Chef Chris Curren Named Executive Chef at Fulton Market Kitchen


Approaching its second anniversary this March, Fulton Market Kitchen has been widely recognized for its expansive beverage program, rousing interior design, and growing artist collective. With the start of a new year, FMK 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 March 14.

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.” His focus on the craft of cooking, perfecting tried-and-true techniques while using hyper-seasonal, local ingredients has resulted in an interesting yet approachable variety of dishes. “I like to challenge myself to create bold, complex flavors using as few ingredients as possible,” he adds. 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,” he says. 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.

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 one of the West Loop’s most innovative cocktail programs, an impressive 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,” says Fulton Market Kitchen’s owner, Daniel Alonso.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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