Michael Tusk's guest appearances

Michael Tusk

Chef's Story

Good / True / & Beautiful | with Ashton Gustafson

Episode List

Hal Elrod

Cory Allen

Rob Bell

Aaron Niequist

Seth Haines

Jonathan Merritt

Jer Swigart

Brian Zahnd

Alex Guarnaschelli

Lidia Bastianich

David Burke

James Martin

Suzanne Stabile

Shauna Niequist

Richard Rohr

OwlTail

Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors.A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of Americain Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine.Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of thecountry’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince.The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais &amp; Châteaux.Quince - http://www.quincerestaurant.com/Cotogna - http://cotognasf.com/Relais &amp; Châteaux -https://www.relaischateaux.com/us/chef/michael-tusk

Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors. A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of America in Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine. Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais &amp; Châteaux. Quince - <a href="http://www.quincerestaurant.com/" rel="nofollow" target="_blank">http://www.quincerestaurant.com/</a> Cotogna - <a href="http://cotognasf.com/" rel="nofollow" target="_blank">http://cotognasf.com/</a> Relais &amp; Châteaux -<a href="https://www.relaischateaux.com/us/chef/michael-tusk" rel="nofollow" target="_blank">https://www.relaischateaux.com/us/chef/michael-tusk</a>

The Chef Sessions with Michael Tusk

On this week’s episode of Chef’s Story, Dorothy interviews Michael Tusk in California. Michael tells us about the things in his childhood that inspired him to get into the food world and become a chef. Later, he describes what it was like to open Quince in San Francisco. Tune in to hear the full story! This program has been sponsored by Cain Vineyard &amp; Winery. Today’s music provided by The Hollows. Image from Quince “I think that I always kind of knew that I was going to go work into a professional kitchen.” [8:30] Michael Tusk on Chef’s Story

On this week’s episode of Chef’s Story, Dorothy interviews Michael Tusk in California. Michael tells us about the things in his childhood that inspired him to get into the food world and become a chef. Later, he describes what it was like to open Quince in San Francisco. Tune in to hear the full story! This program has been sponsored by <a href="http://www.cainfive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Winery</a>. Today’s music provided by <a href="http://thehollowsonline.com/" rel="nofollow" target="_blank">The Hollows</a>. Image from <a href="http://quincerestaurant.com/bios/" rel="nofollow" target="_blank">Quince</a> “I think that I always kind of knew that I was going to go work into a professional kitchen.” [8:30] Michael Tusk on Chef’s Story

Episode 67: Michael Tusk