Theo Adamstein and Olvia Demetriou have made a name designing hot new restaurants. Recently, the couple domesticated their commercial kitchen formula for their own home renovation. “What we learned in doing restaurant kitchens is that different zones are more distinctly defined and that doing dishes has nothing to do with food prep,” Demetriou says.
So in their new galley kitchen, the dishwasher and big sink are concealed beneath a dining room pass-through opposite the cooking zone. An adjacent column of cabinets keeps dishes and glassware centrally located between eating and cleaning spots. Demetriou admits that the zone system does result in a little overlap. The family of four has three refrigerators: a small one near the toaster oven and coffee maker in the breakfast zone, the main fridge within reach of the cooktop and small prep sink, and number three for sodas and mixers at the beverage station.
Project Credits
General contractor: Artwork Construction, Washington, D.C.
Architect: Adamstein & Demetriou Architects, Washington, D.C.
Structural engineer: BEI Structural Engineers, Fairfax, Va.
Concrete fabricator: Concrete Jungle, Frederick, Md.
Photographer: Theo Adamstein
Resources:
Cabinets: Art Craft; Cooktop: Viking; Oven: Miele; Refrigerator: Sub-Zero; Tile: Hastings Tile & Bath.
