Chef Mark Hannon

BIO: QUINCE CHEF MARK HANNON Quince Chef Mark Hannon grew up with restaurants in his blood, having spent hours working in his father’s seafood restaurant in New York. He took his love for cooking to the Scottsdale Culinary Institute, graduating in 2003. While attending the institute, Chef Hannon worked for the acclaimed Michel’s Restaurant in Scottsdale. Upon graduation, Chef Hannon headed back east, but stayed south, very far south, finding a home at Azul, the Mandarin Oriental’s four-star restaurant in Miami. Chef Hannon cooked alongside celebrity chef Michelle Bernstein and rose through the ranks to become the sous chef for Chef Clay Conley. In December 2006, Chef Hannon arrived at Quince (1625 Hinman Avenue, Evanston, Ill.), taking his place as executive chef for the first time in his career. Hannon has created a menu for Quince that features his fresh, bold perspective on both classic and contemporary flavor combinations. His red wine braised short ribs, which are paired with Roquefort risotto and sweet and sour carrots, have become a signature Quince dish and an example of the bright, assertive flavors Chef Hannon has become known for.

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