4 Ingredients in a Professional Chef’s Home Kitchen

Celebrity Chef Wylie Dufresne’s Kitchen, Featuring True Residential

(New York, NY – March 2018) “Ingenious and “full of wizardry” are terms critics have used to describe Wylie Dufresne’s culinary career. A James Beard Award winning chef, veteran restaurateur and current owner of Du’s Donuts in Brooklyn, Wylie knows a thing or two about kitchens. Having just acquired his former childhood home in the heart of NYC, the time came for Wylie to renovate the kitchen according to his and his own family’s needs. A meaningful project for the chef, the home renovation, including the kitchen area, includes stainless steel countertops, rich wood accents, and a trio of True Residential offerings, including a True 42″ Fridge, True Clear Ice Machine, and True Dual Zone Wine Cabinet. Each unit has the look and performance of commercial refrigeration, but is sleek, timeless, and beautifully refined for the home.

Here are Chef Wylie’s key four ingredients for a True Chef’s Kitchen:

Robust Commercial Feel, Refined for the Home

Clean, modern, and inspired by the artistry and work ethic of the best professional chefs, True’s 42” refrigerator was a clear choice for Wylie’s new kitchen. With more than 24.44 cubic feet of stylish, stainless steel refrigeration, it’s changing the way we think about luxury appliances for chefs and families alike. True’s noise-conscious engineering balances commercial performance with residential environments. Wylie comments, “With hygienic, attractive stainless steel interiors and incredibly sturdy drawers, the True 42” delivers that commercial strength that I rely on at work to my home.”

Going with the (Work) Flow in the Kitchen

“So much about functionality of a kitchen is tied to movement within it,” says Wylie. In a residential setting, not only does the kitchen accommodate the cook (or multiple cooks!), but also guests seeking refills on their drinks, roaming children, restocking on appetizers, etc. The key is different “zones.” For his home kitchen, Wylie created a separate zone for ice with True’s Clear Ice Machine. The highest-performing, most energy-efficient clear ice machine available to homeowners, it incorporates TruLumina Lighting System and is UL-rated for both indoor and outdoor use. Another benefit? Chefs know that freezers should be dry environments. Though they are widespread on the market, ice machines within freezers are not preferable as they create excess frost. When the occasion calls for wine, Wylie selects from his True’s Dual Zone Wine Cabinet. Meticulously designed to preserve the best bottles, the unit features independent climate zones that provide precise control, offering separate temperature ranges from 40°F to 65°F. The system also boasts glide-out, vibration-dampening racks to protect those favorite vintage wines, and that echo the pulling motion of drawers in a restaurant kitchen.

Delicious food deserves to be paired with delicious wine, which is why Wylie opts to meticulously preserve his best bottles with True's Dual Zone wine storage system.
Delicious food deserves to be paired with delicious wine, which is why Wylie opts to meticulously preserve his best bottles with True’s Dual Zone wine storage system.

Leftovers, Rethought

One of the most important aspects of a refrigerator is how well it performs its primary function: food and meal preservation. With many different types of ingredients and leftover meals in any family, you’ve got a very busy refrigerator! As both a family man and a professional chef, Wylie values refrigeration that allows for an array of fresh ingredients and meals, as well as packed school lunches for his children. True’s exclusive cascade airflow system provides consistent temperatures throughout the unit so fresh food stays just as fresh — and nutrient packed — as when first cooked.

Flexible Style, Timeless Design

No longer is the kitchen a strict blueprint, in both terms of organization or style. Different lifestyles require different appliances, organization, and customization. When designing his own custom kitchen, Wylie knew he could depend on True Residential’s units to accommodate any style of modern kitchens. Style features—like streamlined handles, TruLumina® lighting, and steel-encapsulated glass shelves—blend with any interior décor style choice. With a total of six different finish colors (cobalt blue, matte white, antique white, stainless steel, matte black, and gloss black) and six timeless hardware options (gold, pewter, copper, brass, and chrome), True now offers thirty six unique color combinations that allow designers and homeowners to bring a level of sophisticated elegance previously unattainable in residential refrigeration.

About True Residential

True® Residential is a division of True® Manufacturing Company. For more than 70 years, True has been an industry leader in commercial refrigeration. Now, homeowners can experience that same quality with True® Residential, an authentic commercial refrigeration line refined for the home. Handcrafted in the USA with the same meticulous attention to quality and detail industry professionals demand, the residential series includes full-size refrigerators and refrigerator columns; and undercounter wine cabinets, refrigerators, beverage centers, refrigerator drawers, beer dispensers and ice machines. For more information about True® Residential, call 888-616-8783 or visit

Chef Wylie Dufresne of Du’s Donuts and Coffee: As one of the most recognizable and innovative culinary figures in the world, the James Beard Award-winning, Michelin-starred chef is known as the leading proponent of modernist gastronomy in America.   He has been immortalized on The Simpsons when he appeared as a character on the show (he played himself), is a celebrity judge regular on BRAVO’s Top Chef, and led highly regarded talks for both TEDx and the MAD Symposium.  He has received numerous accolades and acclaim for his landmark restaurant wd~50 and his East Village restaurant Alder. In 2017, Wylie opened his first casual venture, Du’s Donuts and Coffee, adjacent to The William Vale Hotel in Williamsburg, Brooklyn.  He debuted his first cookbook, wd~50: The Cookbook (Ecco), this past October.