Ryan Clift

Image:
Sous vide chef Ryan CliftRyan Clift
Image:
Sous vide restaurant Tippling ClubTippling Club Logo
Image:
sous vide restaurant Tippling ClubTippling Club 01
Image:
Sous vide restaurant Tippling ClubTippling Club 02
Image:
Sous vide restaurant Tippling ClubTippling Club 03

"As a chef and restaurateur I am always striving for perfection with in my kitchen. Julabo helps deliver that perfection to my customers every day of the week.

Be it 48 hour slow cooked Wagyu beef cheek in the TW-20, or 47°C cooked hiramasa kingfish or the best distillation with the assistance of the Diamond M, the results achieved are second to none. The addition of Julabo to my kitchen was a no brainer! If you want perfection you buy a fusionchef by Julabo circulator, it’s that simple."