“It’s rewarding to design experiences that bring happiness to people.”
Golfing, working on my house and property.
I joined the hospitality industry in 1979. Through the years, I’ve learned from the best, sharpened my craft and fine-tuned my own signature touch. I love the industry, the people and the immediate satisfaction of creating experiences.
I’m known for my unique menu development and restaurant design – and I think that’s because I draw inspiration from everyone around me. I especially like to work with those rare young people who have a never-ending supply of ideas.
At Coury Hospitality, I use my experience to support all of our food & beverage outlets. I’ve opened and managed more than 30 restaurants since 1991 – and I’ve learned something new each time. I view every day as a new opportunity to leave my mark.
Kurt began his career as an apprentice at Le Vichyssoise in Chicago working under Chef Bernard Cretier. He is one of only four U.S. chefs to have received the prestigious French medal Medallion du Merit given by The Academie de Brillat Savarin, joining the late Julia Child.