MICHAEL TUSK is the renowned chef and owner of Quince, one of San Francisco's most critically acclaimed restaurants. At Quince, Michael draws inspiration for his Italian influenced cuisine from exceptional locally- sourced and seasonal ingredients found throughout Northern California.

A native of New Jersey, Michael developed a profound curiosity about food at a very young age. After graduating from Tulane University with a degree in Art History, he enrolled at the Culinary Institute of America in Hyde Park, New York, formally dedicating himself to the culinary arts. Upon graduation, and desiring a broader knowledge of Italian and French cuisine, Michael departed for Europe where he worked in several Michelin-starred restaurants. It was his experiences in Italy’s Barbaresco region which most deeply captured his interest in Northern Italian regional cuisine.