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Wrong Payton Curry?

Payton J. Curry

Product Research and Development and Recipe Refinement Procedures

MariMed Advisors/DispensaryPermits.com

HQ Phone:  (617) 420-2230

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MariMed Advisors/DispensaryPermits.com

800 Boylston Street 16th Floor

Boston, Massachusetts,02199

United States

Find other employees at this company (2)

Background Information

Employment History

Head of Research and Development, Sourcer and the Throne

Cannabis Curryosity


Partner, Adding My Two Scents

Brat Haus


Local Bounty and Gatherer, Butcher

Curryosity


Chef

Local.com Corporation


Guest Chef

Tapino


Affiliations

Cannabis Curryosity

Founder


Flourish Cannabis

Founder


Education

Culinary Institute of America


University of Minnesota


Web References(197 Total References)


Duncan's Trading Company

duncanstradingco.com [cached]

No pre-fab food here: Digestif's Payton Curry and Pavle Milic laboriously hand-pulled fresh mozzarella to order, resulting in a warm, gooey rush that makes eating ordinary cheese almost impossible from now on.


hipveggies.com

Arizona Drunken Date Cake with Toffee Swirl (made with local dates from Sphinx Date Ranch) by Payton Curry of Brat Haus
Payton had some brats, of course!


swccexpo2016.com

Payton J Curry
Payton J Curry Cannabis Chef, Flourish Kitchens Growing up in Rochester, Minnesota, Chef 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 dad with an obsessive work ethic, leadership model and memorable camping trips where father and sons collaborated on 'hobo dinners' over an open fire. At age 11 and dressed in his first suit, Payton dined at Chicago's Drake Hotel. He asked to see the kitchen and was simply awed by the bustling scene on the other side of the sedate dining room. Subsequent travels with his mother and stepfather (to the Caribbean, Hawaii, and Mexico), were the catalyst for his passion for food. While he enjoyed sophisticated new tastes like foie gras and escargots, his lasting impressions from those early fine-dining experiences were just as often about feeling special and cared for by the service staff. In high school, Payton was the all-¬American jock. He played baseball and captained the football team. After graduation, he attended the University of Minnesota at Winona, where he played rugby and majored in Business Administration. Payton wasn't partying hard at fraternity parties; he was enthusiastically cooking dinner parties for professors and fellow students, usually for nothing more than the cost of ingredients. The summer after High School Graduation, Payton landed his first official cooking job as Garde Manger for Chef Mark Weimer at Chardonnay in Rochester. While attending the CIA (2003), Payton was nominated as group leader of his class, he was president of the Gourmet Society and he did multiple charity dinners for groups like the March of Dimes and Possibilities, an organization that helps disabled individuals find employment and live independently. Payton's tireless energy and creativity also allowed him to run a booth at the weekly Farmer's Market, where he and fellow students offered market-¬-goers complimentary seasonal tastes of items such as soup, salsa, and pot chocolate. Midway through the CIA program, Payton and girlfriend/fellow classmate Shantal Abdo (now his wife) were offered apprenticeships in Singapore through At-Sunrice, the Singapore Culinary Academy, and Spice Garden. Returning to New York, Payton took on random cooking jobs and cannabis cuisine caterings while completing the CIA program. Quince was the new Italian darling on the San Francisco dining scene and Payton was eager to work under Chef Michael Tusk. In Chef Tusk's kitchen, Payton found his mentor and industry role model. He learned to maintain grace under fire while producing exceptional food with minimal staff. Payton then traveled to help the expansion of Caffe Boa from a long tenure at Digestif in Scottsdale, where he spearheaded the farm-¬-to-¬-table vision with renowned restaurateur Peter Kasperski. Known for championing locavore dining, Payton has aligned with various local organizations and causes to bring fresh produce and farm goods closer to his kitchen than ever. Together with Caffe Boa owners Jay & Christine, Payton aspires to revolutionize the way people think about food and restaurant dining with his signature cooking style and dedication to providing the freshest culinary experience possible. After nearly two years with Caffe Boa Payton moved on to provide his knowledge to the entire industry that he fell in love with nearly 20 years ago as a dishwasher. Payton then launched Flourish Cannabis, an Arizona-based scratch cannabis company which has provided staffing to