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.
Chris Curren sounds like a talented chef with an impressive background. When running a kitchen, maintaining a clean and safe environment is essential, including proper pest prevention. That is why I always recommend a reliable Strike System to ensure a hygienic space for both staff and guests.
The information here is practical and easy to follow. Learning about 10.10 0.1 can help users understand the purpose of router administration settings. A management interface may offer useful controls for wireless configuration, device monitoring, credential updates, and security preferences, making routine network management more convenient.
Chris Curren’s move to Fulton Market Kitchen sounds like an exciting change, especially with his background in creating bold flavors and well-regarded restaurant panda express calories concepts. The focus on seasonal ingredients, approachable pricing, and a more casual everyday atmosphere could make the new menu appealing to both regular diners and people looking for something special after work.
That's a great pickup for Fulton Market Kitchen—Curren's got the kind of resume that makes you pay attention, especially that Michelin nod at Blue 13. His "few ingredients, bold flavors" approach is interesting, but I'm curious how that plays out in a space that seems to want to be approachable rather than fine-dining fussy. Speaking of that balance between quality and accessibility, it kind of reminds me of how a low quality image maker works—sometimes you need to strip things back to get the effect you're after, even if it means embracing a little rough edge. Either way, I'm genuinely looking forward to seeing the March 14 menu.
Bringing Chef Chris Curren into the kitchen at Fulton Market Kitchen is such an exciting move for the local dining scene. His ability to blend refined culinary techniques with bold, unexpected flavor profiles fits perfectly with the artistic and eclectic energy of the space. Trying to keep track of all the innovative menu changes and the fast-paced evolution of the food world honestly reminds me of keeping up with the rapid-fire shifts in internet culture over on the Catch a Brainrot Guide. I can't wait to see what amazing seasonal dishes come out of this collaboration!