Modern Harvest AZ

Partnered Chefs

Sean Currid

After two-plus decades honing his skills at the Valley’s top kitchens and working under multiple award-winning chefs, Sean Currid is the Executive Chef for the all-new Maple & Ash in Scottsdale. A native of Thousand Oaks, California, Currid started his career in El Paso, Texas as a dishwasher and short order cook. Falling in love with the restaurant industry, Currid moved to Phoenix to attend Scottsdale Culinary Institute and landed a job at the JW Marriott’s Camelback Inn. Sean ensures an amazing food with a fun and exciting atmosphere.

Vincent E. Contreras

Vincent is native Phoenician, born & raised in Phoenix. His earliest food memories were in his grandmother’s kitchen growing up as a child. He soon found out that he enjoyed cooking and sought out to get his first cooking job. It was there he knew he wanted to be a professional chef and entered the CCA in San Francisco. He later moved on to Las Vegas and worked for some of Las Vegas’ premiere restaurants, Lutece, Pierro Salvaggio “Valentinos” & Pinot Brasserie. Vincent focuses on the guest experience and pays meticulous attention to detail when it comes to using the finest ingredients and creating dishes that are simplicity at its best and presented in a visually artistic way.

Jasmin Smith

Jasmin is the the owner of Suss, which is the German word for sweet. Growing up in an American German family, a large amount of Jasmin’s love for food, stems from her German Grandmother (Oma) and her German family who she has been lucky enough to spend her summers with.


However, over the years growing up in Arizona has brought on a new form of inspiration. Obtaining a degree in Culinary Arts and in Baking & Pastry, as well as beginning her journey into the professional pastry industry. Has sprouted a love for the unique beauty of the desert as well as the flavors that are grown in it.

Chris Castro

Castro started cooking when he was 15 doing local competitions with his high school. Got his first restaurant job as a dish washer at 16, from there he decided he wanted to pursue the culinary field. He went to CNM a community college in NM, studied culinary arts and later got an associates degree in culinary arts.  While attending school he he had won a national gold medal in a culinary championship for the school. He worked his way up through the ranks of each restaurant Castro worked at. At 20 he took his first chef job as a sous for a new hotel opening and after a year he was promoted to Executive sous chef. Over the years he has continued to learn as a leader in the culinary scene at every place he worked. He is currently the Executive Sous Chef at the beautiful Enchantment Resort in Sedona.