Kitchen Guys is locally owned, based on the North Shore, and working right across Auckland.
The same team designs the kitchen, supplies the cabinetry, books the trades and installs it. That is deliberate, because most of what goes wrong in a renovation happens in the gaps between one trade and the next.
You deal with the same people from the first site visit through to handover. Nobody gets passed around.
We measure up and ask how the room actually gets used, then design to that rather than to a catalogue layout.
Cabinetry, benchtops, plumbing, electrical, tiling and installation are all scheduled and answered for by us.
You deal with the same people from the first site visit through to handover. Nobody gets passed around.
We measure up and ask how the room actually gets used, then design to that rather than to a catalogue layout.
Cabinetry, benchtops, plumbing, electrical, tiling and installation are all scheduled and answered for by us.
Six of us. Two of us own the business, and one of those two runs your job from the first measure to handover.
Most renovation companies hand you along. A salesperson wins the job, a designer draws it, a site manager runs it, and by week three nobody can tell you why the benchtop is late. That does not happen here, because there is nobody to hand you to.
Mike Saxon is usually your first conversation. He works out what you are trying to achieve, what it will realistically cost, and whether we are the right people for it. He will tell you if we are not.
Dajon Blaze runs the job. He books and sequences every trade, keeps the programme honest, and is the person you call when something needs sorting. Ten years in construction behind him, across kitchens, bathrooms, roofing and retaining walls. So when something turns up behind a wall, it gets assessed on the spot rather than scheduled for next week.
The licensed work goes to licensed people: registered electricians, certifying plumbers, and a Licensed Building Practitioner for any restricted building work. The trades that are not licensed in New Zealand, like tiling and demolition, are people we have used for years. Either way, you know who is coming and when.
A kitchen gets judged on the photo at the end. It gets lived in for the fifteen years after that.
So we spend the time up front on the parts nobody photographs: where the bench runs, how the doors swing, whether the bin ends up somewhere useful, and what it costs to move the plumbing before you commit to a layout.
Get those right and the photo takes care of itself.
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