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Hi, Nicely done. Couple of questions/suggestions. The sink/stove wall: Are you right or left handed? Typically, if you are right handed, the DW would be right of the sink. That would free up the doorway and make it easier to (un)load. I'm not sure you will like having the shelf over the sink, at least not the lowest one. I'm guessing that the reason the sink is not under the window is to preserve the counter length left of the stove, which is smart but I wonder if you switch the narrow base cabinet to the R of stove (so now there are 2), it would move the stove over L, giving you room to mimic the shelving R of the hood for oils n such. MIght be more functional. Ref wall: Love that expanse of counter but what is it for? Too far away for prep, so is it for buffet service? If so, then I would furr the base cabinets out 2 or 3" and that would get you a deeper countertop which might be more useful for small appliance, etc. plus service (you have the footage). I'm torn with the Ref placement. Part of me gets why it's there - closer to the cooking action. But if you pushed it all the way over to the L, you'd get to use that counter for more food prep and guests in the adjacent room could help themselves to beverages w/out getting in the way. Either way, I think you will get more function from the layout if you remove the bookcase and keep that space free (it's a little tight). You have room to place two bookshelves either on the inside of the entry (flanking passage way) or the short wall R of windows and on the opposite as well. Look forward to seeing your next revision.

we put our standard depth 36" french door freezer drawer fridge against a wall (recessed plug & water line so fridge could go all the way back into the cavity plugged in), with a 'pantry' next to it & cabinet overhead & side panels/trim to look built in. next to it is a base cabinet pulled forward 6 inches, so the side panel is actually 30", and a standard wall cabinet 54" high is sitting on the countertop. the fridge side panel is pulled forward to to 30", flush with the base cabinet. all that is exposed is the side of the fridge door/hinge, not the side of the fridge. it also allows countertop/landing space next to the fridge of 18" and pantry storage. only issue I am sure you will get comments on is opening the fridge door that is next to the wall. my manu recommended 3 3/4", clearly not enough. we left as much space as we had on that wall which was about 5" and i still don't think we can pull out the ice maker. but that is OK with me, where else do you put a huge fridge in a small kitchen but in the corner? not sure if this makes sense but I don't have pictures to post yet!

Yes, a prep sink there fixes the prep counter issues we were discussing, assuming all the measurements work out (prep sink as drawn looks quite small -- I assume it'd be bigger in real life). A 60w x 40d prep counter with easy water access is ideal, as far as I'm concerned. I do really encourage you to mock things up, though. Tape off a 60w x 40d area on a table and try prepping there. See if you want more or less room in either direction. That's how I decided for myself that 6' was too wide for me, but there are plenty of people who would love such a wide counter. Carrie B (a gardenwebber who just remodeled her kitchen) tested 30" deep counters when she was planning and found them to be uncomfortably deep for her and required too much stretching. I forget how tall she is, but she is on the short end, so that is why deep counters were uncomfortable for her (difficult for her to reach the full depth). I'm 5'9", and I love extra depth in my prep counter and have no trouble reaching anything. You will want to use the counter on both sides of the sink, so the counter in front of the seat closest to the prep sink will likely always be in use while cooking and often wet. You can put a seat there, but I think it will not be a popular seat. Trash should go under the prep counter/prep sink somewhere. You generate almost all your trash while prepping, not while doing dishes at the clean-up sink. The walkway between the prep counter and cooktop looks very narrow. Like, 30" wide, which would be ridiculously uncomfortable. How wide is it actually meant to be in your approximation? The island is huge and very deep in places and almost square-shaped. Slabs come in rectangles usually, so you are probably setting yourself up for a gnarly seam if you get stone/quartz. What counter material did you have in mind? Very deep counters can be hard to clean because you can't reach all the way across or even to the middle. Try making a to-scale island top out of cardboard in this shape, put it on table and see how you feel about wiping that counter down.