No specific recommendations, though drooling, but there’s a pretty wonderful book, Great Kitchens: At Home with America’s Top Chefs. Open discussions of noted chefs and their home kitchens with excellent photos and a floor plan for each.
The opening chapter is Ken Hom, who at the time of publication maintained homes in Berkeley and Catus, Southern France. Beautiful. The ubiquitous commercial range, island stuffed with tools (he likes to look at them as beautiful unto themselves); wokburner and, interestingly, a commercial Hobart DW (he teaches at his home).
Couple dozen homes of chefs and chefs/partners.
For me, deepest possible sinks (with overhead stockpot - faucet at the range), commercial 6 burner range, wood fireplace/grill/split (see Jean-Pierre Moulle (sic - no special characters), formerly of Chez Panisse; Mark Miller), brick bread/pizza/roast oven (Alice Waters), extensive kitchen herb and veggie garden (Alice Waters!), open plan kitchen/DR/LR (See John Folse - add in vaulted timber frame, “theater” kitchen!).
Ton there. I either drool or cry into my glass. GoFund Me for that beautiful little farmhouse off the Côte D’Or because I’m just a swell, swell guy, pending).
