OK, here is a list of stuff that I actually like, and I think your foodie will to. There is a variety of prices, and several items come in various price points.
Known as a finishing salt, this clean salt flake is the perfect way to season you food when you want to bring out its natural flavors. I have found it at Central Market.
Quality spices from Penzeys in north Dallas:
It’s hard to find fresh quality dried spices, but Penzeys is famous for it, and people order from all over the country, but they are right here in North Texas.
If your home chef does not have a flat metal scraper, I would highly recommend it. I use it every single time I cook, and I would be lost without it.
If your gonna use nice salts, you want to keep them in a nice container to keep it dry and fresh. I like the wood or stone variety. At home I use a mexican mortar made out of stone.
I love this magazine. The wine reviews, the recipes and articles are all amazing. It is the only paper magazine I still prefer over digital, but I do use the digital version on my phone and ipad to look-up wine when we dine out.
Ok, this is a total luxury item, but nothing compares to White Truffle Oil, and I have not found another oil I like as much as this one. It is only available at William Sonoma, and it is almost $30.00, but there is no substitute.
Can a cutting board be trendy? I think it just might be, because I am seeing these cutting boards all over the place. I your chef does not have a good cutting board, or if the one they use is getting too old, consider this Cadillac of cutting boards.
This is expensive, but there is nothing like this splurge. The enamel coated cast iron ovens are the best thing in the world for braising. They are also beautiful, so they look fantastic sitting on the stove.