World Chefs: Curtis Stone aims high in Beverly Hills debut

Tue Aug 5, 2014 5:23am EDT
Email This Article |
Share This Article
  • Facebook
  • LinkedIn
  • Twitter
| Print This Article | Single Page
[-] Text [+]

By Richard Leong

NEW YORK (Reuters) - Australian celebrity chef Curtis Stone showcases the culinary skills he learned in Michelin-star eateries in Europe in his first restaurant Maude, a 25-seat, high-concept venture in Beverly Hills.

Critics have praised Maude for its tasting menu inspired by a single ingredient, which changes monthly. In July, he featured berries, corn in August and in September, it will be tomatoes.

While he was preparing for the opening of the restaurant in February, Stone, 38, hosted "Top Chef Duels," a spinoff of the popular U.S. competition show which will debut on Wednesday.

The Melbourne native spoke to Reuters about his restaurant named after his grandmother and his desire to return to the kitchen.

Q: What can diners expect from Maude?

A: The experience is a real progression, starting off really nice and light and you gradually get richer. While relatively eclectic, it’s very rooted in a European style.

Q: Why attempt a small, high-end restaurant in Beverly Hills instead of a mega enterprise in Las Vegas?

A: For me it’s a personal choice. I prefer to eat at small restaurants. It’s not all about the money. Yes, I would have made more money if I had done a big splashy restaurant in Vegas.   Continued...

Australian chef Curtis Stone poses for a portrait at his restaurant Maude in Beverly Hills, California June 12, 2014.  REUTERS/Mario Anzuoni