Pro Chefs Dish on Kitchens: How Marc Vetri Cooks at Home

Marc Vetri, restaurant owner and Iron Chef winner, recently remodeled the kitchen in his Philadelphia row house with the help of designer Michael Gruber, who also designed Vetri's restaurants. A special thanks to chef Michael Symon for introducing me to Vetri so I could ask him about his ideal home kitchen.

Chef: Marc Vetri
Location: Philadelphia
Restaurants: Vetri, Amis, Osteria, Alla Spina
TV shows: Iron Chef
Books: Rustic Italian Food
Specialty: Italian cuisine

Q. What's your ideal kitchen layout? It looks like you have a galley-style kitchen with a huge island.

A. We just redid our kitchen last year. We were working within the limitations of an old house, so you can't always get everything you want.

We were able to fit an 11½-foot island, with an overhang at the end that has room for four stools.

We have our 60-inch range in the island, so I can cook and talk to people and hang out with my kids.


Marc Vetri's home kitchen; photos by Mark Havens

Q. And your ideal cooking appliance arrangement?

A. I wanted wall ovens, but with the constraints of the space, we opted for a Wolf 60-inch range with four burners, a grill and a French top. It has two full-size ovens, but they're below the cooking surface. Also an external blower; they're less noisy.

Q. What do you think of open burners versus closed burners for a range top? Electric versus gas oven?

A. We've got dual fuel at home and all gas, including gas ovens, in the restaurant. For the home, electric is more accurate and easier to use. No huge preference on burners, but I use the French top a ton. You can cook burgers right on the metal. It's great to have, but people get a little obsessed. It's just a thick sheet of metal that gets hot. A sauté pan is the same thing if you know how to use it.

Q. What one extra kitchen cooking gadget would you suggest for a home cook?

A. I thought I wanted an induction cooktop, but I really couldn't find what I wanted at the time. A wall steam oven would be good. I don't think a counter steamer is necessary — you can do that with a pan and water.

Q. Would you do an induction cooktop as a replacement to gas — or as a supplement?

A. I think they can be used for everything. Safer for kids, too, when you have your cooktop in the island.


Q. What dishes would you cook to test-drive a new appliance?

A. I would just cook a meal and see how things work.

Q. What sort of refrigeration arrangement did you want?

A. We went with a 48-inch side-by-side stainless steel Sub-Zero, but if we'd had the room, I would have done a 60-inch arrangement.

Q. What’s your ideal cleanup arrangement? Sinks first.

A. Ideally would have a sink in the island, and would have loved a second dishwasher.

Q. What about faucets? Few people really think about how they can make life easier depending on the design, but as much as I like function, I can't stand an unattractive faucet.

A. Honestly, didn't really think about it.

Q. I half expected you to say, "One that sprays water."

A. I know homeowners who agonize over faucets for weeks. I tell people all the time that chefs don't sweat some of these things.


Q. What’s your favorite backsplash material?

A. Old subway tile or antique tile.

Q. Your favorite countertop material by the range? For an island? For prepping? For baking?

A. I knew I wanted really thick wood tops somewhere, and we did a really thick marble on the island.

Q. What’s your favorite material for a kitchen floor?

A. In a house definitely a wood floor — easier when you're standing on it all day.

Q. Your opinion on ideal lighting for a home kitchen?

A. Recessed can lights that move so you can direct the light. Love the pendants we did over the table; they're made from old Campari bottles.



Q. What ingredient could you not live without?

A. Oil.



Photo by Steve Legato

More: See what TV chef Michael Symon likes in a kitchen

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