Chef kitchens designs

10 ways to create a kitchen fit for a chef |

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(Image credit: Roundhouse / Tom Howley / Wolf)

Chef's kitchens are the ultimate in luxury for any budding cook or food enthusiast. Technological advances in kitchen design mean that creating a professional or gourmet kitchen – once reserved for the best restaurants – at home is even easier to achieve than before. 

These chef's kitchen ideas are our very favorites – you can save the images you love, then start the hard work: looking at everything, from the best kitchen storage and ergonomically sound designs – to how close your pantry is to your stove or oven (after all, you don’t want to end up walking the length of the room every time you need an ingredient). 

Make sure your gourmet kitchen is chef-worthy with these tips and design tricks from the experts.

Chef's kitchens – everything you need to know to create a gourmet kitchen at home

If you’re using a kitchen designer, they will be able to advise on a professional design that looks good and works perfectly, too. But, it always helps to go to them with your own kitchen ideas.

1. Plan for efficiency 

(Image credit: Tom Howley)

Complex cooking requires a kitchen layout focused on the economy of movement, with the ‘chef ’ at the center of the action. 

‘My perfect home layout includes banked appliances, at eye-level, an island for entertaining and a well-stocked pantry,' says chef Galton Blackiston, brand ambassador for Tom Howley.

A good kitchen designer will be able to come up with solutions for the trickiest of spaces but if you feel you want to explore the room’s potential further, and are perhaps considering structural work, it is worth consulting an interior designer or architect. 

2. Choose a double galley layout

(Image credit: Future / Davide Lovatti)

Double galley kitchen ideas and layouts – or a single galley with a long island running parallel – are efficient, requiring only a few steps between prep, sink and cooking.  

‘To make the cooking process seamless, every item should have a purpose and a place – you should be able to reach whatever you need almost without thinking about it so that you can focus on guests as well as cooking,’ advises Galton Blackiston.

3. Opt for fuss-free surfaces

(Image credit: Roundhouse)

‘When planning your kitchen countertop ideas, avoid materials that can scratch or stain easily,’ says Allison Lynch, senior design consultant at Roundhouse, which has made domestic kitchens for several chefs including Yotam Ottolenghi and Peter Gordon. 

‘We’d recommend man-made composite stone, like quartz or sintered stone, or stainless steel surfaces that are industrial in style and very hygienic as well as easy to use. This eliminates the stress of staining, and hot pans can go directly on them, too.’

4. Invest in a generous sink

(Image credit: Mel Yates Interior / Designer: Rosalind Wilson)

A well-equipped kitchen sink with space either side for draining is useful. ‘Get the largest sink you can fit,’ advises chef and food writer Judi Rose, brand ambassador for Franke. 

‘With today’s adds-ons like inset cutting boards, trivets and colanders, you needn’t sacrifice prep space, but a big sink can accommodate huge roasting pans and hide dirty pots when entertaining.’ A double or 1.5 bowl model is more versatile than a single bowl, and an extra sink near the main prep area is useful for rinsing ingredients and washing hands.

The trend for industrial stainless steel countertops and sinks remains popular, particularly amid those seeking a professional cook’s kitchen, as chosen for this chef's kitchen by award-winning designer Rosalind Wilson, founder Rosalind Wilson Design .

5. Go for the best appliances you can afford

(Image credit: Franke)

Cooking for crowds requires at least two high-capacity ovens. Eye-level designs are easiest to monitor progress, but many chefs prefer the volume and robustness of a range cooker.  

‘Cook tops must be flexible and accommodate multiple pans. A combination of gas burners, steel plates and induction hobs will cover all bases, while features such as a teppanyaki and built-in grills are ideal for a dash of pro chef-style culinary theatre,’ says Camille Syren, chef de projects, La Cornue. 

When designing a chef's kitchen, Eggersmann Design’s creative director Gary Singer often includes high-tech appliances like built-in steam ovens and vacuum-sealers for sous-vide cooking.

