moved to Chicago to work for Henry Adaniya at Trio Ateleir, where he excelled at every station in the kitchen. Jeff returned to Iowa following the closing of Trio to accept a Chef de Cuisine position, but quickly returned to cook alongside Chef Mark Hannon at Quince. |
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| Colin grew up surrounded by the restaurant industry, spending time in his parents’ sports bar and dining frequently with his self-proclaimed “foodie” grandparents. He began waiting tables while a high school junior in Huntley, Illinois, and his enthusiasm brought him recognition as head server in Huntley’s high-volume Walleye Grill. Upon moving to Evanston to pursue an economics degree at Northwestern University, Colin had the pleasure of working at Chef Jacky Pluton’s new-age steakhouse, Narra. Colin accepted a position at Quince in January 2007, and he is excited to be a part of the restaurant’s talented team. |
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| Brenna grew up in Serena, Illinois, where she started her industry experience in a tiny Norwegian diner, cooking and serving local guests. She continued working in various restaurants until going to college at Illinois Wesleyan University for two years. At that point, she made the monumental decision to pack up and move across the country to Scottsdale, Arizona, where she attended Scottsdale Culinary Institute. Brenna followed her heart back home and worked in the kitchens of such acclaimed restaurants as Moto and Oceanique. She's now happier than ever to be spending her time in Evanston, working for Quince at the Homestead. |
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| Tina has been part of The Homestead family since 1999. After the sad closing of Trio Atelier in February 2006, Tina urged the ownership of The Homestead to open a restaurant that would be more integrated with the hotel. Knowing that success comes for the people involved Tina brought together the outstanding individuals mentioned above. Soon after Quince came to life. |
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