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

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
Ramen Shop
$$, Ramen, Full Bar, Rockridge
"This spicy ramen is so satisfying. The broth is perfectly seasoned and all of the ingredients are seasonal and fresh. It comes with ground pork belly, a shoyu-marinated egg, fried baby artichoke, flowering baby bok choy, King Richard leeks, fiddlehead ferns, cilantro, and shungiku."
Michael Tusk
Chef
Michael Tusk
Cotogna, Quince
Fried squash blossoms
Fried squash blossoms
Frances
$$$, Modern, New American, Eureka Valley
"Melissa Perello is one of my favorite chefs in San Francisco. Everything she makes is delicious, but her fried squash blossoms, which come with romesco sauce, basil, and lemon wedges, are worthy of the squash blossom hall of fame. But again, you can't go wrong with anything she makes. When I know anyone visiting the city, I send them to Frances immediately."
Michael Tusk
Chef
Michael Tusk
Cotogna, Quince
Chicharrónes
Chicharrónes
4505 Meats/Chicharrones
$$, Outdoor Seating, Burgers, Food Truck, Embarcadero
"Anything Ryan Farr makes is worth the wait at the Ferry Plaza Farmers Market. The chicharrónes are so addicting. There is nothing better than having a bag around the house. Once you start eating them, you can't stop. Crispy yet deceptively light, there's nothing better with a cold beer."
Michael Tusk
Chef
Michael Tusk
Cotogna, Quince
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At My Venues

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