“My goal in cooking is for the recipe to serve the ingredients—not the other way around,” says Head Chef Joel Chesebro, who has been with Sub-Zero, Wolf, and Cove for nearly 20 years. From hand-picking produce in the Harvest Haven garden to carefully sourcing fish in the warmer months of the year, Chef Joel finds inspiration in the season's freshest offerings. Preserving these ingredients at their peak with Sub-Zero refrigeration and transforming them into a culinary masterpiece with the help of Wolf, swipe to see Chef Joel's process for creating seasonal fare, featured in The Living Kitchen, our new magazine available in select showrooms.