A Maryland native, Hana attended the University of Maryland for literature and linguistics before finding and pursuing her passion for pastry arts. The L’Academie de Cuisine grad studied in Paris under master Jean Michel Perruchon, MOF at Ecole Bellouet and worked in Lyon for Sebastian Bouillet, a renowned macaron master; spent two years at Wellfleet’s PB Boulangerie & Bistro with Michelin starred chef Philippe Rispoli; and is now entrusted by Chef Frederic Robert, who spent 25 years as pastry partner to Alain Ducasse, to represent his work and run day-to-day operations at his South End patisserie, Cafe Madeleine. She was recently named one of Zagat's 30 Under 30 chefs redefining Boston's culinary industry. Hana's French technique–focused approach to pastries, from jam-stuffed flaky brioche feuilleté to classic chaussons aux pommes, continues to be the foundation to the shop's ever-expanding repertoire.
It has been so invigorating and revitalizing to be around fellow artists from different fields, to present to each other and see your creative process in other artists' eyes, and also to be able to empathize and commiserate about the struggles and obstacles of living an artist's life.
— Hana Quon
During her time as a Neighborhood Salon Luminary, Hana led Food for Thought, a wide-ranging gallery talk about art, food, and temptation with Rhea Vedro, Gardner Museum Director of Community Engagement, using the 16th century painting Adam and Eve by Lucas Cranach the Elder as a springboard for conversation during our Third Thursdays: Salon Style event. Quon returns to the Gardner on July 12 as part of our free Neighborhood Nights: Creative Cycles, where she will present Life Cycle of a Pastry in the Living Room.
Follow her on Instagram @hanaquon.