Kirk & Krista Van Wagner
Curly’s Grill &
Banquet Center
647 Ridge Road
Lackawanna, NY 14218
716-824-9716
Recognized for their bright Caribbean flavors and classic French preparations, Chefs Krista and Kirk Van Wagner are not only married, but are also credited with being some of the first CIA-trained chefs to return to Buffalo Niagara and invest their exceptional skills in our region. Curly’s, a South Buffalo institution, was founded by Krista’s grandfather. Seventy-five years later, Curly’s offers guests a white tablecloth experience. Away from the restaurant, the Van Wagners’ devotion to a variety of humanitarian efforts takes them around the world on missions numerous times a year, and Krista’s much-loved line of bottled sauces, an ever-growing business in itself, can be found in our supermarkets and online.
Kirk Van Wagner, Chef/Owner
What made you decide to become a chef?
The bond you develop with people while enjoying a meal together.
Who is your greatest culinary influence?
Escoffier
Do you have an edible guilty pleasure?
Morel mushrooms
What is your favorite place to eat in WNY (besides your own place)?
Mothers, Sea Bar and Chocolate Bar
What most people don’t know about the Buffalo food scene is....
...the availability of local ingredients has given us so much more opportunity.
What is your favorite WNY food festival?
Starry Night in the Garden. It is so great to cook alongside top performers all brought together to benefit the Buffalo and Erie County Botanical Gardens. All this is done right in my backyard.
If you weren’t involved in the restaurant industry, what else would you do?
I would lead hunting and fishing expeditions.
Krista Van Wagner, Chef/Owner
What are your earliest kitchen memories?
Being tall enough to reach the kitchen sink in 6th grade; I started dishwashing at 12 years old.
Why have you chosen to own your own restaurant?
Curly’s has been a part of Buffalo for 75 years. We are so proud to carry on in the footsteps of my grandfather and father. They established Curly’s long ago as a place to gather. Thanks to them, we have been able to grow the restaurant and add on a banquet center that accommodates 150 guests.
How would you describe the cuisine at Curly’s?
Fresh with a Caribbean flair
What makes your Curly’s different than other area eateries?
Consistency, quality ingredients and a gluten-free menu available
What is your favorite can’t-live-without-it kitchen tool?
My fish knife that I used while working in Switzerland.
Do you have an edible guilty pleasure?
Sponge candy
What is your favorite WNY food festival?
Taste of Buffalo. It was a big part of making Curly’s what it is today. After 18 years, we still get involved by entertaining on the culinary stage.
