Michael Tusk

Michael Tusk is the Owner and Executive Chef of three respected restaurants in San Francisco: the three Michelin-starred Quince, as well as Cotogna, Officina, and Verjus, all located in the Jackson Square neighborhood. His approach to cooking is refined and contemporary, grounded in a commitment to seasonality and ingredient quality.

Chef Tusk is dedicated to sourcing exceptional ingredients through longstanding relationships with a wide network of local and international producers. His cooking reflects a focus on integrity of product and thoughtful execution.

Originally from New Jersey, Chef Tusk earned a degree in Fine Arts from Tulane University before enrolling at the Culinary Institute of America in Hyde Park, New York. His early career included time at influential restaurants such as Stars, Oliveto, and Chez Panisse, where he worked under Alice Waters and Paul Bertolli. His time cooking in Italy had a lasting impact on his culinary philosophy and continues to inform his work today.

In 2003, Chef Tusk and his wife Lindsay opened Quince. His cooking continues to evolve, shaped by a strong sense of place and a focus on product, technique, and guest experience.