Curtis grew up in Los Gatos, California and after graduating from California Culinary Academy, he quickly rose up through the ranks of some of California’s finest restaurants; Spago, One Market, Troquet, and Aubergine to name a few, before partnering in his own establishment, Seven Restaurant and Lounge in downtown San Jose. With The Kitchen Daily, Curtis holds firm to the idea that not only is it possible for too many cooks to spoil the broth,  but more so that too many ingredients can spoil the dish. It is important to showcase fresh, seasonal ingredients as a way that highlights their best attributes, and that means present them in a manner that is unfussy and accessible.