All-Clad Metalcrafters announced the addition of Chefs Jon Shook and Vinny Dotolo of animal restaurant into its Chef Ambassador Program. An elite league of America’s finest culinary talent, All-Clad Chef Ambassadors mirror the brand's dedication to the culinary community.
All-Clad Chef Ambassadors are chosen because they share the spirit of entrepreneurship, the quest for excellence and the commitment to community that has distinguished All-Clad within the culinary world. These award-winning chefs play an integral role in All-Clad’s mission to inspire consumers to try new cooking techniques and expand their cooking repertoire.
Shook and Dotolo, innovative chef-entrepreneurs, met in culinary school and upon moving to the West Coast, quickly made a name for themselves in the Los Angeles restaurant scene. They opened animal in 2008, which earned them prominent awards including Food & Wine’s Best New Chefs, three James Beard nominations, and named one of the Most Important Restaurants in America by Bon Appétit. Since animal’s opening, the duo has expanded their offerings to other restaurants on the including Son of a Gun, Petit Trois, Trois Mec and Jon & Vinny’s.
“Reaching for an All-Clad is the first thing we do when cooking. Their products set the foundation for our food and execution,” said Dotolo and Shook.
“All-Clad Chef Ambassadors inspire us to dive into the adventure of cooking, dare us to try a new recipe, explore new techniques and teach us how to make great food,” said Michele Lupton, marketing communications director of All-Clad. “As Chef Ambassadors, they embolden us to continue our work, bringing new and better products to the exciting and constantly changing culinary world."
In addition to Shook and Dotolo, All-Clad’s roster of Chef Ambassadors includes:
•Thomas Keller – Thomas Keller Restaurant Group, New York, Los Angeles, Napa, Yountville & Beverly Hills;
•Hugh Acheson – Five & Ten; The National; Empire State South, The Florence, Savannah, Atlanta & Athens, Ga.;
•David Chang – Momofuku Restaurant Group, New York, Toronto & Sydney;
•Chris Hastings – Hot and Hot Fish Club; SpringHouse, Birmingham & Alexander City, Ala.;
•Paul Kahan – Big Star; Nico Osteria; Dove’s Luncheonette; Blackbird; Avec; The Publican; Publican Quality Meats; The Violet Hour, Chicago;
•Gavin Kaysen – Spoon and Stable, Minneapolis;
•Barbara Lynch – No. 9 Park; 9 at Home; B&G Oysters; Drink; Menton; Stir; Sportello; The Butcher Shop, Boston;
•Marc Vetri – Vetri; Alla Spina; Amis Trattoria; Osteria; Pizzeria Vetri; Lo Spiedo, Philadelphia.
All-Clad provides each of its Chef Ambassadors with product and promotional support to further their business and charitable endeavors.
Since its founding more than 40 years ago in Canonsburg, Pa., All-Clad has been the choice cookware for professionals chefs. All-Clad patented a process that combines different metals in a permanent bond that is optimal for performance and durability in the challenging environment of the commercial kitchen.
