References Hotels/Restaurants


Here you will find a selection of references.

Adventure Catering / Oliver Scheiblauer

Oliver Scheiblauer, Chef Adventure Catering (Austria): "... I use the fusionchef for everything from hors d’ouerves to desserts."

Alfonso Contrisciani

Alfonso Contrisciani, Certified Master Chef / World Global Master Chef (USA): "... I would highly recommend the fusionchef by Julabo circulators to every food service operation."

At-Sunrice GlobalChef Academy / Harald H. Rohrmoser

Chef Harald H. Rohrmoser, Chief Chef Instructor, At-Sunrice GlobalChef Academy / Certified German Masterchef: "When using fusionchef by Julabo for first vacuum cooking applications in our brand new culinary labs, results are very impressive. ..."

At-Sunrice GlobalChef Academy / Khoo Wee Bin

Chef Khoo Wee Bin, Senior Chef Instructor, At-Sunrice GlobalChef Academy
/ Team Captain Singapore National Culinary Team: "... When I first used Diamond M of fusionchef by Julabo, showcasing Sous Vide cooking to our Diploma in Culinary Arts Students I was very impressed. ..."

Berufsbildende Schule der Region Hannover / Manja von Drathen, Marcus Heering

Manja von Drathen, Marcus Heerin / Berufsbildende Schule 2 Region Hannover: "... The fusionchef is ideal when addressing the subject of cooking sensitive food with the Sous Vide method in vocational theory and practice."

Bo Innovation / Alvin Leung

Alvin Leung, Chef  "Bo Innovation" (Hong Kong): "The fusionchef by Julabo circulator is absolutely one of the best available for sous vide cooking. ..."

Conrad Tokyo Hotel / Jose Sanchez

Jose Sanchez, Executive chef / Conrad Tokyo Hotel (Japan): "I introduce the Julabo units Pearl in my kitchens. ..."

Cuisine Solutions / Bruno Goussault

Bruno Goussault, Chief Scientist Cuisine Solutions Inc
and FiveLeaf CREA (France): "I started using the Julabo heating immersion circulators in my laboratory for microbiology analyses in the 70’s. ..."

db Bistro Moderne / Stephane Istel

Stephane Istel, Executive Chef / db Bistro Moderne (Singapore): "fusionchef help me to keep consistency of the temperature of fish and meat even if we doing some really high number of guest. ..."

Eleven Madison Park / Daniel Humm

Daniel Humm, Executive Chef / Eleven Madison Park (New York):  "Julabo is a company whose commitment to quality and precision has made them the leader in temperature control and an essential mainstay in my kitchens. ..."

Emmanuel Stroobant Group of Restaurant / Emmanuel Stroobant

Emmanuel Stroobant, Emmanuel Stroobant Group of Restaurant (Singapore): "... Since then I have purchased five units from Julabo, equipping every kitchen in our group with a circulator. ..."

Facil Restaurant / Michael Kempf

Michael Kempf, Restaurant Facil / Berlin (Germany): "... fusionchef by Julabo permits extremely precise cooking. ..."

Feinkost Käfer / Markus Schumacher

Markus Schumacher, Chef de cuisine "Käfer Service GmbH" (Germany): "Finally we see progress in quality based on hardware. ..."

Gastronomic Training Center Koblenz e.V. / Detlev Ueter

Detlev Ueter, Head Chef / Training Supervisor by Gastronomic Training Center Koblenz e.V. / Cooking and Service School "à la carte": "... I think it is great that we use fusionchef by Julabo to show this method to our students. In addition fusionchef service is well positioned."

Gourmetrestaurant Axt / Christian Krüger

Christian Krüger, Gourmetrestaurant Axt (Mannheim / Germany): Using the fusionchef by Julabo gets you “to the heart of the matter”.

Gourmetrestaurant Überfahrt / Christian Jürgens

Christian Jürgens, Chef de Cuisine "Gourmetrestaurant Überfahrt" (Germany): „Only the temperature accuracy of Julabo units makes an exact cooking of the foods possible”

Grand SPA Resort A-ROSA Travemünde - Buddenbrooks Restaurant / Christian Scharrer

Christian Scharrer, Chef de Cuisine "Buddenbrooks Restaurant" (Germany): "It’s astonishing how exact the Julabo immersion circulators work. ..."

Heiko Antoniewicz

Heiko Antoniewicz, "New Daring Cuisine, Antoniewicz GmbH" (Germany): "The Julabo circulator is an all-rounder suitable for multi-purpose use in the sous-vide kitchen to conserve the structure of fish, meat, fruit and vegetable. ..."

Hotel Bayerischer Hof / Steffen Mezger

Steffen Mezger, Chef  "Restaurant Atelier" - Hotel Bayerischer Hof (Germany): "The progress of the Sous Vide technology, which is achieved with the new product portfolio of fusionchef by Julabo, allows perfect results ..."

