For more than two decades, Sean Currid has honed his skills in the culinary industry in the Valley. A graduate of the Scottsdale Culinary Institute, Sean’s culinary style blends contemporary American influences with classic French cooking techniques. Before landing at Blue Hound, Sean worked with James Beard Award-winning chefs Bradford Thompson (at Mary Elaine’s at the Phoenician) and Charles Wiley (at the Hotel Valley Ho). He was named one of the Valley’s top chefs by Arizona Foothills Magazine and has appeared on the Food Network's “Chef Wanted with Anne Burrell.”
Hailing from the East Coast, Phil Clark is a veteran of the craft cocktail scene, most recently hailing from Washington, D.C., where he led the bar programs at Brabo by Robert Wiedmaier, and the James Beard-nominated Mockingbird Hill.
Phil brings a research-driven methodology to bartending, as he first focuses on putting pen-to-paper in order to map out the flavors and structures of a cocktail before actually mixing it up. In this way, he is able to identify where he can challenge traditional recipes and compositions by substituting his own, unconventional ingredient choices. Phil is all about sharpening a cocktail and making it both more precise and nuanced, in order to give people something they think they know, but with a bit of a new surprise.