Designed by: Jack Wettling
Architect Jack Wettling [featured below] knows a thing or two about kitchens. Not only is he a talented and experienced residential (and small-scale commercial) designer, but he’s also an avid at-home chef and foodie. Based in New York’s Soho neighborhood, Jack splits his personal and professional time between the city and the beach. We recently sat down with the architect to get his take on all matters of kitchen design, from how to eke out the most function in a small space to what makes for the smartest splurge.
Architect Jack Wettling
CULTIVATE: You do a lot of work in New York City, where kitchens are notoriously small. For city lovers everywhere, what’s your secret to packing a lot of function and style into a little space?
JACK WETTLING: I take advantage of every inch of space by finding a home for everything with very specific storage. Two great examples that I use all the time: cabinets that stretch up to the ceiling and pull-out pantries, which utilize the full 24-inch depth of kitchen cabinetry and give easy access to the deeper portion of the cabinet. Even in small kitchens, I always integrate the large appliances into the millwork. It keeps the kitchens looking tailored and smart.
The kitchen in this modern urban loft cleverly incorporates the large appliances in the millwork.
Photo by: David Gilbert
Designed by: Wettling Architects
CULTIVATE: What does your kitchen look like?
JACK: In my New York City apartment, I live in a great prewar building. My kitchen looks like a gentleman’s library, with tall walnut cabinets and dark honed absolute black granite counters. It’s very fitted to the space. My beach house kitchen is the polar opposite—light and open, with white cabinets and honed white marble countertops. It’s very inviting for as many helpers in the kitchen as offer. The common thread between the two is a lot of well-placed storage.
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Even the smallest kitchen can make room for hidden storage.
Photo by: David Gilbert
Designed by: Wettling Architects
CULTIVATE: Kitchen palette: all white or colorful brights?
JACK: Calm and light. I love how an elegant, cleanly detailed kitchen with a palette of pure tones allows a client’s personality and fresh food to really stand out.
This urban kitchen has a calm palette but lots of personality.
Photo by: Diego Sierralta
Designed by: Wettling Architects
CULTIVATE: The kitchens you’ve designed have modern style but do not feel cold. How do you accomplish that balance?
JACK: First and foremost, I always think of the cook and work hard to find a way to allow some of their personality to shine through. For example, in my own kitchen in the city, I have a 10"-wide by 9'-tall slice of bookshelves in a corner where two full height cabinets meet. I love books, and this collection of cookbooks and travel books softens the look of the kitchen. Another trick I like is using sealed honed stone for countertops. The matte finish looks less industrial.
Photo by: Diego Sierralta
Designed by: Wettling Architects
CULTIVATE: If a client can only splurge on one item, what would you recommend?
JACK: A 24"-inch deep integrated (or built-in) bottom-drawer refrigerator. Integrating the biggest item into the room keeps it from dominating the space, which is especially important in small kitchens. I also love the access these refrigerators give you to fresh food.
CULTIVATE: Where does money go the furthest in the kitchen?
JACK: The backsplash. Because the square footage is relatively small, it’s a great opportunity to make a big statement with an expensive material without breaking the bank.
CULTIVATE: What’s the one thing in your kitchen you couldn’t live without?
JACK: My spice drawer.
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