Project Showcases: Where Craftsmanship Meets Performance
From custom Titan island suites to compact Bistro line configurations, see how iconic restaurants and high-volume kitchens leverage Jade Range equipment to power their culinary vision.
The Differences
Specification
Titan Series
Bistro Series
Open Burner Output
35,000 BTU
30,000 BTU
Overall Depth
38”
31”
Oven Cavity Width
30” & 36"
24” & 36"
Plate Shelf
6” Stainless Steel
4” Stainless Steel
Gas Connection
Front or Rear
Rear Only
Parts & Labor Warranty
2 Years
1 Year
The Similarities
Jade handcrafts Titan and Bistro Ranges to demanding specifications, featuring fully welded frames, polished stainless-steel surfaces, stainless-steel oven cavities, and heavy-duty, fully welded doors. Both series include a lifetime warranty on their open burner grates.
Our Projects
- Titan Series
- Bistro Series
- Island Suites
The commercial range is the heart and soul of every restaurant and food service kitchen.
Choose the range that is absolutely perfect for your restaurant, menu & style.
We Start With Stainless Steel. Each Titan™ Heavy-Duty range features a hand-crafted, solid, all-welded frame for incredible strength & durability. All materials used in the production of Jade Titan™ Ranges are chosen to achieve the longest lifespan, allowing Jade Range to offer a 2-year parts and labor warranty within the US & Canada.Titan Features Include:
- 14-gauge all welded body
- Variable size multi-point gas connection
- Stainless steel front, sides, top, burner box and drip tray standard
- Stainless steel gas tubing & pilot tips throughout
- Stainless steel oven or cabinet base interior
The Hill - Maini Lab
Located at Stanford University’s Clark Center, the Fungal Food Lab combines biotechnology, culinary research, education, and outreach. The facility supports prototyping, sensory testing, food characterization, student instruction, and collaborations with chefs and industry partners to advance food innovation.
Aiana
At Aiana, our humble roots are planted in a desire to bring the abundance of Canada’s food products – many of which grow wild in or around Ottawa – to the forefront of flavourful dishes. MEET THE EXECUTIVE CHEF Chef Raghav Chaudhary is a Canadian chef. Throughout his seven years of experience in fine-dining, Chef Chaudhary completed an internship in Sweden and worked within a variety of reputable restaurants in San Francisco and Europe. His skills in Californian, French, and Nordic cuisine combined with a reverence for local, seasonal, and earth-to-table ingredients drives Chef Chaudhary’s vision for Aiana: one centered around the celebration of Canada’s distinct heritage and culture via inspired dishes.
Courtesy of Aiana
Alston
Chef Jenner Tomaska, a current Michelin-star and three-time James Beard-nominated chef, brings a wealth of experience and passion to the Alston. His national acclaim stems from the success of his Michelin-starred restaurant, Esmé, in Chicago’s Lincoln Park neighborhood.
Courtesy Of The Alston.
Bluegold
Bluegold celebrates Southern California’s land, from citrus groves to the rocky coast, with a renewal of the coastal California eatery (Bluegold’s name was inspired by the point where the sunset hits the ocean on the horizon). With Bluegold, the Blackhouse team seeks to take farm-to-table back to its roots; to a time where leisure met cuisine and culture was drawn from the earth and sea. From fresh oysters in the steam kettle to a savory steak grilled over charcoal, Bluegold reimagines the seaside dining experience.
Courtesy of Bluegold
Bully Ranch
Round-up friends for lunch or dinner to enjoy our Southwestern and American menu. Bully Ranch provides a warm respite after a day of mountain adventure. Warm up with our famous mudslide, or feast on our renowned burgers and sandwiches. Bully offers a beautiful patio in the summer! Bully Ranch, a restaurant located inside the Sonnenalp Hotel in Vail, is a casual dining experience that focuses on Southwestern and American food presented in a western style ambiance. The traditional fare at Bully Ranch is hearty, flavorful, and has a little bit of something for everyone. The main staple of Bully Ranch is its selection of burgers and sandwiches, such as the 7X Colorado Wagyu burgers, the BFC – Bully Fried Chicken. The menu also offers a variety of soups and salads, as well as full entrees of ribs, and fajitas.
Courtesy of Bully Ranch
Casa Santo Stefano
Begun in friendship, nurtured by family and continued in community, our vision of Casa Santo Stefano offers a look back to Sunday suppers, simpler times and shared stories. Casa pays tribute to the wave of Sicilian immigrants who – along with the Cubans and Spanish – helped build Tampa and Ybor City.
