Chef William Quinn
Private Chef In New York City
Get to know me better
I would describe myself as creative and willing to take risks combining unexpected flavors.
I started out as a fashion designer in Shanghai, but as I grew older and helped a couple friends there open restaurants over the years I realized my passion for cooking. Working as a sous chef and a menu consultant was a fun side gig for me there. Other than that I am totally self taught, and what I lack in experience at Michelin starred restaurants I make up for in drive and creativity. I also speak fluent mandarin and am very comfortable cooking Chinese cuisine. When I moved to New York I knew cooking was the only thing I want to be doing with my time. I enjoy pushing myself and teaching myself new techniques as well as honing new skills. Just like the brand I ran in Shanghai I like mixing new elements with old traditions like “uni cacio e pepe” “squid ink tortilla tacos” or “spicy salmon sausages with onions and peppers”
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More about me
For me, cooking is...
Therapeutic, it calms me down, sparks my creativity and in the process of perfecting my dishes it pushes me to try new techniques.
I learned to cook at...
I'm totally self taught, learned some from restauranteur friends but over the last 3 years really moved up in skill by just cooking at home constantly
A cooking secret...
keeping a clean workplace and planning out the meals in my head as much as I can before I start
My menus
Chevre, goat cheese pressed with veggies and herbs, served with bruschetta and red pepper compote
Duck parmentier served with sun dried tomato butter
Mini croque monsieur on homemade brioche topped with chive
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Orzo cacio e pepe
Filet mignon or Sole meunière, served with crispy frites, broccoli rabe, and morel mushrooms
Creme brûlée brioche french toast served with candied berries and garnished with mint
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Sweet potato and chorizo coquettes served with seared scallops, a dill aioli, sun dried tomato and miccrogreens
Prawn toast with caviar picked fennel, edible flowers, and a chipotle aioli
Mini Spanish tortilla topped with thick ccut bacon in a tomatillo cream sauce and garnished with pickled shallots and microgreens
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Sous Vide Octopus with salmon roe sweet potato purée garnished with roasted shishito peppers
Orzo cacio e pepe with black truffle
Sous vide Filet Mignon in a spinach and prawn sauce with charred artichoke and fries
Basque burnt cheesecake with gold leaf over crumbled doughnut, served with honey, strawberry, and mint
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Prawn toast with picked fennel, edible flowers, a chipotle aioli and salmon roe
Sous vide octopus with parmesan cream, parsley and chili cream, and crispy fried basil
Tuna tartare canapés with yuzu cream, caviar and chive
Lobster and asparagus croquette served with squid ink sauce microgreens and sun dried tomato
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Coffee glaze over Parmesan cream risotto with seared scallops and shaved truffle
Seared salmon with sweet potato and purée baby gem lettuce and sesame pickled watermelon radish
Apple fritter cake with vanilla ice cream and shaved almonds
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Prawn toast with picked fennel, edible flowers, and a chipotle aioli
Sous vide octopus with parmesan cream, parsley and chili cream, and crispy fried basil
Tuna tartare canapés with yuzu cream, and kale chips
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Coffee glaze over Parmesan cream risotto with seared scallops
Seared salmon with sweet potato and purée baby gem lettuce and sesame pickled watermelon radish
Apple fritter cake with vanilla ice cream and shaved almonds
View full menu
Prawn toast with picked fennel, edible flowers, and a chipotle aioli
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Coffee glaze over Parmesan cream risotto with seared scallops
Seared salmon with sweet potato and purée baby gem lettuce and sesame pickled watermelon radish
Apple fritter cake with vanilla ice cream and shaved almonds
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Mini pork dumplings- bite sized dumplings with a crispy skirt and garlic soy sauce
Steamed crab dumpings
Chinese cucumber salad
5 spice lamb and scallion skewers served with a chili oil aioli
Mini vegetarian spring rolls
Crispy pork belly and green beans with a chili soy vinaigrette
Kung pao prawns with rice cakes and garnished with cilanto
Spicy dan dan peanut sauce noodles garnished with spring onion and toasted sesame
Black rice wine marinated pork ribs served with fried rice and bok choy
Flambéed sweet buns over vanilla ice cream garnished with shaved chocolate
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Mini pork dumplings- bite sized dumplings with a crispy skirt and garlic soy sauce
Steamed crab dumpings
5 spice lamb and scallion skewers served with a chili oil aioli
Chinese cucumber salad
Crispy pork belly and green beans with a chili soy vinaigrette
Spicy dan dan peanut sauce noodles garnished with spring onion and toasted sesame
Black rice wine marinated pork ribs served with fried rice and bok choy
Flambéed sweet buns over vanilla ice cream garnished with shaved chocolate
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Chevre, goat cheese pressed with veggies and herbs, served with bruschetta and red pepper compote
Duck parmentier served with sun dried tomato butter
Mini croque monsieur on homemade brioche topped with chive
Beef tartare tartlets with caviar, creme fraiche, and chives
Scallops saint Jacques with hollandaise foam and a black pepper sauce
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Orzo cacio e pepe with black truffle
Filet mignon or Sole meunière, served with crispy frites, broccoli rabe, and morel mushrooms
Creme brûlée brioche french toast served with candied berries and garnished with mint
View full menu
Chevre, goat cheese pressed with veggies and herbs, served with bruschetta and red pepper compote
Duck parmentier served with sun dried tomato butter
Mini croque monsieur on homemade brioche topped with chive
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Orzo cacio e pepe
Filet mignon or Sole meunière, served with crispy frites, broccoli rabe, and morel mushrooms
Creme brûlée brioche french toast served with candied berries and garnished with mint
View full menu
Sweet potato and chorizo coquettes served with seared scallops, a dill aioli, sun dried tomato and miccrogreens
Prawn toast with caviar picked fennel, edible flowers, and a chipotle aioli
Mini Spanish tortilla topped with thick ccut bacon in a tomatillo cream sauce and garnished with pickled shallots and microgreens
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Sous Vide Octopus with salmon roe sweet potato purée garnished with roasted shishito peppers
Orzo cacio e pepe with black truffle
Sous vide Filet Mignon in a spinach and prawn sauce with charred artichoke and fries
Basque burnt cheesecake with gold leaf over crumbled doughnut, served with honey, strawberry, and mint
View full menu
Prawn toast with picked fennel, edible flowers, a chipotle aioli and salmon roe
Sous vide octopus with parmesan cream, parsley and chili cream, and crispy fried basil
Tuna tartare canapés with yuzu cream, caviar and chive
Lobster and asparagus croquette served with squid ink sauce microgreens and sun dried tomato
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Coffee glaze over Parmesan cream risotto with seared scallops and shaved truffle
Seared salmon with sweet potato and purée baby gem lettuce and sesame pickled watermelon radish
Apple fritter cake with vanilla ice cream and shaved almonds
View full menu
Prawn toast with picked fennel, edible flowers, and a chipotle aioli
Sous vide octopus with parmesan cream, parsley and chili cream, and crispy fried basil
Tuna tartare canapés with yuzu cream, and kale chips
Arugula and Shaved Pecorino Salad Arugula, watermelon radish, pecorino, olives, balsamic glaze
Coffee glaze over Parmesan cream risotto with seared scallops
Seared salmon with sweet potato and purée baby gem lettuce and sesame pickled watermelon radish
Apple fritter cake with vanilla ice cream and shaved almonds
View full menu
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Book your experience with Chef William
Specify the details of your requests and the chef will send you a custom menu just for you.
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