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Curtis Stone

Ray Kachatorian

Curtis Stone

Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Curtis began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne, Australia, moved to Europe to further his education and classical training under renowned chef Marco Pierre White. In 2014, he opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Curtis then opened Gwen Butcher Shop & Restaurant in Hollywood with his brother Luke. Both restaurants have received Michelin stars. Curtis also opened Woodend by Curtis Stone at Maroma, A Belmond Hotel in the Rivera Maya and operates Curtis Stone Events in Los Angeles and Australia.

Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo), the Emmy-nominated Top Chef Junior, as well as making frequent appearances on MasterChef Australia. Field Trip with Curtis Stone on PBS is inspired by his global travels to research the regional menus at Michelin-starred Maude. Curtis filled a judge’s seat for Crime Scene Kitchen (FOX), a baking competition hosted by Joel McHale, and entered Kitchen Stadium as an Iron Chef for Netflix’s Iron Chef: Quest for an Iron Legend. A New York Times bestselling author, Curtis has authored six cookbooks including his most recent, Good Food, Good Life.

Curtis began a new pledge to give back through his #Commit2One initiative. Each year he partners with a charity, devoting the majority of his time and resources to the cause. He was recognized with the Medal of the Order of Australia, for his outstanding achievement and service in tourism and hospitality.

Curtis is married to actress Lindsay Price and the couple live in Los Angeles with their two sons.

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Curtis Stone - Grilled Pineapple with Tropical Caramel Sauce & Passion Fruit

Grilled Pineapple with Tropical Caramel Sauce and Passion Fruit

Fruit for dessert has always been a favorite, and the caramelization of the pineapple combined with passion fruit reminds me of my home in Australia. Served with a scoop of ice cream, this is an easy, but restaurant-worthy dessert! The pineapple is drizzled with an easy caramel made from sugar and coconut cream. Any leftover sauce can be stored in the refrigerator and used to sweeten up everything from breakfast pancakes to that midnight snack scoop of ice cream.

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