PROFESSIONAL KAMADO: WHY CHEFS AND RESTAURANTS CHOOSE THE QUATRO
The professional kamado has become an essential piece of equipment in gourmet restaurants, hotels, steakhouses, cooking schools, and event activities. Thanks to its ability to sear at high temperatures, smoke, roast, braise, or perform slow cooking, it replaces several traditional pieces of equipment while bringing the unique signature of wood fire.
The QUATRO M and QUATRO L models meet the needs of professionals seeking both performance, consistency, low charcoal consumption, and perfect temperature control. Whether you operate a restaurant with 30 covers, a prestigious hotel, an innovative food concept, or a private chef activity, choosing the right professional kamado is essential to optimise your production and create a true culinary identity.
LYFE INSTITUTE
Florent Boivin, executive chef and educational director of Lyfe Institute (Lyon, France)
For Florent Boivin, the kamado QUATRO stands out for its ability to quickly reach the desired temperature, maintain it with precision, and adapt to a wide variety of preparations. Smoking, roasting, slow cooking, or high-temperature searing: its versatility meets the demands of both professionals and discerning amateurs. A reference for those who seek performance, consistency, and the pleasure of cooking over fire.
MICHELIN STARRED RESTAURANT
Thomas Pezeril, Executive Chef of the Hélène Darroze table at Villa La Coste (Aix-en-Provence, France)
The QUATRO kamado stands out as a true gastronomic tool. Thanks to its exceptional versatility, it allows for high-temperature searing, smoking with vine wood, gentle cooking by steaming, and bringing unique flavours to meats, fish, and vegetables. In an establishment where cooking over fire occupies a central place, the QUATRO has become an essential piece of equipment to push the boundaries of culinary creativity.
They use: QUATRO M
OYSTER FARMERS & TASTING AT THE SOURCE
Atelier & Co (Loupian, France)
The QUATRO kamado supports a new generation of oyster farmers who reinvent tasting directly at their production site. By bringing smoke, texture, and unprecedented flavours to oysters and shellfish, it transforms tasting into a true gastronomic experience. Designed for intensive professional outdoor use, it also impresses with its robustness and resistance to the most demanding weather conditions. A differentiating asset that retains visitors and enhances the product even on the plate.
They use: QUATRO L
RELAIS & CHÂTEAUX HOTELS • BRUNCHES
Domaine de Verchant (Montpellier, France)
Within the Relais & Châteaux establishments, the kamado QUATRO L stands out as a true production and show cooking tool. Capable of supporting services for up to 200 covers, it offers precise control of temperatures, exemplary cooking consistency, and a culinary presentation appreciated by guests. Meats, fish, and vegetables benefit from the authentic flavours of wood fire, bringing a distinctive taste signature to brunches and high-end events.
They use: QUATRO L
GASTRONOMIC RESTAURANT 35 COVERS
Florian Chekroun, Executive Chef Les Terrasses de la Borie (Mandagout, France)
The QUATRO M concentrates the performance of a professional piece of equipment in a compact, mobile, and easy-to-use format. Capable of serving up to 35 covers, it lights quickly, heats up fast, and offers exceptional thermal stability throughout the service. Without gas, it enhances the ingredients thanks to the authentic flavours of charcoal while limiting fuel consumption. The choice for versatility, precision, and culinary excellence.
They use: QUATRO M
PRIVATE CHEFS & EVENTS
Roberto Di Pinto, Executive Chef of Sine by Di Pinto (Milan, Italy)
Also designed for private chefs, the QUATRO M combines mobility, versatility, and performance. Easy to transport and set up, it transforms each service into a spectacular culinary experience. The QUATRO M offers private chefs the freedom to cook with wood fire using elegant, compact, and professional equipment. The ideal ally to impress guests and deliver exceptional services.
They use: QUATRO M
SIGNATURE TOUCH & GASTRONOMIC FINISHES
Roberto Di Pinto, Executive Chef of Sine by Di Pinto (Rabat,
Morocco)
The QUATRO M kamado allows chefs to give a true signature to their creations thanks to the mastery of fire and smoking. Ideal for finishing a garnish, adding a delicate smoky note to fish, meat or vegetables, it enriches dishes with a unique aromatic dimension. Compact and responsive, it fits perfectly into the kitchens of high-end restaurants seeking differentiation. An exceptional tool for transforming a mastered recipe into a memorable experience.
