Having spent the majority of his childhood with the Italian side of his family, Earl Quinn credits much of his inspiration in the kitchen to his late Sicilian grandmother. Earl drew from countless family events held at her home and began working at restaurants at the age of 13. Earl started cooking in a full-service restaurant by the age of 16 and by 19, he was running a kitchen in Nahant, MA. In his twenties and early thirties, Earl worked as both a sous and executive chef in several different establishments across the country. After moving back to Boston, Earl found it only natural to go back to his roots, in particular his grandmother’s influence, and focus on Italian cuisine. When Remon Karian was searching for the perfect-fit chef to carry out his own Italian-inspired cuisine at Fiorella's, he contacted his old friend and former colleague, Earl Quinn and the rest, as they say, is history.