Curtis began cooking at the Savoy Hotel, in his hometown of Melbourne, Australia, at the age of 18. There, he worked with many European and British chefs who instilled in him the importance of working abroad to build ones experience and skills. On completing his qualifications as a chef, he set off for Europe to experiencelife and the cuisines of Italy, France and Spain, before finally arriving in London.In London, he found himself literally knocking on the door of the legendary Marco Pierre White, the youngest chef in the world to be awarded three Michelin stars. His book White Heat was the first cookbook ever given to Curtis. That afternoon he started workat Marcos restaurant, The Grill Room at Caf Royal.From The Grill Room, Curtis proceeded to Mirabelle as sous-chef and played a large part in creating the Mirabelle Cookbook. He worked at the restaurant for another year, during which time it was awarded a Michelin star. After winning Marcos trust and respect, Curtis was made head chef at another of Whites flagships, the critically acclaimed Quo Vadis. Curtis filmed his first major series called Surfing the Menu with a tie-in book, Surfing the Menu, for the Australian Broadcasting Corporationin 2003. In 2004 he hosted an Australian reality series, My Restaurant Rules, for Network 7. Missing the heat of the kitchen, Curtis returned to London to work with Terence Conran on relaunching the famous Bluebird Club in Londons Chelsea district. Surfing the Menu has now been sold to 26 territories worldwide, including the U.K. and U.S. Cookbooks accompanied the first two series, and Curtis has recently completed the third season. He also writes a regular column for Delicious Magazine in Australia.Curtis stays true to his cooking philosophy: keep things simple and use naturally produced ingredients that are in season..

How to hire Curtis Stone for an event