PolyScience

"Your equipment has changed the way I think and cook."

Chef Guy Rubino
Rain Restaurant
Co-Host, Made to Order

"There are no new fish coming out of the ocean and all the food groups still remain the same. So to provide innovative tastes and culinary experiences, chefs search for new techniques and technologies - like the PolyScience Immersion Circulator, which enables us to cook with an accuracy and precision never before possible."

Chef Jean-Georges Vongerichten

With a wide array of cutting edge products, Philip Preston, President of PolyScience is inventing culinary technology that helps chefs to find new ways of expressing their creativity.

While PolyScience is a leading manufacturer of laboratory equipment for customers worldwide since 1963, its core competence is in designing and manufacturing extremely precise temperature control solutions.

This competence led Philip Preston many years ago to support the first creative chefs exploring sous vide cooking. Today, the world's best chefs rely on this technique. PolyScience thermal circulators are their first choice technology for it and many great friendships have developed since then.

"I am working on designing these products for chefs because it's a passion of mine to explore the culinary arts."

- Philip Preston, President of PolyScience

His passion for futuristic kitchen gear has also captured the attention of America's top chefs, like Grant Achatz at Chicago's Alinea. With the impulse of Chef Achatz, Philip developed the Anti-Griddle. He never expected to build more than two units: one for Chef Achatz and one for himself. However, the excitement from other great chefs and the attention of the Food Network's Award for Culinary Technology made it a big hit in the world of culinary creative.

Within the last years additional innovative culinary tools were added and Philip Preston is constantly working on new inventions to give chefs more ways of expressing their culinary creativity.

"I still rely very heavily on the traditional cooking techniques, and these products are just additional arrows in my quiver. Really, I don't look at any of these pieces of equipment as radically new concepts, but rather new ways to create some interesting drama in the kitchen, just at the push of a button."

- Philip Preston, President of PolyScience