Curtis Stone is an internationally known chef, restaurateur, TV host and New York Times best-selling author. His philosophy to cook as Mother Nature intended inspires Curtis to cook with local, seasonal and organic ingredients and pay homage to fresh produce.
Born in Melbourne, Australia, Curtis’ passion for food was inspired as a boy by his grandmother Maude’s famous fudge. After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White. In a short number of years, he quickly rose through the ranks to become Head Chef at Marco’s highly revered restaurant, Quo Vadis.
Curtis opened his first restaurant in the U.S. Maude, named after his grandmother, in Beverly Hills in February 2014, which continues to receive rave reviews e.g. James Beard Foundation (Best New Restaurant semifinalist –winner still to be announced), TIME and Travel & Leisure (lists Maude as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant) LA Magazine (4 out of 4 stars), Angeleno and more. Maude is the culmination of all his life experiences and culinary sensibilities captured into an intimate setting. Curtis offers a unique market driven, prix-fixe monthly menu designed to create an intimate chef’s table experience. Each month a single ingredient inspires a degustation menu of nine or more courses and this celebrated ingredient is creatively woven, to varying degrees, through each course.
Curtis stars alongside Food Network’s biggest names, including Bobby Flay, Alex Guarnaschelli and Michael Symon, in Food Network’s new culinary competition, All-Star Academy, which premiered March 2015. He also regularly co-hosts CBS’s The Rachael Ray Show. Previously, Curtis hosted Food Network’s Kitchen Inferno Bravo’s Top Chef Masters and the spin-off edition of the Top Chef franchise, Top Chef Duels. He is a familiar face on dozens of shows including The Chew, The Today Show, Dr. Oz, Ellen and The Talk.
A regular headliner at global food shows, Curtis was the first chef to debut an eponymous product line at prestigious U.S. retailer Williams-Sonoma. Curtis Stone’s Kitchen Solutions launched in March 2012 on HSN and September 2014 in Target Australia, and is sold in other fine specialty retailers throughout the U.S., Canada, Mexico, Singapore and Belgium.
Curtis’ sixth cookbook Good Food, Good Life: 130 Recipes You’ll Love to Make and Eat was released in March 2015. He published his fifth cookbook, What’s for Dinner?: Recipes for a Busy Life in April 2013, which made the New York Times bestsellers list. Whether you’re working late, having friends over for a bite or saving pennies for the weekend, the cookbook has scores of tips to make cooking fast, easy and fuss-free. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis since his debut in October 2013.