Our Team

Curtis Stone

An LA-living Melbourne boy, Curtis Stone is the ultimate international multihyphenate – chef-restaurateur-author-media personality-businessman. Classically trained in Europe, a protege to Michelin-starred chef, Marco Pierre White, Curtis opened his first solo restaurant, Maude, in Beverly Hills in 2014. A 2018 refinement, to focus on a seasonal set menu inspired by the world’s leading wine regions, saw Curtis rewarded with a Michelin star of his own.

Luke Stone

Luke Stone is the Managing Owner of Gwen Butcher Shop & Restaurant on Sunset Boulevard in Hollywood. Gwen represents the fulfilment of a lifelong dream for Luke and his brother, Curtis, to open a business together. It’s perhaps no surprise that the late Los Angeles Times, Jonathan Gold described a rack of wild venison from Gwen Butcher Shop as “one of the most profound things I’ve ever eaten“.

Chris Sheldon

Like Curtis and Luke, Chris Sheldon is Melbourne born and bred.

Chris brings 25 years’ experience as a hospitality professional to CSE, including 15 years in London where he worked for some of the most highly-regarded chefs in the world including Marco Pierre White and restaurateur Sir Terence Conran and, at Bluebird, he worked alongside a young Curtis Stone. At just 26, Chris launched a company in central London, growing the portfolio to three sought-after bar / restaurants.

In 2011, Chris returned home to Melbourne to take on a senior role at Crown Resorts, spending eight years as General Manager-Food & Beverage.

Travis McAuley

Executive Chef

Curtis Stone placed a personal call to invite Travis McAuley to join the team as executive chef after concluding his 13-year tenure with MAdE Establishment in 2020.

Travis is recognised for his culinary innovation and contribution across all four of the Hellenic Republic venues which under his guidance became Melbourne icons. His deep love of food, work ethic and charisma were the ingredients for his success and have cemented his reputation as one of the city’s best.

With international experience in the early days of his career as a chef, Travis was drawn back to his hometown of Melbourne from London by the incredible fresh produce available at its doorstep.

Travis’ philosophy when it comes to cooking is to keep things simple – sourcing the best fresh and flavoursome produce to create classic recipes with a contemporary twist.

Christian Dortch

Executive Chef

Christian Dortch has worked with Curtis since 2014 across a range of successful projects including Michelin-starred Maude, Christian progressed to the position of Curtis Stone Events Executive chef responsible for event menu development, even operations and championing the training of new culinary staff.