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

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

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. ..."

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. ..."

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."

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

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

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. ..."

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. ..."

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

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

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

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."

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

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

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. ..."

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 ..."

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

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. ..."

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. ..."

Patrik Kimpel, Head Chef  "Hotel & Restaurant Kronenschlösschen" (Germany): "For several years we rely on Julabo – the pioneer of Sous Vide cooking – during the annual Rheingau-Gourmet-Festival. ..."

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

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

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

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

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?"

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

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. ..."

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

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'. ..."

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

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

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

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

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

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. ..."

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. ..."

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

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”

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. ..."

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

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. ..."

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

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

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

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

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

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

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

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

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."

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

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."

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. ..."

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. …”

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

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. ..."

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