Chef Fred Quinones - A Culinary Visionary Rooted in Tradition and Innovation
Cuisine Specialties: Skilled in a broad range of global cuisines
Chef Fred’s passion for food began at home, growing up with his grandmother, where he eagerly watched, learned, and helped wherever he could. These early experiences instilled in him a deep appreciation for cooking as a means of nurturing and bringing people together.
His culinary journey took a professional turn when he attended culinary school in New York City in 1995, setting the foundation for an extraordinary career. Over the years, he honed his craft alongside some of the most respected chefs in the industry, including Larry Forgione, Michael Lomonaco, Jean-Georges Vongerichten, Daniel Boulud, Terrance Brennan, and Emeril Lagasse. Driven by an insatiable hunger for knowledge, he often volunteered on his days off to immerse himself in their kitchens, learning the intricate systems and techniques that define world-class establishments.
Fred's expertise spans a wide range of cuisines, with a strong emphasis on seasonality, responsible sourcing, and using local ingredients whenever possible. His travels across Spain, London, and throughout Europe broadened his culinary perspective, deepening his understanding of global flavors and refining his approach to cooking.
Over the years, Fred has led restaurant openings, worked in corporate dining, independent restaurants, catering, and private chef services. He has played an integral role in the concept development and menu creation for standout establishments, including The Cellar at Duckworth’s and Link & Pin. His ability to balance culinary artistry with business acumen has also earned him recognition in Best New Restaurant awards in Tampa and invitations to participate in charity events and prestigious dining experiences.
Beyond the kitchen, Fred holds a certification in Nutrition, allowing him to craft menus that are not only flavorful but also tailored to meet diverse dietary needs. His extensive experience in multi-outlet operations has equipped him with the leadership skills necessary to manage successful kitchens, mentor rising talent, and ensure exceptional guest experiences.
For Fred, cooking is more than a profession, it’s a lifelong passion. Seeing the instant gratification on a client’s face when they experience his food is the ultimate reward, driving him to continually push creative boundaries and innovate in the ever-evolving culinary landscape.