Celebrity Chef
Marianne Sundquist, Chef de Cuisine
After studying writing at Hope College in Holland, Michigan, Marianne was torn between writing about food and cooking. Once she began studying the prestigious French Culinary Institute in New York however, her focus became clear and her career in the kitchen began. Upon graduation at the FCI, Marianne accepted a job at the famed Damico Cucina in Minneapolis where she was exposed to the fine dining aspects of Italian Cuisine. After almost two years at Damico, Marianne moved to Chicago to work at Spiaggia under Tony Mantuano and Missy Robbins. At this four star restaurant, Marianne continued her education in classic Italian Cuisine.
Ready for a new challenge, Marianne secured one of four coveted positions as chef de partie at Avenues in The Peninsula Hotel in Chicago. The first woman to be hired into the Avenues kitchen, it was here, under Chef Graham Elliot Bowles, Marianne was able to participate in the creative process of menu creation. During this time, Avenues received four stars from the Chicago Tribune, Chicago Sun Times and Chicago Magazine, as well as numerous other accolades.
After almost two years at Avenues, Marianne's growing passion for tea became strong enough for her to take a break from the fine dining world in exchange for an education in tea. She took a position with Tea Gschwendner as General Manager & Executive Chef for their Chicago Retail Store and Cafe. With over 300 loose leaf teas available, it was here where she learned about the vast varieties and quality of tea--from the delicate intricacies of Chinese Yin Zhen to the smoky complexity of a kwai flower oolong. During this time, Marianne began hosting Tea Tasting Dinners at the cafe, where she would pair five courses with five teas. USA Today featured the cafe as one of the best places to have tea in the country.
Marianne then accepted a position as Chef de Cuisine at the newly opened In Fine Spirits in the Andersonville neighborhood of Chicago. Her passion for local and sustainable foods guides her as she writes the seasonally changing menu.