Tableside Talks: Christine Quigley of Esmé
Christine Quigley is currently the General Manager of Esmé, a Michelin-starred fine dining gem in Chicago's Lincoln Park neighborhood.
Christine's culinary journey began in the northern suburbs of Boston, where she earned degrees in Culinary Arts and Business Management. Her passion for the industry ignited while crafting pastries at a local bakery, setting the stage for a remarkable career.
Driven by an insatiable appetite for growth, Christine rapidly ascended through various restaurant roles, mastering both kitchen and front-of-house operations. Her first management position as Assistant GM at The Salty Pig in Boston proved pivotal, deepening her love for hospitality.
In 2021, Christine embarked on a new adventure, relocating to Chicago. Now at the helm of Esmé, she expertly blends her industry know-how with a commitment to fostering community, creating truly unforgettable dining experiences.
Welcome in, Christine!
This interview has been edited for length and clarity.
Cassie Francisco (Tableside): What was the most impactful piece of advice you received about leadership?
Christine Quigley: When I first transitioned into leadership, one of my managers explained to me that within our teams, we are the coaches, not the players. It seems like a really simple statement, but in the chaos of a busy service, it can sometimes feel like those roles are blurred. It's really important for us as leaders to distinguish between them and keep our focus on the bigger picture and guide our teams to what we consider to be a victory.
Our teams perceive the workspace in different perspectives than we do. And that's why it's essential for us to have the ability to understand situations from multiple perspectives in order to find the best solutions.
Cassie: I love that. The coach and team analogy is so true. What's one thing that you wish you knew when you stepped into leadership that no one told you?
Christine: I think that for anyone stepping into leadership, it can be really challenging. Just because you're a great line cook or a great server or a great host doesn't necessarily make you a great leader. There's a lot of learned skills and it's a very steep learning curve to understand the bigger picture—broadening your perspective and understanding the space as a whole, seeing it from that bird’s eye view. You have to have that understanding that there's going to be a steep learning curve and be in it for that ride because there are so many skills that you really need to develop over time.
Cassie: Yeah, that's so true. Leadership is kind of this muscle that you have to keep working at and keep building. So given that, what's your favorite thing about leading in hospitality?
Christine: I’m very fortunate to be in a position where I can teach, coach, and inspire those around me. I've been really lucky with my past leaders, and they've really helped to guide me. I always love introducing newcomers into the industry and helping them find their way. It's really exciting to watch your team tap into their creative senses and find unique ways to build unforgettable moments with our guests. I really strive to create an environment that fosters growth and there's nothing more rewarding than watching a team member grow from a support role to a server and sometimes even management.
I think it's important starting off from that initial interview to understand where this person is at in their life, what they're looking for, what their goals are moving forward in the industry or beyond. Once on the team, having those check-in moments, whether it's a 60-day review, whether it's a 6-month review, or even just nightly check-ins to understand how things are going, how we can improve, how we can make it better. Sometimes people aren't vocal about what they want, where they want to progress to, or sometimes they don't know. So I think it's important for us as leaders to be able to initiate some of those conversations and help guide them in the direction that fits them best.
Cassie: What are some tips for staying motivated even when you're in the weeds and things are super chaotic and stressful?
Christine: I’ve always been someone who strives on an adrenaline rush, and I believe many hospitality professionals can relate. When the team hits the weeds mid-service, it's go time. It's a moment to prove to ourselves and our teams how capable we are, and utilizing the adrenaline to lead by example and inspire our teams can provide them the energy that they need to kick into the next gear and push through.
For me, administrative tasks and emails present a very different challenge. I'm someone who, fortunately or unfortunately, prioritizes service. I often find myself buried in admin work later on, so I'm continuously working to find a better balance for myself. While admin work seems really tedious, I'm motivated by the knowledge that these tasks contribute to shaping a better future for the space as a whole.
Cassie: There’s one condiment in your refrigerator, what is it?
Christine: I would say I love a good chili crunch. My eating habits are heavily influenced by my work schedule, so I'm often reaching in the fridge either early morning or late at night. And I think chili crunch adds a really nice spice and texture to a morning egg sandwich or late night noodles, chicken or rice.
Cassie: Well thank you so much, Christine, for joining us today on Tableside Talks and sharing your insights on leadership and hospitality.