Courtesy of Casa Santo Stefano
Ci Siamo
Ci Siamo bridges the traditional with the contemporary through an Italian-inflected menu rooted in live-fire cooking, house-made pastas, and a robust Italian wine list. From Danny Meyer’s Union Square Hospitality Group and Executive Chef Hillary Sterling, Ci Siamo draws inspiration from Chef Sterling’s extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations.
Courtesy of Ci Siamo
Fayetteville Public Library
The 16-station Teaching Kitchen offers public access to nutrition, culinary arts, and workforce development programming. Opportunities to introduce the public to nutrition and cooking classes are a large part of the kitchen’s mission. Courses are set up to teach healthy nutrition habits, cooking methods, and sustainable produce growth and use. The Teaching Kitchen is available to the public to rent for private events. Key Features – Over 1,500 square feet – Equipment and dry storage – Connected to both the 641.DELI and Event Center – Walk-in cooler – Kitchen equipment modeled after commercial teaching kitchens.
Courtesy of Fayetteville Public Library
Gramercy Tavern
For over two decades, Gramercy Tavern’s contemporary American cooking, warm hospitality, and unparalleled service has garnered the restaurant nine James Beard Awards –including ‘Outstanding Restaurant’ and ‘Outstanding Chef in America’ –and earned its spot at the top of Zagat Survey’s ‘Most Popular’ list. Executive Chef and Partner Michael Anthony’s menu consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors. Gramercy Tavern offers two distinct dining experiences: the Tavern and the Dining Room. The Tavern serves an à la carte menu in a casual, walk-in setting and a daily four-course tasting menu at dinner. The Dining Room serves à la carte and tasting menus at lunch and a selection of prix fixe tasting menus for dinner.
Courtesy of Gramercy Tavern
Hell’s Kitchen
The world’s first Gordon Ramsay Hell’s Kitchen restaurant is turning up the heat at Caesars Palace in Las Vegas. Drawing inspiration from the global hit reality television show starring world-renowned Chef Gordon Ramsay, guests will feel like they are on the studio set. Located in front of Caesars Palace, the restaurant seats more than 300 guests including two chef’s tables, floor-to-ceiling windows overlooking the famous Las Vegas Strip, red and blue design details in the show kitchen, a private dining room and a contemporary bar serving the latest trends in mixology. The Red and Blue kitchens serve up modern lunch and dinner menus including Hell’s Kitchen signature dishes made with the highest quality ingredients.
Courtesy of Gordon Ramsay Hell’s Kitchen
Hunter The Restaurant
Located in East Norwich, Hunter Restaurant fuses Classic French Technique with the bold flavors and traditions of the Mediterranean. The chef driven menu, amplified by market inspired specials, transforms contemporary ingredients into modern expression. From the high sculpted walnut ceiling to the flowing serpentine Onyx bar, the restaurant is inviting and alluring. The ambient space is designed by James Beard Award winning hospitality architects Bentel and Bentel. This design provides the perfect backdrop for Hunter’s signature classic plates.
Courtesy of Hunter The Restaurant
Ironside Fish & Oyster
Ironside Fish & Oyster is Executive Chef & Partner Jason McLeod’s contemporary interpretation of the classic fish house & oyster bar. At the epicenter of Ironside’s stunning 1920s-era warehouse, an impressive raw bar is one of three open-air culinary hubs offerings guests a daily changing menu of bivalves, oyster flights, crudos, crab claws, seafood platters, house made mignonettes and more. The in-house bakery and European-style open kitchen each features their own unique chef’s table, and a five-foot live lobster tank houses crustaceans from the coasts of Baja, Maine and beyond. Alongside the raw bar and bakery, McLeod’s culinary program features an extensive menu of seafood-heavy specialties.
Courtesy of Ironside Fish & Oyster
Joliet Junior College Culinary Arts
The Culinary Arts program at Joliet Junior college offers students a first-class education at one of the most highly respected culinary programs in the nation, and in one of the most state-of-the-art facilities in the world. Through a combination of classroom learning and hands-on experience, students are trained in all aspects of the industry, including cooking methods, pastry and baking techniques, sanitation, management, product ID, purchasing, nutrition and cost controls. The Culinary Arts Program is an accredited program of the American Culinary Federation Education Foundation, Inc. Accrediting Commission.
