"Design Professionals to Watch" Named by Sub-Zero and Wolf

MADISON, Wis., Sept. 27, 2017 /PRNewswire/ -- Sub-Zero and Wolf, the industry leaders in premium refrigeration, wine preservation and cooking equipment, announced the global winners of the 2015-2016 Kitchen Design Contest at its "Best of the Best" Winners' Summit & Gala awards dinner on Sept. 25 in San Diego, California. The contest's esteemed panel of judges evaluated more than 1,500 entries from 24 countries worldwide to determine 25 finalists, from which 10 global winners were selected. 

"The winners of the Kitchen Design Contest are truly design professionals to watch. They set the tone for kitchen design trends and raise the bar for the industry as a whole," said Jack Palazzolo, Vice President of Marketing for Sub-Zero and Wolf. "Kitchen design professionals are integral to the creation of a beautiful kitchen, and we are proud to recognize their contributions and learn from their work."

Cash prizes totaling $113,000 were given away to global winners in the categories of First and Second Place Contemporary Kitchen, First and Second Place Traditional Kitchen, First and Second Place Transitional Kitchen, First-Time Entrant, Outdoor Kitchen, and Small Spaces Kitchen. A student winner was also awarded.

• In the category of First Place Contemporary Kitchen, Fergus Scott of Fergus Scott Architects (Sydney, Australia) took top honors and was awarded $20,000.
• In the category of First Place Transitional Kitchen, Miriam Fanning of Mim Design (South Yarra, Australia) was named the grand-prize winner and awarded $20,000.
• In the category of First Place Traditional Kitchen David Heide of David Heide Design Studio (Minneapolis, M.N.), with Chris Christofferson and Mark Nelson of David Heide Design Studio, took top honors and was awarded $20,000.
• In the category of Second Place Contemporary Kitchen, Eduardo Carrera of ARCHITEM (Westmount, Quebec), with Andrea Wolff, Elizabeth Shapiro, Magda Kuskowski, and Mira Katnick of ARCHITEM, Wolf, Shapiro and Kuskowski Architects, was named the winner and awarded $8,000.
• In the category of Second Place Transitional Kitchen, David Armour of David Armour Architecture (San Francisco, C.A.), with Scott Schneider of David Armour Architecture, was named the winner and awarded $8,000.
• In the category of Second Place Traditional Kitchen, Brandon LeRoy of Jackson & LeRoy (Salt Lake City, U.T.), with Jeremy Jackson of Jackson & LeRoy, and Elizabeth Wixom and Kimberly Rasmussen of Establish Design (Salt Lake City, U.T.), was named the winner and awarded $8,000.
• The First-Time Entrant award was presented to Tony Chenchow of Chenchow Little Architects (Surry Hills, Australia), with Stephanie Little of Chenchow Little Architects. Chenchow received $8,000.
• The Small Spaces Kitchen award was presented to Idan Naor of Naor Suzumori Architecture D.P.C. (Brooklyn, N.Y.), with Shuji Suzumori of Naor Suzumori Architecture D.P.C. Naor received $8,000.
• The Outdoor Kitchen award was presented to Scott Gjesdahl of Ja'Qor Properties (Belize City, Belize) with Sandra Gjesdahl of JaQor Properties. Gjesdahl received $8,000.
• A student winner was also honored at the Kitchen Design Contest Gala. Alessio Abignale was named the winner and awarded $5,000.

The expertise of the panel of judges spans design and architectural disciplines within the kitchen design industry, and the panel comprises previous contest winners, both new and veteran judges. These seven internationally renowned design experts include four returning Kitchen Design Contest judges – E.J. Meade of Arch11, Inc. (Boulder, Colo.); Vasi Ypsilantis of The Breakfast Room, Ltd. (Manhasset, N.Y.); Friedemann Weinhardt of Design First Interiors (Ottawa, Ontario) and Cristina Menezes of Arquitetura e Decoração LTDA (Belo Horizonte, Brazil) – as well as three newcomers, Davy Swanenberg of Culimaat High End Kitchens (Berlicum, Netherlands); Sandra Agurto of Cabinetry Creations, Inc. (Orlando, Fla.) and Stacy Eisenmann of Eisenmann Architecture (Albany, Calif.).

The 2015-2016 Kitchen Design Contest's 25 Finalists received a trip for two to the Hotel del Coronado located on Coronado Island just outside San Diego, California. The winners' summit included an awards dinner and gala, a variety of activities, and many opportunities to relax and interact with peers – some of the best design professionals in the world.

Eligibility for the Kitchen Design Contest required that all design and construction be fully completed within the contest period of Jan. 1, 2015 through Dec. 31, 2016. Qualifying designs had to include at least one full-size Sub-Zero refrigeration unit, built in or integrated, and at least one Wolf cooking appliance as the primary food preparation equipment, including ranges, rangetops, ovens and cooktops. Both indoor and outdoor designs required submission of a floor plan, elevation or perspective drawings and a minimum of three color photographs of the completed design.

For more information on the Kitchen Design Contest, including contest timeline, awards and prizes, an introduction to the judges, and official rules, visit subzero-wolf.com/contest.

About Sub-Zero and Wolf 
Sub-Zero Group, Inc., headquartered in Madison, Wis., manufactures the global premium appliance brands Sub-Zero and Wolf. Founded in 1945, Sub-Zero, Inc. is the leading manufacturer of American-made luxury refrigeration, freezer and wine storage products. Specializing in food preservation, Sub-Zero pioneered the concept of dual refrigeration and prides itself on being the first company to store frozen foods at ultralow, "sub-zero" temperatures. In 2000, the Wolf brand was created as the premier maker of residential cooking appliances with the acquisition of brand rights from Wolf Range Company. Wolf therefore joined Sub-Zero, establishing the brands as corporate companions and kitchen soul mates. In its third generation of family ownership, the privately held company also operates manufacturing facilities in Fitchburg, Wis., and Goodyear, Ariz. Both brands are continually recognized for the highest achievements in refrigeration and cooking innovation and customer satisfaction. For more information about Sub-Zero and Wolf, visit subzero-wolf.com or follow us on Facebook at facebook.com/subzerowolf, Twitter @subzerowolf or Instagram @subzeroandwolf. For Sub-Zero and Wolf Customer Care, call 800-222-7820.

SOURCE Sub-Zero and Wolf

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