Chris Curren lands at Fulton Market Kitchen
- Mar 7, 2016
- 2 min read
Chris Curren, a chef who most recently cooked at Alpana Singh's Seven Lions and once ran his own critically acclaimed Blue 13, has landed at Fulton Market Kitchen.
Curren replaces Kyle Petersen, who previously worked at Naha and Ceres Table.
Curren began his culinary career in Cleveland working with James Beard-nominated chef Bruce Kahlman. Curren also cooked at Cleveland's Three Birds restaurant, where he helped land the restaurant on Bon Appetit's “Top 50” list as well as a spot on Esquire's “Top 50 Restaurants in America.”
In 2008 Curren moved to Chicago to open his own restaurant, Blue 13, where he earned a Michelin recommendation as well as Jean Banchet Rising Star Chef and Best Fine Dining Restaurant nominations. Blue 13 closed in 2012 after four years.
Curren went on to be culinary director at Stout Barrel House & Galley. For the Fifty/50 Group, he was chef at Homestead, West Town Bakery, and the Berkshire Room. His most recent gig was at Seven Lions, which he left in January.
Fulton Market hasn't released details of the menu, set to debut March 14. "I like to challenge myself to create bold, complex flavors using as few ingredients as possible," Curren says in a statement. "While you won't see drastic menu changes as often, the seasonal ingredients that make up each dish will change based on their availability, which will offer guests an ever-surprising culinary experience."
He's signaling that he'll do a more casual menu. "I want people to see the menu and think of it as an everyday place," Curren says. Prices will range from $10 to $15 for small plates and $20 to $30 for entrees. There are plans for a limited quantity, off-menu burger aiming to attract an after-work crowd and for one big-ticket steak.
Fulton Market Kitchen's beverage program was recently updated under the direction of FMK's bar manager, Jess Keene, and the Dogma Group. It features a spirits list of 400 bottles, a hand-selected wine list and craft beers.
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I like this update because Chris Curren sounds like the kind of chef who can give Fulton Market Kitchen a sharper identity without losing the welcoming, everyday feel. That balance between bold flavors, seasonal ingredients, and an accessible menu is hard to pull off, and I am curious to see how it changes the whole dining atmosphere. Spaces like this also depend on comfort behind the scenes, not just food and design. In schools, I think the same way about healthy environments, air quality, and efficient climate control, which is why a thermostat for schools feels like such a practical investment for focus, comfort, and smarter energy use
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That's a solid get for Fulton Market Kitchen—Curren's track record speaks for itself, from the Bon Appetit recognition to his own Michelin-recommended spot. I'm especially curious to see how his philosophy of "bold, complex flavors with few ingredients" translates onto a menu designed to be an "everyday place." Managing that kind of quality at scale, with seasonal shifts, takes serious operational chops. It's a bit like how other data-heavy industries streamline complex processes to stay efficient, like the fraud prevention systems detailed at https://seon.io/resources/case-study/soft2bet/. Anyway, looking forward to seeing the new menu drop.
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