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Curtis Stone

Curtis Stone is an celebrity chef, , , and television personality known for his work in , culinary media, and . Born on November 4, 1975, in , , , Stone developed an early passion for cooking influenced by his family's home meals and his grandmother's fudge-making. At age 18, he began his professional career with an apprenticeship at 's before moving to in the mid-1990s to train under renowned chef at restaurants including the Grill Room, Mirabelle (where he contributed to earning a star as and later ), and (as head chef, receiving three awards). Stone rose to international fame through television, co-hosting the Australian series Surfing the Menu in 2006, starring in the U.S. Food Network show Take Home Chef (2006–2007), and appearing as a judge or guest on programs including Top Chef Masters (2009), MasterChef Australia (multiple seasons), The Ellen DeGeneres Show, The Oprah Winfrey Show, and NBC's Today. Since 2010, he has served as the fresh food and recipes ambassador for Coles Supermarkets in Australia. In 2014, Stone opened his first U.S. restaurant, Maude, in , which earned a Michelin star in 2019 for its innovative tasting menus (closed 2024, succeeded by The Pie Room); he later co-opened Gwen Butcher Shop & Restaurant in with his brother Luke in 2016, focusing on Australian-style butchery and grilling, which earned a star. He is also a New York Times best-selling author, with cookbooks such as Good Food, Good Life (2014). In recognition of his contributions to the tourism, culinary, and hospitality industries, Stone was awarded the Medal of the (OAM) in the 2023 . He has been married to actress since 2013, and they have two sons, Hudson and Emerson, residing in .

Early life

Childhood and family background

Curtis Stone was born on November 4, 1975, in , , . His parents, Bryan Stone, an accountant, and Lorraine Coles, divorced when he was two years old, after which Stone and his younger brother, Luke, were raised primarily by their mother in . Stone's mother later remarried, and he was raised alongside his stepfather, maintaining a close bond with his mother throughout his upbringing. From an early age, Stone was exposed to home cooking through family meals, which played a pivotal role in fostering his interest in . He began assisting in the at age four under the guidance of his paternal grandmother, Maude, who taught him basic skills and sparked his initial passion for cooking. His mother, known as Lozza and an accomplished baker, further influenced him by preparing elaborate family dishes, though Stone had no formal culinary exposure during his childhood and early teens. This familial environment in emphasized simple, home-cooked meals as a central influence on his developing tastes. At age 18, Stone transitioned to formal culinary training, building on the foundations laid by his family.

Initial culinary training

At the age of 18, Curtis Stone began his professional culinary journey in , , opting for a career in cooking over a university path in or that his family had encouraged. This decision stemmed from his early passion for food, nurtured through cooking with his grandmother from a young age, and a desire to escape the prospect of office work in favor of the dynamic environment of professional kitchens. Stone commenced his apprenticeship in 1993 at the Savoy Hotel's five-star restaurant in , where he immersed himself in the fast-paced operations of a high-end establishment. There, he took on foundational roles, gaining hands-on experience in basic culinary techniques amid the demands of a busy service. This initial immersion allowed him to build essential skills in preparation and execution under professional guidance. Concurrently, Stone pursued formal chef qualifications through a commercial cookery at a vocational institution in during the early 1990s, solidifying his technical foundation before advancing further. By completing this training, he earned recognition as a qualified , marking the end of his initial entry into the profession and preparing him for subsequent opportunities.

Culinary career

Early professional positions

After completing his apprenticeship at the in , Curtis Stone moved to at the age of 21 to pursue advanced culinary opportunities under renowned . Inspired by White's cookbook White Heat, Stone secured a position at the Grill Room in Café Royal, where he quickly advanced. In 1998, Stone joined White's newly opened restaurant Mirabelle as Chef de Partie, a role he held for six months before being promoted to Sous Chef. Under White's intense , Stone developed essential skills in leadership and precision, navigating the high-pressure environment of upscale dining service. White, known for his perfectionism and demanding style, emphasized discipline and innovation, shaping Stone's approach to professional cooking.

