The White Apron

Our Story

Inspired

After working in some of the finest restaurants in New York, Boston and Chicago, Jay Curcio realized his professional dream of opening his own business. Founded in 2004, The White Apron began catering corporate lunches, and quickly developed into a reputable catering company in the seacoast area. His wife Liz, joined the team in 2012 and assisted with expanding the business with her culinary and sales background and experience in fine dining service. With a keen eye for freshness and impeccably high standards, the company has constantly (and successfully) strived to exceed the standards of its many discerning clients.

Story

Make great food, and to provide great service, every time.

As owners, Chef Jay & Liz works with their team to organize and prepare beautiful, fresh food for every event. Whether it be a corporate lunch or an elegant wedding with multiple “moving parts”, the process for them and their crew is simple, to make great food, and to provide great service, every time

Meet The Team

Jay Curcio

Chef, Owner
About Me

Liz Curcio

Director of Sales, Owner
About Me

Victoria Nakis

Catering Operations Manager
About Me

Stacie Glasgow

Director of Kitchen Operations
About Me

Mandie Djokro

Pastry & Sous Chef
About Me

Darren Glasgow

Executive Chef
About Me

Curtis Thistle

Lead Cook
About Me

Andee Brown

Catering Sales & Events Manager
About Me

Jay Curcio

Owner/Chef

Chef Jay Curcio has been actively involved in the culinary world for most of his adult life, having had the pleasure of sharing food knowledge and impeccable catering services with the Seacoast area for more than 18 years now.

Jay graduated at the top of his class from the prestigious Culinary Institute of America. He has worked for many fine dining restaurants in Chicago and Boston, and also had the opportunity to lead cook with James Beard Award winning chef Frank McClelland at L’Espalier.

He continued on as executive chef at several restaurants, gaining invaluable experience and improving his leadership qualities. The variety of experiences Jay gained during his early career in the food industry all led him to open The White Apron in 2004. Jay, along with his wife and business partner, Liz, currently own and operate The White Apron.

With his many work experiences and his varied background, Jay has a strong foundation in food and beverage preparation, wine pairing, and proper table service. He loves the fact that The White Apron allows him to oversee a team of incredible talents who help bring together the wonderful experiences we give our clients.

Liz Curcio

Owner/Director of Sales

With a passion for great food and great service, Liz followed her dream to attend the Culinary Institute of America in NY and continued on with a degree in Hospitality Management from Florida International University. It was important to Liz to experience every realm of the industry. Her experience includes working the line at fine dining restaurants in NYC to managing the food and beverage outlets for different hotels.

Liz traveled to over 30 countries while working as a hotel consultant experiencing different cultures, food and styles of service. Liz has found that working directly with clients is what truly brings her joy. She comes to The White Apron offering great experience in Fine Dining food service and Catering Sales. As a native New Yorker, Liz has been exposed to great restaurants and creative food trends. She enjoys sharing her knowledge and experience with the clients of The White Apron by assisting in creating menus and planning memorable events.

Victoria Nakis

Catering Operations Manager

Victoriais a New England native who lives with her husband, Nate, and rescue dog, Zoe. She has always had a passion for food and hospitality. She had influences from her Greek family who always offered food at least once every hour, and from her Nana who only ever wants to cook your favorite meal when you visit her.

She truly thrives in the hospitality industry as it is very detail driven, and she’s obsessed with information. She wants to know every little detail about your event and how catering will work around those important pieces. The most gratifying part of her job is seeing an event come to completion. There is nothing better than seeing the how happy and blown away not only the hosts of the event are, but their guests, as well. It’s what makes her job so fulfilling.

Stacie Glasgow

Director of Kitchen Operations

Chef Stacie brings a breadth of knowledge and wide range of experience in the culinary field to The White Apron family. She has been on the opening team at restaurants and taught culinary skills classes while living in multiple places from the Rocky Mountains eastward across the country.

Returning to the Northeast in 2015 and catering at The White Apron continues to be incredibly rewarding for her, her husband Chef Darren, and twin sons. She draws on her familiarity with ingredients to create innovative dishes for the menu and perfect the experience for clients at every event

Curtis Thistle

Lead Cook

Curtis was born and raised in the city of Framingham, Massachusetts. Curtis finally realized his passion for great food, and hospitality once he gained the opportunity to live on his own and start cooking for himself while experiencing the Culinary Arts at a whole new level.

Curtis then decided to attend Culinary School at Le Cordon Bleu Culinary Institute care of McIntosh College in Dover NH. From there, obtaining his Associates Degree in the Culinary Arts. Before having the opportunity to join The White Apron in 2018, Curtis has held several positions in and around the seacoast working in both kitchen and dining room settings.

Curtis has found his home with The White Apron, and continues to provide high standards as well as ensuring are clients and their guests a wonderful experience for their catered events.

Darren Glasgow

Executive Chef

Chef Darren arrived at The White Apron in 2015 and has been fundamental to its success since his first day. He is a master of detail and consistency, creating dishes that are beautifully precise, elegant and delicious every time he steps into the kitchen. Darren earned his degree in Culinary Arts from Johnson & Wales University.

He traveled around the U.S. with his wife, Stacie, cooking in restaurants and learning different cuisines. Finding the perfect mix of mountains and seashore in New Hampshire, Darren brings his love of charcuterie, fried chicken, and Old Bay to the seacoast, and enjoys hanging out with his twin boys, Cameron and Finnegan, in his free time.

Mandie Djokro

Pastry & Sous Chef

Chef Mandie has been working in the food industry since she moved to the US from Indonesia in 2010. Mandie realized how much she loves working with food, especially pastry anddecided to pursue a degree in Baking and Pastry Arts at Southern New Hampshire University. Mandieaccepted an internship in 2015 with The White Apron and discovered her passion for working in the catering industry.

After graduating, she took a position for the renowned Abigail Kirsch at Pier Sixty. There she was able to experience high end catering and learn baking and pastry techniques for high volume. Mandie moved back to New Hampshire in 2017 to take a position as the Pastry Chef & Sous Chef at The White Apron, bringing great experience, creativity and incredible work ethic to the company.

Event

Managers