The global winners of the 2015-2016 Sub-Zero and Wolf kitchen design contest were honoured at a “Best of the Best” winners’ Summit and Gala in San Diego, California last month.
The contest’s esteemed panel of judges evaluated more than 1,500 entries from 24 countries worldwide to determine 25 finalists, from which 10 global winners were selected, three of whom were from Australia.
Cash prizes totalling $113,000 were given away to global winners in the categories of First and Second Place Contemporary Kitchen, First and Second Place Traditional Kitchen, First and Second Place Transitional Kitchen, First-Time Entrant, Outdoor Kitchen, and Small Spaces Kitchen. A student winner was also awarded.
In the category of First Place Contemporary Kitchen, Fergus Scott of Fergus Scott Architects (Sydney, Australia) took top honors and was awarded $20,000.
In the category of First Place Transitional Kitchen, Miriam Fanning of Mim Design (South Yarra, Australia) was named the grand-prize winner and awarded $20,000.
The First-Time Entrant award was presented to Tony Chenchow of Chenchow Little Architects (Surry Hills, Australia), with Stephanie Little of Chenchow Little Architects. Chenchow received $8,000.
The expertise of the panel of judges spans design and architectural disciplines within the kitchen design industry, and the panel comprises previous contest winners, both new and veteran judges. These seven internationally renowned design experts include four returning Kitchen Design Contest judges – E.J. Meade of Arch11, Inc. (Boulder, Colo.); Vasi Ypsilantis of The Breakfast Room, Ltd. (Manhasset, N.Y.); Friedemann Weinhardt of Design First Interiors (Ottawa, Ontario) and Cristina Menezes of Arquitetura e Decoração LTDA (Belo Horizonte, Brazil) – as well as three newcomers, Davy Swanenberg of Culimaat High End Kitchens (Berlicum, Netherlands); Sandra Agurto of Cabinetry Creations, Inc. (Orlando, Fla.) and Stacy Eisenmann of Eisenmann Architecture (Albany, Calif.).
The 2015-2016 Kitchen Design Contest’s 25 Finalists received a trip for two to the Hotel del Coronado located on Coronado Island just outside San Diego, California. The winners’ summit included an awards dinner and gala, a variety of activities, and many opportunities to relax and interact with peers – some of the best design professionals in the world.
Eligibility for the Kitchen Design Contest required that all design and construction be fully completed within the contest period of Jan. 1, 2015 through Dec. 31, 2016. Qualifying designs had to include at least one full-size Sub-Zero refrigeration unit, built in or integrated, and at least one Wolf cooking appliance as the primary food preparation equipment, including ranges, rangetops, ovens and cooktops. Both indoor and outdoor designs required submission of a floor plan, elevation or perspective drawings and a minimum of three color photographs of the completed design.
For more information on the Kitchen Design Contest, including contest timeline, awards and prizes, an introduction to the judges, and official rules, visit subzero-wolf.com/contest.
