The cook and the architect

Designing a kitchen can be a science in itself, and for Michael, it offers the opportunity to blend two of his passions – cooking and architecture.

“A familiarity in the kitchen influences my discussion with clients; from the how and why of a butler’s pantry, to whether or not a fridge is built in, and if the choice of induction technology results in the client having to invest in a whole new set of cookware,” says Michael.

Over the years, the placement and design of the kitchen has changed. Once upon a time, the kitchen was a closed room with a servery through which food was passed. The lack of extraction technology meant any aromas or smoke from cooking were contained in that room, hence the design. Today, the kitchen is a place to socialise and entertain, where news of the day is shared and the home’s inhabitants can work side-by-side as they prepare their meals or entertain their guests.

For multi-residential apartment projects, design is heavily influenced by the efficiency of the layout and the overall use of space in the apartment.

Regardless of the project, a kitchen in essence is a place to prepare meals and the arrival of new technologies can and will influence how it is designed.

For example, the availability of affordable down-draft extraction units means there is no more need for an overhead canopy exhaust, creating the opportunity for a more voluminous interior.

Kitchen Courtyard 1024x683, Michael Ellis Architects
Kitchen and courtyard

Different elements of a kitchen can be accentuated with environmentally friendly LED lighting such as illuminating a splashback and/or highlighting skirtings and more.

As for white? Well, there are white kitchens and then there are kitchens designed to reflect both the personality of the client and the character of the home.