Chef
Patrick Curran
- Discipline
- Chef
- Based in
- Washington DC, Washington DC, United States
i. Biography
Patrick Curran is the chef of Café Riggs in Washington DC, and his work there sits inside a path shaped by the Culinary Institute of America, Momofuku CCDC, and Riggs Washington DC. The throughline is discipline: training that builds technique, a service environment that rewards pace, and a hotel kitchen where consistency matters as much as finish. His role as chef dates to 2019, by which point the foundation for broader responsibility inside the property’s culinary program had already been set.
The Climb
At the Culinary Institute of America, Patrick Curran absorbed the basics that underpin professional kitchens: repetition, timing, technique, and the precision that turns execution into habit. Momofuku CCDC added a different register, one defined by energy and rigor, before Riggs Washington DC extended that progression into a property with its own demands. Each stop adds another layer to the same craft profile, built in rooms where standards are clear and work has to hold under pressure. By the time his role as chef at Riggs Washington DC began in 2019, the work had already moved beyond training into responsibility for a larger culinary identity.
Today
As chef of Café Riggs, Patrick Curran runs a room that depends on consistency, control, and the ability to keep service moving without losing clarity. His work also carries the title of executive chef of Riggs Washington DC, which places him across the hotel’s culinary program rather than in a single pass. That kind of scope means the job is not limited to individual dishes; it includes the rhythm of service, the shape of menus, and the way the kitchen reads as a whole. Café Riggs is the center point, but the remit extends through the property.
Signature
Patrick's signature dishes include Wagyu tartare and prawn risotto. The pairing shows a kitchen that can move between exactness and richness: Wagyu tartare relies on clean handling and restraint, while prawn risotto points to texture, depth, and a slower build. Together, they sketch a style that is comfortable with both polish and generosity.
Recognition
His most notable recognition is role-based: chef at Riggs Washington DC in 2019, followed by executive chef for the same property and chef of Café Riggs. The sequence itself signals earned trust and expanding responsibility inside the Riggs Washington DC culinary program. Rather than a single break point, the recognition is cumulative, marked by successive titles within the same property.
Profile updated July 2026
FAQ
Asked of Patrick
What is Patrick Curran's current role?
As of 2026, Patrick Curran is Chef.
Where did Patrick Curran train or study?
Patrick Curran trained at Culinary Institute of America.
