Chefs Warehouse

“Giving up gluten doesn’t mean giving up the foods you’ve always loved.” THOMAS KELLER

You’d be hard-pressed to find a man on the planet who knows more about meat and BBQ than Del Monte Meat Company’s own V.P. Paul Savage.

Founded in 2011, Jacobsen Salt Co. was the first company to harvest salt in the Pacific Northwest since Lewis & Clark built their salt works in 1805. Since then, it has transformed from a local, small business to a nationally recognized brand.

 The simple oyster may have a nuanced taste, but it has a pearl of a story to tell. The experts at Port Seafood take...

Starring 'Valrhona', Enter to WIN over $500 of the World's Ultimate Pastry

Similar to the ‘haute’ cupcake, Cake Pops keep coming back around to earning even more dazzling artisan status. With spring’s burst of colorful burst...

What’s bigger than big? Meet Executive Chef Olivier Dubreuil from The Venetian Las Vegas, a massive enterprise that serves up to 75,000 meals a day, is responsible for 7,200 rooms, and approximately 9,000 staff meals daily over an area of 2.2 million square feet.

Want a fresh outlook and a new vibe? Discover the Three Elements that embody SoCal’s culinary innovation, starting with San Diego’s Shane McIntyre, Co-Chef behind Herb & Wood’s wood-fired cookery.

Burmatown, a tiny, one-of-a-kind Burmese-Asian Fusion gem, in Larkspur, CA, is experiencing a moment. Living the once-upon-a-daydream is a mother/daughter and best friend team who invest whole heartily in shared aspiration.

The Chefs’ Warehouse’s Award Winning Artisan, Francois Mellet, does it again, with two unique recipes that will delight your customer’s eyes and taste buds with surprises in color, taste, and texture, featuring select gourmet pastry ingredients from Boiron, Chocoa, and Crescendo.