Robert Curtis, the former executive chef of Bourbon Steak who was set to open a Brazilian restaurant and bar in DC, has passed away at the age of 35. Friends, colleagues, and family fondly remember him as cool and collected, driven yet humble, generous with his time, and possessing a fun, silly side.
“He set the bar so high for being a person,” his wife, Ursula Curtis, shared. “Everyone thinks of him as having very high standards in his career, but he was the same at home as a partner, friend, son, and brother.” The cause of death has not been disclosed.
Curtis, born in Philadelphia and raised in Bethesda and DC, began his culinary journey at fine-dining restaurants Brabo and Restaurant Eve. He then joined Michael Mina’s Bourbon Steak, where he eventually became executive chef from 2020 to 2023.
His career also included stints at Mina’s RN74 in San Francisco, an internship at Noma in Copenhagen, and leading Hazel restaurant in Shaw, which received a Bib Gourmand from Michelin.
Last year, Curtis became partner and culinary director at Unordinary Hospitality, overseeing operations of Mercy Me in the West End. The group was preparing to open Cana, a Brazilian restaurant/bar in Adams Morgan, this month.
“Everyone loved working with Rob,” said Albi chef Michael Rafidi, who worked with Curtis at RN74. “He was so calm and the nicest, most balanced chef in the kitchen. He was the one holding everything together.”
Caruso’s Grocery chef Matt Adler, who worked with Curtis at Neighborhood Restaurant Group, recalled Curtis’s calm demeanor during a challenging time when refrigeration issues ruined 125 prepared meals. “Any other chef would have freaked out, but Robert just said, ‘No big deal. We’ll do it again next week. This happens, and we’ll figure it out.’”
The Bazaar by José Andrés chef David Testa, another former colleague from NRG, remembered Curtis as a grounding presence and leader by example during the pandemic, helping with Bluejacket brewery and opening the Roost food hall in Capitol Hill.
Curtis’s versatility as a chef was evident, whether mastering French cooking at RN74, exploring Turkish flavors at Hazel, or delving into Brazilian cuisine for Cana.
“He could do it all without dropping quality,” said David Van Meerbeke, director of operations for Yellow, who got to know Curtis as a sous chef at Bourbon Steak.
Curtis’s generosity was also well-known. Kylin Brady, a captain at Bourbon Steak, recounted how Curtis once prepared a dinner for her when she was missing her family.
“He knew it wasn’t the same as having them with me but wanted to make me feel less lonely. Such a simple gesture, but it left an imprint on my heart,” Brady said.
Curtis was involved in community efforts, including creating dishes with kids who have intellectual or developmental disabilities through a Best Buddies program. He also supported Chefs Stopping AAPI Hate, donating a private dinner to raise funds for Monterey Park mass shooting victims.
Ursula Curtis shared that Robert had a playful side too, sending out holiday cards with goofy photos and matching outfits for various occasions. “He was a Michelin chef but also a meme lord,” she said, highlighting his diverse interests, including trivia, style, DC punk music, poetry, and tarot reading.
He loved surprising Ursula with thoughtful gestures, like greeting her at the airport or sending wine or dessert when she was out. “He just went above and beyond, caring and nurturing to everyone in his circle,” Ursula said. “He was so loved by so many people.”
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