BRAZIERS, KAMADOS AND PROFESSIONAL BARBECUES FOR RESTAURANTS, CATERERS AND EVENTS
From Michelin-starred chefs to event caterers, from gourmet restaurants to cooking schools, professionals choose COEO for the performance, versatility and quality of its equipment. Braziers, kamados and wood-fired cooking solutions are designed to meet the demands of the field, enhance the skills of chefs and create memorable culinary experiences for diners.
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.
Highlighted Products
WHAT DO PROFESSIONALS SAY?
Chef Youssef Zéroual
Rabat - Morocco
See the full interview
"The TRIO fire pit helps me to innovate. There is flame and it is nice to see. I use the TRIO82 for groups of 50 - 60 people"
Daumas Gassac Vineyard
Aniane - France
See the full interview
"I really like this idea of a cooking table that brings everyone together. It is as good as it is beautiful. It is clearly a tool that creates conviviality."
HUNDREDS OF PROFESSIONALS HAVE CHOSEN THE KAMADO QUATRO.
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.
Highlighted Products
WHAT DO OUR CLIENTS SAY?
Chef Florian Chekroun
Mandagout - France
See the full interview
"The QUATRO M is exactly what is needed for 25-35 covers. It is exactly the right format and size, it lights easily and is very manageable."
Relais & Châteaux Verchant
Montpellier - France
See the full interview
"We use 2 kamado barbecues QUATRO Large every Sunday for brunch. We manage 200 covers quite easily. It's a cooking show and it highlights the chef. We can control the temperatures and cooking more easily than over an open flame. It's a gustatory added value."
Villa La Coste - Hélène Darroze
Aix en Provence - France
See the full interview
"Here we don't have gas, we cook everything on the barbecue. On the QUATRO M during service we sear meats, we smoke with hay, we cook slowly in a covered manner. It has become an indispensable tool in the kitchen that allows me to expand the cooking options."
Chef Florent Boivin
Lyon - France
See the full interview
"What I like about the QUATRO is its extremely rapid temperature rise. 15 minutes after lighting you can start cooking."
WHY CHOOSE COEO?
At COEO, we believe 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, to invent, and to 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 fire pits and kamados for professionals.
Contact us
OUR DNA: FORMS AND FUNCTIONS
At COEO, design is not limited to aesthetics. Every line, every detail, and every functionality are designed to enhance the cooking experience and facilitate the work of users. Our fire pits, kamados, and cooking equipment combine elegance, ergonomics, and performance to meet the expectations of both enthusiasts and professionals.
We design sustainable, intuitive and efficient tools, where form is always in service of function. Because beautiful design makes sense when it concretely enhances everyday use.
AWARD-WINNING PRODUCTS
COEO equipment has been awarded several international distinctions, reflecting the quality of their design, their aesthetics and their user experience. These awards highlight our approach: to develop cooking tools where aesthetics, ergonomics and performance advance together. Because a good product should not only be beautiful, but also effective, durable and pleasant to use every day.
A GROUND BRAND
At COEO, we develop our products in direct contact with their users. As a human-sized brand, we engage daily with chefs, caterers, restaurateurs and enthusiasts to understand their needs and evolve our equipment accordingly.
Because we use our products ourselves, we know their uses, their constraints and the expectations from the field. Present at trade shows, events and demonstrations across Europe, we prioritise meeting and listening to design tools that are ever more efficient, practical and suited to the realities of cooking over fire.
This proximity to users is at the heart of COEO's DNA and the continuous improvement of our ranges.
No frame has been added yet.
Blogs
OUR EXPERTISE
Combining design, conviviality and culinary performance, our fire pits transform each cooking into a true experience. Designed for professionals in catering and events, they allow cooking in front of guests while showcasing the products and the chefs' expertise.
Corporate cocktails, seminars, weddings, private receptions or professional events: our fire pits naturally become the heart of the entertainment. More than just a cooking appliance, they create a moment of sharing around the fire and offer guests a gastronomic experience that is as spectacular as it is memorable.
Choosing a COEO fire pit means combining cooking performance, friendliness and customer experience to leave a lasting impression.
"Compact and efficient, I use the TRIO82C2 brazier for weddings and events for up to 60 guests! I appreciate that it is easy to move and transport as well as its heating responsiveness"
SOLUTIONS FOR EVERY CATERING PROFESSION
The needs of a private chef, a gourmet restaurant, an event caterer, or a vineyard are different. That is why COEO develops equipment tailored to a wide variety of professional uses. Our fire pits and kamados support both daily services and events hosting several hundred guests.
FOR RESTAURANTS
COEO fire pits and kamados allow for visible wood-fired cooking for customers, the development of culinary animations, and the enhancement of products through controlled cooking.
FOR CATERERS
Easy to transport and implement, COEO equipment allows for high-end services during weddings, seminars, corporate events and private receptions.
FOR WINE ESTATES
Fire pits create an ideal convivial space for tastings, open days, corporate events and wine tourism events.
FOR CULINARY SCHOOLS
Students discover wood fire cooking techniques, temperature control and the specifics of live cooking around the fire.
PARTNER OF THE LYFE INSTITUTE SINCE 2022
Since 2022, COEO has been collaborating with the Lyfe Institute (formerly Paul Bocuse Institute), one of the international references in the teaching of gastronomy and hospitality. Students are trained in cooking techniques on fire pits and kamados as part of their educational journey. [coeo-design.com]
This collaboration illustrates our desire to develop equipment recognised by both active professionals and the future chefs of tomorrow.
