“The Difference is in the Details”
A culinary veteran who’s been contributing to the culinary world for most of his adult life, Chef Jay Curcio is a true student of the craft and no surprise that he graduated at the top of his class at the Culinary Institute of America.
His influences include time spent at Restaurant Spiaggia in Chicago under the direction of the great Paul Bartolotta. The Charlestown Figs Restaurant with Chef Todd English soon courted Chef Curcio, and he had the wonderful opportunity to work with a James Beard award winning chef, Chef Frank McClelland at L’Espalier.
Jay’s vision is now with The White Apron, where he currently acts as owner and executive chef. He’s put together a tremendous team of incredible talents, and thus attracts clients from many backgrounds.
The White Apron – “To make great food every time, the difference is in the details”
Located in Dover, New Hampshire and servicing Seacoast Maine, New Hampshire & The LakesRegion.