Inside the kitchen of Diego Reyes, head chef at Chantecler
Stocked with second-hand appliances, parsnip ice cream and a rare cookbook from the chefs at Noma
Stocked with second-hand appliances, parsnip ice cream and a rare cookbook from the chefs at Noma
Stocked with Philadelphia dips, candy and—you guessed it—a ton of cheese
Featuring 14 boxes of cod tongues, a dozen De Buyer saucepans and a full floor dedicated to McMeekin’s home bar
Stocked with Mexican art, gourmet honey and liqueur that tastes like tortillas
Stocked with anchovy-stuffed olives, tinned razor clams and an eclectic cookbook collection
Stocked with a whole chicken, batched cocktails and a collection of vintage cookbooks
Stocked with British biscuits, anchovies and fancy Parisian mustard
Stocked with rib-eye steak, fresh challah and Israeli couscous
Stocked with homemade tomato sauce, limited-run olive oil and a Nespresso machine
Stocked with Deep’n Delicious cakes, three bottles of maple syrup and his grandmother’s pasta maker
Stocked with dried chilies, cake pops and a hidden mezcal collection
Stocked with vegan brie, instant coffee and two massive juicers
Stocked with swan prosciutto, wild boar and black walnut liqueur
Including a frozen rabbit, tomatoes from Mount Vesuvius and a 30-year-old balsamic
Stocked with a collection of international chiles, three kinds of flour and cookbooks filled with handwritten notes