Courtesy of Joliet Junior College Culinary Arts
Juniper and Ivy
Juniper and Ivy offers “Refined American Food with left coast edge” courtesy of acclaimed Chef Richard Blais and Michael Rosen’s Juniper Hosiptality.
Courtesy of Juniper and Ivy
Kembara
Kembara is a new restaurant from acclaimed chef Angelo Sosa at JW Marriott Desert Ridge Resort & Spa. The latest project from Chef Sosa and long-time partner and restaurant developer Mark Stone, Kembara is a reflection of both Chef Sosa’s and Stone’s culinary odysseys traveling, cooking and tasting across the broad continent of Asia throughout their careers, pulling inspiration from Chiang Mai to Hanoi to Tokyo to Penang and beyond, with a fresh interpretation on beloved recipes that simultaneously honors the lineage and legacies of generational dishes. Notable LA-based designer Thomas Schoos (Morimoto in Napa and Mexico City, Margot, Tía Carmen, TAO in New York and Las Vegas) has created a modern and eclectic space with a vibrant color palette.
Courtesy of Kembara
Masseria
Masseria, Chef Nicholas Stefanelli’s first restaurant, is a celebration of big, harmonious flavors and the fine Italian cooking that shaped Chef’s palate as a child. The restaurant is named for the charming agricultural estates of the Puglia region, where Chef Stefanelli’s family heritage is rooted. With such inspiration, Chef Stefanelli approaches hosting guests in his own restaurant as more of a lifestyle than a profession, taking the pretense out of fine dining in favor of heartfelt hospitality and honest cooking. Featuring an open-air courtyard with relaxed seating, a covered pergola seating area, and an indoor sala with a view of the seafoam green-tiled open kitchen, Masseria, an exclusive restaurant for 60 guests, brings together the rustic but welcoming aesthetic of an Italian country estate, the industrial grit of the Union Market district, and the undeniable chic of its fashion-savvy chef-owner.
Courtesy of Masseria
Partake
Partake is a collective of people and resources united by a shared passion for food.
We’re chefs, industry experts, and foodies united by a desire to provide a foothold for small business.
Our commercial kitchens bring big ideas to scale. Our gathering spaces bring everyone to the table.
Courtesy of Partake
Proxi
Through a fresh and innovative American lens, Proxi, a sister restaurant to Partner and Executive Chef Andrew Zimmerman’s Sepia, scours the most culinary-rich corners of the globe to inspire a menu that celebrates the bold flavors of multicultural street foods through pristine ingredients.
Publican Anker
Publican Anker is an homage to the early 20th century saloons and breweries that once comprised Chicago’s Wicker Park neighborhood. Our mission is to capture the spirit of those timeless establishments and translate it to guests in a way that feels storied and modern all at once. With a menu focused on light, clean and rustic fare, Anker will serve as the perfect respite from the chaos of North, Milwaukee and Damen; a place where friends, coworkers and loved ones can gather for a quick bite, a special occasion or a full-on dining experience.
Courtesy of Publican Anker
Safra National Bank
Safra National Bank is committed to providing exceptional client service and customized banking solutions for ultra-high-net-worth individuals, families, and businesses. Our success in private banking is built on long-term relationships, strong capitalization, and financial stability.
Courtesy Of Safra National Bank
Senia
At Senia, we celebrate crossing paths and sharing aloha. We created our restaurant with a clear goal in mind: to make delicious food and well-crafted drinks in a convivial, relaxed environment. A collaboration between Hawaii chef Chris Kajioka and UK chef Anthony Rush, Senia represents a shared culinary evolution influenced by the chefs’ different cultural experiences and backgrounds.
Sparrow + Wolf
Chef Brian Howard’s Sparrow + Wolf boasts cuisine from the heart using a modern hand, Sparrow + Wolf features American cookery influenced by the culturally diverse neighborhoods of Chef Brian’s travels, classic training and Midwestern roots.
Courtesy of Sparrow + Wolf
Stoke Charlotte
A showcase for Charlotte culinary star Chef Chris Coleman integrating local, sustainable, chef-driven fare in a free-flowing open floor plan. Centered on the double-entry wood-fired oven, the menu offers dishes such as Salt Roasted Oysters, Charred Octopus with Virginia chorizo and chili-sorghum glazed Sticky Pork Shank with crushed peanuts and benne seeds, some even cooked overnight, like the Slow Roasted Lamb Shoulder. Guests are immersed in a kitchen environment where boundaries between chef and diner have been erased: chefs deliver dishes alongside wait staff and interact with diners, while the kitchen itself is devoid of walls, allowing guests to watch the cooking and plating.