Michelin-starred experiences

Stone's elevation within Marco Pierre White's kitchens marked a pivotal phase in his career, beginning with his promotion to at Mirabelle in shortly after the restaurant's 1998 opening. Under White's mentorship, Stone contributed to the establishment's culinary direction, which culminated in Mirabelle earning its first Michelin star during his tenure in that role. Following this achievement, Stone returned to the Café Royal, where he had begun his London journey, and was appointed head chef of the Grill Room around 1999, overseeing a 150-cover operation that exposed him to a broad spectrum of international grill techniques and diverse cuisines. This leadership position honed his ability to manage high-volume service while maintaining precision in execution, drawing on White's demanding standards. Around 2000, promoted Stone to head chef at , another of his acclaimed venues, and emphasized Italian-inspired dishes. In this role, Stone explored seasonal produce and refined his approach to flavor layering, incorporating fresh, high-quality ingredients central to White's ethos. The experience at , which earned three Rosettes under his leadership, solidified Stone's command of operations and bridged his formative training to greater independence. Throughout these Michelin-starred stints, Stone's culinary philosophy took shape, prioritizing simplicity, fresh and seasonal ingredients, and the unadulterated expression of natural flavors—principles directly influenced by White's rigorous, ingredient-driven style. This foundation emphasized local sourcing and minimal intervention to let produce shine, a mindset that would inform his future endeavors beyond London's elite kitchens.

Media career

Television hosting and appearances

Stone's entry into television was facilitated by his early culinary experiences in high-end kitchens, which showcased his skills and charisma on screen. He debuted as co-host of the Australian series Surfing the Menu from 2003 to 2006, partnering with fellow chef Ben O'Donoghue to journey across remote regions of , sourcing fresh, seasonal ingredients and crafting dishes inspired by local surf-and-turf traditions. The show emphasized adventure and accessible cooking, blending travel with practical demonstrations that highlighted sustainable, ingredient-driven meals. Seeking broader opportunities, Stone transitioned to the U.S. market with Take Home Chef on , which premiered in 2006 and ran through 2008. In this innovative format, he approached unsuspecting shoppers in grocery stores, guided them through ingredient selection for customized meals, and then prepared the dishes in their home kitchens to impress family or friends. The series, produced in and later , ran for 100 episodes and emphasized approachable gourmet techniques, making Stone a recognizable face in American . Throughout his career, Stone has made prominent guest appearances on major U.S. cooking programs, including a 2007 episode of Food Network's , where he competed as challenger against Iron Chef in a high-stakes featuring as the secret ingredient. These spots allowed him to demonstrate his competitive edge and precision under pressure, further solidifying his reputation as a versatile on-camera talent. In more recent years, Stone has continued hosting roles that combine cooking demonstrations with global exploration. He served as a mentor and host on Food Network's All-Star Academy in 2015, guiding emerging chefs through challenges in a team-based competition format. Additionally, in 2024, he hosted the PBS special Field Trip with Curtis Stone: , a travel-cooking series where he immersed himself in the city's vibrant food scene, blending traditional techniques with modern innovations; the episode earned a 2025 Daytime Emmy nomination for Outstanding Travel and Adventure Program. As of 2025, Stone hosts Travel, Cook, Repeat with Curtis Stone on and streaming channels, exploring global cuisines, and Getting Grilled With Curtis Stone on , interviewing guests while demonstrating grilling techniques.

Judging and competition roles

Curtis Stone began his involvement in culinary judging with guest appearances on Australian television competitions, leveraging his rising profile as a chef. In 2010, he served as a guest judge on the second season of Celebrity , evaluating celebrity contestants' dishes alongside main judges , , and . He has also been a frequent guest judge on across multiple seasons, providing expertise on contestant dishes. This role allowed Stone to apply his professional expertise in a high-stakes environment, focusing on technique and flavor balance during elimination challenges. Stone continued his judging contributions on My Kitchen Rules Australia, appearing as a guest judge in multiple seasons, including season 1 (2010) and later appearances. His critiques emphasized practical improvements in presentation and ingredient use, often highlighting areas for growth to support contestants' development. These Australian roles established Stone as a reliable evaluator, bridging his on-camera with substantive culinary . In 2017, he co-hosted and judged the U.S. adaptation of My Kitchen Rules on , alongside .) On the international stage, Stone competed as one of five Iron Chefs in Netflix's (2022), defending against challenger chefs in timed battles featuring secret ingredients like . In this format, he not only cooked but also judged the outcomes alongside panels, showcasing his ability to perform under pressure while assessing competitors' innovations. This participation marked a return to competition for Stone, evolving from his earlier challenger role on in 2007, where he faced but did not prevail. Stone served as head judge on ' Top Chef Junior from 2017 to 2018, mentoring young culinary talents in challenges. Throughout his judging tenure, Stone has been recognized for a balanced style that combines constructive criticism with , often described as "equal parts sweet and spicy" to encourage emerging talent. His evolution from contestant to judge, particularly following his hosting stint on starting in 2011, has solidified his status as a culinary authority, enhancing his influence in both competitive and evaluative contexts.

