The Hell’s Kitchen series has been both one of the most challenging and rewarding shows I’ve ever designed.  In 6 weeks we build a fully functional 16,000 sq. ft. restaurant with two commercial grade kitchens and all the necessary supply, dishwashing, bus, and service areas.  The experience for both contestants and patrons is seamless.  From driving up to an exterior entrance designed for the show, through the reception area to the dining room and kitchens, no one is ever off set. In keeping the illusion alive for the contestants, a 5,000 sq. ft. living quarters and outdoor patio are contiguous to the back of the restaurant and designed with their own unique theme each season.

    Creating the look of the set is just one task. This set has to work 24/7. The technical side of the project is the equivalent of building a real building. The two story balcony and bar are built and engineered like a house would be.  Plumbing, electrical, ventilation, gas, fire extinguishing systems, and 80 tons of additional cooling are designed into the set to the same codes required by real buildings.

    Aesthetically, the restaurant evolves from season to season, but the warm woods, and dark toned signature remain constant.  All the materials used are real instead of the faux finishes used on most sets.  The floor plan expands and reconfigures with each season and change of location. The glass tile in the kitchens is hand assembled glass and changes with each new set.  Every detail, fork, pan, or centerpiece, is a functional element of the set.  There are no props in this environment.

    How many other sets require this level of technical expertise, functionality, and beauty? None.  Although we always compete against sitcoms and awards shows, we have none the less been recognized with two ADG Award wins, two more ADG nominations, and five Emmy nominations. This is great work in any category. In the reality genre, it’s the pinnacle. Thanks to Kent Weed and Arthur Smith for demanding the best.