Cart
While chefs may spend their days plating some of the most decadent dishes and working with some of the most upscale ingredients known to mankind, their days off are decidedly less 5-star and more grocery store chic. We took our burning question to the kitchen, where we caught up with chefs around the country to ask: “What do chefs actually eat/cook on their day off? While some were anxious to tell us all about their favorite home meals, others were just as happy to admit their after-hours plans involved a table at their favorite eatery – read on for the full scoop!
Want more of-the-moment chef coverage? Check us out on Facebook, Instagram, Twitter, and Snapchat – we’re live!
Katsuji Tanabe | MexiKosher, Top Chef: All-Stars
“Fresh, simple meals. I’ve been experimenting with homemade ramen, and I must say, it’s been fun.”
Mike Lata | The Ordinary, FIG, James Beard Foundation Award Winner
I love to cook, but anything more complicated then that eats up the whole day. I find myself gravitating to more “one pot” dishes at home like Gumbo, beef stew, and braised chicken. They’re super easy to make and freeze really well so I can enjoy them all week.
Anthony Chin | Horse Thief BBQ
I love exploring new sushi spots in Little Tokyo in Downtown LA. My favorite spots right now are Sushi Enya (order the omakase), and Kula (their $2/plate sushi is amazing).
Need more sushi recommendations? Chef Chin will be showcasing his talents at Moveable Feast LA on April 30th, an epicurean-inspired fundraiser promoting access to health services for underserviced Angelenos.
Angelo Auriana | Factory Kitchen
I am a huge fan of Japanese food, specifically sushi. You can usually find me at Sushi Gen in downtown Los Angeles on a weekly basis for their omakase experience. I’m also a regular at Sushi Q.
Experience Chef Auriana’s creations firsthand at Moveable Feast LA on April 30th, an epicurean-inspired fundraiser promoting access to health services for underserviced Angelenos.
Barry Schneider | Del Mar Fairgrounds & Racetrack
“It’s always great to not only contribute to but support our local food scene as well. When we dine out, we keep it local, grabbing a table at Jason Knibb’s 1910, Carl Schroeder’s Market Del Mar, or Brian Malarkey’s Herb & Wood.”
Doug Walls | Billy Graham Training Center at The Cove
On my days off I consume lots of burgers, French fries, chicken fingers, macaroni & cheese, spaghetti & meatballs, and my favorite – sushi!