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Chef Sean Currid

Executive Chef,
Blue Hound Kitchen & Cocktails
and LUSTRE Rooftop Garden

For nearly 20 years, Sean Currid has honed his skills in the culinary industry in the Valley. His food style falls under contemporary American cuisine complemented with classic French cooking techniques.

Sean was born and raised in Thousand Oaks, California. In his teens, his family moved to El Paso, Texas. One of his first jobs in Texas was in a restaurant as a dishwasher and short order cook. Shortly after graduating from high school, he relocated to Phoenix to attend Scottsdale Culinary Institute and graduated in 1997.

Currid started his professional career at JW Marriott's Camelback Inn while attending culinary school where he moved through the ranks to become Banquet Chef. He moved on to work at Michael's at the Citadel before being offered a position at Mary Elaine's at The Phoenician, where he worked with James Beard Award winner, Chef Bradford Thompson. Over the next two years, he immersed himself in the restaurant and refined his cooking techniques. In 2005, Sean joined Chef Charles Wiley, another James Beard winner, to re-open The Hotel Valley Ho. Prior to joining Blue Hound Kitchen & Cocktails as Executive Chef, he most recently worked alongside Chef Beau MacMillan as Executive Catering Chef at Sanctuary Camelback Resort and Spa.

Under his direction as Banquet Chef, at JW Marriott's Camelback Inn, the resort received the Gold Platter Award by Meeting and Conventions magazine. Sean was named one of "The Valley's Top Five Sous Chefs" by AZ Magazine and "The Valley's Seven Top Chefs" by Arizona Foothills Magazine. Sean also made an appearance on Food Network's show "Chef Wanted with Anne Burrell".

Blue Hound Kitchen & Cocktails   |   2 East Jefferson Street, Phoenix, AZ 85004   |   Phone: (602) 258-0231   |