Hotel Giardino Ristorante ECCO / Rolf Fliegauf

Rolf Fliegauf, Hotel Giardino Ristorante ECCO (Switzerland): "... We are just in the act of buying another Pearl. ..."

Hotel Jungbrunn / Christian Marent

Christian Marent, Chef de cuisine "Jungbrunnstube Gourmet" - Hotel Jungbrunn (Austria): "... We are very satisfied with the Julabo circulator do not want to do without it. ..."

Hotel Management School Heidelberg / Martin Dannenmann

Martin Dannenmann, OStD - Manager "Hotel Management School Heidelberg" (Germany): "When they start the practical parts of their education, our future chefs and restaurateurs expect to use modern equipment that makes their work easier and helps them concentrate on the tasks they are learning in the kitchen. ..."

Hotel Restaurant Adler / Otto Fehrenbacher

Otto Fehrenbacher, Chef "Hotel-Restaurant Adler" (Germany): "An absolutely recommendable enrichment of kitchen technology for professional restaurants. ..."

Hotel & Restaurant Ole Deele / Andreas Tuffentsammer

Andreas Tuffentsammer, Hotel & Restaurant Ole Deele (Germany): "I "grew up" with Julabo circulators in kitchens and cannot imagine working without one. ..."

Hotel Traube Tonbach / Harald Wohlfahrt

Harald Wohlfahrt, Chef "Restaurant Schwarzwaldstube" (Germany): "Julabo circulators are one of the best culinary inventions of the past twenty years. ..."

Iggy's - The Hilton Hotel / Akmal Anuar

Akmal Anuar, Chef "Iggy's The Hilton Hotel" (Singapore): "We have been using various models of Julabo thermal regulators in our kitchen for a number of years. fusionchef by Julabo thermal regulators enable us to operate at an optimum level and limited recources. ..."

Jean-Paul Jeunet / Arbois

Jean Paul JEUNET, Chef "Hotel & Restaurant" (France): “I have been using Julabo circulators for almost 5 years. ..."

KU DE TA / Benjamin Cross

Benjamin Cross, Head Chef "KU DE TA" (Bali / Indonesia):"... The fusionchef by Julabo System makes my vacuum cooking easy, consistent, and efficient.  What did I ever do without one?"


Landesberufsschule / Walter Bauhofer

Walter Bauhofer, Director of Training Kitchen (Germany): "... Thanks to the Julabo circulator we can fulfil these requirements at the highest level. ..."

LES AMIS / Armin Leitgeb

Armin Leitgeb, Chef de Cuisine "LES AMIS" (Singapore): "Since my stay with chef Thomas Keller at „The French Laundry“ in California in 2003 I use an immersion circulator. ..."

Loews Ventana Canyon / Ken Harvey

Ken Harvey, Executive Chef / Loews Ventana Canyon (Arizona, USA): "Machine is amazing!  Quite, Efficient, Stable, & Good Lookin."

Maison Pic / Anne-Sophie Pic

Anne-Sophie Pic, Chef "Maison Pic" (France): „I have introduced fusionchef to all my kitchen; the catering restaurant in Valence, the '7', the Bistrot Chic, the restaurant 'Le Beau Rivage' in Lausanne and my cooking school the 'Scook'. ..."

Manresa / David Kinch

David Kinch, Chef Manresa (USA): "Sous vide technique has become an important part of our vegetable, fruit and shellfish preparations at Manresa Restaurant. .."

Maverick Restaurant / Matt Brimer

"The Julabo circulator has been a crucial tool in many kitchens I've worked in. ..."

Metzgerei Weber / Partyservice

Alexander Weber, holder of A. Weber Metzgerei GmbH / Partyservice in Seelbach (Germany): "The Sous Vide technology by fusionchef opens up countless possibilities. ..."

MOZAIC BALI / Chris Salans

Chris Salans, Chef Owner "Mozaic Bali" (Bali / Indonesia): "I highly recommend the Diamond M of fusionchef by Julabo. ..."

MS-Europa / Stefan Wilke

Stefan Wilke, Executive Chef "MS EUROPA": "The Julabo unit is a maniac relief during the whole cooking process. ..."

Prorest Gastronomietechnik AG / René Widmer

René Widmer, Confederal Degreed Sales Manager / Chef de Cuisine
Training Manager Food Technology Prorest Gastronomietechnik AG (Switzerland): "Since years we rely on the established technology of Julabo heating immersion circulation for our courses for molecular cooking and modern food technology. ..."

Restaurant AdLib / Daniel Schlaipfer

Daniel Schlaipfer, "Restaurant AdLib" (Portugal): „When I came across Julabo units for the first time in 2003, I was not aware that they would become indispensable kitchen aids in my professional life. ..."

Restaurant Aqua / Sven Elverfeld

Sven Elverfeld, Chef de Cuisine "Restaurant Aqua" (Germany): "Low-temperature cooking with vacuum bags allows for endless, creative possibilities. ..."

