The most expensive words in outdoor kitchens are "we'll add that later." Utilities cut into finished concrete cost multiples of utilities stubbed in before the pour. Here's the checklist we run before any kitchen slab goes down.
Before the pour
Gas: natural gas line sized and stubbed where the grill lands (or a planned propane arrangement). Power: GFCI circuits for the fridge, lights, and outlets — pulled to the island location. Water: supply and drainage if a sink is in the plan, with freeze protection thought through. Footings: counter runs and stone bases are heavy; the slab under them gets thickened or independently footed.
Then the layout: grill with landing counters on both sides, work zones that don't trap the cook, counter heights matched to how your family actually cooks and gathers.
Materials that live outside
Concrete countertops handle heat and weather that destroy indoor materials, and they patina rather than degrade. Stacked stone and masonry bases carry the look; stainless components handle the appliances. Everything is chosen to be rained on for a decade.
Right-sizing the project
Be honest about how you host. A well-placed grill island covers most families beautifully. If you cook outside twice a week and host by the dozen, the full run — prep, cold storage, serving — earns its keep. We'll design to your real life either way, and tell you plainly which one we think you need.