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Curtis Stone is a renowned chef, best-selling author, TV personality and entrepreneur.
His philosophy is to cook as Mother Nature intended — buy local, seasonal and organicingredients, keep recipes simple and allow the food to speak for itself.
Born in Melbourne, Australia, Curtis left Victoria University in 1994 at the age of 18 to follow his passion for food. His strong will and love of quality cuisine led to a job cooking at The Savoy Hotel in Melbourne. Once a qualified chef, Curtis began travelling throughout Europe with his best mate. Determined to fulfill his dream of working in the world’s best restaurants, he walked into legendary Chef Marco Pierre White’s London kitchen and offered to work for free for the opportunity to learn from the three-star Michelin genius. Curtis was soon brought on staff and remained at The Grill Room at Café Royal for two years.
From White’s Grill Room, Curtis advanced to Sous Chef at the Mirabelle, where he contributed to the restaurant’s highly revered Mirabelle Cookbook. He remained at the Mirabelle for two years, during which time it was awarded a prestigious Michelin Star. Curtis was then handed the reins to White’s flagship restaurant Quo Vadis, where he received critical acclaim and remained until 2003 when he made the leap to television.
His first show, Surfing the Menu, ran for three seasons in 26 countries.
In 2006 Curtis made his debut in the United States via his own hit series Take Home Chef for the Discovery Network’s TLC (The Learning Channel). A huge international success, the series has been viewed in over 70 countries around the world. More recently, Curtis has signed an exclusive deal with America’s major network NBC. As the network’s resident chef, Curtis can be seen on the popular program The Biggest Loser, teaching contestants how to make good nutritional choices and prepare healthy meals. He is also a regular contributor on America’s number one morning program, The Today Show, where Curtis provides viewers with tips and delicious recipes to try at home.
Curtis had a busy year with the launch of two new shows. In March, he co-hosted the reality competition America’s Next Great Restaurant on NBC in which contestants vied for the chance to open a restaurant chain in three American cities. In addition, Curtis took over as host of the third season of Bravo’s hit show Top Chef Masters, a role he’ll revisit in the show’s fourth season in 2012.
Curtis’ line of sleek and eco-friendly kitchen solutions is currently sold globally. Curtis was the first chef to have an eponymous product line sold at the prestigious retailer Williams-Sonoma in the US. The functional and stunning products have been praised in a variety of publications, including The New York Times and O: The Oprah Magazine. The complete range of Kitchen Solutions is available on his website, curtisstone.com and will launch at Dillard’s in October 2011.
Curtis’s fourth book, Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood, successfully launched in April 2009. Published by Clarkson Potter, the book is packed with easy-to-make recipes for every meal of the day, as well as the always important snacks, desserts and cocktails. From caramel popcorn to Indian curry and chocolate mint martinis, the book is packed with mouth-watering ways to satify your appetite.
Curtis is also the face of leading Australian food and liquor retailer Coles Supermarkets. As part of this collaboration, Curtis provides customers with fresh food ideas, cooking inspiration and recipe solutions.
Curtis is based in Los Angeles.