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

The Kuhn Rikon is truly a chef-standard kitchen tool, made with a super-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.

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 than Fly by Jing and no fermented beans like Lao Gan Ma). I first spotted it in Carla 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 my dedicated shelf look 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.

These tiny blades bring serious snipping power, “strong enough to go through fish bones, lobster shells, and chicken backs,” says Mike Reilly, former chef de cuisine at NoMad New York. Still, they’re precise enough to delicately trim herbs, says me, an herb-obsessed home cook.

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.

A real pro has likely heard of Kunz (the most common spoon chefs carry for tasting, basting, drizzling, and transferring food) — but Gestura’s take on the utensil is a relatively new, gorgeously designed version that has become one of my most prized kitchen utensils. It’s a bit smaller (one tablespoon instead of two and a half) for easy measuring, has a pointed tip for more precise pouring, and comes in stainless steel as well as gold.

A professional already knows that grinding whole spices fresh 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 pulverized so many 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.

For the chef who prides themselves on their French omelet technique, a tamagoyaki will inspire them to change things up (for rolled Japanese-style ones, or even for square sandwiches). Plus, the copper finish gives it a classy feel — like Mauviel, but a whole lot cheaper.

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).

They likely already have a lot of pots and pans, but this small butter warmer from Dansk will make a sweet and surprisingly useful addition to their collection. They can use it for melting butter (naturally), making sauces, warming milk, reheating broth, and more.

Mosser Glass’s cake stands are just the perfect amount of a statement piece. If the chef in question bakes, the use is obvious. But even if they don’t, it’s nice to have one on hand for whoever does bring dessert, and the stands make pretty surfaces for displaying other party snacks, too. (I will note that the cheapest size here is very small, so a ten- or 12-inch might be the most useful investment.)

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 toward tableware instead. These beautiful hand-carved salad servers are what I use at home, and they only get better with age.

This pitcher, recommended by recipe developer and food stylist Chloe 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.

Chef Susan Kim introduced me to Russell Ooms’s handcrafted boards, and I’ve been ogling them ever since. Each one features a unique striped pattern made from various types of wood — and they should last a lifetime if treated properly (hand-wash, and apply mineral oil every year or so).

While they likely already own a salt cellar, chances are this one from one of our very favorite brands will be an improvement. It’s thoughtfully designed with a fluted stand that doubles as a second vessel for additional salt types or other spices, as well as a swivel top that magnetizes shut to keep dust and debris out.

These condiment bowls are a little extra (as in, they probably don’t need them) — but that’s what makes them such a great gift. I can tell you they get a lot of play in my kitchen, where they hold dollops of mustard and mayo, swabs of butter, pools of soy sauce, and spices I like to keep out on my counter.

If they’re a make-everything-from-scratch type, consider this industrial-looking tortilla press made by the same company that sells recipe developer and cookbook author Rick Martínez’s favorite masa. It has a large surface area and a tight calibration so they can play around with a range of sizes and thicknesses.

A beautiful handmade ceramic is a never-fail gift, and we especially love this coiled fruit bowl from designer Virginia Sim (that might also help them avoid scurvy). I own the small size and love to fill it with limes on my bar cart or garlic on my counter (it really just looks so dang pretty), but the medium will fit larger produce.

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.

Vacuum sealers take 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.

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 stylish flatware, 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.

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

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). Chef Flynn McGarry says Hokas “are truly the most comfortable I’ve ever worn.” (Not to mention they’re Chris Black–approved and come in women’s sizes, too.)

Or opt for these from Mise, a recent 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-cool niche” that could stand out from the clogs and Blundstones their peers may be wearing.

If they use a basic canvas knife roll, Felipe Donnelly, owner and chef of Brooklyn’s Colonia Verde and Cosmico, says this version he once received as a gift will make a welcome upgrade. It’s good-looking, made with a dark brown leather that will wear well with time, and has eight storage slots for all their most important blades, as well as compartments for their other most-used tools.

If their steak knives have 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-quality espresso shots without 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-approved barware set will 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.

If they work with tiny tweezers all day long, this sleek carbon-steel griddle will 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-viding is 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 that perfect medium-rare steak for dinner on a Monday night off is as easy as pouring a bowl of cereal.

If they rely on an electric rice cooker, this gorgeous donabe that Fly By Jing founder 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-quality cheeses from New York institution Murray’s Cheese. You can choose to gift it for three, six, or 12 months.

If you really want to go all out, an Ooni pizza oven will 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.