He is the blue-eyed boy next door whose laid-back charm has flooded Aussie televisions for almost two decades – first with the successful ABC series Surfing the Menu, then as produce poster boy for supermarket giant Coles since 2010. We catch up with Curtis Stone at his restaurants in LA to talk food, fire, life in the limelight and more.
Curtis Stone, known for his charm and extensive media presence, has had a successful career spanning nearly two decades, including TV shows, celebrity endorsements, and his own cookware range. However, he also maintains a lesser-known but thriving career as a restaurateur, with five establishments, including Maude and Gwen.
Balancing Media and Restaurants
Curtis acknowledges that his TV chef persona often overshadows his work as a chef. He finds joy in cooking in a restaurant and is proud of his culinary craft. His restaurant Maude was an ambitious project focused on single ingredients each month but has now evolved to showcase wine regions in its ever-changing menu.
Evolution of Maude and a Focus on Wine Regions
Maude's initial concept of a 10-course degustation with a single ingredient each month kept Curtis creatively engaged for four years. The format has since shifted to focusing on wine regions, with menus inspired by trips to these regions and local culture.
Gwen: A Butcher Shop and Grill
Gwen, Curtis's second restaurant in collaboration with his brother Luke, emphasizes butchery and live fire cooking. It is a bustling place with over 200 covers per night, but its heart is the fully functional butcher shop with six full-time butchers who dry-age beef and lamb. The restaurant offers an extensive menu that includes various meat cuts, including Australian grass-fed, grain-fed, and Wagyu beef.
Early Inspirations and Learning from Marco Pierre White
Curtis's culinary journey began with his grandmothers and was further nurtured during his apprenticeship at the Southern Cross Hotel. He later worked in Marco Pierre White's kitchen in Europe, where he was mentored by the renowned chef. Curtis was inspired by Marco's leadership and commitment to working alongside his team.
Challenges in the Culinary World
While Curtis's career may seem glamorous, it was not without challenges. He faced difficult times as an apprentice chef and temporarily walked away from the industry, partly due to the stress and the industry's reputation for hard partying. However, his passion for cooking ultimately drove him to persevere.
Leadership Style and Commitment to Teaching
Curtis aims to be a chef who leads by example and works alongside his teams. He values fairness and respect and is not willing to tolerate those who don't share the same attitude and commitment. He believes in the importance of understanding the origins of produce and strives to promote traceability within the industry.
Future Plans and Work-Life Balance
As a father of two boys, Curtis Stone values a balance between his career and family life. He enjoys his current endeavors but doesn't have extensive future career plans. He is content with working hard while also setting an example for his children.