Image above: My Ittala pot (all of my pots are by them) on the induction burner, my favorite source of heat now. The dining table was designed by the architect David Cook at and I initially wanted solid ebony but it was not environmentally friendly so I went for veneer and both the top and the legs were custom made. The gorgeous orchids come from my lovely florist, Witchet from Aflorum.
Image above: I initially didn’t want any stainless steel in my kitchen. I was bored of seeing it everywhere then I went to a catering show where I fell in love with this island called Sirus and made by Elro. They are a Swiss professional kitchen makers who fit out cruise liners, hospitals, and large catering kitchens. I loved the seamless quality of the island and the superior quality of the stainless steel. And I wouldn’t want to cook on anything but induction from now on.
Advice for people thinking of doing the same: Be prepared for weirdness in the house. Our floor was not level by 1.5″, which wreaked havoc with a design that had no trim to hide uneven lines. Our contractor, Dave Rannala, actually jacked up one corner of the kitchen from the basement below in order to even things out. All the counters and shelves are totally level, but then there are all sorts of little things they did, like tapering the ceiling beams to hide the house irregularity. They did an amazing job. It is really important to have an experienced builder. Also, plan the layout beforehand and test lots of ideas. We did five different kitchen layouts before we settled on the final one. Doing that forced us to answer all the questions about the type and size of appliances and where the work stations would be. Those questions have to be answered at some point, but planning first meant that the actual reno was way less stressful. One final thing: Use simple, good quality materials that are timeless and bridge the modern and historic influences