Curtis Stone is a master chef, best selling author, TV host and entrepreneur. When it comes to cooking, Curtis Stone's philosophy is to cook as Mother Nature intended: keep it simple and cook with naturally produced ingredients. In his cooking, Curtis likes to concentrate on flavors with a modern European edge. Born in Melbourne, Australia, Curtis left Victoria University in 1994 to follow his passion for food and began cooking at The Savoy Hotel at the young age of 18. He secured a hard to come by position with the legendary Marco Pierre White, the youngest chef in the world to be awarded three Michelin stars, at his restaurant The Grill Room at the Café Royal. From Marco's Grill Room, Curtis advanced to Sous Chef at the Mirabelle, where he remained for 2 years and played a large part in putting together the 'Mirabelle Cookbook.' During his time there, the restaurant was awarded a Michelin Star. After winning Marco's trust and respect Curtis was handed the reigns at Quo Vadis where he received critical acclaim. The restaurant has been a Soho institution since 1926.