More Than Skin Deep: Chefs Wear Their Culinary Hearts on Their Sleeves (Literally)

Chef Jacob Yoder’s right forearm carries an inside joke that every cook instantly understands – a 22-quart Cambro inked with the word “leaky” in the style of a Sharpie scrawl, top photo. The tattoo is a nod to one of the kitchen’s most infamous yet indispensable tools, a storage container that somehow never quite holds liquid but still earns its place in the lineup.

“Even though it can’t do what it’s supposed to, it’s still useful,” said Yoder,said, now leading the charge at the recently opened Uchiko Miami Beach. The tattoo is more than just a playful homage; it was done by one of his old pastry chefs, adding a personal layer to the piece. 

Yoder is not alone in commemorating a culinary journeys not just on the plate but in ink. These ttattoos tell stories of mentorship, resilience, identity and the deeply personal bonds chefs form with the tools and ingredients that define their craft. 

Chef Michael King’s culinary philosophy is etched into his skin – literally. On the inside of his right forearm, a delicate shallot tattoo pays homage to the ingredient he swears by, a building block in many of his dishes at Sungold in Williamsburg, New York.

“I just like chopping shallots,” he used to joke as a line cook, meticulously prepping them while his colleagues debated kitchen drama. Now, as area executive chef of Arlo Hotels, he still reaches for shallots instinctively, their subtle sweetness defining dishes like Sungold’s signature Bucatini. The tattoo, inked just two years ago, is a quiet nod to the ingredient that has shaped his cooking, proving that sometimes the simplest things leave the biggest impact.

John Engle, executive chef at Hotel Effie Sandestin, wears his culinary journey on his skin. Inked on his body is a Vidalia onion, a permanent tribute to a defining chapter in his career. 

“Back when I was a sous chef at Vidalia in Washington, D.C., Chef RJ Cooper decided – right in the middle of service, no less – that it was time to start a new tradition: getting dedicated cooks inked with the restaurant’s logo,” he explained. 

It wasn’t exactly planned. One moment, Engle was immersed in the chaos of a busy dinner rush; the next, he was whisked away, still riding the adrenaline of the kitchen. “It was more than just getting a restaurant logo; it was a rite of passage. A bond, a memory, a moment in time permanently etched onto my skin.” For Engle, the Vidalia onion isn’t just a vegetable; it’s a symbol of grit, passion and the wild, unpredictable journey of being a chef. 

Ahead of his move from Rome to Modena, Italy, Chef Bernardo Paladini marked the moment with an artichoke tattoo – a bold and permanent reminder of home.

“It’s a sign I wanted to put out: Always remember where you come from,” he said.

For Paladini, the artichoke is more than just a favorite ingredient; it’s a symbol of home. In Rome, when artichoke season hits, they’re everywhere, from market stalls to restaurant menus, especially in the classic Carciofi alla Romana, a dish he still considers one of the greats. The tattoo was a way to carry a piece of that with him as his career took him from Italy to Dubai and now, Miami at Torno Subito Miami.

For Chef Tom Legg, now helming the kitchens at SkyBeach Resort in St. Petersburg, Florida, cooking isn’t just a career; it’s in his bones. Inked on his right arm is a skeleton wearing a chef’s hat and clutching a knife, a striking image he got while still in culinary school.

“Even if you strip everything away, down to the bones, I know I was made to cook,” Legg said. The tattoo serves as both a reminder of his commitment to the craft and a symbol of his culinary identity.