Over a 1000 of the finest chefs, restaurants and hotels in america are using Staub to show off their culinary expertise. Not only are they using it to cook, but to present directly on the table. This new innovative concept of cast iron on the table, introduced by Staub, will impress culinary aficionados every time... check out our minis and start showing off your culinary talent with Staub!!

Chef Paul Bocuse is one of the world’s most renowned chefs. Gracing the cover of Time Magazine and Newsweek, he is known worldwide for his restaurants, book and high achievement in the culinary world; making him the true ambassador of the French cuisine. With Staub products, he is able to create the unpretentious, honest and fresh food he is known for.

“If I only had one cooking secret, it would be the use of beautifully designed cookware to enhance the entire culinary experience”
Paul Bocuse.

Dominique Tougne, a native of Haguenau, France, Dominique moved to America to continue his culinary career. He is chef for the French Consulate of Chicago and President of Vatel Club of the Midwest. Currently, Dominique is the executive chef and managing partner at Chicago’s famous Bistro 110. This Popular restaurant, off Chicago’s Magnificent Mile, has been a favorite since opening in 1987.

“I wouldn’t think of using anything else. Not only does it look wonderful, but it retains the heat and flavor of every dish. The symbol of ‘savoir faire ’.”
Dominique Tougne

Chef Laurent Tourondel, the Executive Chef of BLT Steak, BLT Fish, and BLT Prime, has won praise and numerous awards throughout his career. His vast culinary experience, gained in the best kitchens around the world - Paris, London, Moscow, New York - including those by the great Troisgros family and Joel Robuchon, prepared him for the opening of his signature series of "Bistro Laurent Tourondel" restaurants. The BLT craze has swept through New York and Chef Tourondel is proud to serve his a-la carte fare in Staub products in each of his venues.