Decorating & Design
Chef-Approved Kitchen Appliances For The Luxury Home
Published on January 21, 2025

You could say that Chef Marvin Palomo, the mastermind behind the artful and delectable culinary dishes at Toronto’s Vela restaurant, takes his work home with him. Knowing the importance of delivering quality meals at the restaurant and at home, Marvin recently partnered with Signature Kitchen Suite appliances to bring these delicious flavors to the luxury kitchen.

HOUSE & HOME: What are some of your favourite features and functions you look for in kitchen appliances?
MARVIN PALOMO: I look for power, precision and versatility — features that allow me to elevate any dish. The Signature Kitchen Suite 48-inch Dual-Fuel Pro Range with Sous Vide and Induction is an absolute game-changer. I love the Ultra-High™ burners that deliver 23K BTUs for a perfect sear and fast stir-frying, but the Ultra-Low™ burners are just as impressive — giving me the control to simmer delicate sauces at low temperatures.
The dual convection ovens are another standout, especially the steam and convection combination. It locks in moisture and flavour while cooking quickly and evenly. I’ve worked with these appliances at the Princess Margaret Home Lottery showhome and can say the results are consistently professional-grade. Plus, the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range with Sous Vide and Induction on the cooktop takes precision to the next level, giving home chefs the same tools we use in the industry.

H&H: What do you love about using the steam and sous vide methods?
MP: Steam and sous vide are my go-to methods for delivering restaurant-quality results at home. The True Steam-Combi™ function cooks food evenly and preserves its natural texture and appearance. It’s also perfect for maintaining moisture in delicate vegetables or fish. The built-in sous vide on the cooktop, on the other hand, offers unparalleled cooking precision, allowing home cooks to prepare meat without overcooking. It’s really nice for busy cooks who want to prepare meals in advance or multitask in the kitchen.

H&H: How important is it to have fresh ingredients?
MP: Fresh ingredients are one of the most important aspects of cooking! Reliable cold storage ensures you can maintain the integrity of your ingredients, which translates to better tasting dishes. The Signature Kitchen Suite 30-inch Integrated Column Refrigerator maintains temperature consistency — crucial for preserving the quality of fresh produce and proteins.

H&H: What are the advantages of multi-functional appliances for the home cook?
MP: They provide incredible flexibility which is essential for professional and home cooks. The Signature Kitchen Suite 48-inch Dual-Fuel Pro Range offers two versatile configurations to meet various cooking needs. Choose the model with six burners and a griddle to allow you to tackle multiple dishes simultaneously — searing, simmering and grilling, while the model with built-in sous vide and induction provides precise cooking capabilities. Both options free up space and time by combining multiple functions into one innovative appliance.

H&H: You recently cooked in the Princess Margaret Home Lottery Showhome. What did you prepare for the crowd?
MP: Miso eggplant — a dish I cook at my restaurant — and beef tenderloin. For the beef tenderloin I prepared it ahead of time using a sous vide, and served it at medium rare after a quick sear on the griddle of the Signature Kitchen Suite 48-inch Dual-Fuel with Six Burners and Griddle. I paired the tenderloin with roasted cherry tomatoes and tart, salmoriglio sauce to really bring out the flavours. I paired the tenderloin with roasted cherry tomatoes and tart, salmoriglio sauce to really bring out the flavors.
Get Marvin’s Miso Eggplant recipe below.
INGREDIENTS: MISO EGGPLANT
- 1 Japanese eggplant
- 1/3 cup Puffed rice
- 1 bunch Thai Basil (picked and fried)
INGREDIENTS: MISO MARINADE
- 1 cup sake
- 1 cup mirin
- 1 cup miso paste
- 2 tablespoon miso paste
DIRECTIONS:
- Slice Japanese eggplant in half and score with knife gently. Once cut, steam using the Signature Kitchen Suite 48-inch Dual-Fuel with Six Burners and Griddle in the 18-Inch oven for 5 minutes and set aside.
- Mix miso marinade ingredients until fully incorporated. Once fully mixed, brush onto the pre-steamed eggplant and roast in the oven on broil for 4 minutes until caramelized.
- Mix the green curry and vegan mayo together and add a tablespoon onto the plate.
- Garnish the eggplant with the puffed rice and crispy Thai basil and serve.
Get Marvin’s Beef Tenderloin with Roasted Cherry Tomatoes and Salmoriglio recipe below.
INGREDIENTS: BEEF TENDERLOIN
- 8oz beef tenderloin steak
- 1 bunch of cherry tomatoes
INGREDIENTS: SALMORIGLIO
- 1/2 cup chopped parsley
- 1/2 cup shallot
- 1 tbsp caper
- 1/2 tbsp garlic
- 1 tbsp lemon
- Pinch chili flake
- 1 cup olive oil
DIRECTIONS:
- Vacuum seal the beef tenderloin and sous vide it in the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range with Sous Vide and Induction for 1 hour at 55º C for medium rare doneness.
- Remove from bag, dry very well and season with salt.
- Once thoroughly seasoned, cook on the griddle and let rest for 2 minutes.
- While steak is resting, place the tomatoes onto the griddle and char slightly.
- Add all the chopped ingredients together and sauce over the tenderloin. Garnish with the roasted cherry tomatoes. Serve with a side of lemon.
For more on Signature Kitchen Suite, visit here.