Curtis Stone & Juliette Lewis: Awkward Celebrity Encounter
- Chef Curtis Stone, known for his restaurant Gwen, recently shared insights into crafting the world's 43rd best steak.
- For home cooks aiming to elevate their steak game, Stone advises tempering the steak by removing it from the refrigerator 45 minutes before cooking.
- Stone also discussed his efforts to introduce Americans to authentic Aussie meat pies through his Beverly Hills pie shop.
Discover the hilarious and awkward celebrity encounter revealed by Chef Curtis Stone! This exclusive from News Directory 3 dives into Stone’s memorable run-in with Juliette Lewis,making for a truly unexpected airplane story. Beyond the primary_keyword celebrity gossip, this article explores other celebrity stories, like cooking for Paul McCartney and oprah. We also look into Stone’s passion for perfect steak and Aussie meat pies.Don’t miss the chef’s candid recollections of his career highlights. Discover what’s next in the world of food and celebrity!
Curtis Stone Reveals Steak Secrets, Pie Passion, and Celebrity Encounters
Updated June 22, 2025
Chef Curtis Stone, known for his restaurant Gwen, recently shared insights into crafting the world’s 43rd best steak. The secret, he said, lies in a trifecta: sourcing high-quality beef by understanding the cattle’s breed, feed, and age; dry-aging and carefully butchering the meat; and cooking it over a live fire. Stone emphasizes that each element is equally crucial for achieving steak perfection.
For home cooks aiming to elevate their steak game, Stone advises tempering the steak by removing it from the refrigerator 45 minutes before cooking. he also suggests using high heat and resting the steak both during and after cooking. “I’ll cook it for a minute or two on each side…remove it from the heat and let it sit on a wire rack for maybe five or six minutes. Then I put it back on to finish the cooking, and rest it for a second time before I serve it,” Stone explained.
Stone also discussed his efforts to introduce Americans to authentic Aussie meat pies through his Beverly Hills pie shop. He noted the challenge of convincing Americans, who typically associate pies with sweet fillings, to embrace savory meat pies.Stone said his strategy involves offering both sweet and savory options, guiding customers on “a little journey through sausage rolls and beef pies.”
Reflecting on his career, Stone recalled cooking for notable figures like Paul McCartney and Oprah Winfrey. He described the challenge of preparing a vegan meal for McCartney at Quo Vadis in London,ultimately creating a lentil soup and vegetable dish that impressed the former Beatle. For Oprah, a known truffle enthusiast, Stone has crafted entire truffle-themed menus and even hosted an Aussie barbecue on Whitehaven Beach during her visit to Australia.
When asked about his favorite restaurants, Stone mentioned Château de la Chèvre d’Or in the south of France and Alinea in Chicago. He lauded Château de la Chèvre d’Or for its classic French cuisine and magical setting, while praising Alinea for its playful and innovative approach to food.
Stone shared a lesson learned from marco Pierre White: “If you show your team that you still like being in the kitchen, it makes them feel proud to work with you.”
He also recounted an embarrassing encounter with Juliette Lewis on an airplane, saying, “A few years ago I tried to go to the bathroom on a airplane and Juliette Lewis was sitting ther, reading her phone on the toilet. She hadn’t locked the door…But we never made eye contact afterwards.”
What’s next
Stone continues to innovate in the culinary world,focusing on quality ingredients and memorable dining experiences,while also expanding his pie business and sharing his passion for food with a wider audience.