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The latest move in the never-ending game of musical chairs played by our well-loved Valley chefs has resulted in a new top dog (pun not intended) at Blue Hound Kitchen & Cocktails. As of this week, the downtown Phoenix restaurant located at the Hotel Palomar can call Sean Currid its executive chef.
Currid comes to the Kimpton-owned property from Sanctuary Resort and Spa, where he worked as executive catering chef with celebu-chef Beau MacMillan.
See also: The Pink Pony Hires Stephen K. Eldridge as New Executive Chef
Currid has been a part of the local food scene for nearly two decades, coming to the Valley by way of El Paso to attend Scottsdale Culinary Institute. Currid graduated in 1997 and went on to work at JW Marriott’s Camelback Inn. Over the next four years, the chef worked his way up to banquet chef before leaving the property to work at chef Michael DeMaria’s Michael’s at the Citadel.
Eventually, Currid went on to join the team at Mary Elaine’s at The Phoenician, where he worked with James Beard Award-winning chef Bradford Thompson. In 2005, Currid helped JBA-winning chef Charles Wiley open the Hotel Valley Ho. He stayed there until 2013.
The chef will reveal a new fall menu in mid-October.
Chef Stephen Jones, who opened Blue Hound Kitchen & Kitchen in 2012, left the restaurant in early August. He has since become executive chef at Bootleggers Modern American Smokehouse.
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