PHILADELPHIA, PA — The Rittenhouse Hotel appointed Joshua Quintana as chef de cuisine of Lacroix, placing the veteran Philadelphia chef in charge of kitchen operations and seasonal menu development as the hotel’s signature restaurant refines its modern French approach.
Quintana will oversee staff development, menu execution and culinary standards at Lacroix, a AAA Four Diamond restaurant inside the MICHELIN One Key-rated Rittenhouse Hotel.
His planned menu direction will combine French technique with influences from his Puerto Rican heritage, while emphasizing seasonal ingredients and whole-animal butchery.
“My vision for Lacroix is to continue honoring its legacy while evolving the dining experience through thoughtful, seasonal, ingredient-driven cuisine,” Quintana stated.
He most recently served as executive sous chef at Fork, part of Philadelphia-based High Street Hospitality Group, where he worked on seasonal modern American menus and managed daily kitchen operations.
Quintana previously held executive chef roles with Schulson Collective, Constellation Culinary Group in Philadelphia and Rat’s Restaurant at Grounds For Sculpture in Hamilton Township, New Jersey.
His earlier work also included executive chef and banquet chef positions with The Study Hotels, where he developed rotating seasonal menus and created the opening menu for The Study at Johns Hopkins in Baltimore.
Across those roles, Quintana has worked in butchery, dry aging, wood-fire cooking, banquet operations and multicourse menu development.
At Lacroix, he plans to work with regional growers, artisans and purveyors, including farms in New Jersey and Lancaster, Pennsylvania, as part of the restaurant’s seasonal sourcing strategy.
“The goal is to create a menu that showcases my Puerto Rican heritage through French techniques while remaining timeless and unmistakably Lacroix,” Quintana stated.
Quintana, a Philadelphia native, has worked in professional kitchens for more than 15 years. He lives in Vineland, New Jersey.
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