Having grown up in Melbourne, Australia, Stone recalls his first vivid food memory as trying to make his grandmother Maude’s Yorkshire fudge. Curtis served in the Army Corps of Engineers during … “I don’t think I’d had many sweet things before that point, and I couldn’t get enough,” he says.And when it comes to the broader community, Stone is firmly dedicated to giving back, starting his #Commit2One initiative, where he and his team devote their attention to a single charity, raising awareness and funds to support the mission, every year. Having grown up in Melbourne, Australia, Stone recalls his first vivid food memory as trying to make his grandmother Maude’s Yorkshire fudge. I did my apprenticeship at the My cooking philosophy is to keep it simple and cook with naturally produced ingredients just as Mother Nature intended.I may be stating the obvious here but I’ll say it anyway - my life wholly and completely revolves around cooking, creating and celebrating food.

As a chef, I’ve always had the luxury of working in professional kitchens, where I have everything at my fingertips – huge cutting boards, razor sharp knives, mise en place containers, large garbage bins at every station, the list goes on and on. 1 year later, Marco appointed me Head Chef of another of his restaurants in London, .

(Photo by Paul Donegan.) It had my name all over it; I bloody loved it!

“It’s really been an incredible experience to develop close relationships with these non-profits that are personally inspiring to me—that’s always where it starts,” he says. Learning how to cook was sort of an extension of always wanting to eat. He had this huge reputation for being crazy, working ridiculous hours, and I knew I’d thrive working for him. All rights reserved. I wanted what he had… The time came to fly the coop in search of new challenges.

And when it comes to the broader community, Stone is firmly dedicated to giving back, starting his #Commit2One initiative, where he and his team devote their attention to a single charity, raising awareness and funds to support the mission, every year. Written by

(Photo by Paul Donegan.)

I was made Chef de Partie for 6 months then promoted to Sous Chef there the year we won our first Michelin star. I tried my granny’s Yorkshire fudge and it was one of the first really sweet things that I’d tasted. I’ve also worked in hundreds of domestic kitchens and I know first-hand the issues that home cooks go up against - anything from blunt knives and unstable chopping boards to limited space. I share my knowledge of brilliant, fresh produce and how to turn it into delicious dishes.Sharing food is one of my biggest pleasures.
All rights reserved.

“It’s really been an incredible experience to develop close relationships with these non-profits that are personally inspiring to me—that’s always where it starts,” he says. We worked only with the best local and seasonal ingredients and treated them simply. He was born March 8, 1929, to the late Claude Stone and Maggie Boles Stone. By hosting a series of guest-chef fundraiser dinners at Maude with Mike Lata, Wylie Dufresne, Dominique Crenn, and Michael Anthony, we were able to draw attention to the issues facing future farmers.The following year, we partnered with Chrysalis who I have been working with since opening Maude in 2014. I've always been a greedy little monster who can't get enough food.

My mum, Lozza, is a great cook, in particular a phenomenal baker, and I would watch her every move while she baked.



Whenever I went to granny’s place, from that first taste forward, we’d get busy in the kitchen and make fudge together. It is always less expensive, and chances are it hasn’t been artificially treated or travelled halfway across the world to reach your kitchen.I was lucky enough to be asked to co-host a show called with my mate, Ben O’Donohue - aka Bender.


Written by His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.The Chef of a One MICHELIN-Starred restaurant in Chicago talks about his journey to the kitchen and his greatest inspiration—his guests.We get the world's most celebrated chefs to recall what it was like when their restaurants received their very first MICHELIN stars.Brioza’s mini restaurant empire was built on pancakes.Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.Gresham has led the kitchen at the two-MICHELIN-starred Bay Area favorite for three decades.The chef/owner of three-MICHELIN-starred Quince shares how Fresh Run Farm inspires his cooking. Curtis Stone surfing in Gas Bay, Western Australia. “I don’t think I’d had many sweet things before that point, and I couldn’t get enough,” he says.And when it comes to the broader community, Stone is firmly dedicated to giving back, starting his #Commit2One initiative, where he and his team devote their attention to a single charity, raising awareness and funds to support the mission, every year.

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