Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.
Issue link: http://kitchenbathdesign.epubxp.com/i/623962
Sub-Zero/Wolf Kitchen Design Contest SUB-ZERO AND WOLF announced the global winners of its 2013-2014 Kitchen Design Contest this past fall at the "Best of the Best" Winners' Summit & Gala awards dinner in Scottsdale, AZ. More than 1,700 entries from 48 states in the U.S. and 16 countries worldwide were evaluated, with 53 region- al fnalists chosen and eight grand-prize winners selected based on superior use of space, beauty in design and integration of Sub-Zero and Wolf products in kitchen design. Eligibility for the Kitchen Design Contest required that all design and construction be fully completed within the contest period of January 1, 2013 through December 31, 2014. Qualifying designs had to include at least one full-size Sub-Zero built-in or integrated refrigeration unit and at least one Wolf cooking appli- ance as primary food preparation equipment, including ranges, rangetops, ovens and cooktops. Cash prizes totaling $106,000 were given away to global winners in a number of design categories, including: First Place Contemporary Kitchen, First Place Transitional Kitchen, First Place Traditional Kitchen, Second Place Contemporary Kitchen, Second Place Transitional Kitchen, Second Place Traditional Kitchen, Designers' Choice Award, and, new this year, First- Time Entrant Award. Over $31,000 in additional cash prizes was awarded earlier in the year to 53 regional winners and one student winner. In the category of First Place Contemporary Kitchen, Dovide Secter of Secter Design Limited in Winnipeg, Manitoba was named the global winner and awarded a $20,000 prize. The First Place Transitional Kitchen global award of $20,000 went to Mikal Otten of Exquisite Kitchen Design in Denver, CO for his kitchen design. William Suk of Suk Design Group LLP in New York, NY was awarded $20,000 as the global winner of First Place Traditional Kitchen, which was executed in collaboration with Bryan Eure of EureHome. Dovide Secter of Secter Design Limited created this winning contemporary kitchen. Clever cabinet design provided the clean look and minimal aesthetic the designer required, since the space was his personal kitchen that he uses not only for his young family and entertaining, but also to show clients. Many clever elements help tame the clutter, including a motorized storage unit built into the center of the island that, with the push of a button, rises to reveal a number of small appliances. And, hidden behind what appears to be a wall adjacent to the wall ovens and refrigerator is a large pantry. The Sub-Zero integrated freezer drawers also blend into the design and allow the freedom to separate the refrigerator and the freezer. Mikal Otten of Exquisite Kitchen Design in Denver, CO incorporated optimum fow in this winning transitional design. With a setting in Vail, the desire was to bring a lot of the natural elements indoors, all while keeping the space relaxing and comfortable. The grand scale of the room meant that special attention to proportion was needed. Large windows that extend nearly to the top of the 15' ceiling bring in an abundance of natural light and a strong sense of the outdoors. The 48" Wolf range helps give the room balance, especially in relation to the 20'- high stone freplace opposite the range. The curved island works for the family, especially when relaxing and entertaining. Brushed rift white oak cabinetry adds a natural, rustic feel, while the polished White Macaubus stone countertop cleans it up a bit. The clever concealment of a hidden additional pantry and wine room provide interesting layers to the design. William Suk of Suk Design Group LLP worked in tandem with Bryan Eure of EureHome to restore the kitchen in a 135-year-old townhouse in Manhattan. Since the kitchen didn't really exist in the 1880s building, and the structure itself had fallen into disrepair, the duo was faced with more than a few challenges. Add to that the fact that the entire house has a 16' width, and the task seemed closer to impossible. The kitchen was moved from the basement to the frst foor, and an open plan was designed in keeping with the homeowners' interest in entertaining. Prep space was key, as was ample storage for a large collection of china, glassware and serving platters. A traditional design was chosen to match with the home's historic past. The galley- style layout allowed for free circulation through the kitchen, and still provided ample prep space and proper placement of Sub-Zero and Wolf appliances. White paneled, hand-painted cabinetry and a warm grey island complemented the honed Calcutta marble counters and pewter limestone foor that gave the space an aged yet classic look. Photo: William Suk Photo: Mikal Otten January 2016 • KitchenBathDesign.com 49