The space, based on a European-style island, includes nearly everything Executive Chef Tramonto and Pastry Chef Gand ever have wanted in their professional lives. Skylights and windows let in natural light. Cushioned flooring is underfoot, and each cook has his or her own knife drawer and water station. More than the island gives the kitchen an international flair. The copper and three heat-controllable salamanders are from France.
Induction cookers are from Switzerland.
And three wall clocks are set to Chicago, New York and Paris time. Designing the kitchen was a challenge because the restaurant offers only tasting menus of about six to eight courses per diner, says Anne McCabe, new account development manager at The Boelter Companies, the Chicago firm that specified and installed the kitchen. At peak times, kitchen staff numbers 23, Tramonto says. The island-centered kitchen solves the traffic problem. Main prep work is done on the east wall of the kitchen.