MEET THE CHEF: Curtis Stone of Woodend at Maroma, a Belmond Hotel on the Riviera Maya, Gwen in Hollywood, and Maude in Beverly Hills, California
We sat down with Australian Celebrity Chef Curtis Stone — an exuberant personality known for his presence in both kitchens and on TV screens, making numerous appearances on popular shows like Ellen, TODAY, Top Chef Masters, and the Oprah Winfrey Show.
Source: Stone's Food, Inc | Ray Kachatorian
In Los Angeles, California, he manages two innovative restaurants — Maude, named after his cherished grandmother who, alongside his mother Lozza, serves as a perpetual source of inspiration in his culinary journey; and Gwen, a venture he embarked on with his brother, Luke Stone.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I’m from Melbourne, Australia. I traveled with a mate to Europe and when I was nearly out of money, I knocked on the door of Marco Pierre White in London. I was obsessed with working for him after I read White Heat.
Maude // Source: Stone's Food, Inc | Ray Kachatorian
He hired me on the spot and I worked with him for the next 8 years, eventually becoming the executive chef at his restaurant, Quo Vadis.
Tell our readers an interesting fact or two about yourself.
I cook seasonally but I want my food or service at the restaurant not to be too fussy. I think that’s the Australian in me. That doesn’t mean, luxurious ingredients or techniques suffer. It simply means I want dishes to speak for themselves and for the environment to be memorable and not too sterile. Hospitality is about creating memories for people without them realizing it.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I keep coming back to truffles. At Maude, we featured them on the menu every year. Their smell is just seductive and though they can be extravagant, the thought of just shaving them over pasta or eggs is just transcendent.
Gwen // Source: Stone's Food, Inc | Liz Barclay
What are three ingredients that you simply couldn’t live without?
Truffles, caviar, and salt.
We love the art behind plating. What do you love about designing the perfect dish?
Taste always comes first and respecting each ingredient and component is paramount. Chefs have different styles to plating. Seeing something that hasn’t been done before is always the most impressive.
Maude // Source: Stone's Food, Inc | Dylan + Jeni.
Tell us about one of the most creative dishes you’ve created?
When Maude reopened, we started serving an abalone dish. It’s reflectively of California and surprisingly many of our guests are enjoying it for the first time.
Gwen // Source: Stone's Food, Inc | Ray Kachatorian
The techniques used have varied slightly but it’s been a constant on the menu.
What is one of your greatest accomplishments and/or recent awards you've earned?
When Maude received a Michelin-star, I was overcome with emotion. It’s what all fine dining chefs work toward. It’s gratifying and humbling all at once. When Gwen received its star, it was the icing. But we’re still pushing ourselves toward excellence and striving to earn that second star at Maude.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I think those in the industry are happy to still be at it and are sticking to their roots. Let’s face it, the last few years have been incredibly difficult and those of us who continue to operate are just grateful to be working in kitchens. The trend continues to be to offer a refuge from the what’s going on outside of the restaurant doors by giving guests a delicious meal.
Maude // Source: Stone's Food, Inc | Quentin Bacon
What’s your favorite cocktail or beverage of choice?
Rosé. It’s refreshing and goes down easy.
What do you love about being the Executive Chef of Woodend at Maroma, a Belmond Hotel on the Riviera Maya, Gwen in Hollywood, and Maude in Beverly Hills, California?
I love working with a team of creatives. Cooking is an art but it’s different than a painting or music that can be listened to or looked at again and again. A meal and service are a moment created for someone else and everyone experiences it differently and temporarily.
Gwen // Source: Stone's Food, Inc | Ray Kachatorian
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