Derek Gaughan​ - author, blogger, and chef at sousvideguy.com

"SousVide Supreme is one of my go-to all-in-one precision cookers. Whether I'm cooking a leg of lamb, red wine poached pears, or even fruit infused liquor, SousVide Supreme is consistently precise. This is a must-have for every kitchen."

Richard Blais - Top Chef: All Stars Winner, Owner of Flip Burger Boutique and The Spence, Atlanta, GA

"By cooking with the SousVide Supreme, you achieve perfect results every single time."

Michael Ruhlman - author, blogger, cook and journalist ruhlman.com

"What I recommend for the home cook just getting into sous vide is the excellent Sous Vide Supreme. I love that I can buy a tough inexpensive chuck roast, cook it at 135 degrees F. for 4 hours, then finish it on the grill and the result is a medium rare steak as tender as sirloin. The method truly does allow for transforming food in ways previously not possible with such precision."

Ouita Michel - Owner/Executive Chef, Holly Hill Inn, Midway, KY

"What SousVide Supreme has allowed us to do is control all the things that are uncontrollable on the top of the stove. When cooking breast of pheasant, it keeps it perfectly moist, perfectly tender. It's perfect every time and there is no guesswork."

Jason Wilson - Chef/Owner, CRUSH, Seattle, WA

"The size and weight make the SousVide Supreme a great asset to our catering business and to creating our dynamic cuisine in any situation for private dinners and smaller events. Our machine has had an intense workout over the past 6 months. The machine is easy to transport and versatile in any situation. It holds the temperatures precisely, heats fast and has proven to be a great tool on the line for cooking fish, meats, vegetables…. you name it."

Whitney Miller - Winner of MasterChef  

"I love using the SousVide Supreme. One of the best attributes is the texture of vegetables cooked sous vide. My favorite two vegetables that I cooked in the Sous Vide Supreme were okra with its tender, vibrant color and non-slimy texture, and sweet potato slices that held their shape but were fork tender. A unique ingredient to the South that I cooked in the SousVide Supreme was grits. The result was perfectly creamy and delicious grits."

Sharone Hakman - MasterChef

"The SousVide Supreme allows you to take any cut of meat, expensive or inexpensive, and turn it into something remarkably tender, perfectly cooked, and delicious."

James Briscione - Chef Instructor, Institute of Culinary Education, Food Network's Chopped

"Professional cooking is about consistency. When you cook sous vide, you get a consistent, reliable product and you can be confident no one is struggling to saw through an over-cooked steak. Plus, sous vide allows chefs creates textures in food that are impossible through any other technique."

Josh Thomsen - Executive Chef at Agricola in Princeton, New Jersey

"Good cooking is about consistency. When you cook with the SousVide Supreme you achieve a consistent, reliable product every time! Even at home it is our go to piece of equipment for simple and easy cooking with our son. I recommend it for the professional chef and for the home cook." 

Elise Wiggins - Executive Chef at Panzano in Denver, Colorado. 

Rocky Hunter - Sous Chef at David's Restaurant in Portland, Maine.

Dylan Benoit - Executive Chef for Market Street Group in the Cayman Islands.

"The SousVide Supreme is an essential tool in my kitchens at work and at home. Whether I’m braising pork belly, infusing alcohol for cocktails or cooking a perfect medium rare steak before marking it on the grill, the SousVide Supreme is my go to piece of equipment for consistent, reliable results time after time. Its self contained, versatile, easy to use and even easier to clean which makes it the perfect tool for me and my team."    ​

Nathan Green, Executive Chef, 22 Ships

Andrew Kojima, 2012 MasterChef UK Finalist

Anthony Lamas - Chef/Owner, Seviche, Louisville, KY 

Chef KPE - Executive Chef, New York City

Kirk Avondoglio. Executive Chef, Perona Farms, Andover, New Jersey

"I love my SousVide Supreme so much that I can't stop using it. My latest project is making limoncello. With the SousVide Supreme, I can make great tasting limoncello in less than three hours!" 

Jonathon Davies - Private Event Chef & Menu Consultant, JonathonDavies.com

“I can honestly say that once people have tried cooking sous vide it will change the way they cook – forever!  The SousVide Supreme exudes quality, not only in its design but how it works and the food it produces. Until you’ve had a sous vide steak you’ve never lived - it’s really that good, delicately and perfectly brought to the required temperature, infused with its own flavor with all the goodness locked in.”

Alex Seidel - Chef/Owner, Fruition Restaurant, Denver, CO

"Being a chef for twenty years, I have been fortunate to use all kinds of fun kitchen gadgets.  The SousVide Supreme might just be my favorite.  With chefs all over the world using sous-vide as a cooking technique, this water oven helps to make recipes easy, clean, tender, and full of flavor."

Tom Cockerill - Chef Proprietor, Entropy Restaurant, Leicester, UK

"We use the SousVide Supreme water oven for the preparation and service of many of our menu items. Its modern stainless steel design looks great and it’s robust enough to withstand the demands of a busy restaurant kitchen.”

Katherine Emmenegger - Executive Chef, Great News! Cooking School, San Diego, CA

"The SousVide Supreme reigns supreme for ease of use, accuracy, and clean ability.  I recommend it to anyone desiring healthy meals prepared with precision that are ready to serve when you are."

Jamie Watson - Owner/Chef, Delicioux, Nashville, TN

"One of the great things about sous vide cooking is the ease with which you can achieve such consistently flavorful results. So I must admit I was nothing short of amazed, when I used the SousVide Supreme for the first time. To make a fundamentally simple form of cooking even easier is nothing short of genius. Great temperature control - easy to use controls - we all know how important that one is - and it's all in a compact, easy-to-store- in-a-tight-kitchen size.... wow! I'm actually putting 2 more on the line."   

Phillip Foss - Chef, Foss Food Trucks, Chicago, IL

"Sous Vide Supreme has the precision that we expect at our restaurant, and the practicality one could appreciate at home!"

Alex Chow - Executive Head Chef, Kai Mayfair, London, UK

"The SousVide Supreme is a straightforward, reliable & precise instrument which allows me to explore avenues of culinary creativity without fuss, concentrating on the food and not the equipment. It's a package that simply works beautifully."  

Lenard Rubin - Chef/ Partner, The Vig Uptown, Phoenix, AZ

"Although the concept of sous vide is not new, SousVide Supreme is revolutionary in its approach to making the technology easy to use and accessible to all restaurants. Thanks to the SousVide Supreme, we can now cook higher caliber food with minimum staffing. This is due to ease of use, the reasonable cost of the equipment and the elimination of waste due to improper preparation of more expensive ingredients."  

Eric Arrouzé - Owner/Operator, onlineculinaryschool.net

"Thanks to Sous Vide Supreme, the technology is affordable and easy to use. My kitchens are stocked with these fantastic devices. They are so easy to use, and help chefs at all levels achieve perfect dishes due to the accuracy of the constant temperature readings and the integrated mise en place. SousVide Supreme can help with time management in the kitchen, allowing you to serve more customers faster, a huge benefit for any chef!"

Susie Norris - Founder/President & Chef, Happy Chocolates, Los Angeles, CA

"SousVide Supreme’s precision in temperature is a gift to those of us who work with chocolate. We need exact temperatures to control the chemistry of chocolate, and SousVide provides that. At a recent faculty meeting at Le Cordon Bleu College of Culinary Arts, all the chef/instructors, each with a different specialty, received a tutorial in Sous Vide cooking. We were dazzled by the possibilities." 

John Placko - Chef, Food Strategist, Principal of John Placko Culinary Consulting 

Heath Schecter - Research & Development Chef