To Troy Adams, the word fusion is more than a marketing ploy for serving spring rolls with sauerkraut. For his latest FusionDesign kitchen, unveiled at his Pacific Design Center showroom, he has appropriated the best elements from Italy, Germany, Asia, and America and rolled them into a culinary whole. Cultural stereotypes, in the best sense of the word, are alive and well.
“The Italians have perfected rectilinear, minimalist kitchens on caterpillar legs and sleek, glossy surfaces,” he says. “The Germans build and fabricate kitchens with precision engineering. When I think of an Asian sensibility, I think of balance, nature, and the sound of water. Americans contribute expansive work surfaces and prep stations.”
With its bamboo floor, cherry wood island with a corrugated surface, upper Studio Becker cabinets in wenge with a rift-cut veneer, and a Vermont soapstone backsplash, the kitchen represents the harmonious fruits of a cultural blender. Next to the Sub-Zero fridge is a planning desk; behind the desk is a slate and copper water feature (American functionality meets Zen). The Küppersbusch induction wok cooktop and sliding shoji screen doors of frosted glass, which conceal a Miele steam oven, KitchenAid microwave, and pantry, help convey the warm contemporary look that Adams has spent 17 years perfecting. “The kitchen is very Zen,” he says. “Things are put right by creating balance.”