The Gaggenau Black Jacket Society is a special recognition program celebrating a select group of chefs whose restaurants have attained MICHELIN Star status and who reflect the philosophy of the Professional Kitchen Principle dictating that cooking equipment, much like ingredients, must be of the highest quality and contribute to the finished dish.

Infuse your kitchen with the artistry of a MICHELIN Star restaurant chef—recreate these exquisite recipes meticulously crafted by our esteemed Black Jacket Society chefs, exclusively tailored for Gaggenau.

BLT with Tomato Confit and Aioli by chef William Bradley of Addison.

BLT with Tomato Confit and Aioli

Chef William Bradley
Addison, San Diego

Charred California Avocado with Toasted Buckwheat Crackers by chef Justin Cogley of Aubergine.

Charred California Avocado with Toasted Buckwheat Crackers

Chef Justin Cogley
Aubergine, Carmel-by-the-Sea

Lobster Tacos and Lobster Ceviche by chef Val Cantu of Aubergine.

Lobster Tacos and Lobster Ceviche

Chef Val Cantu
Californios, San Francisco

Meatballs with Cream Sauce, Potato Puree and Lingonberry Jam by chef Emma Bengtsson of Aquavit.

Meatballs with Cream Sauce, Potato Puree and Lingonberry Jam

Chef Emma Bengtsson
Aquavit, New York City

Oyster Mushrooms Rockefeller by chef Daniel Humm of Eleven Madison Park.

Oyster Mushrooms Rockefeller

Chef Daniel Humm
Eleven Madison Park, New York City

Poached Nectarines with Brunost Ice Cream by chef Teague Moriarty of Sons & Daughters.

Poached Nectarines with Brunost Ice Cream

Chef Teague Moriarty
Sons & Daughters, San Francisco

Rack of Lamb, Lamb Jus and Cilantro Arugula Sauce by chef Juan Manuel Barrientos of Elcielo.

Rack of Lamb, Lamb Jus and Cilantro Arugula Sauce

Chef Juan Manuel Barrientos
Elcielo, Miami

Shrimp Stuffed Shiso Tempura with Dashi Tsuyu by chefs Niki Nakayama and Carole Iida-Nakayama of n/naka.

Shrimp Stuffed Shiso Tempura with Dashi Tsuyu

Chefs Niki Nakayama, Carole Iida-Nakayama
n/naka, Los Angeles

Spot Prawns, Market, Lime Infused Tomato Water and Mango by chef Alain Verzeroli of L'Atelier de Jöel Robuchon and Le Jardinier.

Spot Prawns, Market, Lime Infused Tomato Water and Mango

Chef Alain Verzeroli
L’Atelier de Jöel Robuchon and Le Jardinier

Steamed Halibut with Tomato Consommé and Sauce Vierge by chef Eric Ripert of Le Bernardin.

Steamed Halibut with Tomato Consommé and Sauce Vierge

Chef Eric Ripert
Le Bernardin, New York City

Wild Alaskan Halibut, Sous Vide Fennel and Olives by chef Tony Esnault of Knife Pleat.

Wild Alaskan Halibut, Sous Vide Fennel and Olives

Chef Tony Esnault
Knife Pleat, Costa Mesa