We Design Kitchens the Way You Think About Cooking
Epicurious Kitchens started because we kept walking into beautiful, expensive kitchen remodels that didn't work. Stunning cabinetry, high-end appliances, gorgeous stone — and a prep workflow that required the cook to cross the kitchen four times to get through a mise en place. We'd see 60,000 BTU ranges vented by hoods that couldn't move the smoke from a sauté. We'd see knife blocks sitting on the only 18 inches of counter space in the whole room. The kitchens looked like they were designed for a magazine shoot. They cooked like they were designed by someone who had never broken down a chicken.
So we built something different. Before we touch a design, we spend serious time understanding how you cook — not in the abstract, but specifically. What's your primary cuisine? How many burners are you running simultaneously on a weeknight? Do you work from a mise en place or do you cook improvisationally? Where do your hands go when you're in the rhythm of a dish? Do you plate at the stove or do you have a dedicated plating station? What does your cookware collection actually look like, and does any of it fit in your current kitchen the way it should? We call this the Culinary Life Audit, and it's not a formality — it's the entire foundation of everything we design. The kitchen that comes out of that process isn't a version of a kitchen. It's yours.
We work exclusively in the Greater Pittsburgh area, and we're deliberate about that. This city has a serious food culture that doesn't get enough credit — there are home cooks here with technique and equipment that rival professional line cooks, and they've been stuck in kitchens that treat them like they're reheating casseroles. We know this community. We know the local suppliers, the appliance partners, the craftspeople who do the work at the level we require. We take a limited number of projects each year because every kitchen we build gets the full weight of our attention. If you cook seriously, this is the conversation we've been waiting to have.
What Sets Us Apart
Workflow Before Aesthetics
We don't start with finishes — we start with function, and we stay there until the design works the way a serious kitchen needs to work. Beauty is the result of getting the performance right, not a starting point we work backward from.
Fluency in the Language of Cooking
We know what a proper landing zone requires, why counter height is not a standard measurement, and what it means to design a prep station for someone who does real knife work. We're not translating your needs — we already speak the same language.
Infrastructure Without Compromise
We engineer the systems behind the walls with the same rigor we apply to what you can see — ventilation that actually performs at the BTU load you're running, electrical that doesn't require you to choose between appliances, plumbing positioned around your workflow rather than the other way around. The bones of this kitchen will outlast the finishes.