Celebrity Chef Curtis Stone’s philosophy is to cook the way Mother Nature intended. He uses this philosophy throughout his shows, books and cooking by buying local, seasonal and organic ingredients and keeping recipes simple.
He has previously worked at the Savoy Hotel in Melbourne, Australia and apprenticed under the Michelin three-star chef Marco Pierre White at Café Royal, Mirabelle and Quo Vadis.
He debuted publicly on television in the UK before making a name for himself in the United States. In the UK he hosted three seasons of Surfing the Menu. This led to his own series in the United States on TLC called Take Home Chef. The show was a complete hit and has since been aired in 70 other countries. Chef Curtis Stone is a familiar face on many other shows including The Today Show, Ellen, Conan, The Talk, The Biggest Loser and Celebrity Apprentice. He has been the host of Bravo’s Top Chef Masters for four seasons now alongside Francis Lam, James Oseland, Krista Simmons, Art Smith and Ruth Reichl; and appeared on Food Network’s Iron Chef America competing against Iron Chef Bobby Flay.
Curtis Stone also has his own eco-driven and sleek kitchen product line, which he debuted at a global food show. His hope is that his products will bring confidence into the kitchen and can be found in Williams-Sonoma, Curtis Stone Shop, Chefs Catalong, Dillard’s, HSN, Belk, The Rolling Pin and A Southern Season. In 2014, Stone was among several of HSN’s notable chefs in a first ever 24-hour cooking event where he performed cooking demonstrations with celebrity chef Donatella Arpaia in front of a live studio audience made up of HSN Credit Card customers.
Chef Curtis Stone is a regular columnists for magazines across the world and has written four books: What’s For Dinner, Relaxed Cooking with Curtis Stone, Cooking With Curtis, Surfing The Menu and Surfing The Menu Again.