About William Suk
Regional Award Winner
1st Place Traditional Award Winner
Living and working in New York City provides me with new inspiration every day whether it be in fashion, graphic design, fine arts and of course, architectural and interior design. The energy from working with so many talented people and clients pushes me as well.How does your aesthetic stand out amongst other designers/architects?
We love great design but where we try to stand out is in our attentiveness to our clients and helping them through the entire construction process, which can be daunting.
What is your biggest challenge as a designer/architect?
It’s always challenging to talk about the time it takes to accomplish a renovation especially in an apartment building in NYC. To do a proper job with the least amount of conflicts, it’s best if the client can refrain from moving in until the project is completely done.
What does the Sub-Zero and wolf Kitchen Design Contest mean to you?
It’s a big honor to have won this award since the Sub-Zero and Wolf KDC is the premier kitchen design contest in the industry. No matter where you are in the country, the Sub-Zero and Wolf brand is instantly recognizable as a high-end product, which means great recognition for me and my practice.
What are some of the current design trends?
From a color standpoint, we are seeing more light gray tones versus solid white these days, although white cabinets will forever be a classic choice. In the open kitchen designs, the islands are really providing even more contrast to the base cabinets with more exotic stones and different colored cabinets. And despite the availability and advances in the quartz countertops, most of our clients opt for natural stone despite the additional upkeep. You just can’t replicate Mother Nature when it comes to countertops.
Where do you see kitchen design going in the next 5 years?
There need to be more advances on how to meld technology into the kitchen in a more elegant and purposeful way. I love cookbooks but the fastest way to find a recipe is online so we should find better ways to incorporate computers that can withstand the rigors of being in the kitchen. We’re seeing some flat screen monitors built into refrigerators but they seem to be more like televisions vs. web browsing capabilities.