Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Stone began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne, Australia. At age 21, he moved to Europe to further his education and classical culinary training under renowned chef Marco Pierre White. In 2014, Stone opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Following the success of Maude, he opened Gwen Butcher Shop & Restaurant (Hollywood, CA) with his brother, Luke Stone; Georgie (Dallas, TX); and most recently a pop-up — The Pie Room by Gwen.
In addition to the restaurants, Stone operates Curtis Stone Events in Los Angeles, a full-service events and catering company, and is widely known for his appearances on television programs, such as “Take Home Chef,” “Top Chef Masters,” the Emmy-nominated “Top Chef Junior,” “Field Trip with Curtis Stone” and “Travel, Cook, Repeat.” He is a New York Times best-selling author with six cookbooks. He also developed Kitchen Solutions, a collection of sleek and functional cookware, which has now become the best-reviewed brand and top-selling culinary line on the Home Shopping Network.