Quinton Nuquist & D3

Sous Chef, Esalen Institute
Big Sur, California -

Quinton Nuquist is a sous chef whose specialty is catching and preparing the bounty of good eats from the sea. He was born and raised by the ocean in South Florida, and grew up foraging and harvesting locally in the woods and from those surrounding Atlantic waters. Quinton began cooking before he could even reach his mother’s kitchen countertop. He is incredibly passionate about food and creating an enriching experience for those who eat it. Quinton started his professional career in 2012 as a dishwasher, asking questions and learning every facet of a kitchen’s inter workings. He moved through several high-end kitchens until the 2020 global pandemic. Open to change and transformation, the stars aligned guiding Quinton to pursue his human potential. He arrived to Esalen in August 2021. For over three years he has worked to channel his culinary creativity. He pours his heart and soul into serving the guests and staff of Esalen with healthy, nurturing food direct from the Farm & Garden, nearby Big Sur/Carmel/Monterey purveyors, and that mighty Pacific whose crashing waves awaken by day and lull to sleep come night.

D3 is a multidisciplinary artist and chef raised in Minneapolis, with a lifelong connection to the kitchen, having held roles from dishwasher to sous chef. Before settling in Big Sur, D3 was mentored by renowned indigenous chefs, including James Beard Award-winning Sean Sherman at Owamni by The Sioux Chef. At Esalen, D3 combines innovation and creativity to ensure guests experience nutritious and flavorful meals. Driven by the belief that food and drink are medicine, D3 is passionate about connecting the healing properties of the land and sea to nourish and sustain the body and spirit.