Do Restaurants Use Sous Vide?

As an Amazon Associate we earn from qualifying purchases.

Every cook and professional chef tries to use new and exciting techniques to make delicious and healthy food. Some cooking methods are convenient, especially when a large quantity is involved. Do restaurants use sous vide? This way of preparing food is unique and can be efficient.

Do Restaurants Use Sous Vide?

Yes, restaurants use sous vide to deliver uniform taste and quality. One of the best reasons to use a sous vide in a restaurant is the ideal window for food prep. Food doesn’t overcook or cool off when in a sous vide.

To ensure happy customers, eateries and food servers use this unique way of preparing food to serve good food with the same taste.

A man in long sleeves polo and a blue apron plating a dish on a white plate placed on a brown wooden board

If you are a regular at any restaurant, you might have a favorite dish you know would taste the same whenever you visit. Many food services want a uniform taste, which is possible with a safe cooking style, does not need attending, and can give customers a well-done and tender meat portion every time.

Sous Vide Is Often Used in Restaurant Kitchens

This French way of preparing meals is becoming increasingly popular everywhere for many reasons. First, the taste of all the spices, herbs, and marinade sauces gets incorporated into the meat.

Second, lots of food can be prepared at once without taking up an oven or a stovetop. But the best feature of sous vide cooking is it doesn’t overcook, and it doesn’t get too cold if your food is done before the rest of the items for a plate.

Food is cooked in a vacuum-packed bag with all the toppings, marinades, and spices. There is no need for extra labor to watch over it, as you can leave this bag in water for hours, depending on your recipe. Moreover, eateries and food catering businesses must prepare food beforehand to provide timely service.

These benefits of this style of meat preparation make it an ideal method for restaurants where customers expect quick service and want gourmet meats that take hours to reach the texture and flavor you want!

Michelin Star Restaurants Use This Cooking Technique

Michelin-star restaurants use sous vide to ensure the same flavor and texture every time. Imagine a busy kitchen where various orders are received at a time; it can be challenging for the executive chef to ensure the same taste and give the same time to cook each recipe.

Chefs can create complex textures and flavors with precision every time with this method of cooking that requires hours for food to prepare at lower temperatures. The food does not lose its nutrition, and the flavors of all the contents in the bag combine to give the right finish every single time. Some of the chefs that preach this method of cooking for precision include:

Numerous renowned chefs worldwide rely on this style of preparing food to serve their signature dishes without missing the uniform taste and texture. Moreover, the food can be served right on time.

What a Restaurant Should Know About This Method

Restaurants can thrive if they can cut the cost of raw materials, labor, and utilities while ensuring that customers enjoy the same great taste on every visit. Some cooking methods can be expensive and require high gas or electricity usage. Moreover, labor is also required for many kinds of foods.

Sous vide is a beneficial technique since it can cook for hours on low heat, which does not require high electricity. Additionally, this process can be left unattended, freeing valuable cook time for other dishes. Vacuum bags and a precision cooker are all you need, and the result will be flavorful food with no wastage of juices or ingredients added.

Two men in long sleeves polo and blue aprons preparing dishes in the restaurant

High Volume Eateries and Sous Vide

A vacuum bag may contain more than one serving, and numerous bags can be in the water container. As long as the temperature remains consistent and the food is adequately vacuumed, chefs can prepare many servings in a few hours. They can then take a single serving out, letting the rest stay in the sous vide warm and ready.

When these servings are prepared before service hours, it is easy to serve a gourmet meal within fifteen minutes of receiving the order. Many eateries and takeaway joints have famous items on their menu, and the volume of orders is always high. This cooking technique can be an excellent way to meet the demand without compromising service time.

Related Questions

There is a lot of information available on this method of food preparation. However, a shortcut is to see what people usually ask and what answers are available.

What Do Professional Chefs Think of Sous Vide?

Professional chefs like this way of preparing food beforehand. Every chef has to face the challenge of serving delicious and quick recipes for customers. Since this style helps them achieve these goals, they like it and encourage others to use it.

Why Is Sous Vide So Popular Among High Volume Eateries and Restaurants?

Since high-volume eateries need to prepare food fast and do not want to compromise on the taste, they use this style to make food so that they can prepare portions with the same great taste every time and still serve them within a few minutes.

Is Sous Vide Steak Better Than Conventional Steak?

A steak prepared with this special technique might be better because the flavor is even, and the filet or steak would be cooked through without some portions being overcooked or edges being stiff. While many prefer conventional steaks only because of habit, a steak cooked this way can give the same flavor in every bite.


Many people prefer to go to the same place for a steak, brisket, or chops. They relate to the same taste and want to savor it repeatedly. However, some places might not give the same food every time, while others have the same great taste. If a restaurant is cooking with a sous vide, there’s a higher likelihood that the food will be consistent most often.

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.