Food-focused from an early age, William Quinn enrolled in the Culinary Institute of America right after high school, intent on mastering the fundamentals of classic cuisine. After completing an internship at The Little Nell, a prestigious five-star resort in Aspen, Colorado, Quinn broke into the New York City cooking scene, making his own way in one of the most competitive restaurant environments in the country.
In New York, Quinn wasted no time building an impressive résumé, cooking for Tom Colicchio at Gramercy Tavern, Gerry Hayden at Aureole and Jean Jacques Rachou La Côte Basque. Though he credits these legendary chefs with building his abilities on the line, he also credits them with cultivating his understanding of professionalism and respect — for the food, his coworkers and the process.
After a stint as Executive Sous Chef of Geoffrey Zakarian’s Town, Quinn left New York and took on his first executive chef job, at the historic Stockton Inn in Stockton, New Jersey. Here, he earned rave reviews for his progressive New American cuisine, including a “rising star” nod from the Philadelphia Inquirer. Next up was two years working alongside Max Hansen, a well-regarded private chef and caterer in based in Bucks County, Pennsylvania.
Quinn returned to the restaurant world as the Executive Chef of the Inn at Bucks County, where he implemented an innovative farm-to-table approach. He joined STARR as the executive chef of Parc, the celebrated French bistro-brasserie on Philadelphia’s Rittenhouse Square. After three years building a strong culinary team, Quinn then moved within the STARR family to The Dandelion in Philadelphia’s Center City West.
Seeking a challenge and identifying a great opportunity, he made the decision to move from his northeast stomping grounds to the magnificent hostess city of the south, Savannah. Quinn is excited join The Alida Hotel culinary team as Executive Chef, using his extensive knowledge and experience to create a delectable yet refined menu with a take on a classic American kitchen.