About Chef Scott Curry

Meg Troup Curry’s love of travel and great food inspires her to create new menu items, each with a unique flavor flourish that wows the palate. And, with her Southern-bred sense of hospitality, Meg has a gift for making diners feel welcome. The lunch crowd knows Curry’s is the perfect place to pop in for a quick bite or to sit and linger over that last bite of to-die-for dessert.

Scott Curry, a classically trained French chef, got his first job as a bus boy at the age of 15 in the food & beverage industry in McCall, Idaho. He learned his way around the industry and his passion led him to professional cooking all over the U.S.

In Atlanta, Georgia, Scott worked under world-class chefs Gerry Klaskala, Michael Escoe, Certified Executive Chef Christian Chemin and Certified Executive Chef Matt. Under their tutelage, he began perfecting his skills and his flair at Buckhead Diner, Capitol City Club, Ritz Carlton Hotel, Azalea Restaurant and Babee Blues authentic Cajun cuisine. He honed his culinary skills as the Sous Chef at Decatur Country Club from 1995-1996.