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Curtis Stone

Curtis Stone is an acclaimed Australian chef, restaurateur, and TV personality known for his fresh, seasonal approach to cooking. After training under legendary chefs like Marco Pierre White, Stone gained international recognition through appearances on cooking shows such as Top Chef Masters and Iron Chef America. He owns a renowned Los Angeles restaurant, Gwen, celebrated for its innovative menus and farm-to-table philosophy. His iconic Maude restaurant closed in September 2024 to make way for the Pie Room by Curtis Stone. The chef’s culinary expertise and approachable style have made him a widely recognized figure in the culinary world.
Chef Curtis Stone.
Chef
Curtis Stone.

The Chef

Born in Melbourne, Australia, Stone’s grandmother’s cooking inspired him to pursue a culinary career. The young chef embarked on a journey that took him to kitchens including Quo Vadis in London under the mentorship of Marco Pierre White.

Stone’s career accelerated with his television appearances, notably as the host of Surfing the Menu, in Australia. His breakthrough in the US came with the show Take Home Chef which featured him creating restaurant-quality meals in everyday home kitchens. Stone has also been a regular on cooking competition shows like Top Chef Masters and Iron Chef.

Stone owned acclaimed LA restaurant Maude, which earned a Michelin star in 2019, but has since closed. He also owns Gwen, a high-end butcher shop and restaurant.

His accolades include GQ’s Chef of the Year and his blend of charm, culinary expertise, and entrepreneurship have seen him succeed both in and outside of the kitchen.

Restaurants

Curtis Stone’s Michelin-starred LA restaurant, Gwen, showcases his culinary artistry and attention to detail, with a strong foundation in the chef’s approachable style and dedication to seasonality.

Opened in 2016, it is a combination of a European-style butcher shop and a fine-dining restaurant, located in Hollywood. Named after Stone’s other grandmother, Gwen offers a multi-course menu centered around open-fire cooking and choice cuts. Inside, the restaurant features Art Deco-inspired details, leather seating, and an open kitchen. Gwen’s menu highlights dry-aged meats and artisanal cuts, with expert service and an impressive curation of world wines.

Maude, his flagship Beverly Hills restaurant, closed in August 2024 and was replaced with The Pie Room by Curtis Stone. Originally, Maude offered a tasting menu that changed monthly, each focused on a single seasonal ingredient. It was awarded a Michelin star for its consistently high standards.

Recipes and dishes

Stone’s cuisine is approachable, simple and delicious with a strong foundation in seasonality and locally-sourced ingredients. His dishes focus on seasonal produce allowing the essential character of the ingredients to shine. Some of his most famous dishes include roasted chicken with lemon and garlic, a rustic, comforting, and refined classic that demonstrates his expertise with simplicity. Another is pan-seared scallops with brown butter and sage, which shows the chef’s skill with technique and flavor balance.

Stone has authored several cookbooks, each reflecting his culinary style. His first book, Cooking with Curtis (2005), features easy-to-follow recipes aimed at home cooks, focusing on accessible yet impressive meals. His later book, Relaxed Cooking with Curtis Stone (2009), emphasizes laid-back, stress-free cooking with dishes like grilled steaks with chimichurri and roast pork with apple slaw.

In Good Food, Good Life (2015), Stone shares personal recipes that are healthy, delicious, and meant to be shared with family and friends. His cookbooks often include tips for home cooks, making gourmet cooking more accessible. Stone's cooking philosophy revolves around fresh, quality ingredients, creating vibrant flavors without overcomplicating the dishes. His recipes are a blend of comfort and sophistication.

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Restaurants

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