After spending six years in two of Chicago’s finest restaurants, Chris Quintile has come full circle and moved back to his home state of New Jersey to return to The Tewksbury Inn as Executive Chef.

Beginning cooking at the age of sixteen, Chris worked in restaurants throughout his schooling at Parsons School of Design, where he studied graphic design. Finding the field of graphics uninspiring in comparison to the kitchen, he decided to continue on the more exciting and rewarding path of becoming a Chef.

Chris Quintile worked at the Tewksbury Inn for eight years, from 1989 to 1998 working with a variety of Chefs. He was given the title of Sous Chef in 1994 by former executive chef Patrick Robertson, who earned the Tewksbury Inn’s “Extraordinary” rating from The New York Times. After a few years under the talented Patrick Robertson, Quintile decided to follow Robertson to Chicago to assist in the opening of the renowned Onesixtyblue. This Adam Tihany designed 165 seat restaurant gained many accolades under the supervision of Robertson and Quintile, including “Best New Restaurant” (Travel & Leisure, Wine & Spirits, Bon Appetit, Esquire)

When Robertson left Onesixtyblue in 2000, another talent by the name of Martial Noguier took the reins and promoted Chris Quintile to Chef de Cuisine. With Noguier overseeing and Quintile cooking, Onesixtyblue again gained the prestige as “One of the Top Ten” restaurants in Chicago. With a great desire to express his own ideas, Quintile moved on to be the Executive Chef of the W Hotel, Center City in Chicago.

Quintile decided it was time to return home to the best state in the country. Timing could not have been better for him, as his favorite restaurant needed an Executive Chef that understood their needs. Returning to the Tewksbury Inn after a six year hiatus of intensive culinary work, Chef Quintile wishes to express all that he has learned and experienced to the clientele at the Inn. French and Italian being his strongest influences, he has designed a simple yet elegant menu that showcases the best of the seasons. Fresh flavors and a stunning presentation highlight the Tewksbury Inn’s cuisine. Along with a spectacular wine list, (Wine Spectator “Best of Award of Excellence”) a fresh take on contemporary American cuisine, innovative Chef Chris Quintile offers a unique dining experience.