Chef Colleen Quarls went to culinary school at Nicholls State University in Thibodeaux, LA. While in school, she studied in Lyon at the Institut Paul Bocuse, and after graduating worked her way up the line at a few high-end New Orleans restaurants, including Coquette, where she worked for 3 years, eventually becoming a sous chef. During this time she met Mason Hereford, who immediately recognized Colleen's talent and wanted her to join the team at his upcoming venture, Turkey & The Wolf. Following Coquette, Colleen worked at Cochon for 8 months while waiting for Mason to open shop. In 2016 Mason opened Turkey & The Wolf with Colleen as his chef de cuisine and after 2 and a half years, she joined the team at its sister restaurant, Molly’s Rise & Shine, where she currently serves as the Chef de Cuisine.