Behind every delicious dish is a well-appointed kitchen — just ask Kyle Connaughton. As the owner and head chef of SingleThread in Healdsburg, Connaughton is known for running a kitchen that’s efficient, functional and so delectable that the restaurant has received three Michelin stars year after year. So when it came time to design a home kitchen for himself and Katina, his wife and SingleThread’s head farmer, he looked to his office for inspiration.
“A good home kitchen should be designed to enhance the home-cooking experience through the right tools and thoughtful layout with daily life and hospitality in mind,” he says. “Both the SingleThread kitchen and our home kitchen are fully open and on display, which is a big part of our hospitality. The home kitchen draws inspiration from those SingleThread’s principles, which emphasize connection with family and guests.”
With the help of Los Angeles-based firm Sander Architects, Connaughton devised a kitchen that has a “clear rhythm between prep, cooking and cleanup.” And, of course, recipe development, photoshoots and dinner parties. “Every use and view was considered, even the positioning of the kitchen and windows to capture consistent natural light throughout the day,” the chef says.
Flow might make a culinary space up to snuff, but an arsenal of workhorse appliances are non-negotiable. Fittingly, Connaughton turned to Miele. Beyond the basics — Connaughton says he uses his Miele integrated coffee machine, range, and 30-inch oven daily — there’s plenty of room for Michelin magic. “We even have a hidden drawer for the Miele vacuum sealer for storage and sous vide cooking,” he says. Meanwhile, Miele’s MasterCool refrigerator and freezer ensure Connaughton’s farm-to-table ingredients stay fresh for three times longer than a standard setup.
It’s all those details — flow, tools, and close proximity to the dining room — that make this chef-approved kitchen part of the family. “I think everyone naturally gravitates to kitchens and, in our case, life really happens inside that space,” he says. “Meals become part of the shared experience, not just something presented at the table. It allows for natural engagement which means I can always be a part of family time or the party.”
Try your hand at preparing one of Connaughton’s recipes in your home with this recipe.
Like what you see? Get it first with a subscription to aspire design and home magazine.