i. Biography
The Australian chef, born in Melbourne, Victoria, Australia, in 1975, has carried a sense of command from the disciplined heat of London kitchens to the polished hum of Beverly Hills and, most vividly, into former co-owner and executive chef at Gwen in Los Angeles, United States. His career has moved with rare ease between the rigor of the pass and the gloss of television, always returning to food as the center of gravity.
Coming Up
Curtis Stone trained at Penleigh and Essendon Grammar School, Victoria University, and Box Hill TAFE, building his craft with the kind of foundational discipline that tends to show up later as composure under pressure. From there, he stepped into London kitchens and began the long apprenticeship that would define his early years: chef at The Savoy Hotel in London, chef at The Grill Room, Café Royal in London, chef at Mirabelle in London, and head chef at Quo Vadis in London. Each address carries its own old-world shine, and together they trace a formative stretch in which he learned how to move through demanding rooms with precision, pace, and a quiet confidence. That kitchen life eventually opened onto television, where Stone’s presence translated cleanly from stove to screen. He first appeared as co-host at Surfing the Menu in Australia and host at My Restaurant Rules in Australia, before broadening his audience as host at Take Home Chef in United States (from 2006). From there, he became a regular television personality at NBC's Today in United States, a role that helped cement the familiar, unhurried authority that audiences would come to recognize. His on-screen career widened steadily, accumulating assignments that showed both range and stamina. He served as judge/investment panel member at America's Next Great Restaurant in United States (from 2010), then as co-host at Today (fourth hour) in United States (from 2011) and host at Top Chef Masters in United States (from 2011). The momentum continued with co-host at Around the World in 80 Plates in United States (from 2012), followed by host and judges' table anchor at Top Chef Duels in United States (from 2014) and host at Kitchen Inferno in United States (from 2014). He then took on the role of mentor at All Star Academy in United States (from 2015), returned to Australian screens as co-host at My Kitchen Rules in Australia (from 2017), and kept expanding his footprint with host at Field Trip with Curtis Stone in United States (from 2019) and judge at Crime Scene Kitchen in United States (from 2021). Alongside that public career, Stone has built a portfolio of food businesses that reflect the same interests that shaped his cooking from the beginning. The through line is unmistakable: a chef who understands both the theater and the discipline of hospitality, and who has carried his name into projects that extend his point of view beyond a single dining room.
Where They Are Now
The cooking is defined by live fire, premium meats, and the structure of a European-style butcher shop joined to fine dining. That combination gives his work a certain muscular elegance: flames, smoke, and the measured order of a room that understands the value of exacting cuts and clean execution. It is a style that feels rooted in instinct but sharpened by training, a meeting of primal heat and polished technique. His own line for that work is direct: "Live fire cooking's always been my passion."
In Their Words “The kitchen is always where I feel the most at home.” “Live fire cooking's always been my passion.”
Profile updated July 2026
FAQ
Asked of Curtis
What is Curtis Stone's current role?
former co-owner and executive chef
Where did Curtis Stone train or study?
Curtis Stone trained at Penleigh and Essendon Grammar School and Victoria University.
