Maude Curtis Stone’s culinary experiences
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nspired by the cooking of his mother Lorraine and grandmothers Maude and Gwen, Curtis Stone developed his own recipes at an early age. “Making fudge with Maude is perhaps my earliest and most fond food memory.” After working at the Savoy Hotel in his hometown of Melbourne, Australia, he left for Europe. Hired by Marco Pierre White, the three-Michelin-star chef and Stone’s biggest source of inspiration, he spent 8 years in London, rising through the ranks and becoming head chef at White’s Quo Vadis. After many TV appearances in the UK and Australia, the young chef was asked to star in the hit show Take Home Chef on TLC for which he moved to Los Angeles. In a few years, he became one of the most successful chefs in the world, receiving the first-ever Excellence in the Culinary Arts Award from the Australian Government.
Curtis Stone, chef-owner of Maude
MAUDE 212 S. Beverly Drive Beverly Hills, CA 90212 +1 310 859 3418 www.mauderestaurant.com
Since 2014, Stone’s first restaurant Maude has been offering an exceptional culinary experience in a comfortable setting. “My goal when opening Maude was to present an elegant tasting menu with wine pairings but make guests feel like they were in my home and I had just invited them over for dinner.” Since 2018, the quarterly menu of the 24-seat restaurant has been focusing on the great wine regions of the world. Immersing themselves in the terroir and culture of each destination, Stone’s team conceives strikingly detailed, refined dishes to enjoy in an intimate space. “Food for me is about creating memories. So, if every meal I serve has a lasting moment on a guest, well, that’s enough.” In June 2019, the restaurant was awarded a prestigious Michelin star. In addition to Maude, Curtis and his chef-brother Luke opened Gwen in Hollywood, a European-style butcher shop and restaurant, and Georgie, a third restaurant in Dallas with a menu based on seasonality and creativity. The Pie Room by Gwen, Stone’s latest venture, offers freshly baked, delicious sweet and savory pies, puddings and tarts. At 45, the chef is busier than ever. Owner of three restaurants, culinary entrepreneur, author and philanthropist, Stone wants to set a good example for his sons: “I do everything for them and want them to see that hard work pays off.”
54 | THE CIRCLE MAGAZINE - LOS ANGELES 2021