Mariljohn – Commercial Kitchen Designs
Our family business has been building and designing kitchens for the hospitality and aged care sectors for over three decades. With top quality products and tailored design, our kitchens and bars are built to last.
Whatever the scope of your project, Mariljohn has the experience and expertise to build and design to your needs. We draw on the latest products and kitchen design trends to create space-efficient, user-friendly and durable commercial kitchens and bars.
BELOW YOU WILL FIND SOME EXCERPTS FROM OUR YOUTUBE CHANNEL ON THE GRILL! CHECK SOME OF OUR LATEST VIDEOS
“Mariljohn had a small area to work on and delivered exactly what we wanted, on time and on budget… again I can’t say enough for them because they did miracles with a limited space and high demand.”
“The first people I’d call would be Mariljohn to make sure the kitchen is right and it has my custom specs and designs. It takes a lot off your mind when it just happens, it’s in right and there are no problems.”
Latest News From The Blog
The team behind Ramblr and Leonard's House of Love just wanted it as retro-italian as it should. From Brick archways, Terrazzo floors, Heavy timber beams and wrought iron fittings. The team haven’t had to recreate the interior of the former home of Da Salvatore Pizza by the Metre as Nick Stanton says "We were up against some pretty big operators for this place. The main reason we got it is we didn’t want to knock the place down and turn it into a modern, new-age venue." Moreover, this "Italian-American" menu is an inspiration yet evolving with other influences. Leonardo's Pizza Palace opens Tuesdays through Sundays at 29 Grattan Street, Carlton.
"I fell in love with it", Chef Scott Pickett says. At a young age of 14 with a job at a winery restaurant near his home in McLaren Vale, South Australia. He'd go straight to the restaurant after school to scrub dishes. In the early days, there wasn’t a job that Pickett didn’t do. “I’d do the accounts, the payroll, the super, the bills, the ordering, the cooking, the cleaning – everything," he says. And while he was working at the restaurant until midnight seven days a week, his wife was at home, running the household and caring for their two children, then aged five and three. He is very much grateful for all the skills he acquired at The Point in Albert Park before launching his very own business. In doing the basics well as his philosophy, Pickett adds, “We smile, and we look after our guests. We try to make sure that our product is of the highest quality."