Curtis Stone is a celebrity chef, best-selling author, TV personality, and entrepreneur. When it comes to cooking, his philosophy is to cook as Mother Nature intended: buy locally produced seasonal & organic ingredients, keep recipes simple, and allow the food to speak for itself.
Curtis returns as host of season five of Top Chef Masters on Food Network Canada. The series pits 13 world-renowned chefs against each other to see how well they fare in fierce culinary competition. Each week will whittle down the chefs until the finale where one winner is crowned the winner and will receive the grand prize of $100,000 for the charity of his or her choice. The chefs are bringing more than their knives to the table; they’re bringing their egos and stirring up the drama...all for charity.
Born in Melbourne, Australia, Curtis left Victoria University in 1994 at the age of 18 to follow his passion for food. His strong will and love for quality cuisine led to a job cooking at The Savoy Hotel. Once a qualified chef, Curtis began travelling throughout Europe with his best mate. Three months into his travels Curtis arrived in London, broke and in need of a job. Determined to fulfil his dream of working in the world’s best restaurants, he walked into legendary Chef Marco Pierre White’s kitchen and offered to work for free in exchange for the opportunity to work alongside the three-star Michelin genius. After proving his worth, Curtis was brought on staff and remained at The Grill Room at Café Royal for two years.
From Marco’s Grill Room, Curtis advanced to Sous Chef at the Mirabelle where he contributed to the restaurant’s highly revered Mirabelle Cookbook. Curtis remained at the Mirabelle for two years, during which time it was awarded a prestigious Michelin Star. Curtis was then handed the reins to Marco Pierre’s flagship restaurant, Quo Vadis, where he received critical acclaim and remained until 2003 when he made the leap to television. His first series Surfing The Menu ran for three seasons in 26 countries.
In 2006 Curtis made his debut in the United States via his own hit series Take Home Chef for TLC. The series has been a huge international success being viewed in over 70 countries around the world. More recently, Curtis has been seen on NBC’s hit series The Biggest Loser, teaching contestants how to make good nutritional choices and prepare healthy meals. He is also a regular contributor on The Today Show where he provides viewers with tips and delicious recipes to try at home. In addition, Curtis co-hosted NBC’s reality competition America’s Next Great Restaurant and took over as host of the third season of Food Network Canada’s hit series Top Chef Masters.
Curtis was the first chef to have an eponymous product line sold at the prestigious retailer Williams-Sonoma in the USA. His line of sleek and eco-friendly kitchen solutions is currently sold globally. The functional and stunning products have been praised in a variety of publications including The New York Times and O: The Oprah Magazine. The complete range of Kitchen Solutions is available on his website.
As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. “Surfing the Menu” and “Surfing the Menu Again”, penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by “Cooking with Curtis” (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef’s expertise down to earth for the home cook. Setting out to prove that good food doesn’t need to be fussy, Curtis then released “Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood” (Clarkson Potter 2009). Curtis launched his fifth cookbook, a New York Times best-seller, “What’s For Dinner?: Recipes for a Busy Life” in April 2013 (Ballantine).
Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US, and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing—and cooking. For Curtis, cooking always brings fun. “There really is no better gift than a home-cooked meal and enjoying a good laugh around the table.”
It's no surprise Cat Cora became a world renowned chef. Her culinary aspirations began at an early age, and by 15, she had developed a business plan for her own restaurant. In 2005, she made television history on Food Network's Iron Chef America as the first and only female Iron Chef, and in November 2006 Bon Appétit Magazine bestowed her with their Teacher of the Year Award, an award she calls, "the greatest recognition she could achieve as a chef." That month, she was also honored with another great culinary distinction when she was named executive chef of the magazine.