You're going to need a good kitchen designer, and I doubt you'll be able to get (2) 36" refrigerators plus the oven stack anywhere within that layout. You'd need ~110" of clear wall space to make that happen, if you figure 36" + 36" + 30" (wall oven) = 102" + spacers in between.
You've got four doorways to work around which is going to be tough. I think you'll have to do some reconfiguring of the walls to make this work and still be a functional kitchen. Have you thought about expanding the footprint to the limit of the deck? If you have enough room to meet the setback requirement for your neighborhood, that might be something to consider. More expensive, to be sure, as you'd need to adjust the roofline.

If you can incorporate the deck and pantry into the footprint of the kitchen and convert the office into a pantry, I think you can pull it off.

I'm glad to know about the 30" BlueStar fitting the sheet pan. That does make me feel better! I cannot move any walls (except the little one that I mentioned). So expanding the size of the kitchen is out of the question. I need to work within my size constraints and I am looking for advice on how to keep it realistic as far as the size of the appliances. This is my first step and it's about feasibility, so I really appreciate the input. I do seem a few inches short of the 36/30/36 fridge/oven/fridge arrangement. So I could go to 30/30/30 (not with BlueStar fridge because they only do 36", but paneled Subzeros). What I'm wondering is would it be a good idea? I liked the idea of consolidating the appliances. Or just do one big fridge and have a beverage fridge in the pantry?

I don't believe Bluestar makes 30" refrigerator and freezer columns, but Thermador does. Unless you really need two full-sized refrigerators, I'd just opt for a single 36" and go for an undercounter wine fridge in the island or pantry.

Thank you, JuneKnow, for shining light on not so obvious costs. The electrical and plumbing have been updated, but I am sure there'll be surprise or two because there always are! I do have a big enough budget to accommodate the project even with the high-end appliances. And you're absolutely right, a kitchen designer is in order. All I have to do is find a good one! I am just seeking advice and opinions on what I can make work with my size limitations. And I would like to glean enough advice to suss out a good designer and know what my options are.

Thank you, SAI, that's just the kind of advice I am looking for!

Ice, Water, Stone, Fire will help you plan better.

I have a house of your vintage, and we did the kitchen almost 25 years ago. Since that remodel 25 years ago we have purchased new replacement appliances and installed a new countertop. Other than that it is the same kitchen we put in. And, it still looks up to date and like something someone who is now planning a kitchen in a vintage house would put in.

Why? We put period appropriate cabinetry in, parts of it original to the era and parts custom made. We also have some variation in cabinet depth and heights that make the kitchen look more organic and right for the period of the house. When we replaced the countertops maybe 7 years ago we went with marble and soapstone because they fit the vintage well. We also went to a salvage place and found a radiator that gave us more room and a different feel than the pervious set up.

We entertain, I cook a lot, and we have adult children with lots of grandkids. I have always found my 30" gas Wolf range more than adequate for my cooking needs. I have an additional wall oven, and about the only time I really always use both ovens is Thanksgiving.

If you find a kitchen designer, make sure s/he is well versed in working with old houses. Not all of them are.

Thank you, Julieste. What you've done is exactly what I am hoping to achieve. We figure if we stay to true to it's time (like the rest of the house) it will never look out-dated. How do you like the soapstone? That's what we we've thinking of because it seems to fit the time-period. I've been spoiled by the ease of granite, so I am a little hesitant.

@julieste, are there any pics of your kitchen on Houzz already? I’d love to see pics. I also have an old home (1905) and am working on my remodel plans right now. Thanks.

Here's an idea, if plumbing can be moved for the clean-up sink. It has the bare minimum aisles between the perimeter cabs and island, but in an old house remodel, concessions usually must be made. Frankly, since your house is large and grand, I think you need a bigger kitchen, more consistent with the size of the house. But, if that's not feasible, this puts the fridge near the DR and the cooktop on the outside wall, for easy venting. You have the wall of appliances, but maybe space for only a 24" freezer column.

If you use a 12" trash pull-out (I have that size, and it works fine for our household of 5), you can have 5" to the left of the prep sink, but with the next larger trash po (15"), only 2" or less, depending on the depth of the overhang on the other end. I drew the island as 30" deep, but you have generous aisles in that dimension, so it could be deeper--up to 38" to include 12" cabinets on the back, for more storage.

That is clever! I didn't even think of pivoting the island. And I like the labelled "Wall of Awe" :)