Devon Quinn



Chef Devon Quinn’s interest in the hospitality industry was sparked at the age of eight, when his parents first brought him to a fine dining restaurant in his home state of Michigan. He distinctly remembers how good the freshly baked bread was and from then on, he considered himself a “food snob.”

After earning his degree in Culinary Arts from Le Cordon Bleu, Devon went on to cultivate his culinary proficiency working alongside a range of world renowned chefs including Jean-Michel Diot at La Bastide Tapenade in San Diego where he learned basic French technique, Dale Levitski of the former Trio Atelier where he developed his passion for modern American cuisine and Andrew Zimmerman of Del Toro where he discovered his love for Spanish flavor. With this vast experience under his belt, Devon took on his first Sous Chef role with Blue Plate Catering before moving on to The Lobby Restaurant at The Peninsula Chicago. From there, Devon furthered his career with a move to the Art Institute of Chicago where he took part in developing a world-class dining program as Chef de Cuisine under Executive Chef Tony Mantuano. Devon also opened the McKinlock Court Restaurant at the Art Institute, a small plates concept offering local and seasonal selections. In 2011, Devon was a crucial part of the opening team at Paramount Events and in his role as Executive Chef, he oversaw the menu development, culinary team, execution and quality of food as well as plating and presentation. As he created high-end, restaurant quality fare for Paramount Events.

As yet another notable achievement, in 2015, Devon was selected to serve as Host Chef for the James Beard Foundation’s Taste America dinner. 2016 marked the opening of Eden a restaurant located in Chicago’s West Loop neighborhood focused on a fresh take of Mediterranean and American food. Devon leads the kitchen with inspiration from his travels and experiences, love of fresh and seasonal fare and herbs, flowers, and produce from his onsite urban growhouse.

Millennium Park   |   Sept 26 - 30