Curtis Stone

Curtis Stone began cooking at The Savoy Hotel, in his hometown of Melbourne Australia, at the age of 18. After completing his qualifications as a Chef, he took on his next challenge and set off to Europe seeing what Italy, France and Spain had to offer before finally arriving in London. In London, he started cooking alongside Marco Pierre White, who was the youngest man in the world to be awarded 3 Michelin stars. Curtis started the same afternoon at Marco's restaurant, The Grill Room, Café Royal. Curtis then went on to work at the Mirabelle as Sous Chef and assisted in creating the "Mirabelle Cookbook". He worked there for an additional year and, during his time there, the restaurant was awarded a Michelin Star. He eventually became head chef at Marco's Quo Vadis, receiving critical acclaim for his work. Curtis was included in a book about London's finest chefs titled "London on a Plate". The book led to Curtis getting an agent and a number of opportunities within the media. The ack