The Char Siu Duck Bun Is a Team Effort and Menu Star at The Noortwyck

In 2014, Andrew Quinn started at Eleven Madison Park as a line cook. In 2019, after having served as executive sous chef of EMP's seasonal restaurants, Summer House and Winter House, chef of private dining, and ultimately as part of the R&D team, he left to launch his own restaurant with fellow EMP alum wine director Cedric Nicaise. He had...