From Cut-off Condo Kitchen to Culinary Hub

THE OBJECTIVE

To reconfigure the master-bath and reclaim space from the lower level second bedroom, creating an open concept kitchen-living-dining area for the client; a foodie enthusiast.

HOW IT WAS ACHIEVED

Gone are the walls that enclosed the kitchen and the fireplace that bisected the living and dining areas. In their place is a new, open space in which the host can mingle easily with guests and a built-in buffet-bar containing a wine fridge, accessory drawers and floating display-shelves. We opened up the master-suite making the most of the existing skylights. To maximize a small, dark space, the newly reconfigured floorplan now features an extended vanity, a niche wall nook for storage, shower bench, a back lit LED medicine cabinet and a lighter color pallet.

Because of an existing structure, we couldn’t have a hood fan completely recessed into the ceiling above, so we built it into a dropped box that blends into the ceiling, making it less noticeable while still maintaining the unobstructed views to the dining area. The 13-foot stainless-steel island countertop was too large for the elevators, so it was lifted by crane up and through the balcony into the client’s fourth-floor penthouse.

The result justifies any challenge faced along the way: gone are the walls that enclosed the kitchen and the fireplace that bisected the living and dining areas. In their place is a new, open space in which the host can mingle easily with his guests while adding the finishing touches to a gourmet meal. At the same time, company can avoid encroaching on the chef’s workspace by helping themselves from the built-in buffet-bar, which contains a wine fridge, accessory drawers, and two floating display-shelves.