What’s hot in the kitchen? Meet some of Honolulu’s top kitchen designers to find out.
The
16 people profiled represent some of the most sizzling in kitchen
design. They have style, they’re accomplished and they’re dedicated to
their craft. You’ll notice, some of the designers have earned the
Certified Kitchen Designer (CKD) distinction from the National Kitchen
& Bath Association. Some are licensed architects, some started out
as graphic designers, some hail from the family construction business.
All are seasoned professionals. Together, they have nearly three
centuries’ worth of experience in the business, so they really know
what’s cookin’.
On
the following pages, the designers discuss what pushes their creative
buttons and how they solve sometimes tough design challenges. They also
reveal their favorite new materials and the key ingredients in really
great kitchens.
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photo: Scott T. Kubo
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Rick Cowan, CKD, & Tiare Cowan-Broad, CKD
Archipelago, Refined Island Interiors
Gentry Pacific Design Center / 560 N. Nimitz Hwy., Suite 121A / Honolulu, HI 96817 / Phone: 536-7739
www.archipelagohawaii.com / info@archipelagohawaii.com
For
years, Rick Cowan of Studio Becker and Tiare Cowan-Broad of TCB Island
Interiors have been design forces in their own rights. Early this year,
the brother and sister joined forces to create Archipelago, refined
island interiors: a complete, one-stop design solution. Combining their
talents makes sense, they say, given today’s trend to design the home
as a complete package.
Our design signature:
We’re very different, so our clients can get anything and everything
they want. Tiare has an Island-style slant, while Rick leans more
toward European contemporary and eclectic designs. We now have a unique
merger of our two styles. But our designs are always anchored in our
clients’ tastes and needs.
What makes a kitchen great:
Function—pure and simple. Any designer can make a space look
attractive, but if you can’t function, you won’t be happy. A functional
kitchen is different for every client. If someone likes baking, we
include a baking center. If there are two chefs in the house, we give
each one a triangle so they’re not running into each other. If there
are kids, we can design lower countertops for them to work at.
We’re inspired by:
There are so many different materials available, it’s exciting how much
we can select from. There are textured wall coverings, smooth glass
backsplashes, funky-shaped sinks, countertops made from recycled glass
and concrete.
What turns us on:
One thing we’ve done is add artwork to the kitchen, or design niches
where homeowners can put things they’ve collected on their travels.
It’s one way to make the kitchen feel more like a living space.
Our most cherished compliment from a client: “I love my new kitchen. It’s changed the way we interact as a family. We gather around this table all the time.”
In our own kitchens, we like to whip up: Tiare does a mean lasagna. Rick creates a great paella and rib-eye steak on the grill that he serves with his own Caesar salad.
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| photo: Scott T. Kubo |
Shelley Tanner, CKD
JohnCookKitchens
Gentry Pacific Design Center / 560 N. Nimitz Hwy., Suite 215B / Honolulu, HI 96817 / Phone: 599-3533
www.johncookkitchens.com / shelley@johncookkitchens.com
Lic.# BC-20322
Shelley
Tanner discovered her forte for space planning while majoring in
interior design at Chaminade University. She would collect kitchen and
bath design books, tour the Parade of Homes and critique house plans to
see how she could do it better. Tanner got her first job in kitchen
design in 1993. Four years later, she joined JohnCookKitchens. “Back
then we were a company of four and now there are 21 employees,” Tanner
says.
My design signature:
They’re not my kitchens with my style. The kitchens are the clients’
dream kitchens and I’m the tool that builds the dreams. Clients give me
information about their lifestyles, their existing furnishings, their
wish lists and maybe magazine clippings. From those, I come up with a
variety of layouts.
What makes a kitchen great:
It’s important to get the aesthetics and functionality right and to tie
in the design with the rest of the home. It is a great feeling knowing
that I designed something that will enhance peoples’ lives.
I’m inspired by:
I like unique materials that add character and pizzazz to a space. My
own house is very artsy. I even painted a large mural on one wall. But
what inspires me the most are my clients’ reactions when their dreams
become reality, when they’re anxious to get into their new kitchens and
create fabulous meals.
