As principal and designer at Advanced Foodservice Solutions, Justin Silverthorn works with high-profile chefs and restaurant owners to bring form and function to their kitchen inspiration. We were excited to hear how Hestan fits into his premier kitchens.
What inspires you today in restaurant design?
Inspiration comes in many forms as a designer. Engaging in the client’s concept from paper to pen to reality is what drives me. It is an incredible journey/process – and one that is quite different each and every time.
This creative process really starts with the client’s initial vision. As the flood of ideas begins, it’s my job to guide the client and project team away from the inherent pitfalls of “impossible to build” scenarios. I translate all that inspiration into functional solutions to serve the client’s needs and space. Ultimately the budget and timeline become the driving forces. Seeing the final product built and running flawlessly gives me the inspiration and satisfaction to be challenged once again!
What kitchen trends do you see for 2019 and beyond?
I definitely see more efficient cooking equipment as a trend that will become more mainstream. Automation in cooking is nothing new, but rethinking staffing and work flow repositions automation for renewed consideration in commercial kitchens.
Other trends for 2019 and beyond:
- High-speed cooking is proving itself with appliances like combi ovens.
- Programmed cooking from handheld smart devices is very attractive to owners.
- On-site composting and recycling are gaining momentum for larger operators.
- House-brewing concepts – both alcoholic and non-alcoholic – are gaining traction.
What should someone take into consideration when designing their commercial kitchen?
In the consultant world, we call this the “balancing act.” Many parts and pieces comprise the vision, budget and ultimately the expectations of the final product.
What are the qualities your customers look for in the appliances they choose?
They want to be assured they are making a smart investment. This assurance, of course, can be based on many factors, including warranty, service, performance and build quality. When we use Hestan products, we know that we will check all of the boxes for our clients’ “value ratio” proposition.
How do you think Hestan is changing the game in the restaurant industry?
Hestan is dynamic, innovative and refined. Working hand in hand with professional chefs gives Hestan the ability to respond to growing and changing needs in the culinary community. Never has a company worked so close to its culinary roots. That’s how you change the game – by defining it!
How has Hestan improved the efficiency and/or performance of your customers’ kitchens?
We designed a kitchen for Chef Philip Tessier when he was coaching Bocuse d’Or Team USA. We used a Hestan suite for his training kitchen. Chef Tessier was immediately surprised at the ease of use of the French tops and the salamander that Hestan had designed. Not surprisingly, in 2017, his team brought home the gold! That was a proud moment, and a USA culinary first!
Chef Daniel LeBoon was interested in a large European suite. We showed him the Hestan suite and line of products, and he was quickly drawn to the attention to detail of the equipment and metalwork. Since the installation of his suite, he said he will no longer cook on any range other than a Hestan.
Which is your favorite signature Hestan color?
I love the timeless and classic look of stainless steel with polished silver accents, but designing a Matador (red) suite with two-tone brass/silver accents would be cool, too!