Chris Curren

With over a decade of experience in top restaurants in Chicago and Cleveland, Christ Curren has become a fixture of the Midwestern culinary scene. Curren graduated from the Pennsylvania Culinary Institute in Pittsburgh, as well as received a degree from the University of Dayton. The Ohio native first honed his skills in Cleveland-area kitchens under the influential Chef Bruce Kalman. He went on to become chef de cuisine at the acclaimed Three Birds restaurant where he helped land the contemporary American spot on Bon Appetit’s “Top 50” list. Curren’s experience also includes opening award-winning and Michelin recommended Blue 13, acting as Executive Chef at Elate, Stout Barrel House & Galley, Homestead on the Roof and The Berkshire Room. Curren brings his Midwestern roots and a farm-to-fork sensibility to the table at Fulton Market Kitchen with a menu that is both interesting and approachable. A modern interpretation of American clubhouse staples, Curren’s dishes take the shape of evolving dining trends. Blending his mastery of classical technique with a contemporary cooking style to extract natural flavors out of quality ingredients, Curren refines rustic American cuisine.