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Curtis Duffy knew at a young age that he had a passion for cooking: a middle-school home-economics class sparked his tremendous love of the kitchen. After completing culinary school in Ohio, he relocated to Chicago and diligently worked his way through the city’s top dining establishments, starting with three years in Charlie Trotter’s kitchen. He proceeded to become the pastry chef at Trio, the chef de cuisine at Grant Achatz’s avant-garde Alinea, and the executive ch…