Love this kitchen

Good advice from live_wire_oak. Depending on what you cook and how often you'll also need to consider the finish carefully so you don't end up with a bunch of grease stained plaster.

Any success in achieving this look?

To avoid grease, one would need a hood size and flow rate that is appropriate for anything that would be cooked under the hood, as well as NEVER forgetting to turn the hood on before cooking. And given the proximity of the ovens, front-to-back depth of the hood needs to be extra large to assure oven door-opening plumes are caught, and the reservoir volume under the baffles has to be appropriate to moderate the transient. In other words, you need a demi-commercial hood that you can paint ceiling flat white.

And I would bet that that range is too close to the wall unless deliberate non-combustible construction was done between the range and 12 inches through the wall. For practical reasons, the range should be farther away or use a backguard, and hence the hood has to get even deeper.

Alternatively, as a poser kitchen in a household that only eats catered food, you can do anything you want, although code enforcement should prohibit connecting the range.

I would think you could do it with plaster over cement board over a wood frame.

amt47- did you end up doing a plaster range hood? We are at that stage in our remodel, contractor says they will build a wood frame, add dry wall, then plaster and our cabinet maker is going to add a detail in white oak. Anxious to see how it all comes together. I too love the simplicity.

You need metal framing. As a start.

You don't need metal framing. There are plenty of wood and wood framed hoods out there.

any advice on cleaning the plaster hood?

These hoods are impossible to service when needed, without taking the whole thing down.

These hoods service the exact same way that any other hood insert services. The insert is dropped out of the housing and can be disconnected from the ducting and electricity. It can then be serviced and/or replaced. Servicing any hood is going to require some disassembly, this really requires no more than any other similar hood and certainly doesn't require taking the whole thing down.

Ducting for cooking hoods have to be made of steel. Flexibility is limited. Interiors should be smooth to minimize grease build-up, so even steel accordian duct would be unsuitable. The insert needs a proper slide fit, or else a port for duct clamp loosening is needed.

Any part of the hood that is combustible must be distant from the cooking surface by the amount specified in the installation guide.