WBM april 2020
Most of his Sub-Zero and Wolf
appliances are arranged along an
interior wall adjacent to the wet bar
and wine cooler. His double ovens
— convection and convection/steam
— are seamlessly integrated into the
array and are installed flush with the
The refrigerator and freezer drawers
are clad in the same durable, textured
melamine as that used for the back-splash
behind the sink, under the snack
bar, and surrounding the ceiling hood.
With the sink at his back, the working
side of the hard, waterfall edge island
is in full view of the dining room
and living area. The island is amply
equipped with manufactured quartz
counter space for prepping and an
induction cooktop that boils a pot of
water in about four minutes.
He introduced walnut bar stools to
echo the warmth of the walnut-finished
“All the furnishings lend themselves
to that, with the fireplace and coffered
ceilings,” he says.
The vibrant rug runner is tied to the
overall palette of white with pops of red.
As the workday winds down, Kevin
can be found popping a cork and
preparing a meal. His favorite dish,
saltimbocca, depends upon a supply of
fresh food like veal, prosciutto, provo-lone
and fresh sage, not commonly
found in his coastal Brunswick County
digs. So his cuisine now revolves
around locally sourced seafood. He’s
Does this new tastemaker believe he
can move the needle in Wilmington,
pushing clients out of their all-white
comfort zones and into an interior
landscape with a skosh more person-ality?
There is always room at the design
table for all lifestyles, but “hopefully we
are going to make the transition to this
soon,” he says.
K I T C H E N S T H A T C O O K