Jay Curcio – Executive Chef/Owner
“The difference is in the details”
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 11 years now.
Jay graduated at the top of his class at the Culinary Institute of America, and during his time at the CIA, completed a year-long externship at Restaurant Spiaggia in Chicago under the direction of Paul Bartolotta (James Beard award recipient).
Following his graduation from the CIA, Jay worked as sous chef at the Charlestown Figs restaurant under the guidance of Chef Todd English. He also had the wonderful opportunity to lead cook with James Beard award winning chef Frank McClelland at L’Espalier and worked with F1 Boston as a sous chef at restaurant Ascari. During his time at Ascari, Jay became executive chef, and continued to pursue this role with creativity, passion and strong leadership while at The Red Lion Inn in Cohasset, Massachusetts.
The variety of experiences Jay gained during his early career in the food industry all led him to open The White Apron, where he currently is owner and executive chef. With his many work experiences and his varied background, Jay has a strong basis 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, and has brought him the opportunity to cook for clients from a variety of backgrounds. From corporate events to weddings, local fundraisers to cocktail parties on the cruise lines of Portsmouth, private corporate jets to elegant events around Lake Winnipesaukee, The White Apron has done, and continues to do it all!
Liz Curcio – Director of Sales/Owner
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 as a Poissonier at Lutece in NYC in the late 90’s to managing the food and beverage outlets for the Diplomat Golf & Country Club in FL. 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 Catering Sales. Prior to moving to New Hampshire she worked as a catering sales manager for Abigail Kirsch, a premiere catering company known for exceptional food and service in New York City. 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 Coordinator
Having grown up in a Greek family, Victoria always had interests in the culinary world.
Victoria graduated from Spaulding High School in Rochester, New Hampshire at the top of her class. She continued her academic achievements by graduating from the Thompson School of Applied Sciences at the University of New Hampshire, earning a Culinary Arts and Nutrition with Applied Business Management degree.
Victoria experienced cooking styles from around the world as well as dining services from the Thompson School’s 180 Blue Restaurant. It was through this culinary program that Victoria was introduced to The White Apron and eventually joined our team. She enjoys learning new aspects to the hospitality industry and providing great service though interacting with clients. Bringing people joy through a shared meal, excellent company, and impeccable service is what drives Victoria.
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