What turns me on:
I love a challenge! Like wracking your brain to find a spectacular
design solution for one of those really awkward spaces. I’ll even dream
about it and wake up and sketch something.
My most cherished compliment from a client: I’ve been told it’s rare to find a person who is very creative, detail oriented and organized—at the same time.
In my own kitchen, I like to whip up:
Chicken long rice, pot roast beef stew and anything Italian. I love
comfort food, nothing fancy! When it comes to cooking, my grandmother
taught me well!
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| photo: Scott T. Kubo |
Masanori “Mark” Shigei, AIA International Associated
Snaidero Hawaii
Gentry Pacific Design Center / 560 N. Nimitz Hwy., Suite 120 / Honolulu, HI 96817 / Phone: 599-4554
www.snaidero-usa.com
Architect
Mark Shigei moved to Hawaii from Japan in 1985 and formed the
architectural consulting firm Forma International Inc. While
researching new and innovative building materials, something caught his
attention: a photograph of a Snaidero kitchen. Shigei went right out
and bought a Snaidero kitchen of his own and eventually became Hawaii’s
Snaidero dealer.
My forte:
Creating a kitchen space with the best possible layout that also
reflects current trends. Simply placing the cabinets and appliances in
a functional manner will not create a beautifully harmonized space. My
goal is to always work with the client to create the best kitchen for
them.
My design signature:
It depends on the client’s requests, but my designs are usually not
what you would call “gorgeous.” The kitchens I design have a clean,
sophisticated line and flow. These make the entire design modern—even
when the cabinets have a more traditional style and finish. I try to
avoid over-accessorizing the space. The more time I spend designing,
the more simplified it becomes.
What makes a kitchen great:
The kitchen is a place to cook. You won’t know a great kitchen if you
never use it. The owner must at least have an interest in cooking and
know how they want to use the space—and that broadens the design
possibilities. I believe that a commercial restaurant kitchen is the
ultimate form of a great kitchen.
I’m inspired by:
I always find new and exciting things in Italy. I go there every year
and it never fails to inspire me. The most impressive design I found
last year was a kitchen made of cabinets with a natural stone finish.
When the cabinet doors are closed, everything is hidden and you feel
like you are in a cave.
My most cherished compliment from a client: “I really enjoy cooking in my new kitchen!” Really, this is the ultimate compliment.
In my own kitchen, I like to whip up:
Every weekend, I lock myself in my kitchen and whip up something that
goes well with wines, such as antipastos. Things I make have an Italian
influence, but with a Japanese twist.
Susan Palmer, CKD
Susan Palmer Designs
Dole Cannery at Iwilei / 650 Iwilei Road, Suite 195 / Honolulu, HI 96817 / Phone: 599-7606
www.susanpalmerdesigns.com
Susan
Palmer discovered her ability to transform spaces while traveling
around the world with her husband, who was in the Navy. Navy housing
was challenging (think plywood walls and galvanized metal countertops),
but Palmer’s visitors were always amazed by the creative way she fixed
up those spaces. She went back to college to study interior design,
discovered kitchen design and has been doing it now for more than 20
years. The award-winning Palmer formed her own company in 2004.
My design signature:
The final signature is always the client’s, not mine. I just help them
get there. Along with my own designs, I am the exclusive Hawaii
representative for the Italian manufacturer Pedini, which is oh, so
impressive: innovative, stylish designs and quality materials.
What makes a kitchen great:
It’s different for everyone. I love getting to know my clients and
learning about their lives, their families, places they’ve lived and
traveled, their dreams and hopes. Then, I can design a space that meets
their unique wants and needs. For one client, a key element was a
special meal platform for two large, golden labs that were the babies
of the family.
I’m inspired by:
The incredible array of products that are available from all over the
world. We just got in a new curving Pedini sink and cooktop that follow
the line of its signature curved cabinets. It’s very wow!
My most cherished compliment from a client:
One client wanted me to design her kitchen because I had done her
friend’s house 10 years earlier. She told me that kitchen still looks
as timeless and works as well as the day it was installed.
