Growing up in Northern California, Chef Chris Curtiss was surrounded by a culture of food and wine, which sparked his passion for a future in the culinary world. His journey as a promising young chef began at the age of 14 when he sold produce for a family farm at a local farmers’ market, for which he was paid, in part, with fresh produce. Cooking with that produce and experiencing firsthand the passion and pride of the farmers drove home the importance of farm-to-table.
Curtiss’ first professional cooking job was for a French chef at a restaurant in San Francisco. Learning everything he could about menu preparation using seasonally changing ingredients, Curtiss worked his way up the ranks. He continued his hands-on education in fine dining establishments throughout Northern California, and by the age of 25, the tables were turned and he was training budding young chefs.
After five more years in San Francisco, as sous chef at two different well-known restaurants, Curtiss eventually headed south to be closer to his family in Arizona. He began working at another fine dining restaurant in Scottsdale where he was the executive chef, and created a menu that changed every day. Curtiss also spearheaded the kitchen at Restaurant Noca, a AAA Four Diamond, James Beard nominated restaurant in Scottsdale known for its seasonal style of cuisine.
Most recently, Curtiss joined Fox Restaurant Concepts as the executive chef for the newly opened NoRTH in Arcadia, where his cooking philosophy, and farm-to-table background, have had a profound impact on the menu formulation. A first for this award-winning chef, Curtiss was given the task of creating three separate menus for weekend breakfast, and daily lunch and dinner. Drawing inspiration from a variety of regions, the dishes are Curtiss’ interpretation of traditional Italian cuisine. “My goal with the menu was to bring a sense of authenticity to the dishes, without being a snob. I like to cook food that’s honest, simple and balanced, using the flavors of Italy as my inspiration.”
A true labor of love, every dish is prepared with meticulous attention to detail. The menu features seasonal ingredients, made-from-scratch pasta, hand-tossed artisan pizza, fresh salads, house-made sauces, meat and seafood dishes, and breakfast specialties. Every dish follows pure, simple recipes allowing the individual flavors to shine. According to Curtiss, “The ingredients should speak for themselves.” Continually aspiring for excellence with his cuisine, Curtiss enjoys sharing his passion for food and wine, and is excited to welcome the community to NoRTH.
4925 N. 40th Street
Phoenix
602-324-5600
*gluten-free options, call for details
