While our judges deliberate over the semi-finalists for Small Cool Kitchens 2013, we wanted to introduce you to our panel. Yesterday we asked Merrill and Amanda from Food52 a few questions about their own kitchen. Today it's Steve Justrich's turn.
Steve Justrich is a designer in San Francisco, and his own kitchen renovation is one of my personal favorite tours. Read on for a little more about Steve and his design work, and to see what he says about his own kitchen, including the best meal he's cooked there this summer.
Here's a little more about Steve and his inspiration:
Steve's Inspiration:I am inspired by nature, art, architecture, style, culture, and the colors, patterns, textures and geometries that make the visual and material world such a delight to experience. By nature I am a minimalist and a modernist — "less is more." But at the same time I enjoy playing with historic and culturally influenced styles and motifs — "less is a bore." My spaces reflect personality and place, and are as current as they are evocative of the past.
About Steve:I always begin a project by sketching: a layered process of "thinking aloud on paper" which straddles the line between my education in Architecture and my practice as an interior designer. My focus is on interior architecture and furnishings for residential and hospitality projects, and my projects along the California coast range from the renovation of a historic 1922 Spanish Colonial in Sea Cliff, to a landmark mid-century townhouse in San Francisco's Russian Hill, to a sustainable hotel in the redwoods of Big Sur. My work has been published in Interiors, California Homes, California Home and Design, and The San Francisco Chronicle. The Glen Oaks Big Sur hotel project received Hospitality Design Magazine's award for creative achievement for Green/Sustainable hotel of the year and has appeared in Sunset, Travel and Leisure, Vogue, The New York Times Style Magazine, and the Today Show on NBC.
1. What's your favorite feature of your kitchen?
The quality of the light and the integration of art and color.
2. If you could change one thing about your kitchen what would it be? Is there anything that drives you crazy?
Code required that I put fluorescent down-lights in the Venetian plaster ceiling -every time I look at them I want them out!
3. What time of day is the light best in your kitchen?
This east facing kitchen is designed for morning light — 10 am in the morning is the best!
4. What's the best thing you've cooked this summer in your kitchen?
From the new cookbook "Jerusalem" by London chef Yotam Ottolenghi: Braised eggs with lamb, tahini & sumac!
5. What's one design choice you made that you're especially happy with in your kitchen?
The layout — the prep area between the sink and range with a view of the garden through the large east facing counter-level window.