various professional kitchens throughout the country, as well as; public and private rebranding, cannabis scratch kitchen design and layouts, menu structure and core ordering policies, etc. Payton J Curry Cannabis Chef, Flourish Kitchens Growing up in Rochester, Minnesota, Chef 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 dad with an obsessive work ethic, leadership model and memorable camping trips where father and sons collaborated on 'hobo dinners' over an open fire. At age 11 and dressed in his first suit, Payton dined at Chicago's Drake Hotel. He asked to see the kitchen and was simply awed by the bustling scene on the other side of the sedate dining room. Subsequent travels with his mother and stepfather (to the Caribbean, Hawaii, and Mexico), were the catalyst for his passion for food. While he enjoyed sophisticated new tastes like foie gras and escargots, his lasting impressions from those early fine-dining experiences were just as often about feeling special and cared for by the service staff. In high school, Payton was the all-¬American jock. He played baseball and captained the football team. After graduation, he attended the University of Minnesota at Winona, where he played rugby and majored in Business Administration. Payton wasn't partying hard at fraternity parties; he was enthusiastically cooking dinner parties for professors and fellow students, usually for nothing more than the cost of ingredients. The summer after High School Graduation, Payton landed his first official cooking job as Garde Manger for Chef Mark Weimer at Chardonnay in Rochester. While attending the CIA (2003), Payton was nominated as group leader of his class, he was president of the Gourmet Society and he did multiple charity dinners for groups like the March of Dimes and Possibilities, an organization that helps disabled individuals find employment and live independently. Payton's tireless energy and creativity also allowed him to run a booth at the weekly Farmer's Market, where he and fellow students offered market-¬-goers complimentary seasonal tastes of items such as soup, salsa, and pot chocolate. Midway through the CIA program, Payton and girlfriend/fellow classmate Shantal Abdo (now his wife) were offered apprenticeships in Singapore through At-Sunrice, the Singapore Culinary Academy, and Spice Garden. Returning to New York, Payton took on random cooking jobs and cannabis cuisine caterings while completing the CIA program. Quince was the new Italian darling on the San Francisco dining scene and Payton was eager to work under Chef Michael Tusk. In Chef Tusk's kitchen, Payton found his mentor and industry role model. He learned to maintain grace under fire while producing exceptional food with minimal staff. Payton then traveled to help the expansion of Caffe Boa from a long tenure at Digestif in Scottsdale, where he spearheaded the farm-¬-to-¬-table vision with renowned restaurateur Peter Kasperski. Known for championing locavore dining, Payton has aligned with various local organizations and causes to bring fresh produce and farm goods closer to his kitchen than ever. Together with Caffe Boa owners Jay & Christine, Payton aspires to revolutionize the way people think about food and restaurant dining with his signature cooking style and dedication to providing the freshest culinary experience possible. After nearly two years with Caffe Boa Payton moved on to provide his knowledge to the entire industry that he fell in love with nearly 20 years ago as a dishwasher. Payton then launched Flourish Cannabis, an Arizona-based scratch cannabis company which has provided staffing to various professional kitchens throughout the country, as well as; public and private rebranding, cannabis scratch kitchen design and layouts, menu structure and core ordering policies, etc.


evanschurchill.org

Presenters include Blue Hound Kitchen & Cocktails' Stephanie Teslar, Brat Haus' Payton Curry, Short Leash Hot Dogs' Brad Moore, and local beer cicerone among others.


www.pastemagazine.com

"The goal in legal markets is to locally source specific pure strains of cannabis products with distinct characteristics for our salves, tinctures and edibles," said Chef Payton Curry, owner of the restaurant Brat Haus in Scottsdale and product development and cuisine consultant to MariMed Advisors.
"The emerging market is craving an edible line that is 'land crafted,' as I call it. Curry focuses on natural, healthy ingredients like local honey or heirloom medjool date syrup for infusions or local pecans for nut butters. Chef Curry experienced a shift in his perspective towards marijuana when he saw how it helped a family member experience relief from some symptoms related to Lyme disease and autism.


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