Our Guest Curator: Curtis Stone

This month, we're celebrating alongside Curtis Stone as he marks 10 years of Gwen — the Hollywood butcher shop and restaurant he opened with his brother Luke in 2016, named for their grandmother. A Michelin-starred spot ranked among the world's top steakhouses, Gwen has spent a decade defining what live-fire cooking and in-house dry-aging look like done right.

Curtis trained under Marco Pierre White before building a career that spans Michelin-starred restaurants, six cookbooks, and a 60-acre working farm in Malibu — Four Stones Farm — complete with a test kitchen, production studio, and vineyard. It's the kind of ingredient-first, whole-animal, whole-harvest philosophy that's defined his cooking from the start, and it's exactly what shaped his picks for us this week.

Flamingo Estate is proud to welcome Curtis as our guest curator — a celebration of the kind of instinctive, craft-driven cooking that's built a career, a restaurant, and now a decade at Gwen. His picks reflect a kitchen built on patience, technique, and a deep respect for where food comes from.

Order before Friday or before it sells out for this Friday’s delivery (LA only).