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This profile was last updated on 8/28/14  and contains information from public web pages.

Head of Research and Development,...

Local Address: Phoenix, Arizona, United States
Cannabis Curryosity
 
Background

Employment History

  • Partner, Adding My Two Scents
    Brat Haus
  • Chef and Owner
    Brat Haus
  • Adding My Two Scents, Investor, Research and Development
    Brat Haus
  • CHEF and OWNER BRAT HAUS Owner
    Curryosity
  • Local Bounty and Gatherer, Butcher
    Curryosity
  • Chef
    Caffe Boa
  • Celebrity Chef
    Caffe Boa
  • Chef

Education

  • University of Minnesota at Winona
198 Total References
Web References
Payton ...
scottsdalefest.org [cached]
Payton Curry
...
A disciple of the farm-to-table movement, 33 year old Payton Curry is fanatical about sustainability, earning a reputation for cooking snout-to-tail, and running a scratch kitchen.
Growing up in Rochester, Minnesota, Payton Curry and his twin brother were raised by a hard-working dad who taught his pre-teen boys to cook so they could eat dinner together as a family every evening. Payton credits his father with an obsessive work ethic, leadership model and memorable camping trips where father and sons collaborated on 'hobo dinners' over an open fire.
Curry, whose extensive culinary education includes classical training by Italian/French chefs and the Culinary Institute of America in Hyde Park, New York.
After interning at the Four Seasons in Singapore and finishing culinary school, Payton's culinary knowledge expanded through travel to nearby countries including Bali, Malaysia and Indonesia. He learned new definitions of bar food (fried frogslegs in black oyster sauce), breakfast (congee - rice porridge with dried shrimp and fish sauce) and staff meals (chicken feet and 'tails'). Lobster sashimi was the strangest thing he ate in Asia; he compares it to the electric jolt one would get by touching a live battery to one's tongue.
Then he moved to Napa Valley to work for Todd Humphries at Martini House and to assist Hiro Sone in the opening of Ame in San Fran. He was working for Michael Tusk at Quince in San Francisco when famed Arizona restaurateur Pavle Milic stole him away to open Digestif in Scottsdale. Curry then headed the kitchen at Tempe's Caffe Boa and spearheaded Caffe Boa Bistro in Mesa before creating his own nine-seat pop-up restaurant at the renowned Welcome Diner.
Now, as Chef/Owner at Brat Haus in Scottsdale, Payton is a devout disciple of the farm-to-table mentality. As the name suggests, grilled sausages and bratwursts are the stars and are made in-house. Think beyond standard pork or beef; these juicy links are also offered as Duck with Local Sphinx Dates, Lamb with Harissa, Rattlesnake, Rabbit with Local Hops and your traditional Beer Brat of course remains the Haus Favorite. At Brat Haus each juicy sausage arrives on a French roll, topped with roasted onions, spicy peppers, pickle relish, apricot relish or Kraut.
For non frank-o-philes, Curry has created a burger menu, too including "The Pig Mac," a double-meat combo of a quarter-pound pork sausage and a quarter-pound ground-beef patty topped with caramelized onion, lettuce and "hush-hush" sauce. Want fries with that? They're here, in thrice-cooked Belgian style served with a choice of seven different dipping sauces, including Sriracha aioli and curry ketchup ($2.75-$4.50). Other standout bites include stone-hearth pretzels made with Tempe's Hayden Flour Mill flour ;a "Don't Panic, It's Organic" salad of roasted beets, citrus vinaigrette, goat cheese and Arizona pecans, and Guinness date cake. A must try is the 14 legume Vegan Burger topped with local sprouts.
Having a craving for a whole animal feast? Curry has morphed the menu into more than just Burgers and Brats. He and his kitchen crew are willing to harvest a whole pig or lamb off of the fields of Mesa, AZ and roast it onsite for large parties.
Payton ...
scottsdalefest.org [cached]
Payton Curry
...
Payton Curry
CHEF/OWNER BRAT HAUS Owner, Curryosity Consulting A disciple of the farm-to-table movement, 33...
Read More
Its chef, Payton Curry, is ...
www.eastvalleytribune.com, 14 May 2013 [cached]
Its chef, Payton Curry, is gearing up to open his latest eatery: Brat Haus.
Mill Avenue District News | Urban Garden Coming to Downtown Tempe
www.millavenue.com, 19 Nov 2009 [cached]
On the heels of the Green Streets Party welcoming the prestigious Greenbuild Conference Tuesday night, the Downtown Tempe Community (DTC) in partnership with the Phoenix Permaculture Guild and Caffe Boa's Chef Payton Curry, will be announcing the launch of Arizona's first Urban Garden, extending Downtown Tempe's role in community sustainability.
...
Caffe Boa's celebrity chef, Payton Curry, is leading the charge for Valley chefs to get involved and use locally-grown ingredients on their menus. his idea fits perfectly with Chef Curry's progressive "farm to table" cooking style that has grown in popularity in recent years."The Tempe Urban Garden provides an opportunity for chefs to work together to cultivate exactly what we need to provide the freshest farm-to-table experience at our respective restaurants.
Thanks to Chef Payton Curry, ...
www.phoenixnewtimes.com, 14 Aug 2014 [cached]
Thanks to Chef Payton Curry, life has returned to the beloved Welcome Diner, which sat sad and empty on the corner of 10th street and Roosevelt for far too long.
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