Even as a child growing up in Portsmouth, Va., Chef Curtis Felton was intrigued by the culinary arts. Rather than cartoons, he found entertainment with Justin Wilson, PBS television's famed Cajun chef who cooked up traditional dishes with a heavy blend of humor and folklore. Chef Felton put cooking on the back-burner as he pursued an education at Elizabeth City State University in Elizabeth City, N.C., earning a Bachelor of Science degree in computer and information science and then a Master of Science degree in Computer Science from North Carolina A&T State University in Greensboro.
His career sent him to Dallas, Tex. where he was an IT specialist for Affiliated Computer Services (ACS) and IBM. With those long and arduous days, came fast and easy meals that added pounds to the scale. With intuitive culinary and nutrition skills, Felton began to focus on a healthier lifestyle which resulted in ending his IT career to pursue a culinary arts education at Johnson & Wales University in Providence, R.I. where he earned a Bachelor of Science degree in culinary nutrition. He has been a prep and line cook for Trio Restaurant in Narragansett, R.I., and completed an internship at the Children's Hospital in Boston, Mass. as a diet technician, participating in an adolescent feeding study and education program for obese adolescents. He is currently pursuing an MBA at JWU's graduate school and serving as a teaching assistant in the college's culinary events department where he works long and arduous days supporting numerous special events for the university president, administration and international guests.