PROFESSIONAL KAMADO: TESTIMONIALS FROM OUR CLIENTS
They use our QUATRO kamados, and they are the ones who speak about them the best. Discover the journeys of our Bold ones. Express your version of cooking with a kamado. More and more professionals in the catering industry are choosing the kamado to diversify their culinary offerings and master their cooking techniques perfectly. Fine dining restaurants, brasseries, event caterers, and private chefs particularly appreciate the versatility of COEO kamados. Thanks to their high-performance ceramic design, kamados allow for both slow cooking at low temperatures and high-intensity grilling, smoking, or even pizza cooking. This versatility helps professionals optimise their equipment while offering high-value dishes. Discover the feedback from our professional clients who use COEO kamados daily in their establishments.
Institut Lyfe (Ex. Paul Bocuse) in Lyon: why a prestigious cooking school uses the QUATRO kamado barbecue
Institut Lyfe (formerly Paul Bocuse) - Lyon; France
Laurent Arcella in Sète: feedback from a professional using the QUATRO kamado barbecue. Why he chose the COEO kamado
Laurent Arcella - Sète ; France
Atelier N Co in Sète: why this professional has chosen COEO kamados and cooking tools for several years
Atelier n Co - Sète; France
Chef Denis Martin in Sète: the COEO kamado barbecue serving the flavours of the Mediterranean (Sète tuna)
Chef Denis Martin - Sète; France
Chef Youssef Zéroual in Rabat: why he uses the COEO Japanese kamado barbecue in his kitchen
Morocco Chef Youssef Zéroual - Rabat; Morocco
Chef Thomas Pézéril in Aix-en-Provence: his experience with the COEO kamado at Hélène Darroze's Villa La Coste
Chef Thomas Pézéril - Aix-en-Provence; France
Chef Florian Chekroun in Mandagout: the COEO kamado in a small kitchen in the south of France
Chef Florian Chekroun - Mandagout; France
In Montpellier: the brunches at Domaine de Verchant with the COEO kamado
Chef Jean-Charles Mercier - Montpellier; France
Chef Roberto Di Pinto - Milan; Italy
Chef Jérôme Nutile - Nîmes; France
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The professional kamado has become an essential piece of equipment for restaurants, hotels, caterers, wineries, and gourmet establishments seeking controlled and versatile cooking. Thanks to its ceramic design, the kamado allows for grilling, low-temperature cooking, smoking, and even pizza cooking with great precision.
At COEO, our kamados equip many professionals in France and internationally. Michelin-starred chefs, restaurateurs, cooking schools, oyster farmers, and prestigious establishments use QUATRO kamados daily to offer a unique culinary experience to their clients.
Discover the testimonials from professionals who have chosen COEO kamados to develop their business and enhance their wood-fired cooking offerings.
WHY CHOOSE A PROFESSIONAL KAMADO?
A professional kamado offers great cooking versatility, low charcoal consumption, and remarkable temperature stability. It allows professionals to grill, smoke, slow cook, direct or indirect cook, and provide true wood-fired cooking to their clients.
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FREQUENTLY ASKED QUESTIONS ABOUT PROFESSIONAL KAMADOS
What is the best kamado for a restaurant?
The choice depends on the production volume, but large-capacity models offer excellent versatility for establishments serving the public.
Why use a professional kamado?
The kamado allows for precise temperature control while reducing fuel consumption.
Which professionals use a kamado?
Restaurants, hotels, caterers, cooking schools, vineyards, oyster farmers, private chefs, and event venues.
Can you smoke, grill, and bake with a kamado?
Yes, a professional kamado allows for multiple cooking methods with a single piece of equipment.