Quintessence is unique among raw food restaurants.  Not only is it the first raw restaurant to stand the test of time, but it is also the only to maintain three thriving locations in the most completive city in the world. The credit for Quintessence’s success must be given to founders Tolentin Chen and the now well known Raw Chef Dan whose passion and love for raw food has driven their creation from the start.

Tolentin started out in her teens and twenties working behind the scenes of her family’s Chinese and pan-Asian restaurants. But in 1994, she decided to strike out on her own and arrived in the New York City from her home in Sydney, Australia to work in the fashion industry with DKNY.

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 she discovered that it was the values of raw dining that fit perfectly into her own esthetic philosophy.

Around the same time she met Dan, music producer/musian, her future husband and business partner.  He too fell in love with the idea of raw philosophy and together the pair set out to create dishes that would help maintain their pure and balanced diet.

Years of experimentation gave way to dozens of new and innovative recipes that defied the traditional raw diet of salad and flax seed. Elegant, exotic meals with tastes from around the globe poured from their kitchen.  Never before had such exciting flavors been created from raw, vegan foods. Their creations not only tasted amazingly, but left them feeling refreshed and energized.

It was not long before Tolentin realized they had a viable business at their fingertips.  She convinced Dan to renovate his small East Village production studio and, in November of 1999, the First Quintessence opened its doors to the public.

In a mere six months the small 24-seat eatery was breaking even. The demand for their savory and inventive recipes was so great that the pair began thinking of other locations.

Five years later, the three Manhattan restaurants are thriving. With plans of expansion in the near future, the possibilities appear endless for the market they created. But one thing remains clear, Dan’s passion in the kitchen and Tolentin’s sharp business sense is an unbeatable combination that continues to inspire every dish and every customer served.