The Rittenhouse Names Joshua Quintana Chef de Cuisine of Lacroix

PHILADELPHIA, PA (AUGUST 26, 2026) – The Rittenhouse Hotel, a MICHELIN One Key-rated and Forbes Four-Star hotel overlooking Rittenhouse Square, announces the appointment of Joshua Quintana as Chef de Cuisine of Lacroix, its AAA Four Diamond signature restaurant. Quintana will oversee kitchen operations, staff development, menu execution, and culinary standards, with an emphasis on enhancing Lacroix’s modern French dining experience.

Quintana brings over 15 years of experience in professional kitchens throughout Philadelphia and beyond. His cooking style is grounded in classical technique and respect for ingredients, with a focus on thoughtful preparation that highlights quality ingredients. His expertise spans butchery, dry aging, wood-fire cooking, banquet operations, and seasonal menu development, all of which shape his refined yet approachable dishes.

“My vision for Lacroix is to continue honoring its legacy while evolving the dining experience through thoughtful, seasonal, ingredient-driven cuisine,” said Joshua Quintana, Chef de Cuisine of Lacroix. “The goal is to create a menu that showcases my Puerto Rican heritage through French techniques while remaining timeless and unmistakably Lacroix.”

Most recently, Quintana was Executive Sous Chef at Fork, part of Philadelphia-based High Street Hospitality Group, where he developed seasonal modern American menus and managed daily kitchen operations. He 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. In these positions, he created menus for multiple dining outlets and catering programs, designed multicourse tasting menus for special events, and led ticketed cooking classes. Earlier in his career, Quintana served as Executive Chef and Banquet Chef with The Study Hotels, where he developed seasonal rotating menus and created the opening menu for The Study at Johns Hopkins in Baltimore.

At Lacroix, Quintana will evolve the menu seasonally, highlighting peak ingredients and making whole-animal butchery central to his approach. Collaborating with regional growers, artisans, and purveyors to source produce from farms throughout New Jersey and Lancaster, Quintana aims to showcase the strength of the tri-state area’s agricultural community.

Throughout his career, Quintana has balanced creativity with operational excellence and built collaborative kitchen teams. His leadership focuses on consistency, mentorship, and accountability, fostering a culture where cooks can grow and thrive. At Lacroix, he will apply this people-first leadership style as he guides the restaurant into its next chapter.

Born and raised in Philadelphia, Quintana lives in Vineland, New Jersey, with his wife and their cat, Sophia. His passion for cooking extends beyond the restaurant. In his spare time, he enjoys reading cookbooks, experimenting in his home kitchen, hosting dinner parties, and cooking for family and friends.

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