Our 2018 Journey re-visited

Realizing a lifelong dream, chef Curtis Stone opened his first solo restaurant in Beverly Hills in February 2014. The namesake of the restaurant and his first muse: Maude, his late paternal grandmother, provided his first culinary inspiration as a child and her sensibilities are resonant throughout the restaurant.

Maude About Curtis Stone

Since opening, Maude has garnered accolade from the James Beard Foundation (2015 Best New Restaurant semifinalist), TIME and Travel & Leisure (list Maude as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant followed by 2015 Best Restaurant in Los Angeles), LA Magazine (4 out of 4 stars), Angeleno and more. In April 2016, Curtis named Justin Hilbert Executive Chef of Maude. Justin, who joined the team in December 2014 and worked closely with Curtis on the monthly menu development, now leads the kitchen.

Maude About Justin Hilbert

The core team at Maude travels to each region ahead of the menu debut for immersive research, where they experience the culture, history, food, and wine of the territory. While the wines for each menu are required to be from the hero region, Executive Chef Justin Hilbert is given free rein to create a menu structure that are literal to the region or merely inspired by what will pair best with the wines.

The Wine Team

Maude About Curtis Stone Wine Team

We are able to explore these destinations through our first-hand travels in the world’s great wine capitals. Andrey Tolmachyov, Maude’s head sommelier, and Ben Aviram, Director of Restaurant Operations, will travel together and immerse themselves in the unique culture of each area through its wine and cuisine. Bringing back to Maude some rare old bottlings, a few undiscovered gems, and the classics that have made the region one of the best in the world.

By focusing on wine regions as the hero and co-star of our menus, the format will still feel like Maude but it gives our team creative freedom to build a menu unrestrained from the inspiration that we find in each region.

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