Realtors use the term “Chef Kitchen” all the time (sometimes further embellished with the adjective, “Gourmet” ” as in, “Gourmet Chef Kitchen”).
But, after more than 17 years selling homes, I’m still not sure that I have a good definition, except that: a) it’s big; and b) it’s full of high-end features and appliances.
Design + Function
That said, here a (partial) list of features and attributes common to many so-called “Chef’s Kitchens”:
–Design/layout: Big! Large enough to accommodate multiple workers, simultaneous meal prep. Facilitates flow of people, food . . and activity! Room size can vary, but ideally > 250 square feet (approx. 18′ x 14′).
–Countertops: granite, quartz, stainless steel or similarly high-end.
–Appliances: Subzero or Wolf ” often doubled up (e.g., two fridges, two dishwashers, etc.); double sinks.
–Ventilation: Commercial-quality exhaust hood and fan (or several of them).
–Lots of cooking surfaces — ideally, a separate stove top with 6 or even 8(!) gas burners.
–Cabinetry: custom cherry or maple (> oak); very good depth and height (>42′); plentiful!
–Lighting: Mix of high intensity fluorescent, LED illuminating all work surfaces.
–Flooring; either custom tile or old-growth — but industrial strength — hardwood.
–Storage: lots of, including a well-stocked, nearby walk-in pantry.
Plus, one more thing: plenty of windows and natural light, so it’s a pleasing place to eat (and work!).