A native of Hong Kong, she grew up surrounded by a uniquely Asian esthetic that worked well in fashion.  But soon after arriving in the United States Tolentin discovered that it was the values of raw dining that fit perfectly into her own esthetic philosophy.

With few culinary options for her new found lifestyle, Mun decided to take matters into her own hands.  Putting her previous experience to work, she and her partner, Dan opened the gourmet raw food restaurant, Quintessence, in the East Village of Manhattan in November of 1999. 

Mun manages and directs the day-to-day operations, manages the bookkeeping, and makes all purchasing decisions. And though her position keeps her out of the kitchen, her love of the business and passion for great tasting, healthy cuisine continues to inspire the gourmet dishes that make Quintessence such a success.

The middle of five children born to a Midwestern doctor and nurse, Dan had an unconventional start to the restaurant business. Beyond a brief stint managing the wait staff of a steak and chops restaurant as a teenager, Dan spent most of his life out of the kitchen.

Studying electronics, Dan was a contractor for 10 years before he followed his love for music and opened his own recording studio in the East Village of Manhattan. It was during this time that he met Mun whose own search for a more simple and healthy lifestyle inspired Dan to experiment with raw food himself. Thankfully, it was this experimentation that led to the discovery of his innate talent for the culinary arts.

Putting his contracting skills to work, both he and Mun renovated his East Village studio themselves, turning the location into the first Quintessence Restaurant.

Five years later, Dan continues to create some of the most innovative and well-reviewed raw recipes out there. Besides taking care of the food, he holds himself responsible for the menu, and physical maintenance. His passion and energy are evident in every aspect of Quintessence.