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Featured Chefs

Leading Chefs around the world enjoy cooking with SousVide Supreme. The precision technology and well-engineered design allows them to improve the quality, efficiency and consistency of their food preparation.  

Jason Wilson - Chef/Owner, CRUSH and Miller's Guild, Seattle, WA

Ouita Michel - Chef/Owner, Holly Hill Inn, Midway, KY

Richard Blais - Chef/Owner,  Flip Burger Boutique and The Spence, Atlanta, GA

 

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Derek Gaughan​ - author, blogger, and chef at sousvideguy.com

"SousVide Supreme is one of my go-to all-in-one precision cookers. Whether I'm cooking a leg of lamb, red wine poached pears, or even fruit infused liquor, SousVide Supreme is consistently precise. This is a must-have for every kitchen."

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Richard Blais - Top Chef: All Stars Winner, Owner of Flip Burger Boutique and The Spence, Atlanta, GA

"By cooking with the SousVide Supreme, you achieve perfect results every single time."

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Michael Ruhlman - author, blogger, cook and journalist ruhlman.com

"What I recommend for the home cook just getting into sous vide is the excellent Sous Vide Supreme. I love that I can buy a tough inexpensive chuck roast, cook it at 135 degrees F. for 4 hours, then finish it on the grill and the result is a medium rare steak as tender as sirloin. The method truly does allow for transforming food in ways previously not possible with such precision."

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Ouita Michel - Owner/Executive Chef, Holly Hill Inn, Midway, KY

"What SousVide Supreme has allowed us to do is control all the things that are uncontrollable on the top of the stove. When cooking breast of pheasant, it keeps it perfectly moist, perfectly tender. It's perfect every time and there is no guesswork."

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Jason Wilson - Chef/Owner, CRUSH, Seattle, WA

"The size and weight make the SousVide Supreme a great asset to our catering business and to creating our dynamic cuisine in any situation for private dinners and smaller events. Our machine has had an intense workout over the past 6 months. The machine is easy to transport and versatile in any situation. It holds the temperatures precisely, heats fast and has proven to be a great tool on the line for cooking fish, meats, vegetables…. you name it."

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Whitney Miller - Winner of MasterChef  

"I love using the SousVide Supreme. One of the best attributes is the texture of vegetables cooked sous vide. My favorite two vegetables that I cooked in the Sous Vide Supreme were okra with its tender, vibrant color and non-slimy texture, and sweet potato slices that held their shape but were fork tender. A unique ingredient to the South that I cooked in the SousVide Supreme was grits. The result was perfectly creamy and delicious grits."

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Sharone Hakman - MasterChef

 

"The SousVide Supreme allows you to take any cut of meat, expensive or inexpensive, and turn it into something remarkably tender, perfectly cooked, and delicious."


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James Briscione - Chef Instructor, Institute of Culinary Education, Food Network's Chopped

"Professional cooking is about consistency. When you cook sous vide, you get a consistent, reliable product and you can be confident no one is struggling to saw through an over-cooked steak. Plus, sous vide allows chefs creates textures in food that are impossible through any other technique."

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Josh Thomsen - Executive Chef at Agricola in Princeton, New Jersey

"Good cooking is about consistency. When you cook with the SousVide Supreme you achieve a consistent, reliable product every time! Even at home it is our go to piece of equipment for simple and easy cooking with our son. I recommend it for the professional chef and for the home cook." 

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Elise Wiggins - Executive Chef at Panzano in Denver, Colorado. 

"I love cooking with the SousVide Supreme machine because it ups my game for precision cooking. You will never have a dry piece of meat when cooking with Sous Vide!"  

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Rocky Hunter - Sous Chef at David's Restaurant in Portland, Maine.

"The SousVide Supreme is a food nerd’s playground. Allowing chefs to micro-control the variables of time and temperature, yields precise results time after time."   

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Dylan Benoit - Executive Chef for Market Street Group in the Cayman Islands.

"The SousVide Supreme is an essential tool in my kitchens at work and at home. Whether I’m braising pork belly, infusing alcohol for cocktails or cooking a perfect medium rare steak before marking it on the grill, the SousVide Supreme is my go to piece of equipment for consistent, reliable results time after time. Its self contained, versatile, easy to use and even easier to clean which makes it the perfect tool for me and my team."    ​

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Nathan Green, Executive Chef, 22 Ships

"SousVide Supreme is great for people who have busy lifestyles, which is so common in Hong Kong. Water bath cookery allows them to put meals on to cook and go about their day without a care in the world, knowing that their meal will be more than perfectly cooked when they get home from a long day. Sous vide is part of the chefs arsenal of culinary tools, especially at 22 Ships. The SousVide Supreme provides consistent, reliable products, its a definite must have"

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Andrew Kojima, 2012 MasterChef UK Finalist

"Since owning a SousVide Supreme, I use it all day every day, for everything from lightly cooked fish, wonderful confit duck legs, perfectly pink lamb and sweet, tender vegetables. It is no bigger than a microwave and much lighter, so I even take it with me when I cook at client's houses."   

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Anthony Lamas - Chef/Owner, Seviche, Louisville, KY 

"SousVide Supreme is hands down the best! Whether you are a professional chef or a home cook, it's a must-have for your kitchen."