In my own kitchen, I like to whip up:
Cooking in the Palmer household is usually more of an outdoor group
effort, usually grilling steaks, vegetables, fish or shrimp. However,
my daughter (and business partner) Adrienne says I can knock out some
amazing sour cream and chicken enchiladas—when I’m in the mood.
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| photo: Scott T. Kubo |
Glenda Anderson
Details International
Gentry Pacific Design Center / 560 N. Nimitz Hwy., Suite 104 / Honolulu, HI 96817 / Phone: 521-7424
www.details-international.com / detailsintl@gmail.com
Design
started at the age of sweet 16 for Glenda Anderson. The daughter of a
contractor, Anderson was on the work site from an early age. By the
time she was 16, she was advising her father on how to improve the
design of his buildings. Anderson started focusing on kitchens 27 years
ago. Now 63 years young, she has a wide scope. Her company provides
high-end space planning and design for interiors and distributing
cabinetry, appliances, architectural materials—anything you need in a
home.
My forte: High-end work, with mid-range pricing.
My design signature:
Everything from contemporary to old Hawaiiana to Asian to old Tuscan.
But underlying it all, we create spaces that make people feel good. We
study the energy of the home and the homeowners, and balance it through
colors, textures, aromatherapy—it’s about all of your senses.
What makes a great kitchen:
Low maintenance, a wonderful feeling, the ability for people to be
together without getting under each other’s feet. The kitchen is the
heart and that’s where people gravitate to. People want to be together,
they’re cocooning and inviting friends to celebrate today with them—so
your best kitchen will suit having people over.
I’m inspired by:
I fly to Italy and just soak in the energy. In contemporary design, the
Italians are at the forefront; in the ancient designs, they are
magnificent.
What turns me on:
I am very interested in saving energy and conservation of natural
resources. Whenever I can, I use materials that don’t destroy nature,
whether it’s reusing granite or incorporating floor tiles made from old
light bulbs.
My most cherished compliment from a client: “You have changed our lives. You made us a happy family.”
In my own kitchen, I like to whip up:
Cooking is my hobby to de-stress. I whip up new dishes all the time,
but my favorite tastes would be Mexican, Italian, Greek and curries.
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| photo: Tomas Del Amo |
Hinano Nahinu, CKD
Interiors by Hinano
Featured at Complete Commercial Flooring / 98-820 Moanalua Road, Unit I-5 / Aiea, HI 96701 / Phone: 487-8223 Cell: 256-8006
hinanon@hawaii.rr.com
Hinano
Nahinu is a fresh face on the design block. With 10 years of interior
design experience, Hinano recently launched her own company. Design has
been her calling since her early teens—her inspiration came while going
along to open houses with her realtor mom. Hinano’s ability to spike a
volleyball earned her a full sports scholarship at Chaminade
University, where she earned her bachelor’s degree in interior design
and master’s in business administration.
My forte:
Working on all the main Hawaiian Islands and on major projects on the
Mainland has given me a rich design background to draw on. I
orchestrate the entire project from architectural planning to product
coordination, always keeping the client’s styles and values at the
forefront.
My design signature:
I work on a wide range of design styles, but have a particular affinity
for old-style Hawaiian interiors. When remodeling a plantation home, I
always try to cultivate something from the original kitchen—to keep
that sense of continuity and timelessness.
What makes a kitchen great:
The kitchen is the gathering place. I work to make that space inviting
and functional; a place for people to spend their time and build those
memories that last a lifetime.
I’m inspired by:
Creating a unique and individual space for each client based on their
needs and desires. I challenge myself to take it to a new level—even if
it means changing direction or totally trailblazing. I want people to
look at their kitchens, as if for the first time and say, “Wow!”
My most cherished compliment from a client: “I can see your heart through your work.”
In my own kitchen, I like to whip up: Anything in a wok.
