"Mark’s 3-D perspectives and virtual kitchens allow me to walk-through and actually feel the space. He works out all the kinks early on in the design process to avoid costly mistakes. For me, it’s the only way to design a kitchen today." —Jean Gorges Vongerichten
"The thing about Mark is that he’s not just a builder. He’s well traveled and passionate about food. He doesn’t just work from a catalog. He definitely has his own style, but he never imposes his point of view." —Marco Maccioni
"Everyone I asked pointed to one man, Mark Stech-Novak of Restaurant Consultation and Design in Oakland. A former chef whose client list includes Alain Ducasse, Charlie Palmer and Jean George Vongerichten, Stech-Novak's ideas were provocative and precise. But the best thing about him is that he listened to what I envisioned and worked to build it in a style all his own." —David Kinch
"The biggest advantage you have with Mark is his knowledge and backgound as a chef. You don’t have to explain ‘this is how much sautéing I do, this is how much grilling.’ He just gets it. And I do think his vision of what custom pieces can mean to a kitchen is, from a sense of practicality and beauty, right on the money." —Charlie Palmer
"One of the world's premier kitchen designers who continues to devise practical, beautiful, and eloquently well- conceived workspaces for the crème of the profession, with an increasing focus on greener kitchens that use less energy." —Food Arts Magazine
"I have developed a tremendous amount of respect for Mark, his talent as a designer and his ability to work as a team player. His turn-around is very, very fast. His designs are clear and intelligent. Despite ample opportunity, he has never submitted for additional fees. But most importantly, his creativity and flexibility have made him a standout as a consultant who consistently solves problems rather than creating them. " —John Gagnier
"Food Arts presents the September 2003 SILVER SPOON AWARD for sterling performance to Mark Stech-Novak, a kitchen designer as ideally equipped as one of his creations with a unique constellation of experience, talent, and imagination." —Food Arts Magazine
"Renowned kitchen designer Mark Stech-Novak has created a phenomenal open kitchen that is perfect for research, filming and instruction." —Culinary Vegetable Institute
"If you crossed Frank Lloyd Wright with MacGyver and the Mad Hatter, you might begin to find someone resembling Mark." —Norman Van Aken
"The kitchen, designed by nationally acclaimed kitchen designer Mark Stech-Novak, is spectacular. Large picture windows give the chefs a view of the trees and greenery. So beautiful. Countertops are made of the most elegant granite. This is an exceptionally lovely restaurant kitchen." —Muriel Stevens
"Le travail effectué au Monte’s sous sa direction fût d’une grande qualité et j’ai beaucoup apprecié notre collaboration." —Alain Ducasse
"Even renowned chefs from France have granted that Le Cirque 2000 could indeed establish America as the restaurant capital of the world. When Paul Bocuse toured the kitchen last month before the opening, he said “The flame of fine cuisine has been passed." —The New York Times
"Receiving the 1998 Award of Distinction is Le Cirque 2000, New York, whose elegantly appointed production and display finishing
kitchens are capable of supporting the most upscale menus yet were stocked with
top of the line equipment at hundreds of thousands of dollars below budget."
—Food Service Equipment & Supplies Magazine’s
Kitchen Design Award
"Chefs and customers are amazed by this kitchen, "he says. "There has been incredible attention to detail. Because the kitchen is much more open to the public, we get a lot more feedback. It is a beautiful kitchen. It makes you proud to keep it clean." —Jacques Torres
"Designed by world-renowned restaurant kitchen designer Mark Stech-Novak of Oakland, Calif.,
Wally Joe's showcase kitchen features a European-style layout with an island and ranges on each side.
Instead of heat lamps or heat wells, food is prepared "a la minute," in an open atmosphere where
the kitchen "is the stage, the dining room, the auditorium, and the food and wine, the entertainment,"
Joe said. "It's definitely my dream setup," he said.
—The Mississippi Business Journal
"As in Atlantis, space constraints were an issue at Dune. And in spite of those constraints,
Vongerichten was determined to produce quality and volume. So Stech-Novak turned possible
obstacles into inarguable boons. He set the pastry shop and garde-manger into long parallel alleys
sharing a central island worktable and a hot-prep area with kettle, stove, convection and combi-ovens.
The two range suites, which had to butt up against a wall, were arranged with four alleys around them,
allowing chefs to view each other over the narrow tops while working.
—Joan Marsan
"Mr. Stech-Novak has proved himself extremely professional and cooperative as well as ready to personally assist in all aspects of starting a new restaurant." —Ami Federmann
"Wolf, David and I would like to personally thank you for your tremendous assistance in getting these drawings completed so quickly and accurately, especially with our changes in the final hour. In addition, your excellent input and creativity clearly confirms why you are you highly regarded in the industry." —Tom Kaplan
"They have also brought in the most innovative kitchen designer in America; Mark Stech-Novak.
Mr. Novak has designed restaurants for operators such as Alain Ducasse, Le Cirque and Jean-Georges Vongerichten."
—The American Institute of Wine & Food
"Mark’s work has always been outstanding and he has delivered more than expected or contracted for."
—Andrew Young
