Being a retired Executive Chef I would do a gshock. It can be greasy, wet, hot and darn right crazy in a kitchen. Was a corporate chef for Hilton International and owned a restaurant.
For years I wore a Timex Ironman. The timer came in handy. Now we have a no watch policy at work, and since my watches are a bit nicer these days I wouldn’t wear them anyway.
We use cookies (and other similar technologies) for many purposes, including to improve your experience on
our
site and measure analytics. Click "Accept all" to accept these uses. Read more in our Cookie Policy.
This account is verified. WatchCrunch has confirmed that this account is the
authentic presence for this person or brand.
For mechanical, It would have to be a diver for elapsed time bezel (seiko turtle perhaps) or chronograph on bracelet. Other than that, any G-Shock.
Take your pick.
any chronograph will do
Being a retired Executive Chef I would do a gshock. It can be greasy, wet, hot and darn right crazy in a kitchen. Was a corporate chef for Hilton International and owned a restaurant.
I honestly don't know why they'd wear one. It only serves to get in the way.
The chefs that I have met wore: Cartier Santos, many different Panerai watches, IWC Big Pilot most recently vintage Seikos and Rolex Datejust.
No watch at all would be the most convenient.
For years I wore a Timex Ironman. The timer came in handy. Now we have a no watch policy at work, and since my watches are a bit nicer these days I wouldn’t wear them anyway.
Any sealed watch on rubber for cleanliness. The G-shocks can hide bacteria under the screwed on cover which can wash out onto food.