Chef Anthony Alaimo may have gotten his start cooking in New York City, but his skill led him to work in kitchens from Macau — where he earned a Michelin star as chef de cuisine at Ristorante Il Teatro — to Las Vegas. Currently, Alaimo is situated in Los Angeles where he heads the kitchen at 101 North, a New American eatery in Westlake Village. The well-traveled chef’s experiences around the world are reflected in his kitchen essentials, which includes staples such as a Japanese mandoline and an Italian pasta maker.
Benriner Mandoline Slicer
“Benriner’s Japanese mandoline is at the top of my must-have list. This green mandolin that has been torturing the fingertips of chefs for years is a must-have for efficient production. Once you get comfortable with it, this mandolin stays sharp and lasts.”
Imperia Pasta Maker Machine
“Imperia’s pasta machine is a reliable workhorse. The attachments are versatile and are easy to switch out.”
Aritsugu Utility Knife
“This Japanese utility knife from Aritsugu is a must-have! I found this knife 10 years ago at a market in Kyoto, and it has been my go-to knife ever since. Whether it’s cleaning fish, working with meat or slicing vegetables, it’s the most useful knife I have.”
Edlund Kitchen Tongs
“Kitchen tongs by Edlund are the only tongs we use. They last forever and have the best grip.”