Tavern on Jane, one of the West Village’s most favorite neighborhood hangouts is home to head chef Mario Quinde.
Mario came to the Tavern as sous chef in 1996 and in 2003 took the helm. Because Tavern on Jane places an emphasis on food rarely found in casual, neighborhood joints, Mario gets innovative with nightly specials that complement an ambitious menu of “American eclectic” cuisine and classic pub fare standards. To further Tavern on Jane’s premise of variety, Mario occasionally has mix master collaborations with Jimmy Canora, former special events chef/coordinator at Tribeca Grill.
Mario was born and raised in Riobamba, a town situated in Ecuador’s beautiful foothills of the Chimborazo Volcano in the central highlands Andean region. To pursue his culinary interest, he crossed one of the steepest passes in Ecuador called the Devil’s Nose to the town of Huigra where he worked with Laura Espinoza. Then in 1993 Mario headed to New York to hone his skills at Bertha’s Upper West Side, Irridium, and Ellen’s Stardust.
Since 1996, owners Michael Stewart and Horton Foote Jr., have been excited to have Mario help Tavern on Jane continue to be a destination to gather for good cheer and contemporary comfort food.