My, how you’ve changed! MasterChef Australia’s Curtis Stone looks VERY different in unearthed photos from the early days of his career
Curtis Stone recently returned to MasterChef Australia.
And the celebrity chef has certainly changed a lot compared to his early days in the spotlight.
In unearthed interviews from over a decade ago, the now 44-year-old looks virtually unrecognisable compared to his current appearance.
Before and after: Celebrity chef Curtis Stone has certainly changed a lot over the years. (Pictured, left, in 2008, and right, in 2020)
The star’s fresh face and frosted blonde hair is much different to the scruffy facial hair and dark blonde locks he now sports.
Curtis first shot to fame in 2007 after making multiple appearances on the Today show in the US.
From there, his profile grew, leading to appearances on hit shows like Iron Chef America and The Biggest Loser.
Fresh faced! In unearthed interviews from over a decade ago, the now 44-year-old looks virtually unrecognisable compared to his current appearance. (Pictured in 2006)
However, his big career breakthrough came when he was cast on the third season of Donald Trump’s The Celebrity Apprentice in 2010.
In Australia, Curtis is best known for his appearances on MasterChef Australia and in Coles commercials.
The 44-year-old recently revealed that the COVID-19 pandemic has been ‘brutal’ for his business.
Fame game: Curtis is best known for his appearances on MasterChef Australia and in Coles commercials
Appearing on Thursday’s episode of The Project via video link, Curtis told Gorgi Coghlan that the coronavirus had forced him to shut down both of his Los Angeles restaurants.
‘It is brutal. We are in Los Angeles, one of the hardest hit areas of America, and both our restaurants were closed,’ he explained.
He went on to reveal that it was late one afternoon when he discovered businesses would go into a mandatory lockdown that came into effect that same night.
Brutal: The 44-year-old recently revealed on The Project that the COVID-19 pandemic has been ‘brutal’ for his business
The Australian chef was left with no choice but to turn his restaurant, Maude, into a marketplace and deliver food to people.
‘You accept it and move on, and you’ve just got to be flexible and keep your people taken care of and employed, and that was always our goal,’ he said.
He added: ‘If we can feed the community at the same time, wonderful. It’s not easy. It’s like starting a brand new business.’
‘You accept it and move on, and you’ve just got to be flexible and keep your people taken care of and employed, and that was always our goal,’ he explained