Professional chefs reveal the go-to ingredients they always keep in their fridge and pantry

I’m an admittedly nosy person, especially when it comes to food. I love a good “grocery haul” video on TikTok, and whenever I walk past outdoor seating at a restaurant, I like to scope out the meals on everyone’s tables. Of course, I’m extra curious about what culinary professionals eat; as a former full-time baker, I know that most people who choose to work in an industrial kitchen take food seriously.

That’s why I asked five chefs to dish about the fridge and pantry items they always have at home. From condiments and seasonings to produce and dry goods, these are the building blocks they use to whip up fantastic food, even while they’re off the clock. (Spoiler alert: Even chefs appreciate a good shortcut, and there’s no shame in store-bought sundries!) I know what I’ll be adding to my shopping list, and maybe you’ll take some inspiration for your next grocery run too.

Fridge fundamentals

Eggs and dairy

Chefs, they’re just like us! Well, when it comes to refrigerator requisites, that is. Alex Carballo, chef and partner of Grand Restaurant Group in Southern California, and Peter Ki Suk Tondreau, chef and co-owner/operator of LenLen in New York City, count eggs among their must-haves, and both Tondreau and Matt Sramek, regional executive chef of Southern California’s Urban Kitchen Group, are never without some good ol’ butter. (Tondreau specifies that he opts for unsalted European-style butter, which I also recommend for baking due to its higher fat content.)

Pre-made meals and condiments

Dominique Leach, chef and owner of Lexington Betty Smokehouse in Chicago, stocks up on a mix of store-bought and homemade items, proving even chefs don’t feel the need to make everything from scratch. For instance, she’s a fan of Aldi’s Classic Chicken Salad “because it’s basic and makes for a super easy lunch on the go.” Another pre-made favorite? Caruso Provisions’ giardiniera, which “is good for elevating anything, but amazing on a brisket Italian beef.” That said, a “super versatile” homemade chipotle aioli is one of her go-tos, because it’s “good on everything.”

Elevated extras

Of course, they wouldn’t be chefs if they didn’t have some “cheffier” provisions on hand. Tondreau and Accursio Lota, chef/owner of Dora Ristorante in La Jolla, CA, keep fancy blocks of Parmigiano Reggiano in the fridge, and on the condiment front, Tondreau is a fan of chili pastes like “gochujang, Calabrian chili or sambal,” as well as fermented citrus. “Quality fats carry aromatics, while sharp acids (citrus, vinegars) cut through richness and brighten dull flavors right before serving,” he explains.

Pantry picks

Oils, vinegars and condiments

The pantry is where you can really go wild, since items stored there typically have long shelf lives. While the chefs I spoke to had extensive lists of pantry standbys, cooking oils were by far the most commonly mentioned ingredients. Lota, Sramek and Tondreau all included extra-virgin olive oil, while Sramek added that he reaches for “avocado oil for high-heat cooking.” Tondreau also relies on “neutral cooking fats,” like avocado and grapeseed oils, which won’t add strong flavors to food.

Vinegar was another popular inclusion; Sramek keeps “various vinegars” at the ready, while Tondreau specifically calls out unseasoned rice vinegar, in addition to “fermented or aged umami builders,” like soy sauce, fish sauce, Shaoxing wine, dry white wine and “high-quality tomato paste in a tube.” (Raise your hand if you’ve ever purchased a can of tomato paste and only needed a few tablespoons for a recipe — tubes make leftover storage so much easier.) Plus, according to Tondreau, these ingredients “hold up for months in the fridge or pantry, turning pantry grain or noodle bases into balanced meals on short notice.”

Seasonings

Any chef worth their salt knows that properly seasoning food is important — and speaking of salt, both Sramek and Tondreau prefer Diamond Crystal kosher salt. Kosher salt flakes are larger than tiny table salt granules, which makes them ideal for sprinkling over food with more control. Tondreau also opts for “whole black peppercorns in a mill” versus powdery pre-ground pepper.

Dry goods

In addition to salt, Carballo says that his pantry is always stocked with flour and sugar. “There’s nothing worse than starting a recipe and realizing you’re missing the basics,” he shares, adding that with his top essentials, “you can create so many different things, and they all have a long shelf life and are used together frequently.”

Pasta di grano (or, pasta made simply with grain and water), along with salted anchovies, are mainstays in Lota’s pantry. “These are basic ingredients I use every day, and they allow me to cook very good food, especially when I’m short on time with three young kids,” he says.

Produce

Some fruits and vegetables — especially those that have been cut up — need to be stored in the fridge, while others can be kept at room temperature for a long time. Among the latter are fresh lemons and limes, onions and garlic, which Sramek stocks up on. “I like balance and acidity in my food, and onions and garlic are a great base to start any recipe,” he explains.

Tondreau keeps similar ingredients at the ready; his picks include “aromatics and umami bases” like fresh garlic, whole shallots, ginger knobs and dried shiitake and porcini mushrooms. He notes that combining these with his aforementioned condiment staples “allows you to build deep flavor in under twenty minutes without relying on long-simmered stocks.” Meals that are speedy and delicious? Yes, please!

The reviews quoted above reflect the most recent versions at the time of publication.