Remodeling a residential kitchen to restaurant grade requires expertise and attention to detail. Designers Sharon L. Sherman, ASID, founder and owner of Thyme & Place Design alongside Natalie Carr and Aaron Golden, design consultants for Sea Pointe Design & Remodel discuss the essentials for a transformation.
Their expert opinions emphasized the need for high-performance appliances, fluid design for both cooking and entertaining and thoughtful lighting and fixtures. Personalizing to a client’s lifestyle and habits play a large role in the remodel like a speed ovens in favor of a traditional microwave of using resilient quartzite for countertops instead of granite which is more delicate.
“A true chef’s kitchen is engineered for high-performance cooking, prioritizing functionality,” said Carr. “We explore their passions — gourmet cooking, serious baking, as each demands distinct appliance features and storage solutions. We design the layout to accommodate professional-grade appliances, ample prep space and seamless movement between work zones, empowering serious culinary endeavors.”
