Curtis Travis Stone OAM[1] (born 4 November 1975) is an Australian celebrity chef, author, and television personality.

[4] Stone studied for a Bachelor of Business at Victoria University before dropping out and deciding to pursue a career as a chef.

[5] Stone returned briefly to Australia to make the travelling cooking show Surfing the Menu (on ABC) with another chef, Ben O'Donoghue.

[5] Stone has appeared on a number of cooking programmes in the UK, including Dinner in a Box, Good Food Live and Saturday Kitchen.

Stone appeared on a segment of Oprah's Ultimate Australian Adventure, a four-day television event that aired in January 2011.

[14] In June 2010, producers of NBC's new series America's Next Great Restaurant announced that Stone would join the judging and investment panel on alongside Bobby Flay, Steve Ells and Lorena Garcia.

[15] The first season aired in 2011 directly followed by the fourth edition of The Celebrity Apprentice, where Stone made a guest appearance on the first episode.

[17] In January 2012, Bravo announced Stone would co-host a new culinary reality show called Around the World in 80 Plates with fellow celebrity chef Cat Cora.

Stone began hosting Kitchen Inferno in 2014[19] and mentored Food Network's debut culinary competition, All Star Academy, in 2015.

[citation needed] On 1 February 2014, Stone opened his first restaurant, Maude, in Beverly Hills which is named after his paternal grandmother.

[27] In 2024 Curtis opened Woodend by Curtis Stone at the Maroma Hotel in Mexico In 2007, Stone hosted the Great Barrier Feast Culinary Masterclass event on Hamilton Island featuring other notable Australian chefs, including Geoff Jansz, Shannon Bennett, and Justin North.

[32] In 2011, he was appointed as an ambassador for Cottage by the Sea, alongside big wave surfer Jeff Rowley and Olympian Cathy Freeman.

[33] Stone also works with Feeding America, a domestic hunger-relief charity, and Second-Bite, which redistributes nutritional surplus food to those in need.

[35] Stone and his team create recipes that feature in the monthly Coles Magazine and are very active in influencing how Australians eat, being credited with encouraging the supermarket to improve ethical sourcing.