The Rise of the Outdoor Kitchen

Recent trends in outside cooking amenities are simpler, but with integrated and often covered spaces

By Sherry Moeller

Trends come and go, but the increase in requests for outdoor kitchens in the Washington, DC region may be here to stay. “We’re seeing a huge rise in outdoor kitchens and pizza ovens because homeowners want experiences built into their spaces, not just furniture,” says Tracy Morris, principal, Tracy Morris Design, www.tracymorrisdesign.com.

Some want a simple grill, while others want much more. “We see the entire range,” says Peter Miles, AIA, principal, The Drawing Board, Inc., www.thedrawingboardinc.com. “Some clients are building large louvred pergolas that can close to keep out rain with a gas fireplace, TV, grilling area, and more. Others just want a simple built-in grill zone.” The goal is to extend the use of the space from March through October.

“We are actually seeing a shift toward simplicity,” adds Christopher Tucker, AIA, owner and principal, MODE4 Architecture, www.mode4architecture.com. “The luxury outdoor kitchens currently on our boards tend to have fewer bells and whistles than they might have had five years ago. Clients are prioritizing ease of use, durability, and comfort over novelty.”

The experts agree that providing a covered space for the outdoor kitchen is often a priority. “The feature I push hardest for is a cover,” says Michael Winn, founder and president, WINN Design + Build, www.winndesign.com. “In our climate, the limiting factor isn’t whether you have a pizza oven; it’s how many days a year the space is usable. A roof or pergola that gets you through a drizzle in April or the worst of the August sun does more for how often a family lives out there than any single appliance.”

Even partially covered spaces add protection from the weather. “But once you go that route, you need to make sure you have a hood and proper ventilation for any cooking, especially from a grill,” Miles adds. He is noticing a shift to gas-powered pizza ovens, too, which take much less time to warm up compared to wood, which needs hours to get to the right temperature.

Winn sees a difference between what people may express they want and what they actually use. “A serious grill, real prep counter space, and somewhere to set a drink down while they cook; if you get those three right, most clients are happy,” he says. “The real shift isn’t more gadgets; it’s treating the outdoor kitchen as an actual room that connects to the house and the yard.”

While Tucker says clients are opting for a simpler approach to outdoor kitchens, he says clients still want the outdoor space to function as an extension of the indoor kitchen. “In many cases, the goal is to create an ‘outpost kitchen’ near the pool, terrace, or entertaining area so they do not have to constantly return inside. Beverage refrigerators, ice makers, storage for condiments and serving pieces, and simple prep areas continue to be highly requested,” he adds.

“Outdoor kitchens are increasingly being designed less as standalone features and more as part of a larger outdoor living composition,” Tucker says. Clients are considering how the kitchen relates to the pool, lounge spaces, landscape, and circulation patterns across the property.

“The most successful outdoor kitchens today tend to feel integrated and calm rather than oversized or over-programmed,” adds Tucker. “In many ways, that mirrors what we are seeing throughout residential design generally: a renewed focus on simplicity, longevity, and spaces that support how people actually live rather than spaces designed primarily for display.”

Morris adds, “Overall, outdoor design is heading toward spaces that feel more intentional, luxurious, and deeply connected to how people actually want to live and gather.”