Kurt’s next position was in Germany as chef de cuisine at Bistro Terrine, a true French bistro that had been dismantled and reassembled in Munich by Tantris owner Fritz Eichbauer. After three years at Bistro Terrine, Kurt found himself eager to expand his knowledge of exotic cuisine.
He began working at Munich’s Mangostin, a contemporary Asian-influenced restaurant, where he supervised a staff of 25 Thai and Vietnamese cooks — experts in the indigenous ingredients and techniques of Eastern cuisine. After six years in Germany, he returned to New York to become culinary director of David Bouley’s expanding enterprise. He was eventually named executive chef at Monkey Bar, where he became known for his inspired seafood dishes.