Michael Tusk is an American chef and restaurateur widely recognised for his influence on contemporary Californian cuisine. Originally from New Jersey, he studied art history at Tulane University before turning to cooking and training at the Culinary Institute of America. His culinary perspective was shaped through experiences in Europe and formative roles in some of the San Francisco Bay Area’s most respected kitchens, where he developed a deep respect for seasonality, craftsmanship and ingredient-driven cooking.

In 2003, Michael and his wife Lindsay opened Quince in San Francisco, a restaurant that quickly became known for its refined interpretation of Italian-inspired cuisine rooted in local sourcing. His work has earned significant industry recognition, including a major national chef award, acknowledging both his leadership and culinary vision.

Beyond Quince, Michael Tusk has expanded his portfolio with additional projects that reflect his commitment to honest cooking, strong relationships with farmers and producers, and a sense of community. Known for his thoughtful, disciplined approach, he continues to shape American gastronomy through mentorship, creativity and a lasting dedication to quality and sustainability.