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Chef KPE - Executive Chef, New York City

"The SousVide Supreme is easy to use and the product it produces is restaurant quality! I love using my SousVide Supreme for my clients and myself. They are always amazed with the overall finished product!"   

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Kirk Avondoglio. Executive Chef, Perona Farms, Andover, New Jersey

"I love my SousVide Supreme so much that I can't stop using it. My latest project is making limoncello. With the SousVide Supreme, I can make great tasting limoncello in less than three hours!" 

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Jonathon Davies - Private Event Chef & Menu Consultant, JonathonDavies.com

 

“I can honestly say that once people have tried cooking sous vide it will change the way they cook – forever!  The SousVide Supreme exudes quality, not only in its design but how it works and the food it produces. Until you’ve had a sous vide steak you’ve never lived - it’s really that good, delicately and perfectly brought to the required temperature, infused with its own flavor with all the goodness locked in.”

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Alex Seidel - Chef/Owner, Fruition Restaurant, Denver, CO

"Being a chef for twenty years, I have been fortunate to use all kinds of fun kitchen gadgets.  The SousVide Supreme might just be my favorite.  With chefs all over the world using sous-vide as a cooking technique, this water oven helps to make recipes easy, clean, tender, and full of flavor."

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Tom Cockerill - Chef Proprietor, Entropy Restaurant, Leicester, UK

"We use the SousVide Supreme water oven for the preparation and service of many of our menu items. Its modern stainless steel design looks great and it’s robust enough to withstand the demands of a busy restaurant kitchen.”

 

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Katherine Emmenegger - Executive Chef, Great News! Cooking School, San Diego, CA

"The SousVide Supreme reigns supreme for ease of use, accuracy, and clean ability.  I recommend it to anyone desiring healthy meals prepared with precision that are ready to serve when you are."

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Jamie Watson - Owner/Chef, Delicioux, Nashville, TN

"One of the great things about sous vide cooking is the ease with which you can achieve such consistently flavorful results. So I must admit I was nothing short of amazed, when I used the SousVide Supreme for the first time. To make a fundamentally simple form of cooking even easier is nothing short of genius. Great temperature control - easy to use controls - we all know how important that one is - and it's all in a compact, easy-to-store- in-a-tight-kitchen size.... wow! I'm actually putting 2 more on the line."   

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Phillip Foss - Chef, Foss Food Trucks, Chicago, IL

"Sous Vide Supreme has the precision that we expect at our restaurant, and the practicality one could appreciate at home!"

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Alex Chow - Executive Head Chef, Kai Mayfair, London, UK

"The SousVide Supreme is a straightforward, reliable & precise instrument which allows me to explore avenues of culinary creativity without fuss, concentrating on the food and not the equipment. It's a package that simply works beautifully."  

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Lenard Rubin - Chef/ Partner, The Vig Uptown, Phoenix, AZ

"Although the concept of sous vide is not new, SousVide Supreme is revolutionary in its approach to making the technology easy to use and accessible to all restaurants. Thanks to the SousVide Supreme, we can now cook higher caliber food with minimum staffing. This is due to ease of use, the reasonable cost of the equipment and the elimination of waste due to improper preparation of more expensive ingredients."  

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Eric Arrouzé - Owner/Operator, onlineculinaryschool.net

"Thanks to Sous Vide Supreme, the technology is affordable and easy to use. My kitchens are stocked with these fantastic devices. They are so easy to use, and help chefs at all levels achieve perfect dishes due to the accuracy of the constant temperature readings and the integrated mise en place. SousVide Supreme can help with time management in the kitchen, allowing you to serve more customers faster, a huge benefit for any chef!"

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Susie Norris - Founder/President & Chef, Happy Chocolates, Los Angeles, CA

"SousVide Supreme’s precision in temperature is a gift to those of us who work with chocolate. We need exact temperatures to control the chemistry of chocolate, and SousVide provides that. At a recent faculty meeting at Le Cordon Bleu College of Culinary Arts, all the chef/instructors, each with a different specialty, received a tutorial in Sous Vide cooking. We were dazzled by the possibilities." 

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John Placko - Chef, Food Strategist, Principal of John Placko Culinary Consulting 

 

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Heath Schecter - Research & Development Chef

"I really enjoyed working on recipes for Sous Vide Supreme. I love the equipment, from the water oven to the vacuum chamber. I think that the size and portability are wonderful. Moreover, I highly recommend Sous Vide Supreme to other chefs as well as the well versed home cook…I think they’ll love as much as I do." 

 


 

SousVide Supreme at the prestigious James Beard House

SousVide Supreme is honored to be chosen as the exclusive house purveyor of sous vide equipment at the James Beard House in New York City. 

The James Beard House kitchen now boasts a range of SousVide Supreme cooking equipment for the hundreds of renowned guest chefs who prepare special lunch and dinner events at their venue throughout the year. Victoria Jordan, Director of House Operations and House Events for the James Beard Foundation, says, “I am just THRILLED to be able to offer the use of these machines to our visiting chefs. No other piece of equipment is more requested than one that can sous vide.”

The James Beard Foundation offers a variety of events designed to educate, inspire, entertain, and foster an appreciation of American cuisine. 

james beard house    james beard     kitchen james beard

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America's diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. 

Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, publications, chef advocacy training, thought-leader convening, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. 

For more information, please visit www.jamesbeard.org

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