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| photo: Tomas Del Amo |
Chuck Siebenthal, CKD
Seven Valleys Design/Build
1130 N. Nimitz Hwy., C-120 / Honolulu, HI 96817 / Phone: 521-7134
www.sevenhawaii.com
Lic.# BC-21011
Chuck
Siebenthal started out in the family business selling heavy equipment
and industrial tools. He did his first design and construction job in
1976 and has had the bug ever since. As a general contractor, he’s
worked on numerous homes—and from the start, the key was always
designing the home around the kitchen. Siebenthal also contracts and
installs for other well-known designers in town.
My forte:
Mid-range projects with an occasional upper-range project. Our company
recently changed its name from Seven Valleys Construction to Seven
Valleys Design/Build to better reflect the design/build work we do.
My design signature: The Kitchen is the heart of a home. It needs to be warm and inviting.
What makes a kitchen great: Function, function, function.
I’m inspired by:
My clients. Each one of them has a different theme for their dream
kitchen—and it has to flow with the interior design of the home.
Continuing education is a must. The best one-day seminar I’ve ever
attended dealt with nothing but kitchen lighting. Hard to imagine a
class like that could be interesting for a full day—but to me, it was!
My most cherished compliment from a client: “Seven Valleys exceeded our expectations.”
In my own kitchen, I like to whip up:
Friends and family always want to know when I am making a batch of my
green chili stew. It is eye-watering hot—without the use of black
pepper or cayenne pepper.
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| photo: Scott T. Kubo |
Christiane Batangan, CKD
The Kitchen Cabinet
Gentry Pacific Design Center / 560 N. Nimitz Hwy., Suite 216 / Honolulu, HI 96817
Phone: 599-3543
www.johncookkitchens.com / christiane@johncookkitchens.com
Lic.# BC-20322
Christiane
Batangan is drawn to the two worlds of art and technology. While
studying architecture and engineering, she got sidetracked by a
part-time job doing computer-assisted design for kitchen designers.
More than 10 years later, she’s still designing kitchens, and still
loving it. A year ago, she joined The Kitchen Cabinet, a subsidiary of
JohnCookKitchens that offers high-quality, lower-cost kitchen design.
My forte:
I can do contemporary, traditional, country, industrial—you name it. I
can do basic carpentry, install cabinets, fabricate and build using all
different types of media. I’m a hands-on type of gal and I’m always
trying different ways to improve my design.
My design signature:
I like balance. I like a contemporary kitchen that combines modern
materials with a twist of old, natural materials. I like to juxtapose
contrasting materials: hard and soft, shiny and dull, high- and
low-tech.
What makes a kitchen great: I have a formula: function, form and budget. If you satisfy all three, you have a great kitchen.
I’m inspired by:
The Universal Sheet Metal shop (yes, this might sound weird!). I go
there every day for lunch; I sit in my truck and watch the work, and
ideas just come to me.
My most cherished compliment from a client: That I listen.
In my own kitchen, I like to whip up:
Local foods such as kalua pig, beef curry, lomi salmon, sashimi, fried
tofu, shoyu chicken, fried lumpia and very strong coffee.
Breck Dangler, CKD
Dangler Design
415 South St., Suite 3601 / Honolulu, HI 96813 / Phone: 526-4541
Lic.# BC-16709
When
you choose Dangler Design, a division of Dangler Construction Inc., you
are getting the valuable combination of a kitchen designer and a
contractor in one package. Owner and founder Breck Dangler has
completed projects in Hawaii for 30 years. His firm has built a solid
reputation for solving design challenges, finding creative solutions
and handling critical details.
My forte:
Looking for original ideas to improve the function of a space while
blending the kitchen design into the rest of the home. My experience as
a builder has given me a unique approach to kitchen and bath design.
My design signature: Cabinetry that fits like a glove!
What makes a kitchen great:
This is where you start your day. A kitchen is a place of comfort and
positive feelings—it should cater to your individual ways and inspire
your culinary creations.
I’m inspired by:
The incredible range of materials. Take the kitchen cabinet: It’s no
longer just simple oak—there are hundreds of options with different
wood types, styles, stains, furniture glazes and Italian veneers.
My most cherished compliment from a client: They were just amazed at how well everything fit—and that it fit exactly where they wanted it to.
In my own kitchen, I like to whip up:
Grilled pancetta-wrapped radicchio with goat cheese and basil dressing.
