When it comes to cooking, Curtis Stone's philosophy is to keep it simple and cook with natural ingredients just as Mother Nature intended.

Curtis was born in Melbourne, Australia and started a Bachelor of Business at Victoria University in 1994. However, his heart was in food and, along with his grandma's divine fudge recipe, he was inspired by a short stint in a restaurant kitchen and began cooking at The Savoy Hotel in his hometown of Melbourne. With family ties in Yorkshire, Curtis went to Europe to travel, but quickly secured a position with the legendary Marco Pierre White (the youngest man in the world to be awarded three Michelin Stars).

From Marco's Grill Room, Curtis proceeded to the Mirabelle as Sous Chef and played a large part in putting together the "Mirabelle Cookbook." He worked there for another year, and during his time at the restaurant it 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.

Curtis filmed his first major TV series called Surfing the Menu, with a tie-in book for ABC in Australia in 2003. He went on to film three series, which have since been sold to 26 territories worldwide, including the United Kingdom and United States. In 2004, Curtis hosted a major Channel 7 restaurant reality series in Australia, My Restaurant Rules.

For the past 14 months, Curtis has been based in America hosting seasons one and two of Take Home Chef, a popular series that airs on the Discovery Networks' TLC (The Learning Channel). The show has already sold to territories across Europe and Asia. Curtis' introduction to the states has been a huge success, with recent guest appearances on The Today Show, Martha Stewart and Entertainment Tonight, to name a few. Curtis will keep his fans up to date on his wonderful journey throughout the world of food and fun through his monthly column in Delicious Magazine (beginning in July 2007).

Curtis was back in Australia in June to launch his own line of kitchenware. He calls it 'a collection of kitchen solutions' as he has designed the range to arm 'at home cooks' with all the tricks of the trade. It will really change the way domestic kitchens operate!

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