Chef Devon Quinn, Chief Culinary Officer at The Paramount Group, is an accomplished culinary professional with a rich background in gastronomy. After earning a Bachelor's degree in Biology, Devon pursued culinary arts at Le Cordon Bleu and underwent training under acclaimed chefs, including Jean-Michel Diot, Dale Levitski, and Andrew Zimmerman. Devon's culinary journey began at La Bastide Tapenade in San Diego, where he learned basic French techniques. He then moved on to Trio Atelier, where he developed a passion for modern American cuisine, and Del Toro, where he fell in love with Spanish flavors. Devon has held various positions throughout his career, including Sous Chef at Blue Plate Catering, Chef de Cuisine at The Art Institute of Chicago, and Head Chef at McKinlock Court Restaurant. In 2011, he joined the team at Paramount Events as Executive Chef and has been instrumental in its success. In 2016, Devon opened eden, The Paramount Group's Michelin-recognized restaurant. Devon also serves as Chief Culinary Officer for The Paramount Group, overseeing menu development, culinary teams, execution, and food quality across all brands. He built and manages The Paramount Group's on-site greenhouse, which includes 46 types of vegetables and herbs, all within 100 yards of the restaurant. Devon's culinary creations are inspired by his global travels, a deep love for ingredients, and a flair for unique preparation techniques.