Quan is originally from Boston, MA where her journey in sake first began. During her art college years, she worked by many Chefs and Sommeliers whom peaked her interest in Japanese culture, food and drink. She worked in Boston and San Francisco for local Japanese and Asian Fusion restaurants from casual to fine dining until she moved to Seattle in 2016 with her now husband. She stepped right back into the Japanese restaurant scene and has worked with many well known establishments such as Sushi Kappo Tamura, Kamonegi, Sushi Kashiba and most recently managed the bar program at Hannyatou sake bar. Soon after taking the role of Sake Specialist for the nations second largest liquor and wine distribution company. During this time, she earned her International Sake Sommelier certification from Sake School of America, and the Sake Service Institute. She also passed with distinction earning WSET Sake Level 3 in 2024. She also has her Shochu Advisor certification and an Introductory Course from the Court of Master Sommeliers.