Business ventures

Restaurant operations

Curtis Stone's restaurant operations primarily center on high-end, concept-driven establishments in the United States and , emphasizing innovative menus, quality ingredients, and experiential dining. Drawing from his earlier Michelin-starred experiences in London, Stone established standards of precision and seasonality that underpin his ventures, focusing on intimate settings and narrative-driven cuisine. His portfolio reflects a progression from fine-dining tasting menus to more accessible formats, often incorporating wood-fired techniques and influences. Stone opened his first U.S. restaurant, Maude, in Beverly Hills in February 2014, featuring a 25-seat space with a monthly theme-based centered on a seasonal "muse" ingredient. The concept evolved over the years, offering multicourse meals that told a story through global inspirations while highlighting produce. Maude received one star in 2019, recognizing its high-quality cooking and consistent execution. The restaurant closed on September 28, 2024, after a of operation, to transition into a new casual dining concept. In 2016, Stone launched Gwen in Hollywood, Los Angeles, a dual-concept venue combining an old-world European-style butcher shop with an elegant . The restaurant specializes in wood-fired meats, including dry-aged steaks and house-made sourced from its on-site butchery, redefining modern American steak dining. Gwen earned one star in the 2019 guide, which it retained through the 2025 edition, and was named California's best in 2025 by Tasting for its exceptional quality and service. In June 2025, Stone announced plans to close the Hollywood location and relocate to a site on Los Angeles' Westside. It continues to operate as a of Stone's culinary empire. Expanding internationally, Stone debuted Woodend in August 2023 at the Belmond Maroma Resort and Spa in , , a beachfront emphasizing sustainable, wood-fired coastal . The menu blends family traditions with flavors, featuring ocean-fresh seafood and primal grilling techniques in an open-fire kitchen. Woodend has been recommended since its inception, praised for its refined seaside gastronomy and scenic setting. In November 2024, Stone opened The Pie Room in Beverly Hills, repurposing the former Maude space into a casual and focused on handcrafted sweet and savory pies, alongside breads, tarts, sandwiches, and light fare. Inspired by pie culture with pastry influences, it offers a more approachable entry into Stone's portfolio, emphasizing fresh, seasonal components in a neighborhood setting. While Stone maintains Australian roots through early career ties, including collaborations with Coles supermarket on promotional pop-ups and recipe initiatives starting around 2010, he has not owned or operated restaurants in since his pre-2003 professional beginnings there.

Product lines and endorsements

Stone's prominence in television has facilitated several high-profile endorsement deals that extend his culinary influence into consumer products and branding. Since 2010, he has served as the fresh food and recipes ambassador for in , contributing to recipe development, in-store promotions, and television advertisements to promote accessible home cooking. In May 2025, Stone launched his signature knife and kitchenware collection on the Network () in the United States, emphasizing tools that streamline food preparation for everyday users, including razor-thin chef's knives, knives, and multi-purpose prep sets crafted from high-quality Japanese steel and stainless materials. In 2021, Stone acquired Four Stones Farm, a 55-acre property in , for $4.7 million, integrating it into his business as a source of ingredients such as vineyard grapes for restaurant use at venues like Gwen and wood from on-site trees for live-fire cooking. The farm also enables product lines, notably Four Stones Wines—a range of varietals including , , , and blends—producing around 230 cases annually from its , with potential for further commercial extensions like branded preserves derived from farm produce. Beyond these, Stone has pursued cooking school collaborations, such as the online instructional series Elevate Your Everyday Cooking with Curtis Stone, a partnership with The Great Courses Plus that teaches fundamental techniques through video lessons tailored for home cooks. He has also handled event catering, including curating exclusive premium dining menus for the Breeders' Cup World Championships at Del Mar Racetrack on October 31 and November 1, 2025, featuring dishes that highlight fresh, seasonal ingredients in a high-energy setting.

