DEVON QUINN
Chef Devon Quinn is the Executive Chef and Partner of Eden, a seasonally driven restaurant in Chicago’s Avondale neighborhood. The cuisine blends global inspiration with Midwestern sensibility, rooted in thoughtful sourcing, refined technique, preservation methods, and a deep respect for the natural rhythms of the seasons. A 2026 participant in the James Beard Foundation’s Chef Bootcamp for Policy and Change, Devon is recognized not only for his culinary leadership, but also for his advocacy and engagement within the broader food and hospitality community.
Devon’s culinary journey reflects a longstanding passion for food, agriculture, and hospitality. With a Bachelor of Science in Biology from Hope College and formal culinary training from Le Cordon Bleu, his background brings a unique perspective to the way he approaches ingredients, sourcing, and seasonality. Throughout his career, he has worked alongside esteemed chefs including Jean-Michel Diot, Dale Levitski, Terry Crandall, Andrew Zimmerman, and Tony Mantuano.
In 2012, Devon became Executive Chef at Paramount Events, helping grow the company into one of Chicago’s premier catering firms. In 2017, he assumed the role of Chief Culinary Officer at The Paramount Group, where he continues to oversee the culinary vision for Paramount Events and several additional hospitality concepts.
Devon co-founded Eden in 2016 with his wife, Jodi Fyfe, CEO and Founder of The Paramount Group. While the flavors at Eden draw inspiration from around the world, the restaurant’s approach remains deeply local, with ingredients sourced through close partnerships with Midwest farmers and producers, Green City Market, and Eden’s on-site greenhouse, where herbs, edible flowers, and specialty produce are cultivated year-round.
Beyond the kitchen, Devon is a strong advocate for local farmers, sustainability, and the Midwest agricultural community. He regularly participates in chef-driven events and nonprofit initiatives supporting meaningful causes, while continuing to explore how restaurants can play a more thoughtful role within the larger food system. Outside of work, he enjoys weekly visits to Green City Market, traveling with his wife and family, and discovering new cuisines and ingredients along the way.
