NICK CURTIN

Nick Curtin, a Michelin-starred chef, has become one of the most prominent names in the world of sustainable gastronomy. Just eight months after opening, his restaurant Alouette earned a Michelin star, followed by a Michelin Green Star for its ecological practices. At just 23 years old, he became the executive chef at Compose, attracting the attention of prestigious media outlets such as The Wall Street Journal and Esquire. His dishes received rave reviews in The New York Times and Bloomberg, and he also appeared on the popular Food Network show Iron Chef America.

Curtin’s work at ACME and Rosette highlighted his unique approach to cuisine, particularly his expertise with vegetables and wood-fire cooking techniques. This innovation earned him a spot on Zagat’s prestigious Top 30 Under 30 list for 2014.  Although known for his creative use of wood-fire techniques and vegetable-focused cooking—skills that secured his place on Zagat’s Top 30 Under 30 list—Nick is most proud of his latest project. Alouette 2.0 introduces the concept of “plot dining,” where each dish tells the story of the farms and sustainable farmers behind its ingredients.

This innovative approach would not be possible without the support of Camille Hansen, co-owner of Alouette and a passionate advocate for sustainability in the kitchen. Camille has dedicated her career to crafting dishes that blend Nordic flavors with environmentally responsible practices. Through her work at Alouette, she champions the use of local and seasonal ingredients while minimizing waste and supporting small farmers. Her visionary approach to sustainability in the kitchen allows her to create not only delicious but also eco-conscious dishes that have a positive impact on both the environment and the community. Together, Nick and Camille are redefining haute cuisine, demonstrating how sustainability and creativity can align to create unique gastronomic experiences.