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Curtis Stone

Chef-Owner

Chef-Owner Curtis Stone is a chef, restaurateur, author, media personality and businessman. Originally from Australia, Curtis was classically trained in Europe as protégé to Michelin-starred London chef Marco Pierre White. In February 2014, Curtis opened his first solo restaurant, Maude, in Beverly Hills. Named after his grandmother, Maude Restaurant has garnered rave reviews and accolades as an international culinary destination from James Beard Foundation (2015 Best New Restaurant semifinalist), TIME/Travel & Leisure (lists 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.

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Luke Stone

Managing Owner

Luke Stone, Managing Owner of Gwen Butcher Shop & Restaurant in Los Angeles, California, is a successful Australian entrepreneur in retail and hospitality as owner of Strathmore Flowers - one of the leading floral businesses in Melbourne, Australia. With the opening of Gwen, in partnership with his chef-brother, Curtis Stone, Luke is excited to add ‘restaurateur’ to his resume. Born and raised in Melbourne, Luke while pursuing an Accounting Degree bought Strathmore Flowers, in 1999 and focused his sights on growing its corporate clients. In 2008, the company expanded to a custom-built property to accommodate its growth. Luke recently relocated to California with his wife and three children to partner with his brother Curtis on Gwen - a vision the two brothers have shared for more than a decade.

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Daniel Roderfeld

Co-Head Butcher

As co-head butcher at Gwen, Daniel works directly with customers to guide their butcher shop experience, from recommending cuts, to offering preparation techniques. He brings with him years of retail and meat experience, most recently at Eataly New York, followed by Eataly Chicago, which he helped open in 2013. At Eataly, Roderfeld mastered all aspects of butchery — cutting, trimming, shaping, boning, trussing — and developed close relationships with the local farmers he sourced from, which gave him a deep understanding of the connection between the farmer, shop and consumer.

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