Restaurant Buchholz / Frank Buchholz

Frank Buchholz, Restaurant Buchholz / Kochwerkstatt (Germany): „Continuity is the key to my success during the last 28 years and the reason for working with fusionchef by Julabo

Restaurant Hanner / Heinz Hanner

Heinz Hanner, Chef "Relais & Châteaux Hanner" (Austria): "After discovering Julabo, we are pleased to finally be able to recommend a company that produces circulators with true German craftsmanship and quality. ..."

Restaurant Mraz & Sohn / Markus Mraz

Markus Mraz, Chef de cuisine "Restaurant Mraz & Sohn" (Austria): "... We can recommend the Julabo circulator anytime!"

Restaurant One / Edwin Soumang

Edwin Soumang,Restaurant One (The Netherlands): "The Pearl by fusionchef by Julabo makes life easier. It is to be recommended and is certainly irreplaceable in every kitchen. ..."

Restaurant Opéra / Patrick Kurz

Patrick Kurz, Chef Restaurant Opéra / Alte Oper Frankfurt Restauration (Germany): "The units of the fusionchef series finally permit us to produce the perfect taste and absolutely consistent cooking results. ..."

Restaurante Quique Dacosta / Quique Dacosta /

Restaurante Quique Dacosta (Spain): "We worked hard with the Julabo immersion circulator and in doing so we were able to test its endurance and precision. ..."

Restaurant Relais Blu / Christoph Bob

Christoph Bob, Chef "Restaurant Relais Blu" (Italia): "Since we have become acquainted with the unit, we don't want to miss it. ..."

Restaurant Wielandshöhe / Vincent Klink /

Vincent Klink (Germany): "Vincent Klink, also out of office, never without Julabo! ..."

Richard Rosendale

Richard Rosendale, CMC, Executive Chef, The Greenbrier & Two Time USA Culinary Olympian: "My Julabo circulators have paid for themselves over and over again ..."

Ristorante Carmelo Greco / Carmelo Greco

Carmelo Greco, Ristorante Carmelo Greco (Frankfurt): "I have been working with Julabo since 2005 and the fusionchef water bath is extremely helpful to me when cooking entirely different dishes. ..."

Saint Pierre / Paul Froggatt

Paul Froggatt, Chef de Cuisine "Saint Pierre" (Singapore): "... The Julabo circulator is my new best friend."

Schlosshotel Lerbach / Nils Henkel

Nils Henkel, Chef "Gourmetrestaurant Lerbach" (Germany): "... We are more than satisfied and don't want to abandon the Julabo Circulators...."

SHO / Shaun Hergatt

"In the SHO kitchen we only use the JULABO circulators. ..."

Stiller's Restaurant / Stefan Stiller

Stefan Stiller, "Stiller's Restaurant" (Shanghai): "I have found the Julabo thermal circulator to be extremely efficient. ..."

The Beverly Hills Hotel & Bungalows / Alex Chen

Alex Chen, Executive Chef "The Beverly Hills Hotel & Bungalows" (USA / California): "The Julabo thermo circulator will be the most important equipment I will be bringing with me to the Bocuse d’Or competition in 2013."

The French Kitchen / Jean-Charles Dubois

Jean-Charles Dubois, Chef "The French Kitchen" (Singapore): "... I use it for all my meats, fish and vegetables."

The Greenbrier Resort / Bryan Skelding

Bryan Skelding, Executive Sous Chef at "The Greenbrier Resort" (USA): "When I think of quality, I think of Julabo. Time and time again they stand up to the competition in durability and performance. A must have for any serious culinarian."

The Olive Branch Country Inn / Sean Hope

Sean Hope, "The Olive Branch Country Inn" (Great Britain): "Throughout my career I have always sought new and innovative ways to improve quality and consistency in my kitchen. ..."

The Prime Society / Peter John Rollinson

Peter John Rollinson, Executive Chef "The Prime Society" (Singapore): "... The fusionchef Immersion circulator is in the peak of its field. Easy to operate, with a great design it allows us to cook our wonderful produce accurately and efficiently while always being consistent. ..."


C. K. Chen / THE SHERWOOD TAIPEI (Taiwan): "fusionchef enhances our products in a more advanced and healthy way, and there are more possibilities thus our customers have more options since we purchased sous vide. ..."


Andreas Krolik, Executive Chef / Tiger-Gourmetrestaurant (Frankfurt): “For more than 6 years immersion circulators from Julabo (now fusionchef by Julabo) support my work. …”

Tippling Club / Ryan Clift

Ryan Clift "Tippling Club" (Singapore): "As a chef and restaurateur I am always striving for perfection with in my kitchen. ..."

Traiteur Frederic / Frederic Pirotte

Frederic Pirotte, Chef - Owner "Traiteur Frederic" (Belgien): "... I have been using the Julabo circulator for only a few months, I have been amazed by the results I am able to achieve with this equipment. ..."

7atenine / Chef Warren

Chef Warren, "7atenine" (Malaysia): "... When I got back to Malaysia , it was the 1st equipment in my kitchen wishlist. "



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