Definition, Please

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!).

See also, “Wow!! Quadruple Wall Ovens and a 12′ Kitchen Exhaust Hood.”

About the author

Ross Kaplan has 19+ years experience selling real estate all over the Twin Cities. He is also a 12-time consecutive "Super Real Estate Agent," as determined by Mpls. - St. Paul Magazine and Twin Cities Business Magazine. Prior to becoming a Realtor, Ross was an attorney (corporate law), CPA, and entrepreneur. He holds an economics degree from Stanford.

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