Curtis Stone
🇦🇺 Australia · Australian cuisine · b. 1975
The Melbourne-born chef who built a global TV career and the Michelin-starred Maude in Beverly Hills.
Biography
Curtis Stone is a Melbourne-born chef and television personality based in Los Angeles. After training in Australia he moved to London and worked under Marco Pierre White for eight years, before being cast in the British series 'Surfing the Menu' (2003) and moving to the US.
His Beverly Hills restaurant Maude opened in 2014 and now holds two Michelin stars; his second restaurant Gwen, a steakhouse in Hollywood, also earned a star. Across his US TV work — 'Top Chef Masters,' 'Take Home Chef,' 'America's Got Talent' as a frequent guest — he has become one of the most recognisable Australian chefs working internationally.
His cooking is rooted in the seasonal, ingredient-led style of modern Australian cuisine: clean, vegetable-forward, with Mediterranean and Asian influences, and a strong focus on local farming relationships.
Cooking Philosophy
Modern Australian — seasonal, ingredient-led, light, internationally informed. Stone argues that Australian cooking's real edge is its lack of dogmatic tradition: chefs are free to draw on Italian, Greek, Vietnamese, Chinese and indigenous Australian influences without anyone calling it inauthentic.
Restaurants
- MaudeBeverly Hills
Two Michelin stars; tasting-menu restaurant focused on a single seasonal ingredient at a time.
- GwenHollywood
Steakhouse and butcher shop; Michelin-starred.
Awards & Recognition
- 2 Michelin stars (Maude)
- Michelin star (Gwen)
- Australian of the Year nominee
Iconic Dishes
Cookbooks
- What's for Dinner?
- Good Food, Good Life
- Surfing the Menu
Signature Recipes Inspired by Curtis
Original recipes we created as homages to Curtis's cooking style and signature dishes. Not direct reproductions of any copyrighted material — these are our interpretations of the traditionsCurtis has worked with throughout their career.
Recipes in Curtis's Style
These recipes from our database reflect the australian cooking tradition that Curtis works in. They are not direct reproductions of Curtis's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.
Frequently Asked Questions about Curtis Stone
Where did Curtis Stone train?
Stone trained in Australia and then moved to London at 23, where he worked under Marco Pierre White for eight years across Quo Vadis and Café Royal — a classical fine-dining grounding that continues to inform his cooking.
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