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As a graduate of the Culinary Institute of America, Chef Curt has spent his career working his way across the country as well as abroad. Training under world renowned chefs such as Hubert Keller and working for some of the nations’ best organizations, Curt has been able to find a twist that defines both him and his food.
With time spent in New York City, Las Vegas, San Francisco, Los Angeles, Bermuda, Anguilla as well as New Orleans where he found his passion for this business, Chef Curt has established a unique culinary style. During his impressive 20 career, Curt has worked as Executive Chef for such organizations as Houstons’, Yardhouse, Brimstone, Fluer D’Lis, as well as owning his own restaurants and most recently in Manhattan.

Chef Curt’s accomplishments include, winner of Best Bites South Beach Food and Wine Festival, winner of one of top ten Best Chefs in Florida, Best New Chef in South Florida, Best Burger in South Florida, Worlds Bests Smore Rachel Ray magazine, Best Italian Restaurant of Las Vegas 3 years straight and one of New Orleans top New Chefs as well as countless new restaurant openings. With his experience as owner and chef of the local catering company, Olive and Oregano, Hicken is bringing aboard a more refined and upscale type of food, with many small bite and fresh local seafood offerings.

More about Curt Hicken

What is your ultimate comfort food?: Short rib with rosemarry and porcini demi glace If you weren't a chef, what would you be?: Tourist What three things are always in your pantry?: Porcini Mushroom and sweet chili sauce If you could cook with anyone in the world, who would it be?: Hubert Keller