Curtis Stone

Curtis Stone

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Product type: Health Care
Supplier type: Drop Shipper, Manufacturer, Wholesaler
Market served: North America, Oceania, South America, Southeast Asia, Western Europe
Trade show: NA

Curtis Stone is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. 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.

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Curtis Stone is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. 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.

Curtis is the host of Bravo’s popular culinary competition Top Chef Masters, which returned for a fifth season in July 2013. He is also a familiar face on dozens of shows including The Today Show, Ellen, Conan, The Talk, The Biggest Loser and Celebrity Apprentice and has just recently been named regular guest co-host of ABC’s The Chew.

Born in Melbourne, Australia, Curtis’ passion for food was inspired as a boy by his grandmother’s famous fudge. After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius Marco Pierre White at Café Royal, Mirabelle and the highly revered Quo Vadis.

A regular headliner at global food shows, Curtis was the first chef to debut an eponymous product line at prestigious US retailer Williams-Sonoma. Curtis Stone’s Kitchen Solutions launched in March 2012 on HSN and is sold in fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis published his fifth cookbook, What’s for Dinner?: Recipes for a Busy Life (Ballantine) in April 2013 which made the New York Times bestsellers. Whether you’re working late, having friends over for a bite or saving pennies for the weekend, the cookbook has scores of tips to make cooking fast, easy and fuss-free. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column explaining how cooking fish at home can be simple was published in the October 2013 issue.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen, production facilities and his dream, little restaurant, Maude. Maude offers a market driven, prix-fixe monthly menu designed to create an intimate chef’s table experience for the entire dining room. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

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