Inside the SKS True to Food Experience: A Designer’s Perspective on Luxury Kitchen Innovation
Inside the SKS True to Food Experience: A Designer’s Perspective on Luxury Kitchen Innovation
Breathing in the fresh mountain air has a way of slowing down time. Feeling the warmth of the morning sun in the springtime was the perfect way to reset and reprioritize. Kitchen Dave arrived in Napa Valley for the SKS (Signature Kitchen Suite) True to Food Experience, where the next two days were spent exploring luxury kitchen innovation through hands-on cooking, advanced appliance technology, and immersive culinary experiences. SKS, the luxury appliance division of LG, creates premium built-in appliances designed for home cooks who value both performance and thoughtful design. As a designer, it was important to Kitchen Dave to be on the front lines of innovation. The next two days were jam-packed full of learning, cooking, and taking in the scenery. On the drive from San Francisco, the buildings and noise began to fade and were replaced by waves of mountains. The Meritage Resort lobby blended contemporary Tuscan influences with dark exposed beams filling in the vaulted ceiling, creating warmth and structure, while the large double-sided fireplace portrayed a dramatic focal point in the center of the lobby. After settling in Kitchen Dave met up with the rest of the group for a quick orientation before dinner at the on-property restaurant Olive & Hay.
Photo Credit: David Kladerman
Inside the SKS Experience and Design Center
The following morning began with a hearty breakfast followed by a day at the SKS Experience and Design Training Center. The space featured a series of fully designed kitchen displays ranging from warm transitional layouts with furniture-style islands and layered lighting to more contemporary designs with flat panel cabinetry, walnut accents, geometric backsplash tile, and brass detailing. Interactive cooking sessions with Executive Chef Nick Ritchie showcased steam cooking and sous vide preparation using precision cooking technology. Throughout the day, the group worked collaboratively to prepare different components of the dinner they would enjoy later on, allowing each lesson and demonstration to become part of a larger culinary experience.
That evening, the group gathered to enjoy the meal they had spent the afternoon preparing together in the training kitchens. Dinner began with a fresh mixed greens salad topped with crisp parmesan crisps and a bright citrus vinaigrette, followed by an appetizer featuring asparagus and artichokes paired with a rich brie, along with asparagus and béarnaise sauce. The entrée showcased sous vide New York strip steak finished in cast iron and topped with a made-from-scratch garlic herb butter, served alongside smashed potatoes finished with olive oil and flaky salt. To end the evening, the group enjoyed a warm ooey-gooey bread pudding for dessert.
Photo Credit: David Kladerman
Sunrise Over the Vineyards
On the final day of training, Kitchen Dave began the morning with a peaceful 5:00 a.m. stroll through the property, followed by a mindful hike along the vineyard trails surrounding the resort. The early morning fog rested softly over the rolling green hills as rows of grapevines stretched across the landscape in every direction. Crisp mountain air carried the earthy scent of soil, fresh greenery, and dew-covered vines while the quiet sounds of birds chirping echoed through the valley, creating a calm and meditative atmosphere. The stillness of Napa Valley offered a rare opportunity to slow down, clear the mind, and fully reflect on the experience before the day officially began with breakfast.
Kitchen Dave and the group returned to the SKS Experience and Design Center for a recap of the previous day’s training, followed by an interactive Kahoot review game, where he won one of the competition rounds. By noon, the group traveled to the small town of Oakville, where they enjoyed artisan pizza paired with local wines for lunch. Later that afternoon, the group visited the historic Trefethen Family Vineyards, where they learned about the wine-making process from cultivation to production. The experience included discussions on grape varieties, vineyard climate control, barrel aging methods, and the harvesting and processing techniques used to transform grapes into wine.
As pioneers in Napa Valley, the Trefethen family has spent three generations producing estate-grown wines while carefully preserving both the land and the surrounding community. For Kitchen Dave, one of the most interesting takeaways was seeing how differences in climate and elevation across the property directly influence the flavor, acidity, and overall character of each wine. When returning from the vineyard, the group gathered one final time for dinner before preparing for an early flight the following morning, bringing the Napa Valley experience to a close.
Time spent at Trefethen Family Vineyards offered a closer look into the artistry and precision behind Napa Valley wine-making.
Photo credit: David Kladerman
Beyond the Kitchen
As the plane lifted above the rolling hills of Napa Valley, Kitchen Dave reflected on everything the experience represented beyond appliances alone. Watching the vineyards disappear beneath the clouds, he carried home a renewed appreciation for the relationship between quality ingredients, intentional preparation, and the innovative technology designed to support both. The experience reinforced that great kitchen design is not simply about appearance or performance, but about creating spaces that elevate the everyday moments shared around food, conversation, and connection.