These Are 11 Chefs' Favorite Meals Of All Time

It's no secret that award-winning chefs make some one-of-a-kind eats. Between the edible helium balloon served at Alinea Restaurant to the fermented lamb meat on the KOKS Restaurant menu, these culinary professionals seem to do the impossible when they are in the kitchen (via Foodism Toronto). 

The sheer uniqueness of these foods might even leave some people wondering if professional chefs eat their creations on a regular basis. Interestingly, however, this doesn't always seem to be the case. Chef Gordon Ramsay, for example, is known for his perfectionistic approach to food preparation — yet he isn't afraid to admit that he has a penchant for fast food. In an interview with Taste of Home, Ramsay revealed, "Every chef in the country loves indulging in fast food. So, take me to the drive-thru at In-N-Out burger and you'll see me in the back seat with tinted windows with a Double Double [cheeseburger]."

Ramsay's confession goes to show that not all famous chefs have to eat gourmet meals three times a day to feel satisfied. On the contrary, plenty of culinary geniuses enjoy the simpler side of life. These chefs' favorite meals demonstrate that the foods that make us happy aren't always the most expensive ones.

Chef Ryan Rondeno hails from Louisiana and loves nothing better than whipping up some of the region's most traditional foods. And, according to an interview with Splash Magazines, at the top of his list is gumbo — a stew that combines culinary styles from African, Native American, and European cultures (via Encyclopedia Britannica). 

In fact, Rondeno loves this meal so much that his favorite time of the year is gumbo-making season. As he put it, "My favorite season is fall. I love the produce such as apples, pears, butternut squash, root vegetables, and even pomegranate. It's also great because I can begin to incorporate hearty dishes for my clients. My go-to dish is always a good bowl of gumbo." And, apparently, Rondeno doesn't just make any type of gumbo. "I tend to lean toward duck and andouille gumbo," he said.

To enjoy something similar to this chef's favorite meal, try using this chicken and sausage gumbo recipe as a base. Then, feel free to dress up your creation by making a couple of ingredient substitutions. If you're hoping to make a gumbo variation that's similar to Rondeno's, simply replace the shredded chicken with the same proportions of shredded duck. You can also be sure to use andouille sausage instead of basic grocery store fare. The final product might just leave you with the taste of New Orleans.

In 2020, Chef Mak Kwai Pui earned a Michelin star for his work at Tim Ho Wan Restaurant in Hong Kong. However, this level of success doesn't mean that the chef doesn't love something both delicious and simple. In a conversation with the Michelin Guide, the chef said that his favorite meal is a "Hong Kong-style steamed pork patty in a lunchbox." 

The reason for his choice is the familial significance that this treat carries. "Pork patty was something my mother used to cook for me," Pui revealed. Interestingly, this food has become something of a family tradition that the award-winning chef has already started passing on to the next generation. As he told the Michelin Guide, "When I became a father to two sons, I often included pork patty in their school lunch boxes too."

To enjoy some pork patties at home, you can try to follow the recipe for this pork on pork burger. Alternatively, you can try to follow Pui's advice and make your patties by blending fattier cuts of meat with leaner ones. "I like to use fattier meat and its ratio to that of lean meat is about 6:4," the Michelin-star winner explained. But, that's not the only cooking tip that Pui has up his sleeve: "In addition to that, I have another delicious trick: after the pork patty is steamed, I add a spoonful of my homemade ginger onion oil — that's also my secret recipe!"

Part of being a good chef is recognizing the talents of another. For Chef René Redzepi of Copenhagen's Noma, this means applauding his wife. The Danish chef told Epicurious that his favorite meal of all time consisted mainly of potato skins. Redzepi elaborated, "The best meal is probably the one that my wife cooked for me four years ago. ... One thing that was a masterpiece and that I thought about putting on the menu was potato skins from a good variety in Denmark that has thick skin."

While potato skins might seem like a relatively simple dish to make, Redzepi was impressed by the skill his wife exhibited in their preparation. "She cooked them until they were crunchy and yet there was also a slight chew," he said. In terms of garnish, Redzepi says his wife steered clear of the traditional American bacon and cheddar toppings and instead opted for something more nautical: "She served them with fresh vendace fish roe — I love that roe — and that was it."

To prepare something similar to the Danish chef's most memorable dinner, you can start out with this Idaho potato skins recipe. However, instead of stuffing your skins with cheese and pork, just add an extra dollop of butter to each one and pop them into the oven. Afterward, dress them up with fish roe or caviar. Serve your final creation with a side of sour cream to soften the saltiness of the fish eggs. 

Not all chefs have simple tastes. Chef Andy Murray told Mashed that he is a big fan of caviar — although, he only prefers a certain kind. When asked about his favorite food memory, the chef responded, "It was the first time I ate caviar — actually, both times: ... [It was] the first time I had bad caviar and the first time I had great caviar." 

As the chef revealed in his interview, he sampled bad caviar at the Pump Room in Chicago and found the fish eggs to be "awful." However, later in life, he apparently tried some more high-brow stuff — which was even enjoyed by royalty. "When I was working at Mortimer's, that was a real [high] society crowd. It was Jackie Onassis, and it was Brooke Aster, it was the King of Spain, it was Princess Margaret," Murray said. One day, he apparently tried the caviar that was usually served to this moneyed crew, and was so moved that he kept saying, "Oh my God, this is great!"

If you are interested in trying out caviar, remember that the most expensive ingredients are often served simply. Remove the delicious fish eggs from the refrigerator and let them sit on the counter for 10 to 15 minutes. Then, lather a piece of toast with some high-quality butter and sprinkle your caviar on top. Serve Murray's favorite meal on a glass or porcelain plate, as a metallic one can interfere with caviar's flavor (per Food & Wine).

When it comes to choosing a favorite flavor, celebrity chef Todd English prefers reliability over flare. In contrast to chefs who love complex meals involving many different ingredients, English likes to keep things simple. When asked about his favorite meal to prepare at home, English told Just Luxe: "My simple homemade tomato sauce!" According to the chef, the reason for his choice is that tomato sauce is a recipe he can count on. "I've made it thousands of times and it always does the trick," he explained.

Home cooks looking to whip up a meal à la Todd English can try making this basic stewed tomatoes recipe. This delightful sauce takes only 15 minutes to make and tastes absolutely fabulous when mixed with noodles or poured over the top of some classic lasagna. If stewed tomatoes are too simple for your tastes, you can upgrade your tomato sauce by adding herbs, parmesan cheese, or even a dash of fish sauce to your pan. You can even throw in some ground meat to make a flavorful batch of pasta with bolognese sauce.