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.

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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.” – CURTIS STONE