Approaching their second anniversary this March, Fulton Market Kitchen has recently announced Chef Chris Curren (Seven Lions, Homestead) will be joining their team as Executive Chef; bringing guests a fresh dining experience with his inaugural menu that is set to debut on Monday, March 14th.
Chef Chris Curren began his culinary career in Cleveland under the direction of James Beard nominated chef, Bruce Kahlman. While continuing to learn and hone his natural talents, Curren moved to join the team at 3 Birds restaurant where he helped land the contemporary American eatery on Bon Appetit’s “Top 50” list while simultaneously nabbing a spot on Esquire’s “Top 50 Restaurants in America.” In 2008, with the encouragement of Chef Kahlman, Curren moved to Chicago to open his own restaurant, Blue 13, which earned a coveted Michelin recommendation as well as Jean Banchet “Rising Star Chef” and “Best Fine Dining Restaurant” nominations, before adding The LGN Group (Stout Barrel House & Galley), The Fifty/50 Group (Homestead, West Town Bakery, Roots Pizza, The Berkshire Room), Seven Lions, and now Fulton Market Kitchen to his resume.
When asked what motivates him in the kitchen, Curren says, “Making people happy.” And that is exactly what he plans to do at Fulton Market Kitchen. His focus on the craft of cooking, tried-and-true techniques while using hyper-seasonal, local ingredients has resulted in an approachable variety of dishes. “I like to challenge myself to create bold, complex flavors using as few ingredients as possible,” he said. 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. “I want people to see the menu and think of it as an everyday place,” says chef. Prices will range from $10-$15 for small plates, with entrees ranging $20-$30. There are plans for a limited quantity, off-menu burger that aims to appeal to the after work crowd, and one big-ticket steak – because it doesn’t get more Midwestern than that.
The menu will be well complemented by Fulton Market Kitchen’s beverage program that was recently updated under the direction of FMK’s bar manager, Jess Keene and The Dogma Group. It features a spirit list that boasts upward of 400 bottles, a hand-selected wine list and selection of season-appropriate craft beers.
“I believe Chef Chris’ creative style in the kitchen aligns perfectly with FMK’s goal of providing guests with a unique, comfortable, elevated dining experience unlike any other. We’re very excited to welcome him into the family as we turn the page on another year and can't wait for our guests to try his cuisine,” said Fulton Market Kitchen’s owner, Daniel Alonso.
Approaching their second anniversary this March, Fulton Market Kitchen has recently announced Chef Chris Curren (Seven Lions, Homestead) will be joining their team as Executive Chef; bringing guests a fresh dining experience with his inaugural menu that is set to debut on Monday, March 14th.
Chef Chris Curren began his culinary career in Cleveland under the direction of James Beard nominated chef, Bruce Kahlman. While continuing to learn and hone his natural talents, Curren moved to join the team at 3 Birds restaurant where he helped land the contemporary American eatery on Bon Appetit’s “Top 50” list while simultaneously nabbing a spot on Esquire’s “Top 50 Restaurants in America.” In 2008, with the encouragement of Chef Kahlman, Curren moved to Chicago to open his own restaurant, Blue 13, which earned a coveted Michelin recommendation as well as Jean Banchet “Rising Star Chef” and “Best Fine Dining Restaurant” nominations, before adding The LGN Group (Stout Barrel House & Galley), The Fifty/50 Group (Homestead, West Town Bakery, Roots Pizza, The Berkshire Room), Seven Lions, and now Fulton Market Kitchen to his resume.
When asked what motivates him in the kitchen, Curren says, “Making people happy.” And that is exactly what he plans to do at Fulton Market Kitchen. His focus on the craft of cooking, tried-and-true techniques while using hyper-seasonal, local ingredients has resulted in an approachable variety of dishes. “I like to challenge myself to create bold, complex flavors using as few ingredients as possible,” he said. 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. “I want people to see the menu and think of it as an everyday place,” says chef. Prices will range from $10-$15 for small plates, with entrees ranging $20-$30. There are plans for a limited quantity, off-menu burger that aims to appeal to the after work crowd, and one big-ticket steak – because it doesn’t get more Midwestern than that.
The menu will be well complemented by Fulton Market Kitchen’s beverage program that was recently updated under the direction of FMK’s bar manager, Jess Keene and The Dogma Group. It features a spirit list that boasts upward of 400 bottles, a hand-selected wine list and selection of season-appropriate craft beers.
“I believe Chef Chris’ creative style in the kitchen aligns perfectly with FMK’s goal of providing guests with a unique, comfortable, elevated dining experience unlike any other. We’re very excited to welcome him into the family as we turn the page on another year and can't wait for our guests to try his cuisine,” said Fulton Market Kitchen’s owner, Daniel Alonso.
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