Courtesy of Stoke Charlotte
The Culinary Institute of the Pacific
The Culinary Institute of the Pacific is a statewide array of culinary arts programs offered at the University of Hawai’i Community Colleges. The associate in science degree and certificate programs in culinary arts at the various community college campuses are fully accredited by the American Culinary Federation of America, and articulated with advanced degrees offered at the Culinary Institute of the Pacific at Diamond. These programs have earned local, national and international recognition for its exceptional faculty, quality curricula and outstanding achievements.
Courtesy of the University of Hawaii
The Modern
“We needed the right solution to be able to evolve from what had been two separate kitchens. We had one to handle ala carte and one to handle banquets and events. With a move to a single kitchen that could flow and flex to handle all of our needs, Jade gave us that solution. I challenged them to give us the specialty features that I knew our team needed. I wanted a monolithic cooking surface and touches like one piece heavy duty door handles. Jade was able to get me all of that and more.”
Executive Chef Abram Bissell
The Modern of Union Square Hospitality Group
The Perennial
The Perennial is a restaurant and bar that champions progressive farming. Agriculture has the potential to reverse climate change and our goal is to serve great food and drinks that are part of a positive food system. The Perennial supports farmers and ranchers who employ regenerative practices including serving bread made with perennial grains, butchering carbon ranched meat and operating an aquaponic greenhouse.
Courtesy of The Perennial
The Webster
Our menu features seasonally driven cuisine based on Chef Sam Gelman’s unique culinary style relying heavily on Midwestern ingredients. To pair with Sam’s cuisine, we highlight wines from smaller producers using traditional wine making practices, artisanal beers, hand crafted cocktails, and thoughtful non-alcoholic options.
Courtesy of The Webster
Three at Wynwood Arcade
“Three” is a celebration of Chef Norman Van Aken’s elevated Floridian cuisine in a setting that is energetic and welcoming. The cuisine is New World and celebrates the ethnic diversity and food history of Florida in a globally-informed way. The beverage and wine programs complement Chef Van Aken’s menu with a thoughtful wine list and a cocktail menu that pays homage to the classics, while drawing inspiration from our rich tropical locale.
Courtesy of Three at Wynwood Arcade
Tia Carmen
Renowned chef Angelo Sosa opened Tía Carmen, a new restaurant at the JW Marriott Phoenix Desert Ridge Resort + Spa in early 2022. Tia Carmen pays homage to chef Sosa’s Aunt (Tía) Carmen and celebrates the local landscape, farmers and community of the Southwest reflecting a mix of tradition and modernity. Open for breakfast, lunch and dinner, the menu showcases flavors imbued from a wood-fired grill and American Indian and heirloom food products.
Courtesy of Tia Carmen
University Of Nebraska
University Dining Service is a unique organization providing a variety of dining venues throughout the university’s city and east campuses. Food, coffee, and snacks are served from early morning to late-night hours and are available in market-style dining as sit-down or carry-out. A wide variety of ‘quick’ food items and supplies are also available at convenience stores located throughout the residence halls.
Virgin Hotel
Positioned in the heart of Manhattan NYC, Virgin Hotels New York is the perfect boutique hotel for savoring the sights, sounds and tastes of one of the most famous cities in the world. Situated on the third floor, Everdene is the heartbeat of Virgin Hotels New York City. Expect stunning views of the Empire State Building and the rest of Manhattan, handcrafted cocktails, New American bites and a chic atmosphere across our lively restaurants and bars.
Courtesy Of Virgin Hotel NY.
Winged Foot Golf Club
“We wanted a kitchen suite that would give our team flexibility. With our new Jade suite, we can serve meals at one side a la carte while we’re doing a banquet at the same time. Jade gave us all the bells and whistles with French cooktops and even a built-in pasta cooker to give us the firepower we needed to keep our members and guests happy”
Chef Rhy Waddington
Winged Foot Golf Club | Mamaroneck, NY
Bistro Ranges are handcrafted from Jade's commercial heritage to deliver robust, precision performance.
From modular tops and griddles to woks and charbroilers, customize your high-end show kitchen with the Jade® Bistro Range - without the high-end cost.
Efficiency And Control. All Bistro Ranges come standard with steel burner grates covered by a lifetime warranty, 30,000-BTU high performance burners, and SS pilot tip. The cast iron burners feature tight burner ports and heat patterns that optimize efficiency and control. They are removable for easy cleaning and dishwasher safe.
