The Best Gifts for Chefs, According to Chefs and Restaurant Owners

The Kuhn Rikon is truly a chef-standard kitchen tool, made with asuper-sharp and long-lasting blade. One former prep cook even told us the tool was comfortable to hold while peeling multiple 50-pound boxes of potatoes in a sitting. If that’s not enough to convince you this utilitarian tool is special enough to give as a gift, know that it’s also the one used on the line at the French Laundry.

Preserved lemons are the kind of secret-weapon ingredient chefs know will liven up any dish — but in paste form, it’s even readier for experimentation (chef and writerLauren Joseph, who introduced us to thecondiment, even stirs some into drinks). Not to mention it comes in a very pretty jar for bonus giftability.

Some chefs are known for never cooking at home — but even if that’s the case, they still need hot sauce to drizzle on takeout. There’s no better duo for that job than Zab’s, a brand loved by Strategist staffers and pro cooks alike (the St. Augustine has a slightly sweeter edge than the Original, but both are vinegar-based without overpowering the heat of the chiles).

If they’re partial to chili crisp, consider this spicy, crispy condiment (it has less tingly spice thanFly by Jingand no fermented beans likeLao Gan Ma). I first spotted it inCarla Lalli Music’s kitchen earlier this year and recently had two other pro cooks tell me they can’t stop spooning it on top of nearly everything they eat because the crunch-to-oil ratio is so addictive.

A friend gave this to me as part of a care package a couple of years ago, and I found it to be the most unexpectedly delightful present — I now use them exclusively to mark recipes I’m interested in making in cookbooks. I used to do this with Post-its, which stuck out of the pages and made mydedicated shelflook like a mess, but the slim metal profile of these disappears.

If they’re not already in the know, this vanilla paste — which so many pro bakers and I both love — is made from a blend of actual pods and extract, so it’s seriously deep and rich but still easy to measure out. The company follows sustainable growing and fair labor practices, too.

Opinel’s knives make great gifts because they don’t fall into the standard categories (chef’s,paring, bread) that a pro is likely to already own multiples of. If they’re into seafood, I think this one would make such a special present with its beautifully carved wooden handle and folding blade.

This jalapeño jam is a favorite of Strategist senior editorWinnie Yang,who recommends serving it with sausages and pork chops, slathering it on a BLT, and setting it out on a cheese plate. (She likes theFresno Chiliversion for all the same uses.) The brand announced that it’s closing next year, so now’s a good time to get on it.

JOC Goodsimports kitchenware from Japan. The whole shop is worth a peruse, but I’m especially a fan of the porcelain pieces, like this intricately painted sauce dish. You could gift just one, or better yet, put together a set withdifferent designs.

Several months ago, a new “it” cutting board popped up on the scene, sold by theJapanese shop KAMA-ASA, which recently opened its first U.S. storefront in Brooklyn. The board comes in five sizes, from mini to extra-large, and is made from ethylene-vinyl acetate, the material preferred by a lot of Japanese restaurants. It’s a soft but dense version of plastic, and almost feels like firm rubber — perfect for rocking your knife back and forth.

If they like to unwind with a martini, they should have dedicated cocktail picks. These olive-adorned ones from Big Night manage to be cheeky yet sophisticated.

Big Night also started stocking Sabre’s chopsticks, and the owner recently told me they’re so popular, she can hardly keep them in stock.

Having small bowls around is always useful (for mise en place, for snacks, for storing spices on the counter). This set from East Fork comes in quite a few pretty shades.

Not only does Diaspora Co. make some of the most ethically sourced, straight-up delicious spices on the market, but this package of a build-your-own pack makes a particularly personal gift. You can customize a box of three, six, nine, or 12 tins depending on what your recipient tends to cook with (though I will say, I love the Aranya Black Pepper, the most pungent and fruity-tasting variety I’ve ever tried).

A $40orange peelerfrom Italian brand Alessi is the kind of gadget they likely wouldn’t buy for themselves — but that’s what makes it a perfect gift. The heavyweight metal object has a hook at the end that digs into the skin and pith so no gunk ends up underneath your fingernails, offering “a small revelation every time I use it,” cookbook authorFanny Singersays.

I wrote about my obsession withGestura’s spoonseveral months ago. It’s currently out of stock, but as the brand works to bring it back, know that its whole thing is making thoughtful, precise, and beautiful tools for chefs and serious home cooks.These tweezer tongs are sort of like a cross between the two tools — small enough for delicate plating but substantial enough for more serious grabbing and flipping. And the stand keeps it elevated above the counter and sturdy when leaned against rimmed pots and bowls.