6. Ensure your chef's kitchen is organized

(Image credit: Wolf)

Keeping a well-stocked food store is vital in busy restaurant kitchens and a generous larder cupboard or walk-in pantry is the perfect domestic equivalent. 

‘A good chef will organize contents rigidly, making sure everything is easy to see, at a glance, so that ingredients can be gathered quickly,’ says chef and author Peter Sidwell, brand ambassador for Symphony Kitchens. 

In the main kitchen, open shelves, wall-mounted knife blocks and ceiling-hung pan racks are similarly efficient in terms of speed and accessibility but do install a decent extractor to keep grease at bay.

7. Modernize with a metal backsplash

(Image credit: Alison Henry / Officine Gullo)

If you're looking for metal kitchen backsplash ideas that are hard-wearing, extremely heat-resistant and ultra-hygienic, a stainless-steel backsplash can withstand anything the busiest kitchen can throw at it. 

Naturally, these surfaces have antimicrobial properties, which make them a good option for a gourmet or chef's kitchen. 

8. Put kitchen lighting at the forefront 

(Image credit: Davide Lovatti)

Kitchen lighting ideas are an important part of any chef's kitchen, with functional and aesthetic illumination particularly important in a space that is used regularly for cooking and entertaining. 

Chef's kitchens will need to include task, mood and feature lighting. Task lighting is the most practical and covers hardworking areas like the prep space, cooking area and the sink; mood lighting creates different atmospheres and feature lighting is eye-catching and can simply introduce a bit of ambiance – perfect for entertaining.  

When choosing kitchen lighting close to food prep areas – and kitchen islands – it is vital that you get it right, first time. Getting it just right requires advance planning, especially on islands beyond two metres long. Determining what will happen on the island first will help plan exactly where you need illumination.

9. Maximize kitchen and pantry storage

(Image credit: Future/ Paul Massey)

Clever kitchen storage and pantry organization ideas will maximize space to make the most of your chef's kitchen. 

Getting a brilliant storage system in place will also mean that everything is always to hand so that you can access what you need swiftly. Tall, narrow pantries can be easily fitted into most kitchens and they're a good use of floor space. Alternatively, floor-to-ceiling shelving is a brilliant pantry organization tip. As long as you arrange them well, they will serve you well.

10. Provide a place for perching

(Image credit: Smallbone / OWO)

Galley kitchen ideas are celebrated for their cooking efficiency but they’re usually found in enclosed rooms and therefore not the most sociable of arrangements. If you have sufficient length available, a banquette-style nook is a great way to provide somewhere for people to chat, without interrupting culinary progress. The key is to choose a table that won’t impede access into the heart of the kitchen. 

Here, a built-in seat with storage above and below means the dining area doesn’t steal precious cupboard space, and the table and stools can easily be pushed in tight when not required.

What is a chef's kitchen?

The best chef’s kitchen will include kitchen layout ideas that focus on movement. A double galley layout with a long kitchen island running parallel is often the optimum choice for a chef. 

Every item in your chef's kitchen should have a purpose to make the cooking and prep process as seamless – and fuss-free – as possible. Keep appliances at eye-level and make sure that you kitchen storage ideas are up to scratch, and the pantry fully-stocked with everything you need to host the perfect party or family dinner.

Linda graduated from university with a First in Journalism, Film and Broadcasting. Her career began on a trade title for the kitchen and bathroom industry, and she has worked for Homes & Gardens, and sister-brands Livingetc, Country Homes & Interiors and Ideal Home, since 2006, covering interiors topics, though kitchens and bathrooms are her specialism. 