Stir-fry In Less Space. Each Bistro Range wok is comprised of handcrafted welded construction. The 100,000 BTU burner system and exclusive 12-gauge 304 stainless tubes allow our woks to diversify your cuisine while requiring minimal space. Standard features include a front waterfall, fill faucet, and stainless steel back guard.
Handcrafted Construction. Each Jade® Bistro Range is hand-crafted for performance, and durability. The welded frame, polished stainless surfaces, stainless oven cavity, and heavy-duty oven door ensure years of worry-free service, and each Bistro Range is backed by a one-year parts and labor warranty.
Colton High School Culinary
The district wanted to expand and enhance the food service and hospitality CTE pathway at Colton High School. The improvements offer students an opportunity to gain hands-on practice in an environment conducive to the art of cooking with equipment commonly found in professional kitchens. The goal is to provide a sophisticated, high-tech environment that will prepare students for careers in the hospitality industry and the culinary arts while also creating a social destination hub, “the colony,” inspired by the 122-year-old beloved yellowjacket school mascot.
Courtesy of Colton High School Culinary
Eating House 1849
After a successful debut on the island of Kauai, acclaimed chef and James Beard award winner Chef Roy Yamaguchi opened his second Eating House 1849 restaurant on August 25 at the iconic International Market Place – steps away from world famous Waikiki Beach. Yamaguchi presents contemporary plantation cuisine shaped by Hawaii’s diverse culinary history and pays homage to Peter Fernandez, who as the story goes, opened one of the first restaurants in Hawaii called Eating House which sourced what was available from local farmers, ranchers, foragers and fishermen. Yamaguchi also draws inspiration from his grandfather, who owned a tavern in Wailuku, Maui during the 1940s, which featured an array of ethnic local-style comfort foods. With Japanese, Chinese, Portuguese, Puerto Rican and Filipino influences, Eating House 1849 showcases home-style plates with a modern twist.
Courtesy of Eating House 1849
Loquita
Loquita showcases the flavors and traditional cooking methods of Spain with hot and cold tapas, wood-fired seafood, grilled meats and three types of paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. Whether you want to dine in the lively indoor dining room or around a cosy fireplace on the romantic patio, Loquita is the perfect spot to gather while in the Waterfront district of downtown Santa Barbara.
Courtesy of Loquita
Lynwood High School Culinary Arts
Step into the world of culinary excellence at Lynwood High School, where students are turning their love for food into real-world career opportunities. Our Culinary Arts Pathway offers students a unique blend of hands-on cooking experience, food service training, and hospitality management—all in a professional-grade kitchen environment. From preparing gourmet meals to catering district events and winning regional competitions, our student chefs are gaining the skills, confidence, and creativity they need to succeed in the culinary industry and beyond.
Courtesy of Lynwood High School Culinary Arts
Jade Range is the leading manufacturer of Island Suites in the US
From high-output range tops with refrigerated bases, integrated utility systems, various oven bases, plus full integration of other cooking technologies, the possibilities are endless.
To be your most productive, you need equipment that works as hard as you do … equipment that maximizes your time, effort and kitchen space. Jade can help you operate more efficiently with a customized island of equipment built to your specifications. We understand that your needs are unique … that's why you design your own Island Suite from the ground up with quality Jade equipment that you can count on for years of performance, accuracy and durability.
Talk to an Expert:
Sergio Forcatto
714-494-3456
sforcatto@jaderange.com
VP Sales and Marketing - The Americas
Joshua Horikawa
714-961-2520
jhorikawa@jaderange.com
Engineered Solutions Supervisor
Ci Siamo
Ci Siamo bridges the traditional with the contemporary through an Italian-inflected menu rooted in live-fire cooking, house-made pastas, and a robust Italian wine list. From Danny Meyer’s Union Square Hospitality Group and Executive Chef Hillary Sterling, Ci Siamo draws inspiration from Chef Sterling’s extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations.
Courtesy of Ci Siamo
Virgin Hotel
Positioned in the heart of Manhattan NYC, Virgin Hotels New York is the perfect boutique hotel for savoring the sights, sounds and tastes of one of the most famous cities in the world. Situated on the third floor, Everdene is the heartbeat of Virgin Hotels New York City. Expect stunning views of the Empire State Building and the rest of Manhattan, handcrafted cocktails, New American bites and a chic atmosphere across our lively restaurants and bars.
Courtesy Of Virgin Hotel NY.
