Michael Tusk

Michael Tusk

San Francisco

About Michael Tusk

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.


  • 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

Where I Go Out

At My Venues

Raviolo di ricotta with farm egg
$$$, Outdoor Seating, Full Bar, Italian, Jackson Square
"This raviolo is one of the best things you can eat in SF: delicate pasta dough wrapped around homemade ricotta and the most beautiful farm egg yolk, served with brown butter and some parmesan. The moment you break the ravioli and the yolk runs into the brown butter is like magic—it tastes like the perfect hollandaise. Michael Tusk just has a knack for making the arguably simplest thing into something really stunning."
Tasting menu
$$$$, Italian, New American, Jackson Square
"The tasting menu at Quince really demonstrates how passionate and talented Michael Tusk is. When eating there, it's very obvious he's always trying to improve the restaurant. The service and overall attention to detail is incredible."
$$$, Outdoor Seating, Full Bar, Italian, Jackson Square
"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."