Sandra Barrio von Hurter mostly makes jewelry but has a small collection of delightful glass objects for the table, including these bottle-stoppers.

Serving an ace cheese plate might be second nature to them — but do they have the hardware to match? This set of two-toned cheese knives will have them covered.

Thispitcher, recommended by recipe developer and food stylistChloe Walsh, makes a great gift because when they’re not using it for water, they can set it out as a decorative object or use it as a vase for flowers. Enamel is especially lightweight and durable, too, so it’s ideal to pass around a big table full of dinner guests.

When in doubt, I gift a stellar bottle ofolive oil. This is one of the best I’ve ever tasted — peppery, but still smooth. I reserve it for drizzling over finished dishes and dunking bread.

Another safe bet is a fancy vinegar. This one (which I currently have stocked in my own fridge) is made from California persimmons. It’s bright and ever-so-slightly sweet, a lovely acid to use in dressings or — an application I’ve been loving — drizzled straight on top of grilled vegetables.

Yet another foolproof ingredient idea is a pack of high-quality tinned fish, and Donostia Foods makes some of our favorites. While the company has some more out-there varieties, I think you can’t go wrong with several jars of anchovies (especially when they come in such fun packaging). They’re major flavor bombs, whether your recipient uses them as a component of dishes like dressings and pasta sauces or if they prefer to chomp on them as a snack.

Farmhouse Pottery makes beautiful ceramics, and I especially love this salt cellar hand-thrown using multiple types of clay. It’s open for easy access, but angled to help keep dust and crumbs out.

Another option I love — this one with a full cover — is this ceramic model by Jeremy Ayers. It’s both playful and sophisticated, and comes in one of four designs (this, a black-and-white web, one with graphic circles, and another in textured all-white).

A professional already knows thatgrinding whole spicesfresh is the best way to make food taste next-level, and this supremely well-made electric grinder is the best on the market. It comes recommended by Burlap & Barrel founder Ethan Friske, who has pulverizedsomany spices in his day (because, you know, work) and says this one is standout for its swappable pods, sharp blades, one-button system, and adjustable grind size.

If they’re a make-everything-from-scratch type, consider this industrial-lookingtortilla pressmade by the same company that sells recipe developer and cookbook authorRick Martínez’sfavorite masa. It’s a favorite of many other chefs, too, thanks to its large surface area and a tight calibration so they can play around with a range of sizes and thicknesses.

MoMA’s classic fruit bowl is both cool-looking and practical. It’ll let produce breathe, which makes it last longer, and it’s durable, too.

Pick your recipient’s favorite spot to eat (when they’re not working) and give them one of artist John Donohue’s simple line drawings to hang on their kitchen wall (or anywhere else). There are more than 600 restaurants to choose from in New York City, plus more in Paris, London, and Napa Valley.

You could never have enough table linens in rotation, and I covet all the classic, sophisticated prints from Heather Taylor Home(there are a lot to choose from).They’re high qualityand stand up to washingand will make any table (whether for an over-the-top dinner party or a casual weeknight) look put together.

Everyone can use a set ofChampagne coupes. Riedel’s are famously elegant, delicate, and lightweight — perfect for special occasions.

There are a few coffee tools on this list, but if they’re already set on top-tier products, acoffee subscriptionmakes a thoughtful gift. Trade is our favorite because it has a ton of bean varieties to choose from and will narrow down the best pick based on their preferences.

No oneneedsan analog kitchen timer these days, but they might really like the idea of not having to rely on their phone. Plus, this one — another pick from Alessi — is a classic that will look great set out on the counter.

Vacuum sealerstake up space, but if they have it, this highly recommended model will allow them to get in touch with their chef-iest instincts: buying bulk dry goods and meats to store for months on end, sous-viding, infusing, curing, and fermenting.

If you feel overwhelmed by the idea of giving the chef in your life an appliance or tool because they have so many opinions about what’s best, put your energy towardtablewareinstead. These hand-carved salad servers are what I use at home, and I love them — large enough to really toss.

Just like the salad servers above, a bigwooden salad bowlis both practical and beautiful. I love the thick walls and two-toned coloring of this one.

If they’re more into photography than illustration, they might appreciate a print by Jason Lowe. He shot this collection for the cookbook of the iconic London restaurantSt. John. If they have been, great. If they haven’t, many of these images are cool enough to stand on their own: close-ups of dishes and beautiful diningscapes.

[Editor’s note: Jason Lowe lists prices in pounds, so the price shown is an approximate conversion in U.S. dollars.]

