Project Description:

Chef Vitaly Paley walked into what would become Paley’s Place in 1995, a restaurant he has since made one of the go-to locations of the Northwest. And although it is his simply plated local, sustainable menu that attracts customers, Paley understands his foundation was key top his success.

A graduate of The French Culinary Institute in New York, Paley set about refining his skills at Union Square Café, Remi, and Chanterelle in New York, before apprenticing at the two-starred Michelin restaurant Moulin de la Gorce near Limoges, France. Paley had never cooked on a plancha before opening Paley’s Place—he discovered the equipment in his travels in Europe. When it came to choosing equipment for his own restaurant, he knew that his kitchen must have a plancha, smoker, and grill. Realizing that his humble 200ft2 kitchen would not fit a full-size smoker and grill, Paley turned to Rose's Equipment for the design and installation. 

As with most small kitchens, efficiency and sustainability was a chief concern. Paley chose his equipment just as much for its efficiency as its sustainability. Jade’s 24-inch Chitwood Broiler (Combo grill and smoker) and convection oven, 4 burner range, and 24-inch plancha combo were his number one choices. “Instead of five sauté pans, we have one Jade plancha,” says the Soviet-born chef.