The Kitchen Dreams of New York’s Most Popular Food Personalities
We talked to real food and design folks about their real-world kitchens—spaces where money is an object, square footage is limited, and serious choices have to be made. We learned that, despite challenges, cooks generally find things to love about their kitchens. Sometimes it’s the light, or what they brought in when they inhabited the space. But most often, it’s the time we spend in our (albeit imperfect) kitchens, doing what we love.
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Danielle Van Noy
@thefolklorehouse
THE DETAILS
WHERE: ELIZAVILLE, NY
WHAT: A PRIVATE HOUSE
KITCHEN SIZE: 220 SQUARE FEET
WHAT ARE YOU CURRENTLY WORKING WITH?
I love my kitchen and I’m obsessed with it—I spent the last few years renovating and making it a little sanctuary for myself. I designed it with a lot of reflective materials like chrome.
WHAT’S YOUR FAVORITE PART?
I think all the reflective elements are a metaphor for how I use my kitchen to reconnect with myself and my community. It’s almost like my place of meditation—for returning me to my senses.
WHAT’S YOUR DREAM SPLURGE?
It’s a toss-up between a fancy oven, which I don’t have, and skylights. I would love to design the hell out of the windows in my kitchen so I could have sunlight throughout the day.
THIS FOR THAT. WHAT WOULD YOU GIVE UP?
I gave up a sense of conventional flow as far as the layout goes in my kitchen vis-à-vis my kitchen sink. I do have a kitchen sink, but it’s just not where I do my cooking.
WHO ARE THE MUSTS ON YOUR FEED?
Who I love and where I draw inspiration from are the people who weave personal stories into their food in a profound way. Chef Tara Thomas @cheftarathomas is one of my inspirations—as are Tuna Turner @tuna__turner and Tony Ortiz @chileconmiel.
Zaynab Issa
@zaynab_issa
THE DETAILS
WHERE: GREENPOINT
WHAT: A DUPLEX
KITCHEN SIZE: 80 SQUARE FEET
WHAT ARE YOU CURRENTLY WORKING WITH?
My current kitchen is a bit makeshift. I walked into a gorgeous apartment with very high ceilings, but it didn’t have a kitchen island, which was a hard pill to swallow. I ended up buying a stainless-steel utility table that I topped with a marble remnant.
WHAT’S YOUR FAVORITE PART?
The concealed storage behind wood panels: You can’t see the microwave. You can’t see the toaster oven. You can’t see the dishwasher. It keeps things looking very clean, even when they might not be.
WHAT’S YOUR DREAM SPLURGE?
Really beautiful stone—looking for a piece of remnant marble taught me how expensive it is. Just having a beautiful stone with character in my kitchen would make me happy. Along the same lines, two islands. When I’m hosting, I’d love a place for guests that was apart from my workspace.
THIS FOR THAT. WHAT WOULD YOU GIVE UP?
I don’t know … I don’t lean very much on electronics. I could give up the food processor and blender in my kitchen.
WHO ARE THE MUSTS ON YOUR FEED?
A lot of people with beautiful kitchens don’t use them, so I hesitate to say, “Oh, that’s perfect.” But I love Reform Copenhagen’s @reformcph kitchen layouts and materials. For cooking, I love Andy Baraghani @andybaraghani and I really love Woldy Kusina @woldykusina. Chris Morocco’s @moroccochris food is very good, more editorial. I love a lot of the people I worked with at Bon Appetit.
Chef Will Coleman
@chefwillcoleman
THE DETAILS
WHERE: BUSHWICK
WHAT: A DUPLEX
KITCHEN SIZE: 80 SQUARE FEET
WHAT ARE YOU CURRENTLY WORKING WITH?
My kitchen’s aesthetic is playful: mismatched colors, having fun tools and gadgets and things that make the space more practical, but also more fun and enjoyable.
WHAT’S YOUR FAVORITE PART?
I love that my kitchen has a very vibrant and colorful look. Throughout the cookware, linens, everything—all the way from the plates, utensils, serveware—it’s just very vibrant.
WHAT’S YOUR DREAM SPLURGE?
A custom granite kitchen island with the stove and sink in it.
THIS FOR THAT. WHAT WOULD YOU GIVE UP?
The blue pegboard that I use for open wall storage. When I have my custom granite countertop, I’ll have all the drawers to put things in so there’ll be no need for the pegboard.
WHO ARE THE MUSTS ON YOUR FEED?
One person is Dan Pelosi, also known as GrossyPelosi (@grossypelosi). I love that he embraces color and pattern and ultimately follows his heart when it comes to designing his kitchen.
Kit Keenan
@kitkeenan
THE DETAILS
WHERE: WEST VILLAGE
WHAT: A PRIVATE HOUSE
KITCHEN SIZE: 100 SQUARE FEET
WHAT ARE YOU CURRENTLY WORKING WITH?
Our kitchen is very black-and-white, which is funny because my whole brand is pink and light and fun. I like to have flowers in the kitchen at all times and I’m really into tablescapes: napkins, linens, all that stuff.
WHAT’S YOUR FAVORITE PART?
When my mom comes home from work and my sister comes home from college, it’s our place to catch up from the day. I think the kitchen has always been the center of my home, but it’s also where I pursue my creative passion.
WHAT’S YOUR DREAM SPLURGE?
They’re so bougie and expensive, but I feel like a high-quality Viking gas stove changes the quality of your food—it’s such an amazing appliance.
THIS FOR THAT. WHAT WOULD YOU GIVE UP?
The thing that I most covet in the kitchen is good lighting. If I could have natural light, I would give up literally anything else.
WHO ARE THE MUSTS ON YOUR FEED?
A recent follow of mine is Nora Smith (@noraskitchen), a TikToker. Her content is so calming, her kitchen is amazing, and she has beautiful natural light.
Mehreen Karim
@reeniekarim
THE DETAILS
WHERE: CROWN HEIGHTS
WHAT: AN APARTMENT
KITCHEN SIZE: 72 SQUARE FEET
WHAT ARE YOU CURRENTLY WORKING WITH?
It’s a tidy, organized mess. I like to know where all tools and ingredients
go at all times—it’s just me figuring out when I can put everything back.
WHAT’S YOUR FAVORITE PART?
It’s not too big and it’s not too small. I can access everything I need
without stepping away from what I’m cooking.
WHAT’S YOUR DREAM SPLURGE?
I’d collect more enameled Dutch ovens and pots, or have a larger collection
of stainless steel, if I could do it without cluttering up the space. Mine is
more compact than a regular kitchen, so I just keep one of everything.
THIS FOR THAT. WHAT WOULD YOU GIVE UP?
My Boos block—I’d just use normal cutting boards. The Boos block takes up
lots of space, but it’s a great way to sequence your recipe. If I’m about to sauté
onions, they’re gonna get cut on that Boos block, and then be transferred
to the pot so the block is clear for my next step.
WHO ARE THE MUSTS ON YOUR FEED?
Sophia Roe (@sophia_roe) because she has a huge studio kitchen that’s not
in her home kitchen by any means. But it’s inspirational to see what happens
when you have an entire room to create in.
