How Professional Chefs Set Up Their Own Kitchens

How do chefs organize their home kitchens? Smartly, thank you — and not as lavishly as you might think.

Chef Alysa Plummer's home kitchen
Chef Alysa Plummer says investing in durable countertops is a must. Her choice: compressed, recycled quartz, which sustains high heat and comes in a variety of colors. All photos in this article: Ralph Baleno for HouseLogic

For homeowners who love to cook, the kitchen is a sacred space. It needs an inviting ambiance and a practical workflow more than shiny new appliances or endless counter space. In fact, many professional chefs say they don't need a massive kitchen to do their thing at home. “I want to turn around ... not walk around," says Austin Johnson, executive chef of The Krebs in Skaneateles, N.Y., and the former sous chef at The NoMad (located in Manhattan's NoMad Hotel).

Room to turn around in Chef Johnson's home kitchen
Image: Ralph Baleno for HouseLogic

Here are expert tips from two chefs on how to build a kitchen for serious cooks:

Plan for More Than One Cook

The recent popularity of open floor plans is a boon for people who love to cook and entertain.

"You want a great social area," Johnson says. "In my house, I want people to congregate in the kitchen, eat hors d'oeuvres, and drink some wine." He suggests an island with a high top on one side “to promote conversation." But don't give up your serious workspace for the high top -- create a nearby gathering area if you don't have the space to expand an island.

Social area in a chef's home kitchen
Image: Ralph Baleno for HouseLogic
Kitchen knife magnetic wall storage
Image: Ralph Baleno for HouseLogic

Get in the (Work) Zone

There's a reason the "kitchen work triangle" -- with a strategically placed refrigerator, prep area, and cooking zone -- is a common layout. "You want everything near to hand so you're not hopping around all over the place," Johnson says.

Plummer likes a "tight work space," and has one work zone for each stage of the cooking process. She recommends putting all your most used utensils -- spatulas, wooden spoons, potato masher, etc. -- into a container on the counter area on which you'll be cooking the most.

Plummer's pet peeve is a trash can in the middle of high traffic areas. "Two trash bins are great," she says. "One by the prep area and another where people might be walking by -- but not get in your way as you're cooking." You don't want someone leaning underneath you at the sink -- a common spot for trash -- while you're in go mode.

Garbage can in a home kitchen
Image: Ralph Baleno for HouseLogic

Buy the Right Stuff

Both chefs warn not to compromise on the quality of your equipment, but that doesn't mean spending money on commercial cookware. In fact, avoid it altogether. Plummer goes for higher-end residential appliances. "They throw off less heat," she says. "They're safer, generally."

High-end kitchen appliances
Image: Ralph Baleno for HouseLogic
Large stainless steel kitchen refrigerator
Image: Ralph Baleno for HouseLogic
Chef using a cutting board in his home kitchen
Image: Ralph Baleno for HouseLogic

Consider Your Counters

For counters, Johnson is all about durable materials like soapstone. "It's really soft, but only if you start digging a knife into it," he says. “It can be scratchy, but it can withstand 1,200 degree heat without cracking." At The Krebs, he says, they roll pasta all over the soapstone counter every day. “I love to watch the counter as it ages and grows in character."

Plummer, too, says to invest in something durable. Instead of granite, which scratches easily and requires lots of upkeep, she has a compressed, recycled quartz countertop. “It sustains high heat," she says, "and there are so many choices you can get the look you want."

Quartz countertops in a chef's home kitchen
Image: Ralph Baleno for HouseLogic

When You're Organized, Your Dream Kitchen Doesn't Have to be Big

There's no right way to set up a home kitchen -- all that matters is that it works for the way you prefer to cook and bake. Johnson worked for three years on a fishing boat in Alaska where he cooked for five people in a 12-foot-by-6-foot kitchen.

"[It] was layed out perfectly -- my refrigerator on my left, the sink next to the open window so I could look out to the ocean, to the right was a stove and burners and to the right of that my plating station," he says. "A dream kitchen doesn't have to be a big kitchen. My dream kitchen is on a sailboat."


Author photo of writer Stacey Freed
Stacey Freed

Stacey Freed writes about homes, design, remodeling, and construction for online and print national trade and consumer publications, including "Better Homes & Gardens." Previously, she was a senior editor at "Remodeling" magazine. Follow Stacey on Twitter.