They use: QUATRO M
SMALL KITCHENS IN THE CITY CENTRE
Ripailles (Montpellier, France)
The QUATRO kamado allows city centre restaurants to offer true fire cooking despite limited space. Compact and high-performing, it provides rapid temperature rise, a high production capacity and unique flavours that are impossible to reproduce with an oven or a pan. A real asset for standing out from the competition and providing a strong culinary signature, even in a small kitchen.
They use: QUATRO M
MEAT BAR & STEAKHOUSE
Meat Bar (Montpellier, France)
The QUATRO kamado establishes itself as a true production tool for restaurants specialising in meat. Used daily for live searing during service, it also excels in preparations made in advance, such as pulled meats, slow cooking and long-duration smoking.
They use: QUATRO M
WHY THE PROFESSIONAL KAMADO IS ESSENTIAL IN MODERN CATERING?
The professional kamado has become a reference piece of equipment for fine dining restaurants, hotels, steakhouses, caterers, and private chefs who wish to offer authentic wood-fired cuisine while maintaining perfect control over their production. Thanks to its high-performance ceramic design, it allows for stable temperatures to be maintained for long hours, to switch between different cooking methods during the same service, and to enhance raw materials with natural smoky flavours that are particularly sought after by consumers. In a context where culinary differentiation plays a crucial role in the development of establishments, the kamado represents a solution capable of providing a true taste signature while optimising operating costs through reduced fuel consumption.
A VERSATILE COOKING EQUIPMENT FOR PROFESSIONALS
Unlike a traditional barbecue limited to direct cooking, the professional kamado allows for the exploration of a wide variety of culinary techniques without changing equipment. Chefs can thus perform high-temperature searing for meats, produce delicate smoking for fish or vegetables, carry out slow cooking for several hours to develop flavours, or use indirect heat for particularly precise preparations. This versatility explains why more and more establishments are replacing several specialised pieces of equipment with a single kamado capable of meeting all their daily needs.
WHICH PROFESSIONAL KAMADO TO CHOOSE ACCORDING TO YOUR ACTIVITY?
The choice of a professional kamado mainly depends on the production volume, the number of covers served daily, and the culinary objectives of the establishment. A gourmet restaurant will not have the same constraints as a hotel hosting several hundred guests or a private chef working at external events. Precisely identifying your needs allows you to direct your investment towards the model that offers the best balance between cooking capacity, mobility, and profitability.
| TYPE OF ESTABLISHMENT | MAIN NEED | RECOMMENDED MODEL |
|---|---|---|
| Gourmet restaurant up to 35 covers | Daily production and versatility | QUATRO M |
| Michelin-starred restaurant | Finishes, smoking, culinary creativity | |
| Private chef | Mobility and home services | |
| High-end events | Quick installation and easy transport | |
| Small kitchen in the city centre | Space-saving and fire cooking | |
| Relais & Châteaux hotel | High production and show cooking | QUATRO L |
| Premium brunches and buffets | Up to 200 guests | |
| Steakhouse | High-temperature searing | |
| Meat bar | Direct cooking and long cooking | |
| Oyster farming and tasting | Intensive outdoor use | |
| Cooking school | Training in fire techniques | QUATRO M or QUATRO L |
WHY THE PROFESSIONAL KAMADO IS ESSENTIAL IN MODERN CATERING?
The professional kamado has become a reference equipment for the restaurants gourmet, hotels, steakhouses, caterers and private chefs who wish to offer authentic wood-fired cuisine while maintaining perfect control over their production. Thanks to its high-performance ceramic design, it allows for stable temperatures to be maintained for long hours, to switch between different cooking methods during the same service, and to enhance raw materials with natural smoky flavours particularly sought after by consumers. In a context where culinary differentiation plays a crucial role in the development of establishments, the kamado represents a solution capable of providing a true taste signature while optimising operating costs through reduced fuel consumption.
