The culmination of a lifelong dream, chef Curtis Stone opened his first solo restaurant in Beverly Hills in February 2014, named for his paternal grandmother and eternal muse, Maude. For Maude’s latest chapter, Curtis is focused on weaving ingredients from his travels and his love of California’s seasonality into dishes.

Working alongside him is Chef de Cuisine Osiel Gastelum, who was most recently the Chef de Cuisine at Somni, the two-Michelin starred restaurant in Beverly Hills, and has worked as a sous chef for Dominique Crenn at Atelier Crenn in San Francisco, who leans into other inspiration. Splitting his childhood between Sinaloa, Mexico, and Southern California, Gastelum is sourcing nopales and using masa in the nine-course tasting menu. Together, they have developed the latest iteration of Maude, a nine-course menu focused on refined Southern California cuisine.