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---Executive Chef Curtis Eargle
--.-Private Maryland Club in Baltimore, MD

Chef Curtis Eargle has had a long well traveled culinary career starting in 1972. His travels have taken him half way across the world both for education and for work. His career started in South Carolina as a line cook at a Sheraton. This is where it all started for Chef Curtis, this is where he developed his drive and his passion. After High School and after a few years at the Sheraton, Chef Curtis went abroad.


In south Germany, Chef Curtis started a tough three year long apprenticeship. The apprenticeship was long, tough, hard work but Chef Curtis prevailed and completed his program. Upon completion he was offered the chance to stay on stayed there for two more years, working various positions throughout the kitchen.



In 1980, he returned to the States and worked in various hotels up and down the East Coast. In 1987, he accepted the Executive Chef position at the National Press Club in Washington DC. He continued working there for a few years until he was given the opportunity to take the Executive Chef position at the 200 year old private Maryland Club in Baltimore, MD.

When he is not in the kitchen, Chef Curtis, has been for the last 14 years taught culinary arts to students at the Anne Arundel Community College. Chef Curtis likes the change of pace from the kitchen to the classroom and loves being able to pass on and teach students things he has learned in over 35 years in the Culinary Arts field.




Chef Curtis’s big influenced is his mother who first got him started in cooking, European cuisine and the nouvelle cuisine. He is also a big advocate for the local farmers. He loves to help support the local growers, with everything from meats, cheese, and dairy to produce. “The taste through the smell to the freshness, everything seems better when it’s extremely freshly grown”.

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