A VERSATILE COOKING EQUIPMENT FOR PROFESSIONALS
Unlike a traditional barbecue limited to direct cooking, the professional kamado allows for the exploration of a wide variety of culinary techniques without changing equipment. Chefs can thus achieve very high-temperature searing for meats, produce smokings for fish or vegetables, perform slow cooking for several hours to develop flavours, or use indirect heat for particularly precise preparations. This versatility explains why more and more establishments are replacing several specialised pieces of equipment with a single kamado capable of meeting all their daily needs.
WHICH PROFESSIONAL KAMADO TO CHOOSE ACCORDING TO YOUR ACTIVITY?
The choice of a professional kamado mainly depends on the production volume, the number of covers served daily, and the culinary objectives of the establishment. A gourmet restaurant will not have the same constraints as a hotel hosting several hundred guests or a private chef working at external events. Precisely identifying your needs allows you to direct your investment towards the model that offers the best balance between cooking capacity, mobility, and profitability.
| TYPE OF ESTABLISHMENT | MAIN OBJECTIVE | RECOMMENDED MODEL |
|---|---|---|
| Gourmet restaurant up to 35 covers | Precision and versatility | QUATRO M |
| Michelin-starred restaurant | Culinary creativity and smoking | QUATRO M |
| Private chef | Mobility and ease of transport | QUATRO M |
| Urban restaurant with limited kitchen space | Space optimisation | QUATRO M |
| Luxury hotel | Significant production volume | QUATRO L |
| Relais & Châteaux | Production and show cooking | QUATRO L |
| Brunches and buffets | Up to 200 guests | QUATRO L |
| Steakhouse | High-temperature cooking | QUATRO L |
| Oyster farmer and tasting at the source | Intensive outdoor use | QUATRO L |
| Cooking school | Training in fire techniques | QUATRO M or QUATRO L |
QUATRO M OR QUATRO L: HOW TO CHOOSE THE RIGHT MODEL?
THE QUATRO M FOR RESTAURANTS, PRIVATE CHEFS AND SMALL SPACES
The QUATRO M has been designed to meet the needs of professionals looking for compact equipment without compromising on performance. Its format facilitates integration into city centre kitchens, gourmet restaurants, or high-end event catering. It allows for efficient service in establishments with around thirty covers while offering all the cooking possibilities that make the kamado renowned. Its small footprint, rapid temperature rise, and great versatility make it a particularly appreciated choice for chefs wishing to bring wood-fired cooking into environments where space is limited.
THE QUATRO L FOR HIGH-PRODUCTION ESTABLISHMENTS
The QUATRO L is aimed at professionals who need a higher cooking capacity to support high-volume services. Its larger cooking surface allows for the simultaneous preparation of multiple products while maintaining excellent thermal stability. It is particularly suited for hotels, premium brunches, steakhouses, and establishments that wish to combine intensive production with culinary animation around a wood fire. Its ability to manage long cooking times, large-scale smoking, and significant production volumes enables it to meet the demands of the most ambitious structures.
THE ADVANTAGES OF THE PROFESSIONAL KAMADO FOR A RESTAURANT
Restaurateurs today are looking for equipment that can simultaneously improve the quality of dishes, operational efficiency, and the profitability of their establishment. The professional kamado meets these three objectives thanks to its unique design that combines energy performance, culinary versatility, and temperature control. Its ability to retain heat significantly reduces charcoal consumption, while its cooking possibilities allow for the development of a differentiated offering that is particularly valued by customers.
| ADVANTAGE | BENEFIT FOR THE ESTABLISHMENT |
|---|---|
| Thermal stability | Consistent and reproducible results |
| Low charcoal consumption | Reduction of operating costs |
| Wood fire cooking | Unique taste signature |
| Cooking versatility | Space and equipment savings |
| Integrated smoking | Enhancement of recipes |
| Low temperature cooking | Superior quality of products |
| Rapid temperature rise | Increased productivity |
| Professional robustness | Intensive daily use |
THE PROFESSIONAL KAMADO AT THE SERVICE OF CULINARY CREATIVITY
In modern catering, differentiation increasingly comes from the taste experience offered to customers. The professional kamado allows chefs to develop a strong culinary identity by harnessing the aromas of wood fire, quality charcoal, and natural smoking. A simple garnish can thus become a signature element thanks to a few minutes of controlled smoking, while a piece of meat benefits from an aromatic depth that is difficult to reproduce with conventional cooking. This ability to transform products and enrich the customer experience explains why gastronomic establishments, prestigious hotels, and restaurants specialising in fire cooking are increasingly adopting the kamado as a true tool for culinary creation.