EQUIPMENT DEVELOPED IN CONTACT WITH THE FIELD
Present at major European trade shows, COEO continuously exchanges with restaurateurs, caterers, chefs and users to evolve its products according to the real needs of the field.
Each improvement of our equipment comes from concrete feedback from users faced daily with the demands of catering and events.
HOW TO CHOOSE YOUR PROFESSIONAL FIRE PIT?
UP TO 60 GUESTS
The TRIO82 is a solution particularly appreciated by private chefs, caterers and restaurants wishing to benefit from excellent mobility while maintaining significant cooking capacity.
UP TO 100 GUESTS
The TRIO98 offers an excellent compromise between production capacity, heating autonomy and user comfort for medium and large events.
MORE THAN 100 GUESTS
Many professionals prefer several 100 cm braziers rather than a single very large brazier in order to maintain greater flexibility according to the services.
WHY DO PROFESSIONALS CHOOSE COEO?
Equipment designed with users in mind
Each product evolves thanks to feedback from chefs, restaurateurs and caterers.
Excellent value for money
Durable professional tools designed for intensive use.
A presence on the ground
Trade shows, demonstrations, training and personalised support.
A friendly cooking experience
Fire naturally brings guests together and highlights the chef's expertise.
FAQ – PROFESSIONAL BRAZIERS AND KAMADOS
WHICH BRAZIER TO CHOOSE FOR CATERING ACTIVITIES?
The choice mainly depends on the number of guests served. For services of up to 60 people, the TRIO82 often represents the best compromise between cooking capacity, mobility, and ease of transport. For events of 80 to 100 people, the TRIO98 offers more cooking surface and autonomy.
WHICH BRAZIER IS MOST SUITABLE FOR A RESTAURANT?
Restaurants generally look for equipment that can operate regularly while creating a true customer experience. The TRIO82 and TRIO98 models are particularly appreciated for terraces, culinary events, and cooking visible to customers.
HOW MANY PEOPLE CAN BE SERVED WITH A TRIO82 BRAZIER?
The TRIO82 generally allows for comfortably serving up to 60 guests depending on the proposed menu, the organisation of service, and the experience of the chef.
HOW MANY PEOPLE CAN BE SERVED WITH A TRIO98 BRAZIER?
The TRIO98 is designed for professionals wishing to manage services that can reach around 100 guests while maintaining excellent user comfort.
WHY DO MANY PROFESSIONALS CHOOSE THE BRAZIER?
The brazier combines cooking, conviviality, and culinary animation. It allows chefs to cook in front of guests, showcase their products, and offer a memorable experience around the fire.
WHAT IS THE DIFFERENCE BETWEEN A BRAZIER AND A KAMADO?
Le brasero is ideal for visible cooking, large pieces and culinary demonstrations. The kamado is perfectly suited for slow cooking, smoking, indirect cooking and precise temperature control.
ARE COEO FIRE PITS SUITABLE FOR INTENSIVE PROFESSIONAL USE?
Yes. COEO fire pits are designed to meet the demands of chefs, caterers, restaurants, hotels, wineries and event professionals who use their equipment regularly.
WHAT IS THE ADVANTAGE OF WOOD-FIRED COOKING?
Wood-fired cooking brings authentic flavours, a strong visual added value and a customer experience particularly appreciated in catering and events.
WHY CHOOSE A 82 CM OR 98 CM FIRE PIT RATHER THAN A 120 CM OR 150 CM MODEL?
In most cases, the 82 cm and 98 cm models offer a better balance between cooking capacity, wood consumption, mobility and profitability. Very large models are generally reserved for events hosting several hundred people.
IS IT BETTER TO HAVE SEVERAL 100 CM FIRE PITS THAN ONE LARGE MODEL?
Often yes. Several fire pits allow for adapting cooking capacity to each event, reducing wood consumption and distributing workstations among several cooks.
IS A PROFESSIONAL FIRE PIT EASY TO TRANSPORT?
The TRIO82 and TRIO98 models have been designed to remain compatible with the constraints of caterers and event professionals. They are much easier to move than a very large diameter fire pit.
ARE BRAZIER HEATERS SUITABLE FOR WEDDINGS AND CORPORATE EVENTS?
Yes. COEO brazier heaters are regularly used at weddings, cocktails, seminars, corporate events, private receptions, and culinary activities.
CAN WINERIES USE A BRAZIER?
Absolutely. Brazier heaters are particularly appreciated during tastings, open days, wine tourism events, and receptions held at wineries.
WHY DO CHEFS APPRECIATE COEO KAMADOS?
Kamados allow for searing, smoking, roasting, low-temperature cooking, or baking with great precision. This versatility makes it a tool particularly valued by demanding professionals.
DOES COEO SUPPORT PROFESSIONALS IN CHOOSING THEIR EQUIPMENT?
Yes. Each project is studied individually to recommend the most suitable solutions based on the number of guests, the activity, logistical constraints, and the professional's objectives.
ARE COEO EQUIPMENTS USED IN CULINARY SCHOOLS?
Yes. COEO equipment is notably used by students at the Lyfe Institute (formerly Paul Bocuse Institute) as part of their training in wood fire and kamado cooking techniques.
WHICH PROFESSIONALS USE COEO EQUIPMENT?
COEO equipment is used by Michelin-starred chefs, restaurateurs, caterers, hotels, wineries, private chefs, culinary schools, food trucks, and many event professionals in France and internationally.