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This 100-year-old farmhouse had been renovated 15 years ago, but the spaces were divided for a live-in chef who cooked for the previous family. Although it was aesthetically
pleasing, the layout and function had a commercial feel and were designed for a single cook with no place for people to mingle. The new homeowner entertains multiple
times a week and wanted a space that could hold up to 20 guests without infringing on the cooking zone. So we installed multiple under-counter fridge and freezer drawers
which give guests access to food and drink without bringing them into the cooking area. They can also gather at the second island while the other is used for meal prep. Teak
countertops are rugged and easy to maintain, and the custom hood features a reclaimed beam from a salvaged barn. The hutch has vintage glass inserts that replicate the
exterior windows and we added the bricked-in arch to frame the back door.
Architecture: Richard Williams in partnership with Alliance Custom Home Builders
Photography by John Cole, Stylist Charlotte Safavi
Designed by Sarah Kahn Turner, Jennifer Gilmer Kitchens & Baths, Chevy Chase, MD, page 364
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