Alexander Quintero now holds the position of Executive Chef at Tabú, an establishment under the Atomic Hospitality banner. Both the founder and Executive Chef of Aikana Chicago, as well as the featured Chef alongside Mario Rizzoti at the NRA, Chef Quintero brings their culinary experience to the West Loop.
Recalling his childhood, Quintero shared, "I have vivid memories of engaging in imaginative culinary performances with my siblings. I encouraged them to blend various foods and components to craft flavors that are not only captivating but deviate from the conventional. Rather than pondering 'why,' I habitually questioned, 'why not?'"
Earning an Associate of Arts and Sciences degree from Le Cordon Bleu, he honed his skills in Chicago kitchens such as BellyQ, Gibson's Restaurant Group, The Ritz-Carlton Chicago, and as Sous Chef at Ambassador.
His aspiration at Tabú is to illuminate the indigenous cultures, farmers, and contemporary cuisines of Latin America to a broader American audience.
Alexander Quintero now holds the position of Executive Chef at Tabú, an establishment under the Atomic Hospitality banner. Both the founder and Executive Chef of Aikana Chicago, as well as the featured Chef alongside Mario Rizzoti at the NRA, Chef Quintero brings their culinary experience to the West Loop.
Recalling his childhood, Quintero shared, "I have vivid memories of engaging in imaginative culinary performances with my siblings. I encouraged them to blend various foods and components to craft flavors that are not only captivating but deviate from the conventional. Rather than pondering 'why,' I habitually questioned, 'why not?'"
Earning an Associate of Arts and Sciences degree from Le Cordon Bleu, he honed his skills in Chicago kitchens such as BellyQ, Gibson's Restaurant Group, The Ritz-Carlton Chicago, and as Sous Chef at Ambassador.
His aspiration at Tabú is to illuminate the indigenous cultures, farmers, and contemporary cuisines of Latin America to a broader American audience.
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