John Quinn
An award winning chef with 30 years of experience
About the Chef
John Quinn is a highly driven chef. Ever since he decided to become a chef 30 years ago, he has never looked back. He prides himself on his high standards and the beautiful food that he creates. For John, cooking is an art; it takes passion and a full heart to create truly amazing menus. His focus is on the quality of th...... John Quinn is a highly driven chef. Ever since he decided to become a chef 30 years ago, he has never looked back. He prides himself on his high standards and the beautiful food that he creates. For John, cooking is an art; it takes passion and a full heart to create truly amazing menus. His focus is on the quality of the ingredients and balancing the flavours to suit the occasion. His food has to be the very best of what he can produce, or it is not served. Read all Hide
Location
Glasgow, UK +100 km
Spoken Languages
English
Cuisine type
Seasonal cuisine, Vegan, French, British, Italian
The Chef in 3 questions & answers...
The Chef John Quinn in 3 questions
Describe your cooking style !
I was brought up in kitchens where the food was considered fine dining. have over the last 30 years turned my hand to many other styles, but I would describe my food as being well thought out; balanced, and very tasty. I pride myself in using fresh ingredients from good suppliers. For me it's all about the quality of the ingredients, then how I balance and refine the flavours to suit the occasion.
Describe your most memorable event
My most memorable event in a kitchen was the day that I decided I needed to be a chef. The head chef in the first kitchen I had ever worked in called me over to the stove and let me taste the braised oxtail he ha cooked. I still remember to this day the intense meaty flavour with the jus sticking to my face. I literally salivate just thinking about it. That was the day I just knew I was going to be a chef instead of a graphic artist.
My favourite recipe book is ...
I think it has to be White Heat by Marco Pierre White who at the time when he wrote it was at the top of the culinary ladder.
it was an exciting book for a young chef to read, i also love " The art of Anton Mossiman" the food in this book was quite exquisite.
