Chef Profile: Curtis Stone
We meet Melbourne hometown hero and world-famous Chef Curtis Stone.
Curtis Stone began his career in our shared hometown of Melbourne, undertaking his apprenticeship at the iconic Savoy Hotel.
Following this, Curtis headed to London to seek out Marco Pierre White and fulfill his dream to work under Britain’s most celebrated chef.
The years that followed saw Curtis appointed to leading roles across Marco Pierre White's renowed restaurant stable before heading across the pond to the U.S. where today Curtis has his own internationally acclaimed Michelin starred restuarant, Gwen, as well as The Pie Room by Curtis Stone, both in Los Angeles.
Image below: The team at Curtis' Restaurant Gwen in LA, USA wear our Banjo Chef Shirts paired with our Banjo Apron in Black
Curtis' Cooking Philosophy
Curtis’ cooking philosophy centers around fresh, seasonal produce which Curtis explained really evolved while coming up the ranks in Marco’s restaurants.
“We worked only with the best local and seasonal ingredients and treat them simply. Filming Surfing the Menu cemented my philosophy even further as it enabled me to personally meet farmers and manufacturers, and visit orchards, vineyards, paddocks, fish farms, even an apiary, and much more, to truly see where food originally comes from.”
