Robert Curtis has been appointed Executive Chef at Four Seasons Hotel Washington, DC
BOURBON STEAK unveils an innovative spring menu by Executive Chef Robert Curtis.
In his role as Executive Chef, Curtis oversees celebrated Chef Michael Mina's BOURBON STEAK, the award-winning restaurant and lounge at Four Seasons Hotel Washington, DC.Born in Philadelphia and raised in Bethesda, Maryland, Curtis has a long tradition of great cooks in his family and was inspired to join the culinary profession by his grandmother, a notable local cook. After working with great DC chefs such as Robert Weidemeir and Cathal Armstrong at Brabo and Restaurant Eve, respectively, Curtis found his way to Four Seasons Hotel Washington, DC, joining the BOURBON STEAK team for the first time in 2013. His work ethic and commitment to culinary excellence set Curtis apart and he quickly rose through the ranks, eventually becoming Sous-Chef before relocating to Michael Mina's RN47 in San Francisco. Travel and curiosity led Chef Curtis to apprentice under Rene Redzepi at the incomparable Noma, in Copenhagen before returning to DC to work at Requin and then Hazel before returning to BOURBON STEAK.
Curtis adds his personal touch to Chef Michael Mina's new American steakhouse.
It is exactly the open fire grill, the hallmark of long, warm, DC spring evenings that has inspired Chef Curtis' new menu: ember-roasted king crab legs, rubbed in his trademark spice and grilled over the open fire and served with crab fat aioli; a whole lobster served on a skewer, accompanied by a brown butter bearnaise and lobster roe; or ribbons of wagyu beef, lightly marinated in signature spice and only kissed by the flames and accompanied with sauce au poivre.
