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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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| Bryan Klau earned his culinary stripes at Spiaggia as well as in the Caribbean under Chef Paul Trujillo of Blue Moon in St. Thomas, USVI. Chef Paul emphasized the importance of education by, “real-world experience,” and instilled a deep passion for the hard work and dedication that precedes true culinary mastery. Bryan believes that daily inspiration is found in the kitchen, and humbly pays tribute to the people he has the esteemed honor of working with. Placing educational emphasis on the importance of reading, experimentation, and culinary exploration, Bryan personifies the true essence of what amazing things can be done with food, and is excited to be the newest member of the Quince family! Bryan is currently working on his signature dish, and plans a debut at Quince in 2013! |
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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
Bryan Klau Sous Chef
Margie Easley Pastry Chef
Michael Elliott Line Cook
Tony Muchele Line Cook
Matt Hamilton Extern
Jurell Gray Steward
Connie Warnke Office Manager
Tina Warnke Managing Partner |
Joe Jochens Assistant Manager / expediter
Scott Quint Wine Director / Captain
Kathleen Barber Server
Richard Hatfield Server
Randy Densmore Server
Cooper Turek Server / Bartender
Erick Yang Valet
Juneau Jean-Francois Valet |
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