Dustin ChristofoloCulinary passion is in his roots. As Executive Chef and Co-Owner of Quiessence at The Farm, Chef Dustin Christofolo’s inspiration for specialty handcrafted pastas, house-cured meats, and unique layering of fla¬vors all begin with the exceptional ingredients that are harvested from his on-site garden, Soil & Seed Garden at The Farm.
Each season, Chef Dustin curates each row and oversees the seasonal bounty. His partnership with local farmers and purveyors compliment the Soil & Seed Garden harvests for his authentic Arizona farm-to-table menus.
Chef Dustin has also produced a world-class wine program, recognized by Wine Spectator, to compliment his refined rustic menu at Quiessence. Chef Dustin’s passion for local and seasonal food was acknowledged with an invitation to cook at The James Beard House in Spring of 2016 and The James Beard Foundation Taste America: Phoenix event in 2017. Quiessence at The Farm has been awarded a 4.5 star review from Arizona Republic Dining Critic, an excellent review by PHOENIX Magazine food critic, and has been named as one of the “Most Romantic” restaurants in the U.S. Quiessence’s most recent accolades include OpenTable Diner’s Choice Awards, TripAdvisor Certificate of Excellence, Wine Spectator Award of Excellence, and AAA Four Diamond Award.
Executive Chef Dustin Christofolo is a graduate of The Italian Culinary Academy, Manhattan, New York, and the culinary program at La Scuola Internazionale di Cucina Italiana in Parma, Italy. He is a graduate of the Wine Immersion Program at the Culinary Institute of America, Napa Valley, California.