Chef Curtis Stone just launched his ambitious new tasting-menu restaurant Gwen in Hollywood this week (in collaboration with his brother Luke), and we’ve got him on the line from Los Angeles to tell us all about it, how his first few services have gone, what it was like training under Marco Pierre White, and the challenges of opening fine-dining restaurants in Los Angeles. And legendary chef Barry Wine of the late, great Quilted Giraffe is in studio to talk about restaurant openings, closings, and lifespans, a conversation occasioned by The Four Seasons moving on from its 57-year home in the Seagram Building in New York City this weekend.

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Curtis Stone, left, and brother Luke, at Gwen restaurant in LA. (photo by Ray Kachatorian)

 

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“In my opinion, the restaurant industry doesn’t treat itself with the respect it deserves. We don’t have the professionalism we need…it makes for a very transient industry, and I don’t think that’s what we should be.” [23:30] – Curtis Stone