The chef and co-owner of Quince, Cotogna, and Verjus in San Francisco, Michael Tusk has built his reputation on ingredient-driven cooking that draws equally from the traditions of Italy and France and the agricultural abundance of Northern California. In June 2026, he received the James Beard Award for Outstanding Chef, one of the culinary world’s highest honors, recognizing decades of excellence in the kitchen.
Accepting the award in Chicago, Tusk thanked his wife and business partner, Lindsay, who joined him onstage. “I would not be receiving this if it wasn’t for her. She allows me to cook, create, and do a lot of the other elements of running a business,” he said. Tusk also thanked his staff.
A New Jersey native, Tusk studied art history at Tulane University before attending the Culinary Institute of America in Hyde Park, New York. He worked in Michelin-starred restaurants in France and Italy after graduation, before moving to California to cook in the legendary kitchens of Starz, Chez Panisse, and Oliveto.
Tusk and his wife launched their first restaurant, the three Michelin-starred Quince, in Jackson Square in 2003. They opened the more casual Cotogna next door in 2010. Wine bar Verjus set up shop two blocks away in 2019. Across these establishments, Tusk has served up what he describes as “honest” cooking: respecting the integrity of exceptional ingredients, the history and tradition of classic techniques and regional dishes, and their ultimate setting in California.
“I like to design dishes based in tradition. When there’s a need to tweak them, I try to adapt them to where I am, to keep [them] as honest as possible,” he told Food & Wine in a past interview. He credits Paul Bertolli, with whom he worked with at both Chez Panisse and Oliveto, for this perspective. “He taught me to be honest about food, the materia prima. When something’s naturally good and has a historic context, to respect the product, respect where the food came from,” he continued. “At the same time,” Tusk says, he has to “realize we’re cooking in California.”
The recipes in this collection offer a glimpse of Tusk’s “honest” approach, from the rich French and Italian influences that run through much of his cooking to his knack for transforming familiar dishes into unforgettable ones.
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Porcini-and-Chestnut Soup
Credit: Jonny Valiant
Tusk layers porcini mushrooms throughout this silky soup for maximum depth of flavor. Dried porcini are blended with chestnuts to create a rich, earthy base, while sautéed porcini are spooned over each serving, adding texture and an extra dose of savory mushroom flavor.
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Boursin Omelet
Credit: Victor Protasio
A staple of Tusk’s French-inspired menu at Verjus in San Francisco, this deceptively simple omelet showcases the rich appeal of garlic-and-herb cheese. Creamy Boursin melts into the tender eggs, while caramelized onions add sweetness and depth. Equally suited to breakfast, lunch, or a light supper, it’s delicious with crusty bread, a crisp salad, and a cold glass of white wine.
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Scallops with Blood Orange, Fennel, and Pistachios
Credit: Jonny Valiant
Sweet, caramelized sea scallops top this vibrant Sicilian-inspired salad, where crisp shaved fennel and blood oranges are dressed in a bright citrus vinaigrette. The scallops are seasoned with fennel pollen before being seared until deeply golden, then paired with briny olives, crunchy pistachios, and crisp fried capers.
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Prime Rib Roast with Horseradish Cream
Credit: Jonny Valiant
This impressive prime rib roast gets its rich flavor from a generous garlic-thyme butter baste, which Tusk spoons over the beef before it heads to the oven. As the roast cooks, the garlic becomes deeply caramelized, adding savory complexity to the finished dish. Served with a bold horseradish cream sauce, it’s a classic centerpiece worthy of holiday gatherings and special occasions.
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