The Modern
“We needed the right solution to be able to evolve from what had been two separate kitchens. We had one to handle ala carte and one to handle banquets and events. With a move to a single kitchen that could flow and flex to handle all of our needs, Jade gave us that solution. I challenged them to give us the specialty features that I knew our team needed. I wanted a monolithic cooking surface and touches like one piece heavy duty door handles. Jade was able to get me all of that and more.”
Executive Chef Abram Bissell
The Modern of Union Square Hospitality Group
The Webster
Our menu features seasonally driven cuisine based on Chef Sam Gelman’s unique culinary style relying heavily on Midwestern ingredients. To pair with Sam’s cuisine, we highlight wines from smaller producers using traditional wine making practices, artisanal beers, hand crafted cocktails, and thoughtful non-alcoholic options.
Courtesy of The Webster
Aiana
At Aiana, our humble roots are planted in a desire to bring the abundance of Canada’s food products – many of which grow wild in or around Ottawa – to the forefront of flavourful dishes. MEET THE EXECUTIVE CHEF Chef Raghav Chaudhary is a Canadian chef. Throughout his seven years of experience in fine-dining, Chef Chaudhary completed an internship in Sweden and worked within a variety of reputable restaurants in San Francisco and Europe. His skills in Californian, French, and Nordic cuisine combined with a reverence for local, seasonal, and earth-to-table ingredients drives Chef Chaudhary’s vision for Aiana: one centered around the celebration of Canada’s distinct heritage and culture via inspired dishes.
Courtesy of Aiana
Bully Ranch
Round-up friends for lunch or dinner to enjoy our Southwestern and American menu. Bully Ranch provides a warm respite after a day of mountain adventure. Warm up with our famous mudslide, or feast on our renowned burgers and sandwiches. Bully offers a beautiful patio in the summer! Bully Ranch, a restaurant located inside the Sonnenalp Hotel in Vail, is a casual dining experience that focuses on Southwestern and American food presented in a western style ambiance. The traditional fare at Bully Ranch is hearty, flavorful, and has a little bit of something for everyone. The main staple of Bully Ranch is its selection of burgers and sandwiches, such as the 7X Colorado Wagyu burgers, the BFC – Bully Fried Chicken. The menu also offers a variety of soups and salads, as well as full entrees of ribs, and fajitas.
Courtesy of Bully Ranch
The Culinary Institute of the Pacific
The Culinary Institute of the Pacific is a statewide array of culinary arts programs offered at the University of Hawai’i Community Colleges. The associate in science degree and certificate programs in culinary arts at the various community college campuses are fully accredited by the American Culinary Federation of America, and articulated with advanced degrees offered at the Culinary Institute of the Pacific at Diamond. These programs have earned local, national and international recognition for its exceptional faculty, quality curricula and outstanding achievements.
Courtesy of the University of Hawaii
NAFEM Show – Electric
The NAFEM Show is an event organized by the North American Association of Food Equipment Manufacturers, where industry professionals gather to explore the latest innovations in food service equipment and supplies. At this event, Jade presented the Electric Island Suite, showcasing our advanced electric cooking solutions designed for efficiency and precision in the kitchen.
Lynwood High School Culinary Arts
Step into the world of culinary excellence at Lynwood High School, where students are turning their love for food into real-world career opportunities. Our Culinary Arts Pathway offers students a unique blend of hands-on cooking experience, food service training, and hospitality management—all in a professional-grade kitchen environment. From preparing gourmet meals to catering district events and winning regional competitions, our student chefs are gaining the skills, confidence, and creativity they need to succeed in the culinary industry and beyond.
Courtesy of Lynwood High School Culinary Arts
Colton High School Culinary
The district wanted to expand and enhance the food service and hospitality CTE pathway at Colton High School. The improvements offer students an opportunity to gain hands-on practice in an environment conducive to the art of cooking with equipment commonly found in professional kitchens. The goal is to provide a sophisticated, high-tech environment that will prepare students for careers in the hospitality industry and the culinary arts while also creating a social destination hub, “the colony,” inspired by the 122-year-old beloved yellowjacket school mascot.
Courtesy of Colton High School Culinary
Gramercy Tavern
For over two decades, Gramercy Tavern’s contemporary American cooking, warm hospitality, and unparalleled service has garnered the restaurant nine James Beard Awards –including ‘Outstanding Restaurant’ and ‘Outstanding Chef in America’ –and earned its spot at the top of Zagat Survey’s ‘Most Popular’ list. Executive Chef and Partner Michael Anthony’s menu consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors. Gramercy Tavern offers two distinct dining experiences: the Tavern and the Dining Room. The Tavern serves an à la carte menu in a casual, walk-in setting and a daily four-course tasting menu at dinner. The Dining Room serves à la carte and tasting menus at lunch and a selection of prix fixe tasting menus for dinner.
