Embark on a global culinary adventure with Chef Curtis Stone and friends as he looks to recreate the spirit of the world’s greatest wine regions through elaborate tasting menus at his restaurant, Maude, in Beverly Hills.
Embark on a global culinary adventure with Chef Curtis Stone and friends as he looks to recreate the spirit of the world’s greatest wine regions through elaborate tasting menus at his restaurant, Maude, in Beverly Hills.
Curtis searches for inspiration in the vineyards, countryside and shore of this region in the southwest corner o f Australia.
At the base of the Italian Alps, Curtis ventures across a spectrum of tastes, from a simple peasant dish to sturgeon caviar.
Heading up Highway 1, Curtis explores ingredients of the Pacific Ocean and ends the trip with an impromptu vineyard cookout.
Curtis is on the hunt for his favorite ingredient – truffles - and gets a tutorial from his new buddy, Massimoliano, in rolling a porchetta.
From dusty Outback to aquamarine waters, Curtis learns the practice of fish poisoning and creates a dish for Maude on a cattle ranch.
Goat cheese, steak, and a sixty-year-old bottle of wine are on the menu when Curtis and his team gather culinary inspiration in Spain.
Curtis meets the Mad Hatter of South Australia’s winemaking, learns the rigors of sheep shearing, and forages with Chef Jock Zonfrillo of Orana and the indigenous adviser to the restaurant.
When in Rome, Curtis visits a butcher specializing in organ meats, tastes pastries in the Jewish Quarter, and works alongside a chef to make the traditional offal dish, cortatella.
Curtis is given a lesson in Aboriginal ingredients on the rooftop of an urban garden in downtown Sydney, dives for lobster and uni to prepare a beachside curry, and tastes exotic fruit in a tropical wonderland.
Curtis visits wine country during the busiest time of the year - harvest - where he assists at the sorting table, tries his hand at fileting salmon with an all-female fishing crew, and tours the farm and kitchen of a three-starred Michelin chef.
In Curtis’ home state of Victoria, Curtis meets up with his brother for what have been called the best croissants outside of France, cooks up some kangaroo with renowned Chef Ben Shewry, visits an olive grove and wagyu ranch before concluding his trip with childhood friends for a Greek barbecue.
Curtis hunts for wild boar which he takes back to a taro farm to prepare with the Hawaiian food staple, poi, and can’t resist hitting the waves after visiting with a couple who shapes their own surfboards.
Unseen footage from this season’s adventures Down Under include knife making in the Barossa Valley, rum distilling in New South Wales, and preparing pheasant with the Grand Dame of Australian cooking, Maggie Beer.
Curtis dives with competitive spearfisherman Justin Lee and tours the Berkshire pig farm run by his brother, Brandon. Later, Curtis is introduced to the tradition of Paniolos - Hawaiian cowboys.
Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Curtis began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne, Australia at the age of 18. He moved to Europe when he was 21 to further his education and classical training under renowned chef Marco Pierre White for eight years, a foundation that would inform his subsequent career in Los Angeles. In 2014, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Following the success of Maude, Curtis opened Gwen Butcher Shop & Restaurant (Hollywood, CA) in July 2016 with his brother Luke Stone. The brothers open their second restaurant together, Georgie, modeled after Gwen, with restaurateur Stephan Courseau in Dallas, Texas in fall 2019.
In addition to the restaurants, Curtis operates Curtis Stone Events in Los Angeles, a full-service events and catering company that crafts personalized occasions for guests.
Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo) and the Emmy-nominated Top Chef Junior, an extension of the NBC Top Chef franchise. A New York Times bestselling author, Curtis has authored six cookbooks including his most recent, Good Food, Good Life. In 2007, Curtis developed Kitchen Solutions, a collection of sleek and functional cookware, which has now become the best reviewed brand and top-selling culinary line on the Home Shopping Network.
Come and experience a taste of Curtis' travel adventures at his below restaurants. We can't wait to cook for you.
Realizing a lifelong dream, chef Curtis Stone opened his first solo Michelin starred restaurant in Beverly Hills in February 2014. The namesake of the restaurant is Curtis' first muse: Maude, his late paternal grandmother. Since opening, Maude has garnered accolades from the James Beard Foundation, TIME and Travel & Leisure (lists Maude as one of the best new restaurants in the world), and Eater LA.
Gwen Butcher Shop & Restaurant is the second restaurant from fine dining chef Curtis Stone. For this venture, Curtis partnered with his brother, Luke Stone. Gwen is both an old-world, European-style butcher shop and an elegant restaurant that is redefining fine dining in LA. The restaurant is inspired by Gwen’s namesake: their maternal grandmother who lived on a farm outside of Melbourne. A menu that calls on fire-based cooking techniques, guests have flexible options including á la carte or a five-course menu. A stone’s throw from iconic Hollywood venues, a pre-theatre menu is also available for guests looking for a quick bite before a night on the town.
Curtis Stone and his brother, Luke, owners of the Hollywood hot spot Gwen Butcher Shop & Restaurant, are partnering with renowned Dallas restaurateur, Stephan Courseau (of Le Bilboquet and Up on Knox) to create Georgie by Curtis Stone. The restaurant is set to open in the former Villa-O space on Travis Street in Dallas. Replicating Gwen’s old world butcher shop experience and fine dining restaurant, Georgie will feature a menu centered around fire-cooked meats with charcuterie and premium cuts for retail purchase.
Chef Curtis Stone brings his world-class brand of bespoke cooking & services to your homes, venues, parties, and events. The Curtis Stone Events Team is renowned for creating special occasions that are elegant, relaxed, sophisticated, and delicious. Recently awarded as the Best Caterer In The West by The CaterSource Awards. Curtis and Team have catered for many clients & events such as Coachella, GOOP, LA Food & Wine, Cadillac, Spotify, Paramount Studios and LACMA.
We look forward to cooking for you.