Curtis Stone began his career in our shared hometown of Melbourne, undertaking his apprenticeship at the iconic Savoy Hotel.
Following this, Curtis headed to London to seek out Marco Pierre White and fulfill his dream to work under Britain’s most celebrated chef.
The years that followed saw Curtis appointed to leading roles across Marco Pierre White's renowned restaurant stable before heading across the pond to the U.S. where today Curtis has his own internationally acclaimed restaurants Maude and Gwen, both in Los Angeles. Maude was awarded a Michelin star in 2019.
Curtis’s cooking philosophy centres around fresh, seasonal produce which Curtis explained really evolved while coming up the ranks in Marco’s restaurants.
“We worked only with the best local and seasonal ingredients and treat them simply. Filming Surfing the Menu cemented my philosophy even further as it enabled me to personally meet farmers and manufacturers, and visit orchards, vineyards, paddocks, fish farms, even an apiary, and much more, to truly see where food originally comes from.”
With the global disruption to restaurant dining 2020 has delivered, Curtis and his Gwen team have recently opened Picnic Society in Los Angeles. Located at The Grove precinct, Picnic Society by Gwen offers outdoor dining and takeaway delights created to inspire new behaviours of coming together to enjoy a meal.
The Picnic Society dining experience harks back to the social gatherings in London during the 19th century, good food, the right company, and a spot of entertainment make for the most memorable afternoons.