Quince at the Homestead - People




	Andy Motto Benjamin Benbow Brenna Davis Scott Quint Tina Warnke other staff members



		Andy Motto arrives at Quince from a position as Executive Chef at Old Town Brasserie. Andy began his career at a small pizza parlor in Arlington Heights and graduated from The Culinary Institute of America in 1995. He returned to Chicago and worked at Le Francais in Wheeling, and Les Nomades in Chicago with his mentor, Roland Liccioni, before venturing to Napa Valley to cook and experience the French Laundry under the expert tutelage of Chef Thomas Keller. Motto has spent time cooking at various restaurants in the area – including Tru, Charlie Trotter’s, Les Nomades – before opening the restaurant LeLan where he worked for three years and where he developed his interest in Southeast Asian influences on cuisine. Before taking the job with Old Town Brasserie, Andy spent a year as Culinary Consultant for Chef Art Smith, in the opening of Table 52 in Chicago and Art & Soul in Washington D.C.



		Sous Chef Benjamin Benbow comes to Quince after having worked in the restaurant industry for the last eight years, primarily in some of Chicago’s finest restaurants. Chef Benbow worked with Quince Executive Chef Andy Motto at both LeLan and Old Town Brasserie. He has also worked as sous chef at Anteprima and recently returned from Indianapolis where he spent time working on an organic dairy farm pursuing his culinary interest in organic, sustainable agriculture. Ben is originally from Indianapolis, and moved to Chicago when he was 18.



		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.



		Scott has been a member of the Quince family since the doors opened. In November of 2008, Scott took over direction of the wine program, having developed an interest in wine while working in restaurants in Bloomington, Indiana and New Orleans. He takes pride in the diversity and international focus of the Quince wine list and has enjoyed working with Chef Motto in pairing wines with Chef’s delicious cuisine.



		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.

We, the entire staff of Quince, would like to thank you for visiting our web site.


Andy Motto executive chef Benjamin Benbow sous chef Michael Benedict line cook Josef Dugolenski line cook Claire Crenshaw pastry cook Jacob Coronado line cook Michael Bowden steward Connie Warnke office manager Tina Warnke managing partner Anthony Marty web / graphics / photos	Brenna Davis manager / events Scott Quint captain Christopher Gleed expediter / bartender Joe Jochens runner / expediter Brett Rysula server Richard Hatfield server Randy Densmore server Erick Yang valet John Gutierrez valet


	Quince at the Homestead / 1625 Hinman Ave / Evanston, IL 60201 / phone 847 570 8400 / info@quincerestaurant.net