Jay Curcio, CEC

(executive chef & co-owner)
"The difference is in the details"

Chef Jay Curcio has been actively involved in the culinary world for over 16 years, bringing varied
(and delicious) menus of professional experience to the Seacoast area. His past experience includes:

  • Graduated near the top of his class at the Culinary Institute of America.
    During his time at the Institute, Jay completed a year-long externship at Restaurant Spiaggia
    in Chicago under the direction of Paul Bartolotta, a James Beard award recipient.
  • Sous chef at the Charlestown Figs restaurant with Chef Todd English
  • Lead cook with James Beard Award winning Chef Frank McClelland at L'Espalier
  • Jay has worked with F1 Boston, as a sous chef at Restaurant Ascari and working up to Executive Chef
  • Executive Chef of The Red Lion Inn in Cohasset, Massachusetts

Julie Reed Dunfey

(catering icon & co-owner)

Accomplished business owner, chef, designer, restaurateur and caterer whose inventiveness, intuition and strong grasp of the "ah-ha" in life has resulted in memorable dining experiences and special events for multitudes of discerning customers.

  • Partnered with Jay Curcio and The White Apron in early 2008 and life has been seriously fantastic ever since.
  • Part of the design team at Anneke Jans, a fabulous bistro style restaurant in Kittery, Maine.
  • Partner in the upscale restaurant aboard a classic 152-foot tugboat, Dunfey's Aboard the John Wanamaker, from 1994-98.
  • Established a family run bakery and cafĂ© in Santiago, Chile called "NutraBien." As the Johnny Appleseed of chocolate, Julie brought brownies to Chile establishing a product line with outstanding sales that continue today.