Since opening its doors in 1994, Thomas Keller's restaurant, The French Laundry, has been considered one of the best fine dining destinations in the world. It has three Michelin stars to its name, has been called "the best restaurant in the world, period" by celebrity chef Anthony Bourdain, and consistently tops Restaurant magazine's annual list of the world's best restaurants.

So, when the celebrated culinary chef decided four years ago to remodel his wine cellar, he turned to one of the architecture world's most distinguished firms to do so—the award-winning, internationally renowned Snøhetta. Their partnership, strengthened by a shared penchant for minimalist design, eventually grew into an extensive remodel involving a new kitchen design and courtyard renovation that is now nearing completion. 

Redone to the tune of 10 million dollars, the project has involved a revamp of their 3,000-square-foot kitchen; the addition of a 2,500-square-foot annex to house support functions; a new wine cellar with capacity for 15,000 selections; 9,000 square feet of landscape design; and upgrades to administrative spaces. Known for its sky-high prices, sublime food and elegant service, the dining room has been left untouched. 

To begin the process, the firm spent ample time in the kitchen, "observing the complex choreography of the kitchen." "The French Laundry has long been recognized for the culture of education and mentorship it provides its staff, and Snøhetta’s design not only optimizes efficiency but also fosters a meaningful environment for the chefs who work there, setting a stage for cuisine that ignites the senses" the firm said.

The redesigned kitchen offers a comfortable, light-filled working space with strong attention to detail: it has been organized to allow direct visual connections between all stations; new appliances expand the kitchen's capacity for innovation; high-performance flooring grants better cushioning and prevents slipping; concaved tables protect chefs in the aisles of a hectic kitchen; and countertop heights have been designed to improve ergonomics.

As for the Laundry's freshly landscaped premises, diners are now greeted through a sequence of new garden spaces. "Conceptualized as a series of thresholds," the firm says, "each moment in the arrival sequence has been treated with sensitive attention to detail." Visitors are dropped off in a bright, open court, shaded by a grove of Japanese maples that line a basalt garden wall. They then follow a bluestone path through the entry portal where they are met by a lush, highly manicured ornamental garden. Finally, on the way to the dining room, guests pass by a ribbon of windows, allowing a look into the famed kitchen before taking to their tables. 

It has been almost 24 years since Keller first took over the kitchen at the French Laundry, forever changing America's culinary scene—something that can be stated without exaggeration. In constant pursuit of perfection, he is known for his obsession over the tiniest of details. The creation of a thoughtful space, matching the level of quality we've come to expect in his food, is his "next step in preserving that legacy."