Executive chefs generally make their ascendance one of two ways: a scrappy climb through small establishments or the more gold-minted process of progressing through prestigious restaurants and culinary schools. Our Chef Sean Currid actually combined the two, which might explain why he is so adept at taking seemingly simple American classics and giving them a creative spin capable of wowing even the most sophisticated palates. Starting out as a short order cook in Texas, Chef Sean went on to graduate from the Scottsdale Culinary Institute and worked in the kitchens of some of the Valley’s most celebrated establishments, including venerable restaurant, Mary Elaine’s. Along the way, he picked up some impressive accolades too, such as being named one of “The Valley’s Seven Top Chefs” by Arizona Foothills Magazine. Now our culinary star, he’s known for taking inspiration from local producers to create consistently flavorful dishes that will leave you dazzled and delighted.