An Iron Chef’s Farm Kitchen Gets Some Kick, Via

Pro appliances and improved accessibility prove the right recipe for a kitchen that now multitasks with ease!

At Luna Farm in Pennsylvania, Iron Chef Jose Garces had the whole organic farming thing down. The 40-acre property supplies Garces’ East Coast restaurants with organic ingredients, but Garces wasn’t able to cook at the scale he wanted to in its 1970s kitchen.

“The farm kitchen needed to serve a variety of purposes: everyday use for me and my family, recipe experimentation for me using our onsite produce and large-scale meals for personal and professional guests,” Garces says. “To say it was outdated would be an understatement,” says kitchen designer Gretchen Kubiak ofBlack & Poole.

Starting with adding gas to the kitchen for restaurant-quality appliances, Kubiak made the most of the space via the layout and warmed it with beautiful natural materials.

Photography of Luna Farm kitchen by Jason Varney


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