A few weeks out from his first day as the new executive chef at Cotogna, Quince’s rustic sibling, Chris Cipollone was nearly 3,000 miles away in his New York home, mulling over how to coordinate a short-notice move across the country. “It’s a lot,” he says with a laugh. “But San Francisco was always the dream for my wife and I. Before now, we just didn’t have a away to actually get there.” To successfully (and quickly) uproot a culinary career on one coast and set it down on another, Cipollone said it takes planning, some luck and the right job opportunity.