Courtesy of Gramercy Tavern
Ironside Fish & Oyster
Ironside Fish & Oyster is Executive Chef & Partner Jason McLeod’s contemporary interpretation of the classic fish house & oyster bar. At the epicenter of Ironside’s stunning 1920s-era warehouse, an impressive raw bar is one of three open-air culinary hubs offerings guests a daily changing menu of bivalves, oyster flights, crudos, crab claws, seafood platters, house made mignonettes and more. The in-house bakery and European-style open kitchen each features their own unique chef’s table, and a five-foot live lobster tank houses crustaceans from the coasts of Baja, Maine and beyond. Alongside the raw bar and bakery, McLeod’s culinary program features an extensive menu of seafood-heavy specialties.
Courtesy of Ironside Fish & Oyster
Fayetteville Public Library
The 16-station Teaching Kitchen offers public access to nutrition, culinary arts, and workforce development programming. Opportunities to introduce the public to nutrition and cooking classes are a large part of the kitchen’s mission. Courses are set up to teach healthy nutrition habits, cooking methods, and sustainable produce growth and use. The Teaching Kitchen is available to the public to rent for private events. Key Features – Over 1,500 square feet – Equipment and dry storage – Connected to both the 641.DELI and Event Center – Walk-in cooler – Kitchen equipment modeled after commercial teaching kitchens.
Courtesy of Fayetteville Public Library
Kembara
Kembara is a new restaurant from acclaimed chef Angelo Sosa at JW Marriott Desert Ridge Resort & Spa. The latest project from Chef Sosa and long-time partner and restaurant developer Mark Stone, Kembara is a reflection of both Chef Sosa’s and Stone’s culinary odysseys traveling, cooking and tasting across the broad continent of Asia throughout their careers, pulling inspiration from Chiang Mai to Hanoi to Tokyo to Penang and beyond, with a fresh interpretation on beloved recipes that simultaneously honors the lineage and legacies of generational dishes. Notable LA-based designer Thomas Schoos (Morimoto in Napa and Mexico City, Margot, Tía Carmen, TAO in New York and Las Vegas) has created a modern and eclectic space with a vibrant color palette.
Courtesy of Kembara
Joliet Junior College Culinary Arts
The Culinary Arts program at Joliet Junior college offers students a first-class education at one of the most highly respected culinary programs in the nation, and in one of the most state-of-the-art facilities in the world. Through a combination of classroom learning and hands-on experience, students are trained in all aspects of the industry, including cooking methods, pastry and baking techniques, sanitation, management, product ID, purchasing, nutrition and cost controls. The Culinary Arts Program is an accredited program of the American Culinary Federation Education Foundation, Inc. Accrediting Commission.
Courtesy of Joliet Junior College Culinary Arts
Juniper and Ivy
Juniper and Ivy offers “Refined American Food with left coast edge” courtesy of acclaimed Chef Richard Blais and Michael Rosen’s Juniper Hosiptality.
Courtesy of Juniper and Ivy
Partake
Partake is a collective of people and resources united by a shared passion for food.
We’re chefs, industry experts, and foodies united by a desire to provide a foothold for small business.
Our commercial kitchens bring big ideas to scale. Our gathering spaces bring everyone to the table.
Courtesy of Partake
Masseria
Masseria, Chef Nicholas Stefanelli’s first restaurant, is a celebration of big, harmonious flavors and the fine Italian cooking that shaped Chef’s palate as a child. The restaurant is named for the charming agricultural estates of the Puglia region, where Chef Stefanelli’s family heritage is rooted. With such inspiration, Chef Stefanelli approaches hosting guests in his own restaurant as more of a lifestyle than a profession, taking the pretense out of fine dining in favor of heartfelt hospitality and honest cooking. Featuring an open-air courtyard with relaxed seating, a covered pergola seating area, and an indoor sala with a view of the seafoam green-tiled open kitchen, Masseria, an exclusive restaurant for 60 guests, brings together the rustic but welcoming aesthetic of an Italian country estate, the industrial grit of the Union Market district, and the undeniable chic of its fashion-savvy chef-owner.
