"I always had a role somewhat in the savory as well. With The Sycamore Kitchen, that's taken a even greater turn," says Hatfield who was trained in professional cooking at the now-shuttered Los Angeles Culinary Institute. "As we started opening our own restaurants, I continued to be the pastry chef, but I also moved into the front of the house and started doing management.
"Now I oversee that restaurant a little bit more. Quinn oversees Hatfield's a little bit more. But we collaborate a lot."
At home, their responsibilities shift as needed as well. "When we're entertaining, Quinn will always cook the main protein. Usually, I'll cook everything else. For our family, it changes. Quinn makes breakfast pretty much every morning. I do more of the dinner cooking for the family when we're home."
The two initially met at Spago -- one of Hatfield's first jobs out of culinary school -- as colleagues in the kitchen around 1997. "He remembers it better than I do actually. It's been 16, 17 years. I think we were taken with each other really quickly. There was a lot of chemistry, but I think I might have hated him for a second in the beginning. He had a lot of ego back then. Very cocky. But that was also probably what I liked most about him."
Within a year of dating, they moved away from L.A. together to expand their experience in the industry. "It's probably always been that people go to New York to really get their act together, hone their craft, develop their resume, and then maybe move back to wherever they're from."
About the restaurant scene in Los Angeles, Hatfield says: "In the last five years, it's changed so much. When I started out cooking here, I had to leave. There was no choice. There was nowhere to learn. I mean there was like three or four restaurants -- Spago, Patina, Campanile -- that everybody worked at. Then what? Everybody's learning the same stuff," she says. "It's interesting now that you have these amazing restaurants popping up all over the country."
After years of working at fine dining restaurants like Spago and Grammercy Tavern then running their own in San Francisco, the Hatfields moved back to Los Angeles in 2006.
"We came up in very high-end, sort of traditional kitchens where technique and finesse in everything is really reinforced. We have a style that is rustic, but refined -- something that encompasses a lot of our food," she elaborates. "The Sycamore Kitchen is a super casual restaurant where we've taken what we learned and put a really rustic, approachable, more simple spin on things."
Their style is echoed in one preferred method of cooking vegetables. "We cook all of our vegetables stovetop, from raw to roasted or caramelized without blanching or steaming them first. This includes a variety of vegetables like asparagus, bok choy, and brassicas."
Hatfield recommends using a 10- or 12-inch cast-iron pan or steamless skillet. "You're working with low-to-moderate heat so it's not something that needs your constant attention. If you do it via the stovetop or roasting method, you can get the depth of flavor that you'll never achieve if you blanch your vegetables.
"It does take a little bit of time, but you can be doing other things while you're cooking grains, making a pasta, or doing the salads." At home, she might add quinoa along with a salad of seasonal fruits and vegetables like tomato, avocado, apricot, and arugula with a vinaigrette."