Michael Stillman, President & Founder
As the son of one of the country’s leading restaurateurs, Michael Stillman grew up with a special vantage point on the inner workings of the industry. Michael learned from a young age how artful design, quality ingredients, and creative marketing all play a critical role in attracting and retaining a loyal clientele.
Craig Koketsu, Chef/Partner
Craig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs from diverse backgrounds at some of America’s top restaurants. Koketsu began his culinary career at Stars in Palo Alto, California working with renowned chefs Jeremiah Tower and Joyce Goldstein. After moving through all the posts in the kitchen, he received the distinction of being named banquet chef for all private events at Stars, which allowed him to create intricate and innovative dishes.
Antonio Mora, Executive Chef
Chef Antonio Mora came to Quality Meats after working behind the stoves of Daniel, Frankie’s Spuntino and Prime Meats. His earthy, rustic take on dining has influenced the contemporary versions of steakhouse classics at Quality Meats. With influences that range from traditional French chefs to some of New York City’s brightest up‑and‑comers, Mora bases his cuisine largely in French technique with the simple, straightforward style of a country inn to create accessible dishes that could be shared over a family table.
Cory Colton, Executive Pastry Chef
In remote Rumford, Maine, where Cory Colton was raised, there is not an abundance of culinary role models for an aspiring pastry chef. For Colton, the concept of making desserts as a profession was provided by Marcel Desaulniers’ television show “Death by Chocolate.” By seeing the process of taking simple ingredients to create something spectacularly different, Desaulniers paved the way for a career in the pastry industry for Colton.