Courtesy of Masseria
Stoke Charlotte
A showcase for Charlotte culinary star Chef Chris Coleman integrating local, sustainable, chef-driven fare in a free-flowing open floor plan. Centered on the double-entry wood-fired oven, the menu offers dishes such as Salt Roasted Oysters, Charred Octopus with Virginia chorizo and chili-sorghum glazed Sticky Pork Shank with crushed peanuts and benne seeds, some even cooked overnight, like the Slow Roasted Lamb Shoulder. Guests are immersed in a kitchen environment where boundaries between chef and diner have been erased: chefs deliver dishes alongside wait staff and interact with diners, while the kitchen itself is devoid of walls, allowing guests to watch the cooking and plating.
Courtesy of Stoke Charlotte
Basalt
Basalt is our signature 150+ seat restaurant. Overseen by Corporate Executive Chef Kelly Degala and Executive Chef Keith Steel Kong, Basalt is committed to serving remarkable food that is fresh, sustainable, and locally sourced. Our dramatic open kitchen is a show-stopper with much to watch and enjoy while dining on our global cuisine accented with local flavors. Our Executive Pastry Chef Mayumi Yamamoto creates luscious desserts to entice our most discriminating guests, who can also expect our service to be on point under the skillful guidance of Basalt General Manager Shing Chin. While visiting, check out our beautiful hand-blown glass votives and hand-crafted pottery vases evoking Basalt’s name and reflecting our volcanic roots as an Island community.
Courtesy of Basalt
Bluegold
Bluegold celebrates Southern California’s land, from citrus groves to the rocky coast, with a renewal of the coastal California eatery (Bluegold’s name was inspired by the point where the sunset hits the ocean on the horizon). With Bluegold, the Blackhouse team seeks to take farm-to-table back to its roots; to a time where leisure met cuisine and culture was drawn from the earth and sea. From fresh oysters in the steam kettle to a savory steak grilled over charcoal, Bluegold reimagines the seaside dining experience.
Courtesy of Bluegold
Loquita
Loquita showcases the flavors and traditional cooking methods of Spain with hot and cold tapas, wood-fired seafood, grilled meats and three types of paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. Whether you want to dine in the lively indoor dining room or around a cosy fireplace on the romantic patio, Loquita is the perfect spot to gather while in the Waterfront district of downtown Santa Barbara.
Courtesy of Loquita
The Hill - Maini Lab
Located at Stanford University’s Clark Center, the Fungal Food Lab combines biotechnology, culinary research, education, and outreach. The facility supports prototyping, sensory testing, food characterization, student instruction, and collaborations with chefs and industry partners to advance food innovation.
Winged Foot Golf Club
“We wanted a kitchen suite that would give our team flexibility. With our new Jade suite, we can serve meals at one side a la carte while we’re doing a banquet at the same time. Jade gave us all the bells and whistles with French cooktops and even a built-in pasta cooker to give us the firepower we needed to keep our members and guests happy”
Chef Rhy Waddington
Winged Foot Golf Club | Mamaroneck, NY
Wildflower Studios
Wildflower Studios provides state-of-the-art soundstages, tools, and technologies to produce film, TV, games, AR/VR, and other digital media from pre- to post-production, all under one roof. In addition to production spaces, Wildflower Studios’ world-class food program, waterfront park, and amenity spaces provide opportunities for rest, connection, and collaboration.
Courtesy Of Wildflower Studios
Product Categories
Ranges
Ranges
Heavy-gauge gas and electric commercial ranges engineered to form the core anchor of any kitchen.
Overfired Broilers
Overfired Broilers
High-heat infrared salamanders and cheesemelters designed for rapid searing, finishing, and melting.
Pasta Cookers
Pasta Cookers
High-capacity, continuous-boil cookers designed for rapid recovery and precise noodle prep.
Specialty Cooking Equipment
Specialty Cooking Equipment
Custom-engineered solutions, from wok ranges to wood-fired log broilers, built for unique culinary styles.
Countertop Cooking Equipment
Countertop Cooking Equipment
Heavy-duty griddles, hotplates, and charbroilers engineered to maximize power in compact spaces.
Fryers
Fryers
High-output, rapid-recovery deep fryers built to handle heavy volume without losing temperature.
Refrigeration
Refrigeration
Integrated cold storage and refrigerated bases built directly into your cooking line for seamless workflow.
Have Questions or Need Assistance?
Whether you have questions about products, warranty coverage or services. Our team is always here to help you.
(800) 884-5233
Monday through Friday 7:00AM - 3:30PM PT