Project Description:

With a restaurant designed by Philippe Starck, Jade was able to create a one-of-a kind suite for the open kitchen, a challenge considering the existing structural column already in place.  The most unique and key components of this suite, specifically requested by the chef, were the sous vide sections (consisting of three thermo-circulator baths) and the log broiler, to be incorporated as integral elements of the overall suite.  The project also features a total of eighteen open burners, a 24” plancha, a 48” log broiler, two fryers, a salamander, refrigerated bases and three ovens – just to name a few – as well as a customized hand sink and mirror-finished tubular overshelves.