Michael Tusk

Chef
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.

My Venues

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

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

Where I Go Out

Spicy tantanmen ramen
Spicy tantanmen ramen
"This spicy ramen is so satisfying. The broth is perfectly seasoned and all of the ingredients are seasonal and fresh. It comes with ground pork belly, a shoyu-marinated egg, fried baby artichoke, flowering baby bok choy, King Richard leeks, fiddlehead ferns, cilantro, and shungiku."
Michael Tusk
Chef
Michael Tusk
Cotogna, Quince
Whole roasted suckling pig
Whole roasted suckling pig
"With crispy skin and tender meat, the whole roasted suckling pig from the chef's table comes with multiple sauces. It's also accompanied with delicious Brussels sprouts and duck fat potatoes. This is a real show-stopper. Come hungry and bring friends!"
Michael Tusk
Chef
Michael Tusk
Cotogna, Quince
Peking Duck
Peking Duck
"I always order the smoked duck in conjunction with all the other outstanding dim sum. There's a great balance among the richness of the duck fat, the crispy skin, and the moist meat. The turnip cake is always another standout."
Michael Tusk
Chef
Michael Tusk
Cotogna, Quince
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At My Venues

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