Personal life

Marriage and family

Curtis Stone met actress on a arranged by a mutual friend in late 2009. The began shortly after, with Stone later recalling arriving 15 minutes early to the while arrived 45 minutes late, a delay he attributed to her busy schedule but which did not deter their connection. They welcomed their first child together, son , on November 6, 2011, before Stone proposed during a family trip to Italy's in July 2012. Stone and Price married on June 8, 2013, at the Sa Torre Mallorca Resort in Majorca, , in an intimate ceremony attended by close family and friends. The couple later renewed their vows in in July 2013 as a lighthearted follow-up to their . They renewed their vows again in Majorca in September 2023 to mark their 10th anniversary, joined by their sons. Their second son, Emerson Spencer, was born on September 18, 2014, completing their immediate family. Price brought a son, , born in 2005 from her previous marriage to producer Billy True, into the relationship, creating a blended dynamic that Stone has embraced as a . Stone has described being actively involved in raising all three boys, emphasizing shared parenting responsibilities such as changes and meals to foster closeness despite their demanding schedules. Throughout their marriage, Stone and Price have navigated the challenges of balancing high-profile careers in entertainment and with family life, particularly amid Stone's frequent travel for restaurant openings and commitments. They prioritize quality time together, with Price noting Stone's hands-on approach at home allows her to pursue roles while maintaining a supportive partnership. The family often engages in collaborative activities like cooking, which helps integrate their professional worlds into everyday routines. In 2023, Stone and were sued by their former , who alleged mistreatment and a that made her fear for her safety. The lawsuit was resolved through in September 2023 without proceeding to trial.

Residences and philanthropy

Curtis Stone has resided in the Los Angeles area since moving to the in 2006 to host the television series Take Home Chef, establishing his primary home in the city's upscale neighborhoods such as Mandeville Canyon. In recent years, he expanded his living arrangements with the acquisition of Four Stones Farm, a 55-acre property in , which he purchased to support family life and sustainable farming practices, including a and areas for growing produce. This farm serves as a personal retreat for Stone and his family, emphasizing self-sufficiency and connection to the land amid his busy professional schedule. Stone's lifestyle reflects a balance between his Australian heritage and his adopted California base, with frequent visits to to promote its and produce. In 2025, he and his wife, actress , shared a family travel guide to the , highlighting child-friendly spots for eating, staying, and exploring in , underscoring their emphasis on immersive, food-centered vacations. In philanthropy, Stone has actively supported food education initiatives, notably collaborating with the Stephanie Alexander Kitchen Garden Foundation in 2022 to inspire Tasmanian schoolchildren through hands-on cooking classes that promote growing and preparing fresh, healthy s. As Coles Supermarkets' fresh food ambassador since 2010, he has partnered with anti-hunger organizations like SecondBite, contributing to efforts that have delivered millions of meals to those in need across , including a 2025 winter appeal to address rising food insecurity. Additionally, Stone advocates for No Kid Hungry, a campaign by Share Our Strength aimed at ending childhood hunger in the U.S. through policy and programs. Stone promotes a of simple, natural cooking centered on seasonal, high-quality ingredients to make nutritious meals accessible for home cooks, often demonstrated in his recipes and media appearances. He has occasionally shared insights into his routines, emphasizing balanced eating and active lifestyles, as seen in his contributions to shows like where he focused on healthy, sustainable dietary habits.

Published works

Cookbooks

Curtis Stone's cookbooks reflect his philosophy of accessible, flavorful cooking using fresh, seasonal ingredients sourced locally whenever possible, making professional techniques approachable for home cooks. Several of his titles have achieved commercial success, including placements on the bestseller list. His early , Surfing the Menu (2005), co-authored with fellow Australian chef Ben O'Donoghue, draws directly from their travels across remote regions of featured in the accompanying TV series of the same name. The book highlights travel-inspired recipes that celebrate regional produce, , and meats, encouraging readers to explore fresh, location-specific ingredients in their own cooking. As Stone transitioned to the U.S. market amid the popularity of his TLC series Take Home Chef, he released U.S.-focused titles emphasizing simplicity and home adaptation. Cooking with Curtis (2006) presents recipes built around 24 seasonal ingredients, offering three variations per item—easy for beginners, everyday for routine meals, and adventurous for experimentation—to demystify professional cooking for American households. This approachable style carried into Relaxed Cooking with Curtis Stone (2009), which organizes dishes by time of day and occasion, from quick breakfasts to weekend brunches, all designed for relaxed preparation without sacrificing bold flavors. Stone's later works continue to prioritize family-oriented and minimalist approaches. What's for Dinner? (2013), a New York Times bestseller, structures recipes around weekly themes like "Motivating Mondays" and "Family Supper Sundays," with many family-friendly options using minimal ingredients for busy schedules. Similarly, Good Food, Good Life (2015), another New York Times bestseller, offers 130 simple recipes focused on light meals, dinners, desserts, and breakfasts that emphasize the pleasure of cooking and sharing food with loved ones. Sections like "Five-Ingredient Fridays" in What's for Dinner? underscore his minimalism, focusing on quick assemblies of staple pantry items and fresh produce. Throughout his publications, Stone's emphasis on seasonal, high-quality ingredients ties back to inspirations from his TV career, promoting joyful, stress-free home cooking that connects people.