My wife and I enjoy creating these incredible meals and sharing them
with family and friends.
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| photo: Tomas Del Amo |
Carolyn Pace
Carolyn Pace Design
Gentry Pacific Design Center / 560 N. Nimitz Hwy. Suite 201 C-2 / Honolulu, HI 96817 / Phone: 545-5460
carolyn@carolynpacedesign.com
On
drives between Wahiawa and her grandmother’s home in Waialua, Carolyn
Pace’s artistic senses were awakened by the dramatic colors, scales and
textures of the mountains, the sugar cane fields and the ocean. Pace
has been designing kitchens and baths for eight years and opened her
own company last year.
My forte: I like to mix it up. I’ve been in high-end residential remodels, but I do a lot of work for all budgets.
My design signature:
While I have a passion for Asian design, my work always reflects my
clients. If they want fun and lively, their kitchen will have great
colors and a lot of movement in the layout.
I’m inspired by:
My clients. I love hearing their ideas. One client wanted a kitchen
that didn’t even look like one. We used all under-counter appliances.
My most cherished compliment from a client: “My kitchen is the best room in the house. When I’m in there, I’m happy.”
In my own kitchen, I like to whip up: Dishes I learned from my mother: salads and Indian curry and spare ribs. We have our own sauce, which is a secret formula!
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| photo: Tomas Del Amo |
Alex Butchart, CKD
Highline Kitchen Systems
1276 Young St. / Honolulu, HI 96814 / Phone: 589-1104
highlinekitchen@hawaiiantel.net
Lic.# BC-10299
Maui
boy Alex Butchart got his start in construction management. He ran jobs
on Oahu, Maui and Molokai before launching his own company in 1983.
Doing kitchen and bath design allows Butchart to mix a creative twist
in with his construction background. Highline Kitchen Systems
specializes in mid- to high-end residential remodels and new
construction.
My design signature: Casual but elegant Island-style design.
What makes a kitchen great:
A lot is function, but also a place that homeowners want to come home
to, and cook in. The kitchen is the gathering place, so it should be a
warm environment they can share with their friends and family.
I’m inspired by: Infusing Hawaiian and Asian flavors in my design. The clean lines and simplicity fit perfectly with our Island lifestyle.
My most cherished compliment from a client:
I’ve had clients allow me to treat their house as a second home while
they go away and I get to design it, build it. When they come back,
they say, It’s beautiful, we love it. We wouldn’t change a thing.
In my own kitchen, I like to whip up: Vegetable stir fry.
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| photo: Tomas Del Amo |
Judy Dawson, CKD
DesIgner Kitchens & Baths
Phone: 734-2891 / Fax: 734-7239
judy@JudyDawson.com
Judy
Dawson began as a freelance artist: from old masters to Chinese art to
contemporary graphic design—and studied architecture. When she started
designing kitchens more than 20 years ago, she brought a package of
artistic and technical skills. Her kitchens always include at least one
artistic detail, whether a niche or wall mural.
My forte: Unique, creative design for kitchens small and large.
My design signature: Creating something very individual for each client. My designs have dynamic movement: angles, curves and shapes.
What makes a great kitchen: Great countertop working areas and open spaces that make it social. Lighting is key; it must be both task and mood lighting.
I’m inspired by: Nature. Just look at the shapes—the angles, circles, soft lines, crisp lines.
My most cherished compliment from a client: Clients have stayed in touch after 10 years. They stop in to say ‘Hi,’ share a bag of mangos, discuss a new project.
In my own kitchen, I like to whip up: Pasta. It’s quick and can be comforting or elegant. I’m partial to pasta with scallops, white wine—and herbs from my garden.
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| photo: Scott T. Kubo |
Michael L. Smith, CMKBD
Kitchen Concepts Plus Inc.
Gentry Pacific Design Center / 560 N. Nimitz Hwy., Suite 202 / Honolulu, HI 96817 / Phone: 524-6656
Lic.# C-14709
When
you work with Michael L. Smith at Kitchen Concepts Plus, you get more
than 40 years of experience with one of Hawaii’s award-winning
designers. As a Certified Master Kitchen & Bath Designer, Smith has
the highest level of certification a designer can reach. His most
recent honor was the coveted American Society of Interior Designers
“Best of the Best” award. Smith is an industry leader and is a frequent
lecturer for design students.
