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?
This story is from the Issue 23 edition of The Peak Selections: Gourmet & Travel.
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This story is from the Issue 23 edition of The Peak Selections: Gourmet & Travel.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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