Curiel was born in AZ & grew up in El Paso. His passion for cooking started at a very early age. One of his favorite memories is watching his Grandma & Mother cook authentic dishes for the family.

 

He decided to move and attend the International Culinary Academy of Le Cordon Bleu in Pittsburgh, PA. Curiel has extensive experience in writing menus, kitchen set up as well as opening restaurants. His life long dream has been to do what he loves for his family and himself. 

 

Achievements

Winner of “Best Appetizer” (Savor of Pittsburgh) in 2006 & 2007

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Winner of “Dish of the Year” (Savor of Pittsburgh) in 2006

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Voted as one of four top chefs in Pittsburgh Cultural District by Fan Fare Magazine.

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Seviche Restaurant was voted a “Four Star Restaurant” by the Pittsburgh City Paper.

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2007 winner of “Best Preferred Chef for

Pittsburgh”

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2008 Qualifier for Pennsylvania State Finals Cooking Competition

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Worked under James Beard winning chef Greg Alauzen as his rounds man in ala-carte & creating chef menus.