Interview: Sean Patrick Curry, Hilton Chicago and Oak Brook Hills Resort

© Sean Patrick Curry | Hilton

Sean Patrick Curry is the new executive chef at the Hilton Chicago and Oak Brook Hills Resort & Conference Center, aiming to revamp the culinary aestheticof Windows and The Grille by introducing his own style of modern farm cuisine.

Name: Sean Patrick Curry

Profession: Executive Chef

Age: 41

Packing Tip?

Think about the whole trip. Pre-plan, most of the time I travel with my chef knives because people usually ask if I would cook a dinner or meal whenever we travel.

Favorite travel memory?

The one that sticks out most is when I was working in Chambray, France. I had a day off and took the train to Turin, Italy. I had heard of a place that had the best gelato in the world, at least according to the staff I worked with in France. When I got to Turin, it took me about two hours to find the place, Cremeria Ghigo. It’s one of the oldest gelato shops in Turin and when I went in, there were two older ladies that looked like sisters. They couldn’t have been more than four feet tall and only spoke Italian. I asked for their chocolate gelato and then for at least 20 minutes they just kept talking in Italian nonstop, but it was like I was a part of the conversation without speaking at all. It was great, they were laughing, then yelling and then it seemed they were asking me a question but then answered it themselves. I have no idea what was going on, but when I left they hugged me and basically pushed me out the door. It was the richest, most flavorful gelato/ ice cream I have ever tasted to this day.

Bucket List Destination?

I’d like to take my wife and kids on a culinary journey through India, China, Japan and then Uganda Bagisu. Our family is very food-oriented and both my kids like to try new foods, especially Indian and Chinese. I think it would be pretty special if we could check out the street food, and the finer dining in these areas. I would also love to visit the area’s different beekeepers and see how different it is across the world, and how different it is from the initiatives I have in place in Chicago.

Favorite off-the-beaten-path spot?

Oscoda, Mich., because as busy as life is and all the great things we want to do, it’s always great to go back to where my wife grew up. Everyone in Oscoda is super nice and treat my family and I like we are part of their family when we visit. They don’t take anything for granted and really appreciate the smaller things in life that I tend to overlook sometimes.

What kind of traveler are you?

When I travel I like to see as much as I can but at my own pace. I really try to enjoy every part of traveling and not just accomplish tasks. If I take a vacation or travel, I want to make sure I can find at least one special off-the-beaten-path kind of place or thing that makes the traveling a little more personal. When I was in France, I would go to a pizza shop close by that I loved. When I was younger, I worked at a pizza shop for years so that has been part of who I am. That helps me feel connected to the world as a whole.

Funniest travel story?

I was in Estes Park, Colo., visiting friends and looking at The Ritz Carlton in Vail for a chef position. I was amazed moose were just walking down the street with people and pooping at will. I had a few drinks and thought I could follow the moose to where it lived, thinking it was domestic somehow and would lead me to some sort of farm or animal sanctuary. After three hours of following it, the moose turned on me and started chasing me, first at a slow pace but then it kept picking up steam. I didn’t know what to do, so I jumped on top of a cargo truck that looked abandoned and called 911 to come and chase it away. After they laughed for about five minutes on the phone, the moose got bored and left before the police showed up. Too embarrassed to stick around, I headed back to the house without saying a word. When I was asked where I went off to, I said I fell asleep at a local coffee shop.

Best meal you’ve had on your travels?

When I was in Annecy, at a restaurant called La Ciboulette. We had a 10-course tasting menu that was 5-star all the way. We sat there for four hours and ate like we were the richest people on the planet. I’ll never forget it.

Craziest thing you’ve done while traveling?

I drove a 24-foot catering truck on the Brooklyn Queens Expressway without brakes at 3 p.m., in the afternoon. I had to use the emergency brake lever to be able to stop. It was to cater a butter commercial in Manhattan. I had to drive from New Jersey to Manhattan and back.

Favorite item collected from your travels?

I have an apron that Chef Bouvier gave me when I worked for him at La Essencial in Chamboray, France. It is a constant reminder to me about how important our job is to the people who eat with us. The effort and quality of work that we put in our food and the dining experience can really shape what memories are created for our guests.

Where next?

I’m not sure what’s next. The world is changing so fast, I’m looking to stay where I’m at for a bit. I’d like to create a food and beverage experience with chef-crafted food, local products and practice sustainability as a way of life. When my kids are older, maybe some more traveling and adventures.