Curtis Hillard says his love of all things culinary began at an early age when he would help his mother prepare dinner every night for the entire family. By the time he was 12 years old, he knew he wanted to be a chef. “Food brings people together,” says Curtis. “Whether it’s good times or bad, I love using my creativity with food to make people happy.” Today, Curtis is busy making a lot of people happy at Table 301’s Nose Dive where he serves as Executive Chef overseeing the culinary operations — including everything from menu development and costs controls to hiring and training employees and managing safe food practices and quality.
Born in Welch, WV, Curtis Hillard grew up in Columbus, OH, and attended Whetstone High School where he was a star athlete. In 1991, he graduated with a culinary apprenticeship from Greenbrier Resort and attended culinary classes at the Art Institute of Atlanta. He began working in clubs and resorts around the country – including places such as The Country Club at Muirfield Village, Pinehurst Hotel and Resort in North Carolina, Chateau Elan Winery and Resort outside Atlanta, Sugarloaf Sky Resort in Maine, and Royal Gorge Resort in Lake Tahoe.
Over the years, Curtis’ work in the hospitality industry extended into other areas outside the culinary arena, such as working as a restaurant consultant, buying, and selling restaurants, and serving as a hospitality recruiter. Just prior to landing at Table 301, he was the Executive Chef at The Ridges, a resort in the North Georgia mountains.
In his free time outside work, Curtis says he loves to fish and go to classic and hot rod car shows. “I am a bit of a car fanatic, “says Curtis. “I have a car that I am customizing, and I love to collect vintage die cast Mopar cars.” His greatest pride and joy though is his 14-year-old daughter who lives in Warners Robbins, GA and his mini-me!