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A Singapore Crab Throwdown Heats Up The Daily Meal Test Kitchen with Authentic Flavors

A Singapore Crab Throwdown Heats Up The Daily Meal Test Kitchen with Authentic Flavors


Singapore is turning 50, and to celebrate this golden anniversary, the Singapore Tourism Board will be bringing authentic culinary experiences to New York during Singapore Restaurant Week in New York. In partnership with The Daily Meal, Singapore is giving the Big Apple a taste of home, from a Singaporean hawker popup at Madison Square Park, to exclusive events at The Daily Meal test kitchen.

This week, The Daily Meal hosted two prominent Singaporean chefs, Justin Quek (executive chef at Sky on 57) and Wayne Liew (the executive chef of Keng Eng Kee Seafood) at a Singapore Cooking School event that showcased one of Singapore’s most popular and revered ingredients: crab. The two chefs demonstrated four diverse crab dishes during the Singapore Crab Showdown.

Chef Quek made crab vermicelli in a light ginger broth (Southern Chinese crab soup with ginger and wine broth) and wok-fried black pepper crab with Maine lobster (Singaporean crab with Maine lobster seasoned with black pepper sauce), while chef Liew served the traditional Singapore chili crab (crab topped with a sweet and sour spicy chili sauce) and salted egg yolk crab (duck egg and crab topped with curry leaves and fish sauce). Both chefs represent different styles of Singaporean cooking: chef Quek’s restaurant is high-end, gourmet cuisine, while chef Liew’s restaurant, which he runs with his siblings, is rustic rather than refined, and discourages the use of utensils.

“Singapore has come a long way,” chef Justin Quek said. “We started with nothing 50 years ago but today we are a strong culture. We used to eat to live, but now we live to eat. We have the best products and ingredients like fresh crab, never frozen.”

Both chefs did a live cooking demonstration of one of their dishes, tempting our audience of food bloggers and Instagram influencers with tantalizing varieties of crab, and giving us a taste of Singapore’s breadth of gastronomic tradition.

“Singapore and its culinary traditions turn 50 years old this year,” said Colman Andrews, editorial director at The Daily Meal. “The hawkers are essentially food courts with Thai, Chinese, Indian and it costs $1.50 for a plate of rice or noodles topped with meat. But there’s also a dozen Spanish restaurants, elegant French food and at the high end restaurant, the prices, amazingly aren’t bad compared to New York.”


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


Sai Pituk

Sai Pituk is the chef and owner of Tara Thai, an upscale and classic Thai restaurant nestled in the heart of El Paso’s trendy Cincinnati District, which specializes in fresh, authentic recipes utilizing her secret mother sauces of Asia. Her non-traditional tutelage under street cooks, restaurant owners and friends and family in Thailand have infused her cooking with a soul that is uniquely hers and authentic to the spirit of Southeast Asia. Tara Thai was named Best Restaurant of the Year by El Paso Style Magazine in 2009 and Sai was named “New Chef of the Year” in 2010 by the El Paso Times. Sai is also a veteran of the United States army.

Cat Cora

Cat Cora

In 2005, Chef Cat Cora made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. The mother of four boys has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s (CCQ), Walt Disney World Boardwalk Resort (Kouzzina by Cat Cora), and her newest venture, Cat Cora’s Kitchen, which opened in the new Virgin Terminal 2 at San Francisco International in April 2011, as well as launched her own collection of wines, entitled Coranation. In January 2011, Cora launched her first line of cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. Cora released her first children’s book, Suitcase Surprise for Mommy (Dial Books, 2011), a sweet and comforting tool for kids and parents to use when Mom or Dad have to travel, in March 2011. Cora is the co-host for Disney’s Muppets Kitchen with Cat Cora and Hasty Tasty web series, and is currently a contributing food and lifestyle editor for O, The Oprah Magazine. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."


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