All-Clad Metalcrafters has announced the launch of its Chef Ambassador Program, a select group of chefs the company said mirrors the brand’s pioneering contributions and dedication to the culinary community. The All-Clad Chef Ambassadors will play an integral role in product development and testing, creating recipes and promotional materials that will inspire consumers to try new cooking techniques and expand their cooking repertoire, the company said.
All-Clad, in turn, will support the Chef Ambassadors with product, promotion and events around their businesses and charitable endeavors.
The first class of acclaimed chefs includes: Hugh Acheson, of Five & Ten, The National, Empire State South, Athens & Atlanta; David Chang, of Momofuku: Noodle Bar, Ssam Bar, Ko, Ma Peche , Milk Bar, Booker and Dax, in New York; Chris Hastings, of Hot and Hot Fish Club, in Birmingham, AL; Paul Kahan, of Blackbird, avec, The Publican, Publican Quality Meats and The Violet Hour, in Chicago; Barbara Lynch, of No. 9 Park, B&G Oysters, Drink, Menton, Sportello and The Butcher Shop, in Boston; Marc Murphy, of Landmarc and Ditch Plains, in New York; Nancy Oakes, of Boulevard and Prospect, in San Francisco; and Marc Vetri, of Vetri, Alla Spina, Amis and Osteria, in Philadelphia.
“We at All-Clad are pleased to make product that these great chefs really use. They inspire us to keep working on better performing, more durable and sustainable products that serve their needs. We know that All-Clad home cooks take their cues from the pros,” said Lisa Callaghan, director/culinary relations for All-Clad.
This exclusive group of Chef Ambassadors was chosen for the inaugural year because they share the spirit of entrepreneurship, the quest for excellence and the commitment to community that has distinguished All-Clad within the culinary world, according to the company.