My forte:
Most of my kitchens are with high-end clients. I handle two top-flight
cabinetry lines: Rutt Handcrafted Cabinetry from Pennsylvania and
Poggenpohl from Germany. Both are built-to-order and bring recognized
quality and superior design to a kitchen.
I’m inspired by: Turning the pages of a trade magazine and finding work that is a quality statement in design, styles and finishes.
My most cherished compliment from a client: A
trophy! A client was so happy they made up a trophy. The nearly
2-foot-high chrome statue has a place of pride in my showroom. Of
course, there is no better compliment than getting repeat customers and
referrals.
In my own kitchen, I like to whip up:
Anything cooked on a barbecue. I enjoy doing prime rib and watching as
it cooks. I do a very good salmon on cedar planks; very moist and
tasty. I also enjoy roasting bell peppers till they are blackened—and
then the rest is up to my better half to put it together.
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| photo: Tomas Del Amo |
S. Ryan Boyd, CKD
American Cabinetry
619 Mapunapuna St. / Honolulu, HI 96819 / Phone: 838-7770
www.american-cabinetry.com
Ryan
Boyd started out in the family business. He delivered appliances and
cabinets in high school, learned installation from his dad, and
graduated to design and sales. American Cabinetry is a growing family
business that does everything from kitchen design to custom cabinetry
to selling major-brand appliances.
My forte:
I enjoy designing simple areas as well as complicated ones. I love to
find and design that space that our clients may not recognize or see.
My design signature:
Finding my client’s specific dream and imprinting that in their
kitchen. Sometimes it’s as simple as an open shelf to keep a precious
keepsake; or as complicated as a James Bond-style control center.
I’m inspired by:
I’m a typical guy who loves his big-boy toys. Technology allows us to
be more than what we are. We see ovens that use microwaves, halogen
bulbs and convection systems, allowing you to cook your steak during
the commercial break—and still keep all the flavor.
In my own kitchen, I like to whip up:
I’ve been hunting my own fish: free diving with a spear, gutting my uhu
(parrotfish) and baking it in my convection oven. This balance of
taking primal needs and using current and high tech ways inspires my
work.
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| photo: Tomas Del Amo |
Jennifer Medeiros, CKD
Hardware Hawaii Showroom
Kailua Showroom / 1050 Oneawa St. / Kailua, HI 96734 / Phone: 266-1009
www.hardwarehawaii.com / jmedeiros@hardwarehawaii.com
When
Jennifer Medeiros bought her new home in 1997, she couldn’t afford to
pay anyone to renovate the kitchen. So she designed and built her own
cabinets. The experience was so fulfilling that when she saw an ad for
a kitchen designer, she jumped at the opportunity. Her work today is
enriched by her degrees in visual arts and restoration and preservation
of historic houses. She joined Hardware Hawaii when it opened its home
showroom in Kailua last year.
My forte: Creative design solutions to remodel outdated and inconvenient kitchens.
My design signature:
I cover a range of styles depending on the client’s wants and needs. My
background gives me the ability to design in any style or period the
client may be interested in. I eagerly listen to the client’s needs and
come up with creative plans for their own comfortable, workable and
inspirational place.
What makes a kitchen great:
Beauty and function. This usually means tailoring to fit the needs of
multiple chefs, growing families and changing abilities. I want the
function and style of my designs to last the lifetime of the cabinets
themselves.
I am inspired by:
New projects—and then seeing the client’s enthusiasm at the end of the
project. I’m also inspired by the popularity and improvements in green
design.
What turns me on:
My favorite quote is by William Morris: “Have nothing in your house
that you do not know to be useful or believe to be beautiful.”
My most cherished compliment from a client: “I love my kitchen, you have to come and see it.”
In my own kitchen, I like to whip up: With two young children I make a lot of macaroni and cheese—and maybe a cookie or two.
