Michael Tusk at Quince

Bio

Michael Tusk is the chef/co-owner of Quince and Cotogna. After studying at the Culinary Institute of America in Hyde Park, New York, he ventured to Europe to further explore and expand his knowledge of cuisine. Upon his return to the states, he found a home in San Francisco. He draws inspiration from Italian cuisine and features seasonal ingredients on a nightly changing menu.

Accolades

  • Best Chef: Pacific
    James Beard Foundation
  • Two Stars (Quince)
    Michelin Guide
  • Nominee for Outstanding Chef
    James Beard Foundation
  • Rising Star Chef
    San Francisco magazine
  • Bib Gourmand (Cotogna)
    Michelin Guide
  • Four Stars (Quince)
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Quince
    470 Pacific Ave
    San Francisco, CA
  • Cotogna
    490 Pacific Ave
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Michael Tusk reviews  at post.venue.name
"Excited for white asparagus season to begin !"
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Chef Michael Tusk reviews  at post.venue.name
"Getting the night off to a good start"
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Chef Michael Tusk reviews  at post.venue.name
"Ichiro ! Searching hard for another bottle"
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From My Menu

Chef Patrick Kelly reviews Sformato at Cotogna
$$$ | Italian
Financial District
2 Reviews
"I love everything off the spit at Cotogna. I’ve had such a phenomenal roasted pork loin there. However, something I always get is the ever-changing sformato. It’s seasonally driven, always very simply done, and executed well."
Chef David Kinch reviews Risotto w/ passion fruit & sea urchin at Quince
$$$$ | Italian
Financial District
1 Review
"It is a classic-type risotto enriched with a lot of sea urchin, just the sort of dish that chef Tusk does so well. The brilliance is just a small spoonful of passion fruit on top. The hit of acidity makes the dish memorable, and the crunch of the passion fruit seeds makes the texture interesting."
Chef Jason Berthold reviews Raviolo di ricotta with farm egg at Cotogna
$$$ | Italian
Financial District
3 Reviews
"It's outrageous! The pasta is incredible—it’s delicate but still has a little bite to it—and then that egg with a lemony brown butter sauce really puts it over the edge."
Chef Mark Sullivan reviews Steak tartare at Quince
$$$$ | Italian
Financial District
1 Review
"On occasion, I can be found at the bar at Quince digging into their soft beef tartare, later followed by one of their excellent pastas."
Chef Jennifer Puccio reviews Porchetta della casa at Cotogna
$$$ | Italian
Financial District
1 Review
"You can find the roast pork loin on the 'del giorno' section of the menu, which is my go-to dish at Cotogna. Chef secret: if you sit at the counter and ask nicely, they will give you an 'end piece,' the best part of the pork loin."