Columns and other media

Curtis Stone serves as a food columnist for , contributing monthly articles with practical tips on home cooking since around 2017, though his role has emphasized seasonal and accessible recipes in recent years. His columns often focus on simple techniques using fresh ingredients, such as one-pot winter meals or herb-infused mashed potatoes, aiming to make professional-level cooking approachable for everyday readers. In addition to his column, Stone has contributed to other publications, including an interview with in June 2025 where he shared cooking anecdotes, such as improvising soup for and tips for perfect steak preparation. He has also developed recipe features for Coles supermarket campaigns, providing quick, family-friendly dishes like Greek lemon chicken and beef stir-fries tailored to Australian home cooks. Stone maintains a digital presence through his personal website, curtisstone.com, where he shares blog-style updates on farm-to-table cooking ideas, drawing from his 55-acre Agoura Hills farm to highlight seasonal produce and sustainable practices. In July 2025, he appeared on the A Life of Greatness podcast, reflecting on career milestones like his early apprenticeship under Marco Pierre White and the bold moves that shaped his path in the culinary world. Following the success of his cookbooks, Stone shifted post-2020 toward more serialized opinion pieces and digital content, evolving from promotional recipes to thoughtful commentary on mindful eating and ingredient sourcing.

Awards and honors

Culinary recognitions

Curtis Stone's culinary career has been marked by several prestigious recognitions for his restaurants and contributions to . As at Mirabelle in under , Stone played a key role in the restaurant earning its first star in 2000. In the United States, Stone's Beverly Hills restaurant Maude received one Michelin star in 2019, acknowledging its innovative, ingredient-driven tasting menus. Similarly, his Los Angeles steakhouse Gwen was awarded one Michelin star in 2019 for its high-quality cooking centered on prime meats and open-fire techniques. Gwen further earned acclaim as the best steakhouse in California by Tasting Table in 2025, highlighting its blend of butcher shop and fine dining experiences. Stone's establishments have also garnered James Beard Foundation nominations, with Maude named a semifinalist for Best New Restaurant in 2015. More recently, his Riviera Maya restaurant Woodend was included in Los 250 México's list of the best restaurants in Mexico in 2025, recognizing its wood-fired cuisine and beachfront setting.

Media and industry accolades

Stone's contributions to the culinary media landscape have earned him several notable nominations for his television hosting and production work. In 2025, his PBS series Field Trip with Curtis Stone received a nomination for a James Beard Media Award in the Travel Visual Media category, recognizing its engaging exploration of global food cultures and culinary traditions. The same series' special episode, Field Trip with Curtis Stone: Hong Kong, was nominated for a Daytime Emmy Award in the Outstanding Travel and Adventure Program category, highlighting Stone's role in blending culinary education with immersive storytelling. As head judge on ' Top Chef Junior from 2017 to 2019, Stone contributed to a program that garnered multiple Daytime Emmy nominations, including for Outstanding Children's Series and technical achievements such as multiple camera editing, underscoring the show's impact on youth-oriented culinary programming. His earlier hosting roles on shows like Bravo's and TLC's Take Home Chef further solidified his reputation in food television, with the latter earning acclaim for innovating home cooking formats during its 2006–2010 run. In industry recognitions, Stone was awarded the Torch Award by Full Service Restaurant magazine in 2017 for his innovative influence on the sector through and entrepreneurship. Additionally, his catering arm, Curtis Stone Events, was named Best Caterer in the West by the Achievement in Catering Excellence Awards in 2019, shortly after its launch, reflecting his expansion into event production. In 2023, Stone received the Medal of the (OAM) for distinguished service to the , culinary, and industries, acknowledging his multifaceted and business endeavors.