Tour 9 Chef’s Kitchens That Are Enviably Chic and Spacious | Architectural Digest

Within the 17 total buildings on the land, there is a total of four kitchens, though one of these is clearly the crown jewel. Like much of the home, a coastal color scheme is present, with blue accents placed throughout. For the legs of the custom dining table, Williams opted for a pair of vintage industrial brackets found online (the rest of which are housed in the barn, or used in other creative ways throughout the property). Constructed into the surrounding cabinetry is a perfectly sized nook to house a painting of a coffee cup, one of many from Williams’s extensive collection. —Sophia Herring


Literal Chef’s Kitchen in Sag Harbor

The sleek kitchen by SieMatic is made for efficiency. The Gaggenau induction cooktop seamlessly blends into the counter and works perfectly for the distinguished chef. Little clutters the counters but an espresso maker and some yellow drinkware.

Photo: Tim Williams

​​The principles of Zen Buddhism can cover all dimensions of life, and, for Chef Eric Ripert, that was the focus when designing his home, located in Sag Harbor, New York. Austerity, simplicity, naturalness, subtlety, imperfection, originality, and stillness—those were the concepts the French culinary force presented to architect Blaze Makoid for the design of his new home. Considering Ripert has been seriously practicing Zen Buddhism since the mid 1990s, it was only natural for him to easily have this top of mind.

Of course, another very important aspect of the home’s design is the kitchen. [With homeowner chef Eric] Ripert being the co-owner of Le Bernardin—which has been awarded three Michelin stars for excellence in cuisine and has received four stars from The New York Times four consecutive times, making it the only restaurant to maintain that unique status for that length of time—the kitchen is a big deal. And though the kitchen doesn’t necessarily look flashy, it is all about simplicity and efficiency. “I went to Gaggenau, the very best for building kitchens, and they made sense of my nonsense,” says Ripert, who chose to outfit his kitchen with an induction stove top, which is easy to maintain and saves energy, and worked with SieMatic on the space’s design. “It’s very effective to have a one-man show. I call it a Formula One kitchen.”—Zoë Sessums

A Sun-Filled Space in a Historic Portland Home

In the primary kitchen area, pendant light fixtures steal the show. Above the island, an extralarge Florian Schulz double posa lamp hangs, and a custom-made piece by Andrew Scott Paiko can be seen above the farm sink. The woodwork and metalwork were both done by Earthbound Industries.

Photo: Aaron Leitz

After securing their dream lot, a couple based in Portland, Oregon, had their work cut out for them. In the end, it took five years to complete the top-to-bottom remodel of their 1922 Federal-style 5,400-square-foot house. “The biggest challenge was to find a way to make the home feel open…while still respecting the period of the house, which lends itself to more separated spaces,” Alisha Borden, a senior designer at Jessica Helgerson Interior Design, says of the project.  

One of the primary shifts that took place over the course of the remodel was the relocation of the kitchen to the sunnier side of the property. A second canning and project kitchen was also added, as well as an upstairs laundry room and a basement-level sauna and wine cellar. The first two floors, however, remained stunning in their own right. “Everything needed to be beautiful to look at but in no way intimidating,” Borden says. “We wanted each space to be used and well-loved. Every sofa invites you to cozy up, while the main kitchen coaxes you in…Even the laundry room feels like a luxurious space [that] you [would] want to hang out in.”—Karine Monié

Chef Design: 10 Ways to Make a Bright Kitchen :: Design :: RBC Real Estate


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Hi-tech in turquoise tones, sterile monochrome, painted rose petals and other ideas for non-standard kitchen design

Photo: Timofey Bandurkin

Even the smallest space can be turned into a comfortable and functional kitchen. This is evidenced by the experience of designers who have developed dozens of interesting and unusual kitchen interior projects.

At the request of RBC-Nedvizhimost, Russian designers have collected the most striking and non-standard ideas for decorating kitchens. Submissions included an interior with cherry blossoms and a deer painted on the wall, and a cheerfully colorful kitchen that pairs turquoise walls with a red refrigerator and polyurethane moldings.

