Columbian Chef, Robert Curtis has suddenly passed away. Robert was confirmed dead on Monday, July 8, 2024 after certain social media publication announced his death, leaving the general public is shock and highly devastated by the tragic news. His family, friends, clients all loved him, his warm and welcoming personality was one to love and remember. His attention to detail when cooking his famous delicacies was one to always enjoy and love. He died at the age of 36. No cause of death was announced.

Robert Curtis Career as a Chef

As Executive Chef, Curtis is in charge of the award-winning restaurant and lounge, BOURBON STEAK, owned by renowned chef Michael Mina. Curtis comes from a long line of talented cooks in his family; he was reared in Bethesda, Maryland, despite being born in Philadelphia. Every year, the Times-Picayune published articles about his great-grandmother’s Thanksgiving celebrations. His decision to enroll in culinary school was motivated by the long-standing familial connection he had with food and family.

2010 saw Curtis return to the DMV after earning a culinary degree from Johnson & Wales University. Curtis gained experience with the BOURBON STEAK team in 2013 after working with renowned DC chefs including Robert Weidemeir and Cathal Armstrong at Restaurant Eve and Brabo, respectively. Curtis then made his way to the Four Seasons Hotel Washington, DC. His work ethic and passion to culinary quality set Curtis apart and he quickly ascended through the ranks, eventually becoming Sous-Chef before going to Michael Mina’s RN47, now shuttered, in San Francisco.

Curtis first met his wife, chef Tugçe Salihoglu-Curtis, in San Francisco. Ultimately, their time together in Istanbul and the Turkish shore served as an inspiration for his upcoming culinary ventures. After working at RN74 for two years in San Francisco, Chef Curtis was left wanting more. Ever the learner, Curtis seized the chance to work as an apprentice for Rene Redzepi at Copenhagen’s legendary Noma, early in his career.