Neil Stetz

Chef de Cuisine

As Chef de Cuisine at San Francisco’s celebrated Quince, Neil works closely with Chef Michael Tusk and farmer Peter Martinelli to highlight the best of Northern Californian produce on Quince’s nightly-changing tasting menu. A natural leader, Neil quickly gained the respect of his team in the Quince kitchen thanks to his deep technical skillset and collegiate temperament.

Neil was born and raised in New Hampshire and received a B.S. in Culinary Arts from the prestigious Johnson & Wales University in Rhode Island. Soon after, he secured a position at Per Se, Chef Thomas Keller’s fine dining restaurant in New York City, for three years before traveling and cooking abroad. Most notable was his time at Australia’s Royal Mail Hotel and Quay Restaurant in Sydney. Neil arrived at Quince in 2014 and was a key member of the team that saw the restaurant achieve the three-star rating from the Michelin Guide it still holds today.