MINA Group Executive Chef Quentin Welch to Take Over Bourbon Steak DC’s Kitchen

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Chef Quentin Welch, a veteran of MINA Group, has been hired as the new Executive Chef of Bourbon Steak DC in the Four Seasons Hotel Washington, DC. With nearly a decade of experience with MINA Group and a background working in fine dining establishments, Welch brings a wealth of knowledge to her new role. She is excited to be part of the renowned restaurant’s future and looks forward to furthering the Bourbon Steak brand in the vibrant food city of DC.

MINA Group veteran to helm the kitchen at renowned Georgetown steakhouse

Washington, DC, U.S.A. – WEBWIRE



Four Seasons Hotel Washington, DC and MINA Group announce the hire of Chef Quentin Welch as the new Executive Chef of Bourbon Steak DC. The Mina Group alum will helm the flagship location of Bourbon Steak, Chef Michael Mina’s love letter to the American steakhouse.

Chef Quentin Welch, an Ohio native, 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.

“Chef Welch’s exceptional fine dining experience and knowledge of the Bourbon Steak brand make her an excellent fit for this role,” says Marc Bromley, Regional Vice President and General Manager of Four Seasons Hotel Washington, DC. “Not only will she be able to seamlessly deliver the experience our Bourbon Steak guests have come to love over the past 15 years, but to further elevate our offerings, continuing to push the boundaries of what an elevated steakhouse can be.”  

During her tenure with MINA Group, Chef Welch rose to the role of Corporate Sous Chef, leading the kitchen at concepts including Stripsteak Waikiki and Mina Brasserie before taking on the role of Executive Sous Chef at Bourbon Steak Nashville.

“I am thrilled to join the Bourbon Steak DC team and to be part of this renowned restaurant’s future,” says Chef Quentin Welch. “DC has become such an exciting food city, and I look forward to furthering the Bourbon Steak brand, a concept that is near and dear to my heart.”

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