Peter Quinion

Peter Quinion

Peter Quinion, Executive Chef at Parsnip, began his culinary career in 1983. Since then he’s been refining both his style and his perspective on leadership and training. His vision for the Parsnip kitchen is focused on a reverence for the craft of cooking, fanatical sourcing, and a commitment to developing his team.
Quinion grew up in Reading, 40 minutes west of London in the County of Berkshire. Culinary training in the UK is often done concurrently with gaining real-time experience, so Quinion worked four days a week and spent the 5th day in class atSouth Oxfordshire Technical College.
He spent the first seven years after school working for Trusthouse Forte Hotels before taking his first Sous Chef role at The Cliveden Hotel in Taplow, Maidenhead, a five star Relais & Chateaux property.
Quinion took his first Executive Chef role at the Grace Bay Club in Turks and Caicos after over 12 years learning as a cook and Sous Chef. He returned to the UK to open London House, a 30 seat restaurant and private dining room, which was awarded 3 Rosettes through the AAA Guide for food and 3 knives and forks for service in the Michelin Guide.
When the restaurant closed in 2002, Quinion took the opportunity to enhance his leadership and management skills as an Executive Chef at a 170 room hotel in the southwest of England.
After leaving the hotel, Quinion headed for Heckfield Place, an English Manor House and 400 acre estate. The estate includes a working farm, where Quinion deepened his understanding and appreciation for raising animals and the provenance of his ingredients.
Parsnip is Quinion’s first restaurant in the US and is a reflection of his dedication to the tradition and craft of cooking. His food is rooted in classic French technique, influenced by New England ingredients, and subtly alluding to the diverse energy Harvard Square has come to represent. His vision for the kitchen at Parsnip goes beyond the food; it’s a place for teaching and learning, for developing holistic chefs who revere their chosen trade and practice it with joy, creativity, discipline, and humility.

Peter Quinion, Executive Chef at Parsnip, began his culinary career in 1983. Since then he’s been refining both his style and his perspective on leadership and training. His vision for the Parsnip kitchen is focused on a reverence for the craft of cooking, fanatical sourcing, and a commitment to developing his team.
Quinion grew up in Reading, 40 minutes west of London in the County of Berkshire. Culinary training in the UK is often done concurrently with gaining real-time experience, so Quinion worked four days a week and spent the 5th day in class atSouth Oxfordshire Technical College.
He spent the first seven years after school working for Trusthouse Forte Hotels before taking his first Sous Chef role at The Cliveden Hotel in Taplow, Maidenhead, a five star Relais & Chateaux property.
Quinion took his first Executive Chef role at the Grace Bay Club in Turks and Caicos after over 12 years learning as a cook and Sous Chef. He returned to the UK to open London House, a 30 seat restaurant and private dining room, which was awarded 3 Rosettes through the AAA Guide for food and 3 knives and forks for service in the Michelin Guide.
When the restaurant closed in 2002, Quinion took the opportunity to enhance his leadership and management skills as an Executive Chef at a 170 room hotel in the southwest of England.
After leaving the hotel, Quinion headed for Heckfield Place, an English Manor House and 400 acre estate. The estate includes a working farm, where Quinion deepened his understanding and appreciation for raising animals and the provenance of his ingredients.
Parsnip is Quinion’s first restaurant in the US and is a reflection of his dedication to the tradition and craft of cooking. His food is rooted in classic French technique, influenced by New England ingredients, and subtly alluding to the diverse energy Harvard Square has come to represent. His vision for the kitchen at Parsnip goes beyond the food; it’s a place for teaching and learning, for developing holistic chefs who revere their chosen trade and practice it with joy, creativity, discipline, and humility.

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