Kokko in the world’s finest restaurants
Originating from Japan, this cooking method has stood the test of time, and the Kamado has become a must-have in the world’s finest kitchens! Now embraced by leading chefs across the globe, its efficiency and versatility make it the ideal kamado barbecue for every cook. Already featured in over 50 restaurants, the Kokko barbecue is reinventing outdoor cooking and inspiring top chefs everywhere!
Cooking with Kokko captivates top chefs!
Born in Lyon, the city of gastronomy, it’s no coincidence that our Kokko is now found in over 100 establishments across Europe. From tapas bars to fine dining restaurants, the Kokko kamado is the trusted partner of every kitchen. We are also proud to equip several Michelin-starred restaurants, such as Le Bistrot du 11 in Versailles and the renowned Lyon institution, Restaurant Têtedoie.
In 2022, the legendary Paul Bocuse Restaurant also chose to add a Kokko kamado to its kitchen!
Innovative cooking with Kokko
The Kokko kamado opens up a world of culinary possibilities: smoking, roasting, grilling, searing, baking… The options are endless!
With the Kokko barbecue, chefs can explore a variety of cooking techniques and unleash their creativity to craft bold—and above all, delicious—recipes. The ceramic retains heat perfectly, infusing food with a delicate smoky flavor. Another advantage: Kokko uses very little charcoal, helping to preserve moisture in your dishes, unlike a traditional barbecue.
Think barbecuing is just for meat? Think again! At the Parisian restaurant B.Better, the entire menu is plant-based—and prepared on our Kokko!
Inside Juan Arbeláez’s kitchens
Chef Juan Arbeláez shares his expert tips for getting the most out of every cook with the Little Kokko.
Juan was among the very first chefs to bring the Little Kokko into his kitchen. Today, he uses it in two of his restaurants: Plantxa in Boulogne-Billancourt, and Arbela in Paris. Passionate about fire cooking, he especially values the versatility and precision of the kamado.
They also cook with Kokko
Experience the Kokko kamado in the kitchens of renowned chefs
Tetedoie Restaurant
Chef Christian Tetedoie has chosen the Kokko to feature a flame-grilled rib of beef on his menu.
Paul Bocuse The Restaurant
Olivier Couvin, chef at Paul Bocuse Le Restaurant, has chosen the Kokko brand to elevate the preparation of dishes such as veal chop and grilled lobster.
Whoogy's
Whoogy’s, a star of the online food scene, has fully embraced his Kokko L. Always seeking perfect flavors and textures, he delights in exploring recipes that are as crispy as they are indulgent, sparking the appetite and curiosity of his thousands of followers.
Fourvière Hotel
Chef Thibault Hostiguian cooks with a Kokko kamado, creating a bistronomic menu that changes with the seasons.
3 Voglie Pizzifico
Italian chef Valentino Tafuri, renowned for his incredible pizzas, has chosen Kokko to bring a touch of modernity to his kitchen.
Aurélien Mallia
For chef Aurélien Mallia, the Little Kokko is an essential member of his team. Its ergonomic design and versatility make this stunning kamado the perfect companion for every event he caters!
Juan Arbeláez
Chef Juan Arbeláez was one of the first to choose the Little Kokko for two of his restaurants: Plantxa in Boulogne-Billancourt and Arbela in Paris.
La Folie Douce
The renowned mountain restaurant La Folie Douce has chosen a stunning Kokko XL to ignite its snowy evenings and delight the taste buds of its guests.
Camille and Julien’s Villa
At Camille and Julien’s gourmet Luxembourg table, the Kamado Kokko L joins the kitchen to elevate their culinary creations.
Top Chef
Since 2019, Kokko has made its mark on Top Chef, where its versatility inspires contestants. From Chloé Charles’ smoked panna cotta to Mohamed Cheikh’s braised leg of lamb, it has become a must-have in professional gastronomy!
The Best Pastry Chef
Once again, M6 puts its trust in Kokko and invites its contestants to show even more creativity by using the Japanese kamado to prepare desserts. Smoking, baking, searing… so many techniques that showcase its unrivalled versatility!
L'Escargot 1903
Chef Yannick Tranchant of L’Escargot 1903 shares one of the best-kept secrets of his exceptional cuisine: the Little Kokko, a practical and portable kamado.
Norbert Tarayre
Passionate about bold flavors, chef Norbert Tarayre surprises us with a braised watermelon on the Kamado XL. A delicious demonstration sure to inspire all Kokko lovers!
The Feastmakers
Proof that our kamado is at the top: Les Ripailleurs chose Kokko, and they made the right choice! Congratulations to the French barbecue champions… We definitely played a part in their success!
Cooking Together with Cyril Lignac
Cyril Lignac celebrates the convivial spirit of the Kokko kamado by featuring it on his show Tous en cuisine, where viewers cook live alongside the Michelin-starred chef. As we’ve always said: Kokko means togetherness, perfection, and effortless use!
