Welsh born, Curtis began his career at the prestigious Lucknam Park Hotel under Hywel Jones, spending two formative years immersed in classical technique and Michelin‑level discipline. From there, he travelled across the UK to sharpen his craft, working in ambitious kitchens including Crockers Henley and 8 by Andrew Sheridan.

Seeking a deeper challenge, he moved to London and joined Da Terra in Bethnal Green, spending two years in one of the capital’s most progressive two Michelin starred kitchens. The experience refined his approach to flavour, detail, and storytelling on the plate.

He later joined Restaurant SOW in Herefordshire, a farm‑to‑table restaurant where he spent a year as Head Chef cooking directly from the land - an experience that reshaped his connection to produce, seasonality and identity.

Now, after years of travelling and learning, Curtis has returned home to Wales to open his first solo restaurant - a blend of everything he’s honed, rooted in Welsh identity and determined by the seasons.