curtis stone

Catch up on today's show here on the full podcast!

Jess Mauboy raps us out; Curtis Stone sends us a hamper; Suzie from Delcados tells us the secret of avocado farming; Geoff Dyer signs Chrissie up to pick another movie for her movie club on 9GO; we play Dead Or Alive, and Browny learns a valuable lesson from his daughter.

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See omnystudio.com/listener for privacy information.

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Los Angeles’s chef Curtis Stone joins us for a special bonus episode to discuss the coming format change at his Beverly Hills hit Maude, which will switch to a wine-region-inspired tasting menu in late January. (The first region he’s exploring: Rioja!) Curtis discusses the reason for the change, and the recent research trip he and his team took to Spain and how the inspiration they found there will find its way back to the restaurant. In this season of giving, we also look at his restaurant group’s unique philanthropic philosophy, especially their recent partnership with Chrysalis, which matches people who need a second chance (e.g., those who’ve spent time in prison or are homeless) through jobs.

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This week's episode of Snacky Tunes features an interview with Chef Curtis Stone, followed by an in-studio performance by B Boys.

Curtis Stone is an Australian celebrity chef, author and television personality, nicknamed "The Quiet Terminator" by fans following his performance on The Celebrity Apprentice 3. He recently launched his ambitious new tasting-menu restaurant Gwen in Hollywood.

Three psychos that came to be through fate by way of necessity, B Boys offer up to the world their sonic manifesto, No Worry No Mind. A relief from the mania, an expression of duality, an extension of Dadaism.

Chef Curtis Stone just launched his ambitious new tasting-menu restaurant Gwen in Hollywood this week (in collaboration with his brother Luke), and we've got him on the line from Los Angeles to tell us all about it, how his first few services have gone, what it was like training under Marco Pierre White, and the challenges of opening fine-dining restaurants in Los Angeles. And legendary chef Barry Wine of the late, great Quilted Giraffe is in studio to talk about restaurant openings, closings, and lifespans, a conversation occasioned by The Four Seasons moving on from its 57-year home in the Seagram Building in New York City this weekend.