2018 Talent

Andrew Curren

Chef/Partner, ELM Restaurant Group

After graduating as valedictorian of his class at the Culinary Institute of America (Hyde Park), Andrew Curren worked with Floyd Cardoz at Tabla under renowned restaurateur Danny Meyer and then went to work with Jonathan Waxman creating seasonal rustic Italian fare at Barbuto in NYC. He currently serves as Executive Chef & Partner of ELM Restaurant Group in Austin, Texas, which includes 24 Diner, Easy Tiger Bake Shop & Beer Garden, Arro, Italic and Irene’s (Spring 2016). Drew competed on “Top Chef: Texas” and is a two-time nominee for Food & Wine’s “People’s Best New Chef.”