Jay Curcio

“The difference is in the details”

Chef Jay Curcio has been actively involved in the culinary world for most of his adult life, having had the pleasure of sharing food knowledge and impeccable catering services to the Seacoast area for almost 10 years now.

Jay graduated at the top of his class at the Culinary Institute of America, and during his time at the Institute, completed a year-long externship at Restaurant Spiaggia in Chicago under the direction of Paul Bartolotta (James Beard award recipient).

Following his graduation from the CIA, Jay worked as sous chef at the Charlestown Figs restaurant with Chef Todd English. He also had the wonderful opportunity to lead cook with James Beard award winning chef Frank McClelland at L’Espalier and worked with F1 Boston as a sous chef at restaurant Ascari. During his time at Ascari, Jay became executive chef, and continued to pursue this role with creativity, passion and strong leadership while at The Red Lion Inn in Cohasset,
Massachusetts.

The variety of experiences Jay had during his early career in the food industry have led him to The White Apron, where he currently acts as owner and executive chef. This role and his background have given Jay a strong basis in food and beverage preparation, pairing and service. He loves the fact that The White Apron allows him to oversee a team of incredible talents, and has brought him the opportunity to cook for clients from a variety of backgrounds. From corporate business to weddings, and local fundraisers to cocktail parties on the cruiselines of Portsmouth, The White Apron has done, and continues to do it all!