Quentin Demarre

Quentin Demarre is the Executive Chef at bar56. Quentin opened bar56 as Sous Chef under Vincent Cortese before assuming his new executive position.

Quentin is from Paris, and came to NY to begin his culinary journey at the Culinary Institute of America, and then honed his skills in the two-Michelin-star kitchen of Restaurant Daniel. He expanded his expertise at Attica, widely regarded as Australia’s best restaurant, and deepened his culinary perspective through travels across Asia, where he explored a diverse range of local cuisines. Before joining bar56, Quentin was a sous chef with Michelin star winning chef Andrea Calstier at Papilles in NYC.

Outside of work, Quentin enjoys scuba diving while traveling and hiking locally with his wife and dog. Quentin’s diverse background, passion, and creativity brings a fresh voice, and a steady hand, as we continually seek to elevate the bar56 experience.