Curtis Stone wears many hats, but keeps his feet firmly on the ground.
Chef, restaurateur, cookbook author, reality TV-food show host and judge, culinary consultant, creator of cookware and appliance ranges… there aren’t many corners of the F&B world that Curtis Stone hasn’t explored and mastered. The multitalented, affable and towering Stone has come a long way from his Surfing the Menu days. He’s the owner of Maude, a Beverly Hills restaurant that has won much accolades, and co-founder of Gwen Butcher Shop and Restaurant in Hollywood with his brother, Luke, and also a devoted dad to two boys. He returns to Australia in November 2017 for the Margaret River Gourmet Escape 2017 in Western Australia.
The restaurant culture has evolved considerably since you worked under top chef Marco Pierre White for eight years. Given today’s media-saturated world, how have diners’ expectations changed?
Diese Geschichte stammt aus der Issue 23-Ausgabe von The Peak Selections: Gourmet & Travel.
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Diese Geschichte stammt aus der Issue 23-Ausgabe von The Peak Selections: Gourmet & Travel.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
