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 14 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 Florida. 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 & Sales Manager
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.
Darren Glasgow – Sous Chef
A bachelor’s degree in finance and a short career in financial real estate was only a detour for Chef Darren. An artist by nature, Darren followed his heart to the culinary world where he put his creative talents to work. He moved from his native Washington D.C. area to Denver where he graduated from Johnson & Wales University with a degree in Culinary Arts (and where he also met his future wife, Stacie). An outdoorsman, Darren completed his externship at Grand Teton Lodge Company in Jackson Hole, exploring the Teton mountains when not in the kitchen. He continued on to Vail, Colorado to work the line at Restaurant Kelly Liken, refining techniques in progressive American cuisine. Drawn by the vibrant food scene, Darren moved from high country to low country and joined a team of chefs to open Edmund’s Oast on Charleston’s upper King Street. Here he cultivated skills in charcuterie, due to the Oast’s extensive program.
Darren moved to the Seacoast region in 2015, ready to apply his experiences to something new. Upon meeting Chef Jay and The White Apron team, Darren knew it to a perfect fit. He found new passion and reward in catering events, and brings his attention to detail and artisitic vision to the food he creates every day. Whether at The White Apron shop or at an event, Darren holds himself, his team and his product to the highest standards.
Stacie Glasgow – Chef
Stacie has come full circle to be on the White Apron team. Born in rural Connecticut and raised on a horse farm, she has always loved animals and cooking for others with the best local ingredients. She earned her bachelor’s degree in advertising from Ithaca College and spent a semester abroad in Italy, studying Italian cuisine and experiencing first-hand the country’s magnificent food and wine. Stacie pursued a professional career in advertising in New York City, however her love of cooking pulled her from her desk job to Johnson & Wales University to study Culinary Arts in Denver, Colorado. While there she met her husband, Darren, and has since travelled the country together, cooking up a storm. Stacie completed her externship at a resort in Wyoming, then moved to the winter wonderland known as Vail. She was a sauté cook during the opening of Mountain Standard, a restaurant featuring a New American menu and an open wood-fire grill. Seeking a change in scenery and new culinary challenges she moved to Charleston, South Carolina to experience southern cuisine. She was again on the opening team of what would quickly become a Chucktown favorite restaurant, The Obstinate Daughter. Here she worked her way around the line, eager to learn under the guidance of Chef Jacques Larson and team. Stacie returned to her native New England and settled into the Seacoast region, working at Stonewall Kitchen in York as a cooking school chef instructor for a year before joining The White Apron team. Her cooking skills, attitude, and leadership are essential to the team. Being back in the Northeast with her husband, dog, cat and chickens, and cooking with the best local ingredients is exactly where Stacie belongs.
Mandie Djokro – Pastry Chef
Mandie was born in Indonesia. Baking has always been her hobby ever since she was a kid. After graduating from high school, Mandie went to college for Information Systems for about 2 years, before moving to the United States at the age of 19. That was when she started to get exposed to food industry and realized baking is not just a hobby, but also a passion and decided to pursue it. Mandie then started to get more involved in restaurant industry to gain more experience, and managed to get some significant front and back of the house restaurant experience under her belt.
Mandie enrolled herself at Southern New Hampshire University where she studied Baking and Pastry Arts. She met Jay in the Summer of 2015 and started working at The White Apron as an intern. Mandie graduated in 2016 and decided to expand her pastry knowledge by working in New York City. She came back to join The White Apron team in the Summer of 2017, and has been an integral part of the team since.
Heather Devereaux – On-Site Catering Manager
Heather Devereaux joined The White Apron team in 2014 and has worked in various roles including, serving, bartending and later as an event manager. She brings 20 years of leadership experience and is well respected for her coaching and mentoring the service staff. Heather enjoys working in a fast-paced, upscale environment where every service detail matters.
Heather believes that excellent customer service includes meeting and surpassing expectations, having thorough knowledge of our products/menus, experience with running events, and being able to help customers make the best choices.
Care is at the heart of great service and she brings a level of enthusiasm, energy and attention to detail.