Trey Foshee, an F&W best new chef 1998, is a laid-back guy, and that has helped him survive what most people could not: simultaneously renovating his home kitchen and his restaurant, George’s at the Cove, in La Jolla, California (1250 Prospect St.; 858-454-4244). With the help of architect Jennifer Luce (858-274-0223 or lucestudio.com), who designed both spaces, Foshee knocked down the walls between his home kitchen and three-car garage to create a light-filled, 700-square-foot room (the garage door bays are now huge windows) that incorporates elements of a restaurant kitchen. Two islands serve as cooking stations—one for prepping and sautéing, the other for rolling dough and plating—with a separate clean-up area. Foshee also added a wood-burning oven to make pizzas with his wife and two daughters.
The D’ac brushed-aluminum pendants have an industrial look that complements the stainless steel countertops. Details From $350; 914-698-5959 or daclighting.com.
Foshee found the Bertoia stools while shopping for the restaurant. Details $781 each from Design Within Reach; 800-944-2233.