What it Takes to Run a 3 Michelin Restaurant in California | Quince, San Francisco

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What does it take to run one of America's greatest three Michelin starred restaurants?

In this episode of Day in the Life, we head to San Francisco to spend the day behind the scenes at Quince with Chef Michael Tusk, the chef behind one of the most celebrated fine dining kitchens in the world. Tucked into the city's historic Jackson Square, Quince holds three Michelin stars and Chef Tusk was also just named the 2026 James Beard Award winner for Outstanding Chef.

This is access like you've never seen before.

The day starts with a special delivery of live spot prawns. Chef Tusk takes us on a full kitchen tour and shows us how a three Michelin star team gets ready for service, then explains where the ideas for some of his signature dishes come from.

We head down to the Ferry Building to walk the Ferry Plaza Farmers Market with Chef Tusk, meeting the Northern California farmers and growers whose produce shapes the menu at Quince.

Back in the kitchen, we watch one of our favourite courses of the year come together: a special tomato course built around peak-season California tomatoes. Chef Tusk makes his iconic beet pasta with caviar, and the first table of the night gets a specialty caviar omelet.

From spot prawns and farmers market sourcing to California-Italian cooking, caviar and seasonal tasting menu dishes, this is an intimate look at the people, ingredients and ideas behind one of San Francisco's most important restaurants.

Welcome to a Day in the Life at Quince.

If you love Michelin star restaurants, chef documentaries, fine dining, California cuisine, restaurant behind the scenes, tasting menus and culinary travel, subscribe for more films from some of the world's most fascinating kitchens.