Andrew Quinn
West Village, New York
Interviewing Chef Andrew Quinn was our first experience at The Noortwyck, and we were lucky enough to see the kitchen in all its glory: midday prep. The chefs were kind enough to maneuver around us as we shot the ultra delicate caramelle being formed and hearty seeded Parker House baked. Chef Andrew plated us a Duck Bun with Foie Gras Butter, inclusive of a real lesson in quenelle scooping (say it with us “kuh-nell”) that we will be attempting to recreate to impress friends. Each dish left us more in awe than the one before, and upon leaving The Noortwyck immediately found ourselves talking about when we’d be back. Read on for more about Chef and Co-Owner Andrew Quinn’s upbringing in England and where you can find him when he’s off the clock.
Full name, age, where are you from?
Andrew Quinn. 35. Leicester, England.
What is your title and where do you work?
Chef/co-owner of The Noortwyck
Was food a big part of your upbringing?
Yes of course, I would cook for my brother and sister when my parents were both at work.
What are your earliest memories of dining out?
For special occasions and/or birthdays my mom and dad would take us to Wacky Warehouse, which I guess was maybe like Chuck E Cheese? I’ve no idea: I’ve never been to Chuck E Cheese. But it was basically a big warehouse/food hall where there were burgers and pizza and super unhealthy food next to an amusement park for kids with a ball pool and slides.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Be prepared to work incredibly hard for a very long time. Just like anything in life. Recognize what you want to learn and try to work for the best restaurant or chef that demonstrates that. Give back at every opportunity you have. Rain or shine.
What do you think working in this industry has taught you?
To be humble, to be disciplined, to be organized.
What's your favorite dish/drink on the menu?
My favorite dish right now is the mackerel. Such an underutilized fish, we grill it and then baste it with a pickling liquid, a la “soused mackerel” - a technique from back home. We serve it with marinated spigarello, which is an heirloom brassica green, and a tonkotsu ramen broth, which is basically a classic pork based ramen soup made out of all the parts of a pig, boiled for a long time with garlic and onion and then finished with fresh lime.
What is your favorite place to go out and eat at and what are you ordering?
P&C in Williamsburg. I love that restaurant so much. The entire restaurant is run by this extraordinary husband and wife team of hospitality veterans, plus an amazing bartender and maybe one server. James, the chef, is a real “chefs chef". He cooks from the heart with seasonal and local produce. Every dish is amazing. The pastas, crudos, everything.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
Crazy question. Idk? To run my restaurant on a desert island? Or to run my business from a desert island? Either way it’s my number one chef of the year Stephanie Hsu, the greatest pastry chef of our generation Ileene Cho, a Cutting board, a knife, and the will to win.
