Quinton Stewart, Executive Chef of Ben Paris, is a 15-year veteran of the restaurant industry. His cooking is globally-inspired while unfussy, letting the natural ingredients shine in his dishes. His philosophy in cooking is “Don’t cook to impress people, cook to make them happy.” Stewart cooked in the emerging downtown Seattle dining scene, landing a gig at Tilth with Maria Hines Restaurants. Determined to take on New York City, Stewart moved east to work and continue training at top restaurants, including Luksus, ACME and The Waverly Inn. He topped that with a yearlong stint in San Francisco, cooking in Japanese farm-to-table restaurant NOJO and staging in Michelin-starred kitchens before returning home for the role as Executive Chef of 99 Park. He was the Chef de Cuisine at Thompson Hotel, and most recently worked as Culinary Director for the Hitchcock Restaurant Group.