Food

Curtis Stone opens up about infamous British chef Marco Pierre White

Jul 18, 2018

Curtis Stone revealed his brutal learning techniques taught him to be the best. Photographer: Ray Kachatorian

Celebrity chef Curtis Stone, who has become a household name over the past decade thanks to his many successful television appearances, has revealed what his first professional mentor British chef Marco Pierre White is really like behind closed doors.

Marco is no stranger to controversy — the 56-year-old may not be well-known to many Aussies, but in the UK he’s famous for his very public rows with other high-profile chefs.

And while Marco has a huge reputation for being fiery, Curtis revealed his brutal learning techniques taught him to be the best.

Speaking exclusively with Starts at 60, we asked Curtis if Marco ever yelled at him: “Did he ever not yell at me? Marco was of the old order and he demanded perfection. But that’s my work ethic as well so I could appreciate his passion.”

The now LA-based chef said he started working for the ‘fiery’ chef the first day he met him, after finishing up his studies in Sydney, Australia.

“I walked him [sic] without a job on a day he just fired someone, and he gave me a shot,” he explained. “Marco was my first professional mentor and I worked with him for a long time in London. I rose through the ranks in his kitchens and learned so much.”

Curtis started working at the Grill Room in London, before being promoted to chef de partie (station chef) in another of Marco’s restaurants, Mirabelle. He then was appointed the title sous chef, before being promoted to head chef at Quo Vadis.

With more than 20 years industry experience under his belt, Curtis said being a chef takes stamina, and only young chefs who are willing to work will survive.

“The right ones do, otherwise, they won’t last in this industry or get very far,” he said. “It really is about paying your dues though and working for what you get. Occasionally you do see entitlement but that doesn’t really compute in my kitchens.”

Curtis added: “Being a chef is really physical, all day on your feet with the likelihood of cutting or burning yourself. I think people forget that. They see the creativity on the plate and may not recognize everything it takes to get there.”

The Australian-born chef has made a name for himself as a talented cook, turning his Surfing the Menu stint into a successful career. Curtis is now head judge on the American series Top Chef Junior, and runs two restaurants in LA.