Travels from Los Angeles, California, USA
Curtis Stone's speaking fee falls
within range: $50,000 to $75,000
Curtis Stone is an internationally known chef, restaurateur, TV host and New York Times best-selling author. His philosophy to cook as Mother Nature intended inspires Curtis to cook with local, seasonal and organic ingredients and pay homage to fresh produce.
Born in Melbourne, Australia, Curtis’ passion for food was inspired as a boy by his grandmother Maude’s famous fudge. After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White. In a short number of years, he quickly rose through the ranks to become Head Chef at Marco’s highly revered restaurant, Quo Vadis.
Curtis opened his first restaurant in the U.S. Maude, named after his grandmother, in Beverly Hills in February 2014, which continues to receive rave reviews e.g. James Beard Foundation (Best New Restaurant semifinalist –winner still to be announced), TIME and Travel & Leisure (lists Maude as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant) LA Magazine (4 out of 4 stars), Angeleno and more. Maude is the culmination of all his life experiences and culinary sensibilities captured into an intimate setting. Curtis offers a unique market driven, prix-fixe monthly menu designed to create an intimate chef’s table experience. Each month a single ingredient inspires a degustation menu of nine or more courses and this celebrated ingredient is creatively woven, to varying degrees, through each course.
Curtis stars alongside Food Network’s biggest names, including Bobby Flay, Alex Guarnaschelli and Michael Symon, in Food Network’s new culinary competition, All-Star Academy, which premiered March 2015. He also regularly co-hosts CBS’s The Rachael Ray Show. Previously, Curtis hosted Food Network’s Kitchen Inferno Bravo’s Top Chef Masters and the spin-off edition of the Top Chef franchise, Top Chef Duels. He is a familiar face on dozens of shows including The Chew, The Today Show, Dr. Oz, Ellen and The Talk.
A regular headliner at global food shows, Curtis was the first chef to debut an eponymous product line at prestigious U.S. retailer Williams-Sonoma. Curtis Stone’s Kitchen Solutions launched in March 2012 on HSN and September 2014 in Target Australia, and is sold in other fine specialty retailers throughout the U.S., Canada, Mexico, Singapore and Belgium.
Curtis’ sixth cookbook Good Food, Good Life: 130 Recipes You’ll Love to Make and Eat was released in March 2015. He published his fifth cookbook, What’s for Dinner?: Recipes for a Busy Life in April 2013, which made the New York Times bestsellers list. Whether you’re working late, having friends over for a bite or saving pennies for the weekend, the cookbook has scores of tips to make cooking fast, easy and fuss-free. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis since his debut in October 2013.
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Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat: A Cookbook
The host of FOX’s My Kitchen Rules shares 130 recipes that bring back the pleasure of cooking and the wonder of connection into your home.
For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination. In this wonderful book featuring his favorite dishes, Curtis inspires us to turn meal preparation into a joy rather a chore through delicious recipes, mouthwatering photographs, and handy make-ahead tips. He also shares plenty of heartwarming, personal stories from time spent in his kitchen and around the table with family and friends, reminding us that good food and a good life are intrinsically intertwined. His go-to recipes include:
• Light meals: Roasted Beet and Quinoa Salad with Goat Cheese, Fennel, and Pecans; Weeknight Navy Bean and Ham Soup; Pork Burger with Spicy Ginger Pickles
• Scene-stealing dinners: Porcini-Braised Beef with Horseradish Mascarpone, Herb-Crusted Rack of Lamb with Fennel, Potato and Zucchini Enchiladas with Habanero Salsa
• Family-style sides: Pan-Roasted Brussels Sprouts with Chorizo, Butternut Squash with Sage and Brown Butter, Cheddar-and-Corn Cream Biscuits
• Sweet treats: Cherry-Amaretto Lattice Pie, Rum Pound Cake with Lime Glaze, Chilled Yellow Watermelon Soup with Summer Berries
• Favorite breakfasts: Crêpes with Homemade Ricotta and Maple-Kumquat Syrup, Smoked Salmon Omelet with Goat Cheese and Beet Relish, Maple Bran Madeleines
• Satisfying snacks: Popcorn with Bacon and Parmesan, Bruschetta with Spring Pea Pesto and Burrata, Chocolate-Hazelnut Milkshake, and many more
Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook
Three steps to astonishing meals.
Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone — and this book promises that a complex dish can successfully be prepared by following Chef Stone’s expert directions.
Tagliatelle of white truffles from Alba
King prawns with caramelized endive
Roasted sea scallop wrapped in pancetta with tomato and gremolata
Zuppa ribolita (lentil soup with vegetables)
Classic apple tarte tatin with vanilla ice cream.
Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.
Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood
By Curtis Stone Aussie Curtis Stone, host of TLC’s Take Home Chef, is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he’s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal. With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what’s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones. Recipes Include: Pan-Fried Calamari with Roasted Asparagus Salad Sticky Chicken Drumsticks Red Curry with Lobster and Pineapple Brownie Cupcakes Curtis Stone is the host of TLC’s Take Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show. Originally from Melbourne, Australia, he lives in Los Angeles.
What’s for Dinner?: Delicious Recipes for a Busy Life: A Cookbook
130 easy-to-make meals for every night of the week, from the host of FOX’s My Kitchen Rules
Celebrity chef Curtis Stone knows life can get busy. But as a dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, he offers both novice cooks and seasoned chefs mouthwatering recipes that don’t rely on fancy, hard-to-find ingredients and special equipment. And he breaks them down into seven simple categories:
• Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad
• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette
• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips
• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar
• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint
• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits
• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce
And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What’s for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.
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