Tools for professionals.
From caterer to Michelin-starred chef, from tapas bar to gourmet restaurant, all share the same passion: to reveal flavours through the mastery of fire. Our professional cooking equipment, kamados, barbecues and accessories are designed to offer performance, precision and versatility at every service.
They cook with COEO.
Hundreds of professionals have chosen the TRIO brasero.
Stéphane Tournié
A Michelin-starred chef, in Toulouse in the South of France at the restaurant Les Jardins de l'Opéra, has adopted the brasero.
Jérôme Nutile
Michelin-starred chef Jérôme Nutile, based in Nîmes, has adopted the brazier for his event services at Domaine de Boudan.
Youssef Zéroual
In Rabat (Morocco), the chef of the Story hotel has added the brazier to the menu of his restaurant.
Edelweiss
In Courchevel, the Henri restaurant has adopted the brazier for the dining area of the Edelweiss hotel.
Institut Lyfe (Formerly Paul Bocuse)
In Lyon, students at the Lyfe Institute are training in brazier cooking. The brazier was integrated into the curriculum in 2023.
Radisson Blu Resort
In Ajaccio, the restaurant at the Radisson Blu Resort & Spa hotel has added the brasero to the menu.
Braseros
Discover our range of fire pits in corten steel and lacquered steel!
"The TRIO fire pit helps me innovate. It has a flame and it's beautiful to see. I use the TRIO82 for groups of 50-60 people."
"I really like this idea of a cooking table that brings everyone together. It's as good as it is beautiful. It's clearly a tool that fosters conviviality."
Hundreds of professionals have chosen the QUATRO kamado.
Elouan Trehin
Chef étoilé, dans le Sud de la France a adopté le barbecue kamado QUATRO M pour ses prestations en tant que chef privé.
Stéphane Tournié
A Michelin-starred chef, in Toulouse in the South of France at the restaurant Les Jardins de l'Opéra, uses the QUATRO M for his events.
Martin Kostal
In the Czech Republic, the chef uses the QUATRO M kamado daily for his street food concept (food truck).
Florian Chekroun
In Mandagout, the chef uses the QUATRO M daily for the kitchen of his gourmet restaurant.
Florian Pansin
In Lyon, the chef of the Michelin-starred restaurant Saisons uses the QuATRO M for the gastronomic restaurant of the LYFE school (formerly Institut Paul Bocuse).
Institut Lyfe (Formerly Paul Bocuse)
In Lyon, students at the Lyfe Institute have been training in kamado cooking since 2024.
The kamados
Discover the range of Japanese ceramic barbecues ("kamados QUATRO")!
What I like about the QUATRO is its extremely rapid heat-up time. You can start cooking 15 minutes after lighting it.
"We use two large QUATRO kamados barbecues every Sunday for brunch. We can easily serve 200 people. It's a cooking show and it puts the chef in the spotlight. We can control the temperatures and cooking times more easily than over a high flame. It adds value to the taste."
"Ici on a pas de gaz, on cuisine tout au barbecue. Sur le QUATRO pendant le service on saisi des viandes, on fume au foin, on cuit à l'étouffée tout doucement. C'est devenu un outil indispensable dans la cuisine qui me permet d'élargir le panel de cuisson."
"Le QUATRO M est exactement ce qu'il faut pour 25-35 couverts. C'est exactement ce qu'il faut en format et taille, il s'allume facilement et est très maniable."
Why choose COEO?
At COEO, we are convinced that cooking is a field of experimentation, a space where creativity knows no bounds. Designed for enthusiasts who are not afraid to push the boundaries of taste, our tools are an invitation to explore, invent, and master the Art of fire. Each product is designed for those who dare to step off the beaten path, who want to seize every cooking moment as an opportunity to surpass themselves.
Discover the kamados for professionals.
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Our DNA: forms and functions.
COEO brings together form and function. Every line, every curve has a purpose: to enhance usability. We design cooking tools where design goes beyond aesthetics; it optimizes every movement, every cooking process. Created for discerning enthusiasts and professionals, our products combine timeless beauty with technical performance, so that outdoor cooking becomes a fluid and precise art.
Award-winning products
Our tools are recognized and awarded by the most prestigious design prizes.
A brand born on the field.
We are a human-scale brand, close to those who dare to cook.
We know each of our products because we use them ourselves, every day, in real life.
We are on the road, at trade shows, in contact with both individual and professional users.
We listen to your requests and needs, and we are constantly evolving our product range.
At trade shows, events, and demonstrations, we come to meet you and discuss your needs.
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Our expertise.
Combining design and culinary performance, our braziers transform every service into a unique and convivial experience.
Whether for a corporate cocktail, a seminar, a wedding, a private evening, our braziers become the heart of the event, offering your guests a memorable tasting experience.
With our fire pits you are choosing more than just equipment: you are offering your customers a culinary spectacle that leaves a lasting impression and creates memorable experiences.
"Compact and efficient, I use the TRIO82C2 fire pit for weddings and events with up to 60 guests! I appreciate that it is easy to move and transport, as well as its rapid heating."
Braseros
Discover our range of fire pits in corten steel and lacquered steel!