Mechanical, electrical, and low voltage design for the $10 million renovation project at the French Laundry, which was called called "the best restaurant in the world, period" by Anthony Bourdain. The project consists of a new 3,000sf state-of-the-art kitchen, a 2,500sf Annex, and upgrades to the dining room located in the historic French steam laundry structure, and 9,000sf of landscaping that added outdoor seating. The impressive kitchen is spacious and sunlit by skylights and wraparound windows overlooking a garden that give passersby a peek into the main food preparation space. Some feature spaces in the annex include a new wine cellar with capacity for 15,000 selections, conference room, and a butchery. The project included the addition of an underground geothermal system which uses a heat pump to transfer and distribute warm or cold air through the kitchen as well as a photovoltaic system. Completed in 2017.