Andy Motto arrives at Quince from a position as Executive Chef at Old Town Brasserie. Andy began his career at a small pizza parlor in Arlington Heights and graduated from The Culinary Institute of America in 1995. He returned to Chicago and worked at Le Francais in Wheeling, and Les Nomades in Chicago with his mentor, Roland Liccioni, before venturing to Napa Valley to cook and experience the French Laundry under the expert tutelage of Chef Thomas Keller.

Motto has spent time cooking at various restaurants in the area – including Tru, Charlie Trotter’s, Les Nomades – before opening the restaurant LeLan where he worked for three years and where he developed his interest in Southeast Asian influences on cuisine. Before taking the job with Old Town Brasserie, Andy spent a year as Culinary Consultant for Chef Art Smith, in the opening of Table 52 in Chicago and Art & Soul in Washington D.C.