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| 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. |
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| Joe was promoted to Sous Chef in October 2010 after being with the restaurant for almost a year. Before Quince, Joe was a lead line cook at Table 52 and Il Mulino in Chicago. He met Chef Andy at Table 52 and decided to move on to Quince with him in October 2009. Originally from Poynette WI, Joe discovered his passion for everything culinary at a young age helping out with family dinners. After a brief stint playing college football in Rochester MN, Joe decided to move to Chicago and pursue his culinary degree at the Cooking and Hospitality Institute of Chicago. Joe's passion for food and seasonal cooking has grown exponentially in his time at Quince and he continues to grow with every change in season. |
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| 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. |
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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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We, the entire staff of Quince, would like to thank you for visiting our web site.
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Andy Motto executive chef
Josef Dugolenski sous chef
Alex Swanda line cook
Lisa Bonjour pastry cook
Eric Lees line cook
Adam Wagley line cook
Michael Bowden steward
Connie Warnke office manager
Tina Warnke managing partner
Anthony Marty web / graphics / photos
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Scott Quint captain
Christopher Gleed expediter / bartender
Joe Jochens runner / expediter
Richard Hatfield server
Randy Densmore server
Jabu Dawdu server
Luis Castaneda server
Erick Yang valet
John Gutierrez valet |
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