With a plan to double major in Photography and Marine Biology after high school, Will Quartel quickly concluded that college wasn’t the correct path for him.
Returning to Washington D.C. and finding a job under Chef Ris Lacoste, Quartel was put through the wringer.
Learning professionally to become a chef from the ground up after three years, Quartel went to the Culinary Institute of America (CIA).
After graduating in 2014, Quartel returned home and then, after reminiscing of his travels to the country in 20005, decided to move to Australia and has been there ever since.
Having a strong influence from his parents, who brought him on many travels when he was younger, Quartel has had a consistent perspective on life that has paved the way for success.
“My parents said try everything once, then try it again when you’re older. I have lived by that creed my whole life,” said Quartel.
Quartel finds joy in providing people with a positive experience where guests walk away with something to remember.
Atticus Hospitality is the place for this to occur, where Quartel is the chef, and they provide Sydney residents with authentic Mexican dishes.
While there is an issue of obtaining truly regional ingredients from Mexico, the team are often innovative in using Australian ingredients to create unique dishes.
With the constant development of new ideas that chefs come up with, Quartel enjoys simple food that is plated and completed effectively.
Quartel prefers working with seafood, which the chef ensures he cooks responsibly, given his understanding of marine life.
Working for both Esteban and Tequila Mockingbird also allows Quartel to use open fire and charcoal, which has become a pillar for the chef since.
Between cooking at Atticus Hospitality, Quartel recently ventured to Argentina with owner Michael Fegent.
During this time, the duo were exposed to authentic Argentine cuisine and provided new ideas.
One key piece of advice Quartel found is the importance of keeping an open mind.
“Something I learned early on in my career is that you can learn something from literally everyone in the restaurant, regardless of their position,” said Quartel.
Hospitality allows you to meet everyone, and Quartel firmly believes in respecting everyone regardless of what they do in the kitchen.
In the future, Quartel hopes to open his own seafood restaurant on a beach somewhere in the Caribbean or Puerto Rico.