Football fan interior

Ekaterina Aksenova project

Pilled design with stucco molding

Alena Gorskaya

Kitchen in beige masonry

Stepan Bugaeva project 9000

9000 9000 9000 9000 9000 9000 Gypsy boho chic

Victoria Pashinskaya Project

Kitchen, united with the living room

Democrats of the Archpoint

film on the wall

Project Maria winter

Flowering Sakura

projects Olga Savchenko and Artyat -Art. Sterility and monochrome gamma

Projects of the studio "Arch. Subject"

Turquoise high-tech

Artur Yagubyants project


Anton Pogorelsky

Kitchen interior of a top chef's home

Marc Vetri, restaurant owner and Iron Chef winner, recently remodeled the kitchen interior of his home in Philadelphia. And the designer Michael Gruber, who is also known for designing Vetri restaurants, helped him in this. Special thanks to the chef Michael Symon.

Thanks to him I was able to interview Vetri and learn a lot about the chef's ideal home cooking. And now I can share this information with the readers of the Kitchen Interior resource.

Restaurant owner, Chef Marc Vetri

Chef: Marc Vetri.

Address: Philadelphia.

Restaurants: Vetri, Amis, Osteria, Alla Spina.

Specialization: Italian cuisine.

I – interviewer.

Ш - chef.

I: What is your ideal kitchen? Does your home seem to have a large work area for culinary creativity?

W: We just redid our kitchen last year. Worked within the constraints of the old house where you can't always get everything you want. We managed to fit a fairly large island with a console on one side where 4 chairs fit easily. There I can immediately cook, and communicate with guests, spend time with my children.

Home kitchen Marc Vetri

I: Do you have an ideal arrangement for cooking right now? What appliances do you use in the kitchen?

W: I have a fairly large oven, we chose the 1.5 meter Wolf model with four burners, a grill and a closed French hob. These are two full-sized ovens, but they are lower than the cooking part. The whole structure is equipped with an external fan, this option is less noisy.

I: What do you think of the comparison between open and closed burners? And also about the choice between gas and electric stove?

W: It's good that in our country there are both types of fuel, and in the restaurant I can use a gas stove. And for the home, it seems to me that an electric oven is more accurate and easier to use. As for the burners, I don't have a strong preference, but I don't use the French closed version.

Sure, it's great that you can cook hamburgers right on the metal, but people are getting too obsessed with it these days. It's just a thick iron sheet that heats up. The same thing happens with a saucepan, the main thing is to know how to use it.

I: What additional culinary gadget would you recommend to a home cook?

W: I used to dream about an induction hob but couldn't find what I needed at the time. Now it seems to me that if a cook has a vertical steam oven, then this is great. But it is quite possible to do without it. Enough pots of water.

I: Would you suggest an induction hob as a replacement for a gas hob? Or as an addition?

W: I think they can be used for everything. In addition, such a panel on the kitchen island is safe when you have children.

Home cooking Marc Vetri

I: What kind of food do you prepare for a test drive of a new appliance?

W: Yes, I cook the most basic food and just watch how everything works.

I: Which refrigerators do you recommend?

W: I have a stainless steel Sub-Zero that is 1.2 m long. But if the kitchen space allowed, I would prefer 1.5 m.

I: What is your ideal location cleaning zones? Sinks in the first place?

W: The best option for me is the kitchen island sink. And a dishwasher, of course.

I: How about faucets? Few, in fact, think about how much they can make life easier depending on their design. I appreciate, above all, functionality, but I can't stand an unattractive faucet.

W: Honestly, I never even thought about it.

O: I was pretty sure you would say, "The one that sprays water." I know quite a few homeowners who struggled with faucets for the first few weeks after purchase. I tell people all the time that chefs don't give a damn about these things.

Home kitchen Marc Vetri

I: What is your favorite material for a kitchen backsplash?

W: Antique tile or natural stone variant, as in the subway.

I: What kind of finishing materials do you prefer: countertops, islands, work areas and baking areas?

W: All I know is that I like the option of wooden cabinets, storage spaces, on the top row.

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