star in the 2019 Michelin Guide for California and continues to hold its one-star rating as of 2022. Gwen Stone opened a second restaurant, Gwen, in Hollywood in 2016, named after his maternal grandmother.Gwen was awarded 1 Michelin star in 2022. Other projects In 2007, Stone hosted the Great Barrier Feast Culinary Masterclass event on Hamilton Island featuring other notable Australian chefs, including Geoff Jansz, Shannon Bennett, and Justin North. In 2008, Stone developed "Kitchen Solutions by Curtis Stone," a line of kitchen utensils, accessories, and glassware. He also has written a series of cookbooks, including Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure, Cooking With Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook, and Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood. Stone's 2013 cookbook What's For Dinner? became a New York Times bestseller and was translated into Chinese in December 2014. Stone's most recent book, Good Food, Good Life, launched in March 2015 in the United States and Canada and May 2015 in Australia. In 2010, Stone gave a cooking class and demonstration at the Singapore Sun Festival. In October 2010 it was announced that Stone had created recipes for in-flight meals for United Airlines. In 2011, he was appointed as an ambassador for Cottage by the Sea, alongside big wave surfer Jeff Rowley and Olympian Cathy Freeman. The ambassadors help the Australian charity raise funds to provide short holidays for disadvantaged children. Stone also works with Feeding America, a domestic hunger-relief charity, and Second-Bite, which redistributes nutritional surplus food to those in need. Stone is best known in Australia for his more than a decade's long partnership with Coles Supermarket where he is the ambassador of their fresh food and recipes. In 2011, Stone described to GQ Australia'' his relationship with big supermarkets: "I never even thought about working for a supermarket. But there's that feeling you get when you walk down the street and someone comes up and says, 'You know what? We never used to cook fish in our house. Since we’ve tried that salmon recipe we have it once a week.' The feeling that gives you is worth a million other things". Stone and his team create recipes that feature in the monthly Coles Magazine and are very active in influencing how Australians eat, being credited with encouraging the supermarket to improve ethical sourcing.