Like napkins, serving pieces fall into the category of things you could never have too many of (and often people are lacking in this department anyway).Sabre is known for its stylishflatware, but for gifts I turn to its huge selection of other utensils, which includes sets like this one as well as cheese knives, salad-tossers, and all manner of large forks and spoons.

Shoes might seem like a funny gift, but a cushioned pair will save any chef on their feet all day (and besides, they can never have too many to cycle through). These fromMiseare a recommendation from Joseph, who says the breathable and sturdy pair feel good through 16-hour shifts. They fit what she calls “a certain utilitarian,ugly-coolniche” that could stand out from the clogs and Blundstones their peers may be wearing.

BakerTanya Bushtold us one of the most coveted items among the pros she knows is the comfortable and stylish cross-back hempapronfrom White Bark Workwear. The idea is a great one, whether you want to add a new smock to their rotation or because you’ve noticed theirs is looking a little worse for the wear.

If they use a basic canvas knife roll, this black leather one would make a welcome upgrade. (It comes in anamber shade, too.) The material will patina with time and has seven storage slots for all their most importantblades, as well as compartments for their other most-used tools.

If theirsteak kniveshave gotten dull, this set from Opinel (who also makes the oyster knife I recommended in the first category) is a personal favorite of mine. They straight edge is supersharp (which means no sawing), the handles are comfortable to hold, and they have a modern but timeless look that sets them apart from most other options on the market.

This gadget that two coffee pros told us is “sort of an industry secret” will let them pull high-qualityespresso shotswithout spending hundreds (and hundreds) of dollars on a decent at-home setup. It’s portable, too, so any chef who travels for work will be especially appreciative.

If they haven’t mastered mixology the way they’ve mastered cooking, this handsome pro-approvedbarware setwill have them well on their way. It comes with a shaker, a strainer, a muddler, and a jigger with a handy spout for clean pouring.

And if they’re not the type you can see getting into shaking, straining, measuring, and muddling, a nicer-than-their-usual-shift-drink bottle of booze is a good bet. Mark Newton and Jason Julier, editors of the Scotch and whiskey websiteMalt, say this one is “a great all-rounder” that will fit the taste of any whiskey drinker.

We’ve been saying the Fellow Stagg EKG, beloved bycoffee-industry professionalsandcelebritiesalike, makes a great gift for years.It’s sleekly designed with precise temperature control and a gooseneck for ultraprecise pouring.

If they’re always filling their deli container with seltzer, acarbonatorthat looks this sleek is a winner of an idea. The Aarke comes in several beautiful finishes, doesn’t require a plug, and creates perfectly tight bubbles at the push of a lever.

If they really do cook a lot at home, they’re likely hard on theircutting boards, so consider getting them a beautiful one. It can be relegated for tasks like slicing bread (no meat or pungent onions) and then used as a party platter, too.

If they work with tiny tweezers all day long, this sleekcarbon-steel griddlewill help them let loose and channel diner vibes in their kitchen. It comes with an accompanying press for smashing burgers, searing steak, and more (and the handle is outfitted with a leather sleeve to prevent burns).

Sous-vidingis common in restaurant kitchens — but for any chef who wants to bring that precision home, no tool has made it easier than the Joule. They can control the entire process from their phone so thatperfectmedium-rare steak for dinner on a Monday night off is as easy as pouring a bowl of cereal.

A $200pepper grindermight seem bananas, but according to several pros, it’s worth every penny. We’re willing to bet that the chef in your life will become totally obsessed with how efficient and consistent it is, producing significantly more pepper per twist than any other on the market and delivering a uniform particle size every time.

If they rely on an electric rice cooker, this gorgeousdonabethatFly By Jingfounder Jing Gao told us makes rice taste even better than her Zojirushi will get them excited to hone a new technique. Its thick exterior controls the distribution of heat, its interior lid adds pressure, and its rounded shape promotes moisture circulation.

Sometimes chefs need a break from cooking, and on those occasions, they’ll be so glad to receive a delivery of handpicked, high-qualitycheesesfrom New York institution Murray’s Cheese. You can choose to gift it for three, six, or 12 months.

It’s no secret that Mauviel copperpots and pansare the crème de la crème of cookware for their supremely even heating. If they don’t already have one in their collection, the addition will be much appreciated — not to mention, it will last them forever.

If you really want to go all out, an Oonipizza ovenwill have them slinging restaurant-style pies at home. This model is our top-recommended one because it’s “dead simple” to use, says pizza pro Auggie Russo, and heats up to 950 degrees.