Curtis Stone - March Curtis Stone Is a Master Chef, Best Selling Author, TV Host and Entrepreneur
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Curtis Stone - March Curtis Stone is a master chef, best selling author, TV host and entrepreneur. Based in Los Angeles, Curtis was born in Melbourne and at 18 left university to follow his passion for food. Once a qualified chef, Curtis began traveling through Europe. In London he walked into legendary Chef Marco Pierre White’s kitchen and offered to work for free in exchange for the chance to work alongside the three-star Michelin genius. From Marco’s Grill Room Curtis advanced to Sous Chef at the Mirabelle, where he played a large part the “Mirabelle Cookbook”. After this Curtis was Head Chef for Marco’s flagship restaurant, Quo Vadis, where he received critical acclaim until 2003 when he made the leap into television with his first show “Surfing the menu”. In autumn 2008, Curtis launched his line of kitchen solutions for Williams Sonoma US, the first chef to have an eponymous product line sold at the prestigious retailer. Curtis has published four cook books. Curtis’s philosophy I to cook as Mother Nature intended: buy locally produced seasonal and organic ingredients keep recipes simple and allow the food to speak for itself. Matt Moran – April Raised in country NSW, Matt Moran developed early a commitment to the land and his love for food and local produce. At age 15 Matt began his career as a chef at La Belle Helene in Roseville Sydney and where he discovered French cooking. In 1991 he opened with a partner his first restaurant, The Paddington Inn Bistro and shortly after, Moran’s Restaurant and Café which was awarded best new restaurant in the 1995 in Sydney Morning Herald Good Food Guide . In 1999 Matt opened ARIA that overlooks the Sydney Opera House. At ARIA, seasonality is an important basis for menu production and some of the most significant ingredients in achieving a flavoursome, balanced and premium quality menu. ARIA has been awarded two Chef’s Hats almost every year since by the Sydney Morning Herald Good Food Guide. Matt is on the International Culinary panel for Singapore Airlines as well as representing Australia at international food and wine shows worldwide. He has appeared on high rating TV show, My Restaurant Rules and is on the judging panel for the Vogue Entertaining & Travel Produce Awards. Matt also appeared as the resident expert chef on Channel Nine’s The Chopping Block and recently headlined Sydney’s Good Food Show in 2008. Geoff Lindsay – June Geoff Lindsay is the co-owner and chef of Pearl, one of Melbourne’s most highly regarded restaurants. His inspiration is drawn form his life and a profound respect for ingredients and other cultures. He grew up in a family committed to good food, trained and work ion restaurants with a passion for fresh ingredients and professionalism and has traveled extensively in Australia and South-East Asia. Geoff ha an ongoing commitment to the holistic experience of a restaurant – to its hospitality, its accessibility, to wine and to good design. Matt has twice won awards for Best New Restaurant in Melbourne. Pearl won the award from The Age Good Food Guide in 2002. In August 2004, The Age Good Food Guide named Geoff – Chef of the Year 2005. For the 2006 edition of The Age Good Food Guide, Pearl has achieved the highest ranking with three hats being awarded. Geoff has written two books Chow Down and TENPLATES . .