An Airtight Choice

Sub-Zero Corporate Chef Elliot Johnson-Paul, who works at the Knightsbridge, London, Sub-Zero and Wolf showroom, has had a passion for cooking his entire life, starting his career while still in his teens. He describes his culinary style as modern British, which incorporates traditional favorites as well as flavors from around the world, especially India and other parts of Asia, while employing classical French techniques.

One of these French concepts is sous vide—literally “under vacuum,” a method of cooking co-developed by two French chefs in the 1970s. Johnson-Paul has embraced this method of sealing food in an airtight container and then cooking it in temperature-controlled water, and regularly uses the Wolf Vacuum Seal Drawer to prep his sous vide recipes. 

"One of my 'go-to' favorite meals when using Wolf is sous vide garlic-inflused, teriyaki-glazed beef accompanied by steamed rice and sesame-tossed broccoli," says Johnson-Paul. "The flavors from this dish, cooked on the Wolf Rangetop and in the Wolf Convection Steam Oven, are next level."