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Back in 1997 when the only raw foods for the most part were primitive concoctions from non chef health enthusiast, I began the task of bringing raw to the masses. That meant making organic, vegan, raw foods that anyone could enjoy. I knew then that to win people over on raw the food had to be better than palatable: it had to be mind blowing. To get people to come once is a challenge in itself, but to get them to come back again and again, the dining experience had to be exquisite. Wanting tasty food for myself, I began to create at home and found I had a knack for reinventing food "in the raw" -- like my personal favorites such as Ravioli, Burritos, Falafels and tasty salads.
Late in 1999 Quintessence's doors opened to a waiting audience... and the rest is history! Other than Juliano's several raw food restaurant attempts in San Francisco opening and closing, there was the Raw Truth restaurant in Maui. Neither lasted stints more than 12 to 18 months at a time. Quintessence was the first raw eatery to open and stay open. My food format and creative tasty recipes tantalized the taste buds of even the hard-core meat eaters as well as sending the vegetarians and raw foodies to heaven. Hopeful diners and raw restaurant wannabe visited Quintessence from around the globe inspiring the boom in raw eateries we now so graciously enjoy. From Michel and Roxanne Cline of Marin County's Roxanne's 2002 - 2005, Minneapolis's Ecopolitan 2002 to NYC's own Pure Food and Wine opening in 2004, all tackled their own enterprises after several visits to see just how Quintessence was doing it. Now in our 9th year I am consulting with several business-savvy raw enthusiasts in opening restaurants in England, Puerto Rico, California, Florida and working on Japan.
 
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