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This profile was last updated on 3/30/15  and contains information from public web pages.

Head of Research and Development,...

Local Address:  Phoenix , Arizona , United States
Cannabis Curryosity

Employment History

  • Co-Owner
    Brat Haus
  • Partner, Adding My Two Scents
    Brat Haus
  • Adding My Two Scents, Investor, Research and Development
    Brat Haus
  • Chef
    Caffe Boa
  • Celebrity Chef
    Caffe Boa
  • Local Bounty and Gatherer, Butcher
  • Chef


  • University of Minnesota at Winona
198 Total References
Web References
This is part two of my ..., 23 Jan 2015 [cached]
This is part two of my interview with Payton Curry, chef and co-owner of the soon-to-open Brat Haus in Scottsdale. Read part one of the interview with Payton Curry here. Favorite thing to...
This is part one of my interview with Payton Curry, chef and co-owner of Brat Haus, scheduled to open July 2. Come back on Tuesday for part two.
Mill Avenue District News | Urban Garden Coming to Downtown Tempe, 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.
Payton ..., 8 May 2014 [cached]
Payton Curry
Payton Curry
CHEF/OWNER BRAT HAUS Owner, Curryosity Consulting A disciple of the farm-to-table movement, 33...
Read More
"The goal in legal markets is ... [cached]
"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.
Payton ..., 8 May 2014 [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.
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