Quentin Welch

Executive Chef, Bourbon Steak DC

“I am honoured to lead the kitchen at Bourbon Steak, DC’s most beloved steakhouse and a concept that is near and dear to my heart.”

Four Seasons Tenure

Since 2023
First Four Seasons Assignment: Current

Employment History

Bourbon Steak Nashville; MINA Group; Bouchon, Las Vegas; Prime Steakhouse, Las Vegas; José Andrés Group at Cosmopolitan Hotel, Las Vegas

Birthplace

Ohio, USA

Languages Spoken

English

“I am so proud to be part of the team at Bourbon Steak DC! Together we strive for excellence and are committed to delivering the most unique and elevated steakhouse experience in our nation's capital,” says Quentin Welch of her role as Executive Chef at Bourbon Steak DC.

Joining Bourbon Steak at Four Seasons Hotel Washington, DC in 2023, Chef Quentin Welch is the restaurant's first-ever female executive chef. Chef enjoys catering to the local market, welcoming both Washingtonians and visitors into the Hotel for a curated dining experience, noting that she is “honoured to lead the kitchen at Bourbon Steak, DC’s most beloved steakhouse and a concept that is near and dear to my heart.”

Welch leads the Bourbon Steak DC kitchen, drawing on her extensive fine dining experience to seamlessly deliver the experience Bourbon Steak guests know and love. She continuously innovates the restaurant’s offerings, putting her personal touch on the legacy menu, while pushing the boundaries of what an elevated steakhouse can be.

"We are so lucky to have Chef Q lead our team at Bourbon Steak DC,” says Marc Bromley, Regional Vice President and General Manager of the Hotel. “A seasoned pro who worked with Michael Mina and his team for nearly a decade, Chef Q elevates Bourbon Steak with her culinary leadership.”

An Ohio native, Chef Quentin Welch has been with MINA Group for nearly a decade, most recently acting as a part of the restaurant group’s task force for new projects before accepting the role at Bourbon Steak DC. Welch began her culinary career in her home state before venturing to Las Vegas, where she underwent an accelerated program at Le Cordon Bleu. During her time in Las Vegas, she worked for José Andrés Group, opening Jaleo and later leading the chef’s table experience at é by José Andrés, both at the Cosmopolitan Hotel. Before Joining MINA Group in 2014, Chef Welch also worked under Chefs Thomas Keller and Jean-Georges Vongerichten at their Las Vegas eateries Bouchon and Prime Steakhouse, respectively.

During her tenure with MINA Group, Chef Welch rose to the role of Executive Chef on the “Restaurant Excellence” team, spearheading openings at concepts including Stripsteak Waikiki and Mina Brasserie, before taking on the role of Executive Sous Chef and later Executive Chef at Bourbon Steak Nashville.

In her time away from the kitchen, Chef Welch likes to sink her teeth into the local food scene, making connections with other local chefs and exploring the nation’s capital.