The Essentials
Every tool, ingredient, and resource I trust in my own kitchen — curated for the serious home cook and culinary professional alike.
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knives
Miyabi Birchwood Chef's Knife
The knife I reach for every single service. 102-layer Damascus steel, hand-honed to a 9.5° edge. Nothing else comes close.
cookware
Mauviel M'Steel Carbon Pan
Lighter than cast iron, more responsive than stainless. Once seasoned, this pan develops a non-stick surface that only improves with time.
ingredients
Maldon Sea Salt Flakes
The finishing salt I use on everything from wagyu to chocolate tarts. Pyramid crystals, clean mineral flavour, perfect crunch.
tools
Thermapen ONE Thermometer
One-second reads, accurate to ±0.5°F. The single gadget that will improve your cooking more than any other. Non-negotiable.
knives
Global G-2 Santoku
My go-to for precision vegetable work. The hollow-ground dimples prevent sticking and the seamless handle is effortless to clean.
cookware
Le Creuset Signature Dutch Oven
Braises, stocks, bread — this is the workhorse of my kitchen. The enamel interior is virtually indestructible and easy to maintain.
ingredients
Rancho Gordo Heirloom Beans
Dried beans that actually taste like something. I use the Ayocote Negro in my signature black bean mole. Order a sampler first.
books
Modernist Cuisine at Home
The book that changed how I think about cooking. Dense, technical, and worth every page. A permanent fixture on my kitchen shelf.
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