Chef Lunch with Sub-Zero, Wolf & Cove

On Tuesday, June 30, 2026, Design Gallery hosted a chef lunch in its working kitchen at 900 Sunrise Ave, Roseville. The cook was Chef Chris, a chef with Sub-Zero, Wolf & Cove, from the manufacturer's own culinary team. The guests were designers, invited to watch the appliances do the work they specify them for, instead of reading about it on a spec sheet.

The format was simple. Guests sat on stools around the island while Chef Chris cooked in front of them and talked the room through what he was doing. A representative of Sub-Zero, Wolf & Cove joined him and spoke to the guests during the lunch.

The session used the kitchen the way a household would. Pasta went into a pot of boiling water on the induction cooktop set into the island. Meat went onto the gas rangetop. A tray of bread came out of the Wolf convection steam oven in the wall-oven run, beside the Wolf ovens with their red knobs. Sub-Zero refrigeration and wine columns lined the back wall, stocked for the day. The team served a charcuterie board and sparkling water at the marble counter.

For a designer, a lunch like this shows what a showroom visit usually cannot: how an induction zone behaves under a full pot, what steam does to a crust, how much island is left for plating once the cooktop is in. Those are the questions clients ask after a kitchen is installed. Here they could be asked with the appliances switched on.

The working kitchen is part of the everyday floor at Design Gallery, not a set built for events. Designers can bring a client to see it in use by appointment, and upcoming chef evenings are listed on the events calendar.