Chef Devon Quinn in the Chicago Tribune on Upcycling Ingredients

Chef Devon Quinn included in Chicago Tribune article on upcycling and sustainability in the kitchen.

Chef Devon Quinn, The Paramount Group’s Chief Culinary Officer, co-owner, and Executive Chef at Eden, contributed to a recent Chicago Tribune article titled “Earth Day is only once a year; these Chicago chefs upcycle ingredients every day,” by journalist Lisa Shames. Chef Devon, alongside other Chicago chefs, shared his approach to utilizing ingredients to their fullest and effective and sustainable ways to store them.