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It’s the age-old question (or maybe just something we’ve always wondered): What do chefs make when they’re at home? So we asked 11 of Chicago’s top chefs what their at-home go-tos are. From a fancy Rouladen to a bottle of red and a bag of chips, here are what these amazing cooks make when they’re off the clock.

RELATED: 6 Secrets for Throwing a Killer Last-Minute Dinner Party

kevin yu

Kevin Yu: Owner of Kizuki Ramen and Izakaya

What he makes: Garlic chicken broth and with old-school fried rice (scrambled eggs, spam, white rice, green onion and a touch of soy sauce).

joe frietze

Joe Frietze: Chef de Cuisine at Publican Quality Meats

What he eats: Breakfast for dinner. Usually some combo of chorizo, eggs, tortillas and Hatch green chile. (Need some eggs for dinner inspiration? Try one of these bad boys.)

nick nitti

Nick Nitti: Owner and Chef of Forno Rosso Pizzeria Napoletana

What he makes: On Sundays, it’s usually Bolognese—tomato-based sauce, pork, veal and pancetta—with fresh pappardelle. Ummm…please invite us over for dinner.

rachel dow

Rachel Dow: Chef of The Betty

What she makes: A what?s-in-the-pantry noodle soup?bean thread noodles, sambal, sesame-chili oil and miso. We definitely need to upgrade our pantry purchases.

rebecca lamalfa

Rebecca LaMalfa: Chef at Virgin Hotels Chicago

What she eats: A glass of red wine and sour cream and onion potato chips. (How are we not BFFs yet?)

greg wade1

Greg Wade: Head Baker at Publican Quality Bread

What he makes: A hearty, German-inspired Rouladen. Thin-slice steak, smeared with mustard, wrapped around a cornichon and a chunk of onion and braised until tender. And of course, served with a side of garlic mashed potatoes.

tommy wang1

Tommy Wang: Chef and Owner of MAK Restaurant

What he makes: Stir-fry with chicken, mushrooms, onions, crushed garlic and olive oil with a mixture of two parts soy sauce, one part plain white vinegar and a dash of sugar. Mmmmm.

jacob saben

Jacob Saben: Chef de Cuisine of The Publican

What he makes: Avocado toast. Toast some sourdough in olive oil and then smother it with smashed avocados, tomatoes, fried eggs and red onion. (And if you want to learn how to make one of those fancy avo roses, watch this.)

ryan pfeiffer1

Ryan Pfeiffer: Chef de Cuisine at Blackbird

What he makes: A fresh farmers’ market panzanella of tomatoes, corn, sweet onion, shelling beans (blanched) and sourdough with a yuzu, egg and buttermilk dressing.

julie warpinski

Julie Warpinski: Chef de Cuisine at Big Star

What she makes: A basic tomato sauce. Though the recipe changes, it usually starts with sautéing onions and garlic, adding in tomatoes and then just leaving on the stove until it reduces to perfection. And to add variation, she plays around with adding bacon, ground beef, chili flake, red wine, oils, vinegars and different herbs or spices.

don penza

Don Penza: Executive Chef of Kanela Breakfast Club

What he makes: Anything that doesn’t involve cleaning up the mess—grilling or making salsas and salads. Hey, nobody likes bringing work home with them.

RELATED: 6 Secrets for Throwing a Killer Last-Minute Dinner Party

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