SYNTHESIS TABLE FOR CHOOSING YOUR PROFESSIONAL KAMADO
| YOUR NEED | IDEAL MODEL |
|---|---|
| Up to 35 covers | QUATRO M |
| Private and event chef | QUATRO M |
| Compact kitchen | QUATRO M |
| Gastronomic signature | QUATRO M |
| 100 covers | QUATRO L |
| Hotel brunch | QUATRO L |
| Steakhouse and meat bar | QUATRO L |
| Intensive daily production | QUATRO L |
| Show cooking | QUATRO L |
| School and training centre | QUATRO M or QUATRO L |
QUATRO M OR QUATRO L: HOW TO CHOOSE THE RIGHT MODEL?
THE QUATRO M FOR RESTAURANTS, PRIVATE CHEFS AND SMALL SPACES
The QUATRO M has been designed to meet the needs of professionals looking for compact equipment without compromising on performance. Its format facilitates integration into city centre kitchens, gourmet restaurants, or high-end event catering. It allows for efficient service in establishments with around thirty covers while offering all the cooking possibilities that make the kamado renowned. Its small footprint, rapid temperature rise, and great versatility make it a particularly appreciated choice for chefs wishing to bring wood-fired cooking into environments where space is limited.
THE QUATRO L FOR HIGH-PRODUCTION ESTABLISHMENTS
The QUATRO L is aimed at professionals who need a higher cooking capacity to support high-volume services. Its larger cooking surface allows for the simultaneous preparation of multiple products while maintaining excellent thermal stability. It is particularly suited for hotels, premium brunches, steakhouses, and establishments that wish to combine intensive production with culinary animation around a wood fire. Its ability to manage long cooking times, large-scale smoking, and significant production volumes enables it to meet the demands of the most ambitious structures.
THE ADVANTAGES OF THE PROFESSIONAL KAMADO FOR A RESTAURANT
Restaurateurs today are looking for equipment that can simultaneously improve the quality of dishes, operational efficiency, and the profitability of their establishment. The professional kamado meets these three objectives thanks to its unique design that combines energy performance, culinary versatility, and temperature control. Its ability to retain heat significantly reduces charcoal consumption, while its cooking possibilities allow for the development of a differentiated offering that is particularly valued by customers.
| ADVANTAGE | BENEFIT FOR THE ESTABLISHMENT |
|---|---|
| Thermal stability | Consistent and reproducible results |
| Low charcoal consumption | Reduction of operating costs |
| Wood fire cooking | Unique taste signature |
| Cooking versatility | Space and equipment savings |
| Integrated smoking | Enhancement of recipes |
| Low temperature cooking | Superior quality of products |
| Rapid temperature rise | Increased productivity |
| Professional robustness | Intensive daily use |
THE PROFESSIONAL KAMADO AT THE SERVICE OF CULINARY CREATIVITY
In modern catering, differentiation increasingly comes from the taste experience offered to customers. The professional kamado allows chefs to develop a strong culinary identity by harnessing the aromas of wood fire, quality charcoal, and natural smoking. A simple garnish can thus become a signature element thanks to a few minutes of controlled smoking, while a piece of meat benefits from an aromatic depth that is difficult to reproduce with conventional cooking. This ability to transform products and enrich the customer experience explains why gastronomic establishments, prestigious hotels, and restaurants specialising in fire cooking are increasingly adopting the kamado as a true tool for culinary creation.
SYNTHESIS TABLE FOR CHOOSING YOUR PROFESSIONAL KAMADO
| YOUR NEED | IDEAL MODEL |
|---|---|
| Up to 35 covers | QUATRO M |
| Private and event chef | QUATRO M |
| Compact kitchen | QUATRO M |
| Gastronomic signature | QUATRO M |
| 100 covers | QUATRO L |
| Hotel brunch | QUATRO L |
| Steakhouse and meat bar | QUATRO L |
| Intensive daily production | QUATRO L |
| Show cooking | QUATRO L |
| School and training centre | QUATRO M or QUATRO L |