MICHAELS is a very special restaurant, not only because the spectacular decoration and the “fun” ambiance but mainly for the high level cuisine made by the chef Øyvind Bøe Dalelv. Øyvind and Michael Skiri dreamed of having a very efficient and reliable kitchen to serve meals from the morning to the evening almost the entire week. In this “non-stop” scenario the chefs need a kitchen with an optimized flow to let them work fast keeping the high level of gastronomy in their courses. The geometry of the room was not complicated and the access to the cold rooms and the storage areas was very good but we needed to organize everything around a column. The result was a magnificent kitchen, with a nice design according with the rest of the restaurant look. A central cooker with 8 inductions, 1 plancha and 1 double-sink fryer is the central piece that helps the chefs to work efficiently.