We recognise no seasons and no limits to diversity when it comes to creating delicious dishes on the barbecue. OUTDOORCHEF guarantees an unforgettable barbecue experience for the most discerning diners.

At the heart of our complete range of barbecues (gas, charcoal or electric) is the unique funnel system that has helped us to rapidly establish our position in the growing international barbecue market.

Our barbecues and accessories are developed at our headquarters in Zurich by passionate barbecuers and tested thoroughly by leading gourmet chefs. Our products allow outdoor enthusiasts to take their kitchen outside under the open sky.

Foodies, gourmets, discerning diners, connoisseurs and all those who aspire to be: we are calling on you to come outside and delight your friends and family with the clever OUTDOORCHEF barbecue system.

Outdoorchef AG is a subsidiary of the Diethelm Keller Group, a Swiss holding company with global operations managed by the fourth generation of the founding family.

For over 20 years, we have had a burning passion for barbecuing, cooking and baking in the great outdoors.







Over 20 years ago, Mike Lingwood invented a unique gas kettle barbecue and called it “OUTDOORCHEF“. His aim was to develop a product that would allow people to easily barbecue a wide selection of healthy food, i.e. without flare-ups. His vision was to make barbecuing a relaxed and varied experience that would bring people together to let them share fun and carefree moments.

Mr Lingwood, great ideas are often sparked by a need. Was this the case for the gas kettle barbecue?

It all started with my youngest daughter’s birthday party on 21 June 1992. I wanted to treat guests of all ages to a typical barbecue with sausages, burgers, etc. As I “only” had a charcoal kettle barbecue at home, shortly before the party I decided to buy a gas barbecuing station with lava stones in the hope that this would allow me to barbecue the different foods quickly and without any complications. But it turned into a bit of a fiasco. Lots of food burned and there were flare-ups and clouds of smoke. I was disappointed that I hadn’t been able to cook the food on the new gas barbecue the way I had expected. As a bit of a tinkerer, I kept thinking there must be a better way of grilling with gas.

How did you come up with the idea of transforming a kettle barbecue into a gas barbecue?

I need to make a short digression here. In the summer of 1988, I moved from England to Spain with my family. A good friend of mine, who lived in the UK, was a great barbecue enthusiast and loved to cook tasty dishes on his charcoal kettle barbecue. I didn’t have much interest in barbecues at the time,

however I took a charcoal barbecue back with me to Spain and soon became familiar with it. I’m a “tinkerer” and after my daughter’s birthday party, I realised that it would be possible to combine the shape of the kettle with a paella burner – in other words, to turn a charcoal kettle barbecue into a gas-operated kettle barbecue.

How long did it take until you had the first prototypes?

It took quite a while. In Spain, most of the ironware shops have a wide range of different paella burners. Finding the right size to fit into my kettle was easy, but I always had the same problem — flare-ups. The real breakthrough came on the day I found an old washing machine drum in the rubbish! I removed the conical centre part and inserted it into the kettle as a funnel, so that the burner was completely covered and this prevented flare-ups. This discovery was followed by several months of development work, during which I tested a wide range of many different funnel shapes and sizes until I found the right one. Then I had the idea of dividing the funnel. The two-part funnel not only protected the burner, it also allowed the upper part to be rotated to concentrate the heat and direct it upwards — the unique “OUTDOORCHEF” funnel system had been invented.