Chefs’ Kitchen Tools Worth the Splurge (and Some to Save On)

Some kitchen essentials earn their keep; others just look good on a shelf. And when professional chefs open their own cabinets and drawers, the mix of chef tools is surprisingly practical! A few worthy splurges that go the distance, balanced by budget-friendly staples that subtly do the heavy lifting. These are the kitchen items some of our favorite chefs across the South swear by. (Be sure to scroll all the way down for those easy-on-the-wallet staples that are tough to pass up!)

TO SPLURGE ON

Vitamix Blender

If there’s one splurge chefs consistently agree on, it’s a high-performance blender. From silky soups to ultra-smooth sauces, this is the kind of tool that earns its place on the counter — whether in a professional kitchen or your own. At Oak Steakhouse Nashville, the Vitamix is a clear favorite for Chef Michael Downing, and he’s not alone.

Chef Mason Hereford of Turkey and the Wolf in New Orleans (and Turkey and the Wolf Icehouse in Nashville) also swears by a high-powered blender for its versatility, and as Adam Lathan, chef and founder of The Gumbo Bros in Nashville, puts it, “A Vitamix blender can do it all.”

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Richard Sandoval, Executive Chef of Nashville’s Lona, echoes that sentiment, telling us that smooth sauces, refined purées, and consistent textures depend on a professional-grade blender. “When you are making dishes like mole or any sauce that needs both depth and silkiness, that blender does hours of work in seconds,” he says. “It is an investment that pays for itself many times over.”

KitchenAid Stand Mixer + Pasta Attachment

For chefs who love working with dough, the right equipment turns a project into a pleasure. For Jason Laiacona, Executive Chef at Nashville’s Miel, a KitchenAid stand mixer (especially with a pasta attachment) is a go-to splurge that opens the door to all kinds of savory dishes.

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And for Chef David Bancroft, a five-time James Beard Award semifinalist and the chef-owner of Acre and Bow & Arrow in Auburn, AL, that investment goes even further. When he added a professional pasta extruder to his kitchen, he says it completely transformed what his team could create.

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Ninja CREAMi Ice Cream Maker

Not every splurge needs to feel serious. Some are just plain fun, yet still chef-approved.

At Audrey Nashville, a great ice cream maker is a must (especially with summer on the horizon!). For home chefs, Executive Chef Samuel Jett recommends the Ninja CREAMi. In fact, so does Chef Ryan Smith, who’s behind the newly opened Uberto in Gay, GA, and the MICHELIN-recognized Staplehouse in Atlanta. This appliance gets high marks for turning out next-level frozen desserts, from ice cream and gelato to sorbet and beyond.

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Sous Vide Machine

For home cooks who love precision, a sous vide machine brings restaurant-level control into the kitchen. Dung “Junior” Vo, Executive Chef at Nashville’s acclaimed Noko, points to sous vide as a game-changer, allowing you to cook proteins to exact temperatures with consistent, repeatable results.

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Breville Control Freak Induction Burner

For chefs who value precision above all else, temperature control is everything — and the right equipment makes all the difference. Chef Jon Davis (JD) of City Grocery in Oxford, MS, points to a high-end induction burner as a true splurge-worthy upgrade, especially for techniques that demand accuracy.

“The high-end kitchen item I would splurge on besides knives is a really good induction burner like the Breville Control Freak,” he tells us. “It’s a little steep at $1,500, but it is filled with features and is great to use when I need precise temperature control for frying, poaching, and braising.”

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MEATER Pro XL Wireless Smart Meat Thermometer

For chefs who like precision without being tethered to the stove, a smart thermometer is a game-changer. Chef Erik Niel — the force behind Chattanooga’s MICHELIN-recognized Easy Bistro & Bar, Main Street Meats, and Little Coyote — recommends the MEATER Block, which he describes as, “Four Wi-Fi/Bluetooth-enabled thermometers that provide more info than you can absorb!”

With multiple thermometers and real-time data at your fingertips, it’s designed to track everything from internal temps to ambient heat (essentially taking the guesswork out of the equation), all in one sleek setup.

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TO SAVE ON

Y-Shaped Peeler

Some of the most-used tools in a chef’s kitchen cost less than your morning coffee (yes, really!), and this is one of them.

For Chef Richard Sandoval of Lona, a sharp Y-shaped peeler earns high praise for its versatility. “People underestimate how transformative a good peeler can be,” he shares. “It saves time, reduces waste, and encourages precision.” From citrus zest to vegetable ribbons and shaved garnishes, it’s a small tool that shows up in a big way.

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Offset Tweezers

These might look like something out of a science lab, but in a chef’s kitchen, they’re all about control. Chef Junior at Noko uses offset tweezers for everything from plating delicate garnishes to flipping small ingredients with precision — like ginger pieces and delicate sushi toppings.

And check out Chef Josh Habiger of Bastion in this StyleBlueprint’s Pull Up a Chair episode, where he uses tweezers to gently place Italian parsley on top of an oyster!

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Joyce Chen Kitchen Scissors

Some tools earn their place simply by being endlessly useful — no fuss, no frills, and always within reach. Chef JD of City Grocery swears by a good pair of kitchen scissors, calling them his go-to for everything. “When it comes to inexpensive kitchen tools that I love, my number one would be Joyce Chen scissors,” he tells us. “They fit in my back pocket, and I use them to cut tape, open boxes, clip herbs, etc.”

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Matfer Scraper

Sometimes the most useful tools are the simplest ones (the kind we wish we’d invented and patented!). Chef Ryan of Uberto swears by this Matfer bowl scraper for keeping things efficient and clutter-free in the kitchen. “It’s good for scooping up vegetables or scraps from a cutting board,” he says. “And obviously, for scraping a bowl clean. It helps keep a tidy work station.”

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Mandoline Slicer

For speed, precision, and consistency, few tools pull their weight like a mandoline. Lindsay Beck, Executive Pastry Chef at CAMP Modern American Eatery (and one of Greenville, SC’s “Queens of Cuisine“), says, “A budget-friendly tool I would not want to live without is a mandoline. It is the biggest time-saver when cutting fruits and veggies, and the easiest way to ensure uniformity. This is great for not just aesthetic but also even cooking times.”

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Sauce and Plating Spoons

The humble spoon is more than meets the eye. For Chef Jason at Miel, it’s a 40-cent staple that gets constant use. For Chef David at Acre, it’s something more personal — a collection of spoons gathered over time, each one carrying a bit of history. “I love an old spoon where the curve has been worn down on one side from a grandmother stirring a pot the same direction for every meal,” he says. “The stories these spoons could tell.”

That said, not all spoons are created equal. Chef Mason of Turkey and the Wolf recommends the cult-favorite Gray Kunz sauce spoon from J.B. Prince for its perfect shape and control — or, for a more accessible option, the Richmond plating spoon from Chef Knives To Go, which offers a similar feel at about half the price.

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A BONUS COCKTAIL SAVE

Boska Cheese Slicer

Tools aren’t just for the kitchen. They’re for the bar, too! Kenichi “Neech” Saito, head mixologist at Henderson Beach Resort in Destin, FL, swears by a simple cheese slicer — not for cheese, but for creating clean, consistent citrus peels for cocktails.

“This cheese slicer is really good, because it’s a lot safer to use and more beginner-friendly. Also, it tends to grab more food,” he says. “You get wider peels more consistently, meaning you’re going to have more beautiful orange peels to work with, for say, old fashioneds. I think they last a very long time if you take care of them, so that’s a big plus for me. And they stay pretty sharp! I’ve had this one for about two years now, and I use it constantly!”

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