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“signature line,” he said. Each chef’s signature is included on their custom designed range. The line is about giving chefs the recognition they deserve.
According to Stillwell, two years ago O’Connell wanted to renovate The Inn’s kitchen which was small and antiquated after 15 years of use. A major problem was how to continue the Inn’s operation while construction was going on.
The solution was to build an addition and find a company like R.J. Austin that is often employed for renovations to hospitals. Extra rooms above the kitchen justified the $2.5 million price tag to the bank, said Stillwell. O’Connell wanted it to look like it had been there for a century, but include all the latest technology. He went to the French factory eight months ago and then toured new installations in France.
Eight crates weighing a total of 4,365 lbs. arrived uneventfully on an Avis truck and seven of the pieces were unceremoniously unloaded on the lift gate, uncrated and
See STOVE, Page A8
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