HOT SPOT
(CON TI N U ED)
“We have done chef demonstrations to some extent since 1997 in Orlando, Florida,” says DeLong. “Our goal was to give the luxury customer the ability to experience our products and not just take someone’s word. Chef George is our corporate chef and has been with us 14 years. What we love about him is his ability to connect with the customers at a common level, and to make our presentations about the products and their extensive capabilities. Where many chefs make their demo about them and their food, Chef George does an excellent job of showing the customer how easy it is to prepare meals with Wolf. We like to think customers leave our demos with confidence saying, ‘I can do that.’” And after the delectable exhibition, what’s the next step? “No matter how large or small a project, our showroom staff can provide concierge-level service from inspiration to installation,” says DeLong. “We will then match them up with one of our dealers and after installation, they can return and attend one of our use-and-care classes. While we do have websites and a 24/7 customer-care line, we want everyone to know we are a valuable resource before and after the sale. The best part is we get to establish a relationship with our customers. Not a lot of brands can do that days; it’s not cheap to run a showroom, but we feel it is well worth the investment.” One of the attendees of the demonstration, Michael Berthiaume, explains why the experience is meaningful. “I found out about this demonstration when I was at the showroom outfitting a new home I am building in the Atlanta area. The experience was great due to its size, but was still very intimate. The interaction from Chef George was great, it was nice to be able to ask questions at the end, and he made it look incredibly easy to make some great dishes, so I decided to add the convection oven to my order.” Along with regular cooking demonstrations and instructional classes, there are also opportunities to receive private, hands-on learning opportunities and appliance consultation. And although there are locations worldwide, Chef George and DeLong’s Buckhead showroom is certainly a standout perfectly seasoned with Southern hospitality. For more information on Atlanta’s Sub-Zero, Wolf, and Cove, visit Subzero-wolf.com/atlanta. It is located at 3280 Peachtree Road
NE, Suite 200. 28
Perimeter North Lifestyle | April 2019
“ALONG WITH REGULAR COOKING DEMONSTRATIONS AND INSTRUCTIONAL CLASSES, THERE ARE ALSO OPPORTUNITIES TO RECEIVE PRIVATE, HANDS-ON LEARNING OPPORTUNITIES AND APPLIANCE CONSULTATION.”