Designing the perfect kitchen for a trained chef is certainly a challenge, but one that Marcus Gleysteen of Marcus Gleysteen Architects has risen to in this Sub-Zero, Wolf & Cove Kitchen Design Contest winner.
The kitchen is the epicenter of this house. It is part of a separate wing of the home, where it’s integrated with the great room, informal dining area and home office and also directly connected to the butler’s pantry, dining room, mudroom and garage. Due to these adjacencies and the hub of activity planned for the kitchen, the layout was designed carefully to accommodate the various activities that will take place simultaneously without one interrupting the other: cooking, cleaning, eating, working, entertaining and relaxing.
The kitchen is organized around a Wolf 60” range with a French top, which is framed by a custom hood surround. The Sub-Zero refrigerator and freezer columns are integrated into the cabinetry to allow for the range and other design features to take center stage. To the right of the range is the main sink with ample prep space adjacent. To the left of the range is a large, gracious pantry designed to accommodate secondary kitchen storage, as well as a pastry station. The kitchen window over the sink overlooks a private dining garden and fountain.
The kitchen is adjacent to, but slightly removed from, the informal dining area and great room. Separating the two rooms is a two-sided free-standing built-in with kitchen cabinets on one side and a home office setup on the other. A generous pass through visually connects the kitchen space to the family room beyond, allowing a view to the fireplace. This strategic screening of the kitchen allows it to be used intensely without disrupting the adjacent spaces. The design works to bring in an abundance of light through an array of beautiful windows, without excessive glare or heat gain.
These elements came together in a kitchen that the national judges saw as the best transitional kitchen in New England.