---
title: "The Chair Affair LLC — Interior Designers & Decorators | Houzz"
canonical_html_url: https://www.houzz.com/professionals/interior-designers-and-decorators/the-chair-affair-llc-pfvwus-pf~2080490229
markdown_url: https://www.houzz.com/md/professionals/pf~2080490229.md
entity_type: LocalBusiness
business_name: "The Chair Affair LLC"
category: ["Interior Designers & Decorators"]
address: "1112 Hinman Ave., Evanston, Illinois 60202, United States"
latitude: 42.0302
longitude: -87.6865
phone: "(847) 866-0970"
website: http://TheChairAffair.com
rating: 0
review_count: 0
followers: 12
last_updated: 2026-09-08
---

# The Chair Affair LLC

Original Houzz profile: [The Chair Affair LLC](https://www.houzz.com/professionals/interior-designers-and-decorators/the-chair-affair-llc-pfvwus-pf~2080490229)

## Professional summary

- **Primary category:** Interior Designers & Decorators
- **Location:** Evanston, IL
- **Houzz rating:** 0.0 out of 5 (0 reviews)

## About

### Houzz Badges

- Star Houzzer
- Houzz Influencer
- 25 Ideabook Saves

I reupholster vintage chairs with modern fabrics.

## Business Details

| Field | Value |
| --- | --- |
| Business Name | The Chair Affair LLC |
| Address | 1112 Hinman Ave., Evanston, Illinois 60202, United States |
| Phone | (847) 866-0970 |
| Website | http://TheChairAffair.com |
| Followers on Houzz | 12 |

## Contact

- **Houzz profile:** [The Chair Affair LLC](https://www.houzz.com/professionals/interior-designers-and-decorators/the-chair-affair-llc-pfvwus-pf~2080490229)
- **Website:** http://TheChairAffair.com
- **Phone:** (847) 866-0970

## Selected projects

- [Floriole Settee](https://www.houzz.com/hznb/projects/floriole-settee-pj-vj~191142)
  - Location: Chicago, IL
  - Photos: 1
  - Description: A vintage loveseat with mid-century lines and Designer's Guild "Rosario" fabric, a bold linen cotton print.
- [Surya chairs](https://www.houzz.com/hznb/projects/surya-chairs-pj-vj~191130)
  - Location: Not specified
  - Photos: 1
- [Ottomans](https://www.houzz.com/hznb/projects/ottomans-pj-vj~175690)
  - Location: Not specified
  - Photos: 2
- [Maribo Chair](https://www.houzz.com/hznb/projects/maribo-chair-pj-vj~176365)
  - Location: Not specified
  - Photos: 1

[See all 4 projects](https://www.houzz.com/professionals/interior-designers-and-decorators/the-chair-affair-llc-pfvwus-pf~2080490229)

## Ideabooks

- [Wicker Park](https://www.houzz.com/ideabooks/125101732/list/wicker-park) — 44 ideas
- [Bathroom ideas](https://www.houzz.com/ideabooks/94457533/list/bathroom-ideas) — 19 ideas
- [Kitchens](https://www.houzz.com/ideabooks/102189294/list/kitchens) — 6 ideas
- [The Chair Affair LLC's Ideas](https://www.houzz.com/ideabooks/30613768/list/the-chair-affair-llc-s-ideas) — 7 ideas

[See all 4 ideabooks](https://www.houzz.com/ideabooks/users/wendyk5)

## Community Q&A

**Q: Thermador vs. Wolf combi steam oven** *(in Appliances)*

I am comparing these two ovens and hoping someone has some experience with the Thermador steam wall oven. I currently have a Wolf combi steam but we're moving into a new place next year so need a new oven. I've really enjoyed my Wolf and use it all the time. I've chosen to replace it with a Thermador because the Therm has a larger capacity and has regular radiant heat, not just convection like the Wolf. I know that the water dispenser is inside the door so you have to open the door to refill it and that's not a deal-breaker for me. But I'm now questioning the larger size. One of the great things about the Wolf is that it's small and heats up really quickly. Am I going to miss that with the Thermador? Would appreciate any advice or experience on the subject.

A: I think any kind of hood will work as long as it has the appropriate power. You should ask your contractor or salesperson about that. My understanding is that induction cooktops need a less powerful hood because unlike gas and its open flame, they don't emit certain chemicals.

**Q: Thermador Speed versus Steam oven combos versus Wolf Speed/oven combo** *(in Appliances)*

I have spent more time on this kitchen appliance package than anything else in this remodel.  It's such a pricey item that will be used every single day.
I am completely allured by the steam oven concept but I am not an avid chef, I know not one person who uses theirs (3 friends put in their remodels and have yet to use it.) I was going to forgo the microwave completely and focus on mastering the steam oven but a good friend pointed out that if I wanted to raise self sufficient children-(teen years!) then I need a microwave.  So my questions are these:
1\. do these speed ovens work like proper microwaves when needed-read: will my kids get their hot pockets heated up in a minute or two like they would a simple microwave?
2\. does the oven mode on these speed ovens work properly to bake cookies without microwave technology?
3\. I don't need 2 wall ovens simply for thanksgiving so I want to maximize on that upper oven as much as possible, so I'm open to suggestions to accompany my rangetop
4\. thermador versus wolf.  I have read the reviews on houzz at exhaustion and still can't decide. for resale value everyone knows wolf but thermador puts together a nice discount with their package since I'm buying it all at once.  Would love someone to shake me and tell me I'm missing some obvious solution.
Thank you!

A: I wouldn't be without a combi steam now that I've had one. It's great for reheating large amounts of food, steaming vegetables, steam-roasting things like potatoes or cauliflower where you want to roast but you get the process started by steaming. I use the convection only mode for baking, reheating when I don't want steam, like pizza or fried foods -- its uses are many, and I feel like I haven't even scratched the surface of what it can do.

**Q: What cookware do you like best for your induction cooktop?** *(in Cookware)*

Our new house should be done in the next 6-7 weeks and we will have a Wolf WCI365TS induction cooktop. Being new to induction, I'm going to need some new cookware pieces :) I have a few randon SS pieces but would like to also expand my cast iron collection beyond my one 5 qt dutch oven.  Any suggestions?

A: I have a good selection of cookware to use on my Wolf Induction. Cast iron is great. I also use Le Creuset pans with success. I have braisers that end up in the oven, and a big shallow saute pan. My old (25 years old) All Clad works well, too, but I don't think all All Clad lines work on induction.  I have the classic stainless ones and they do. I also have two non-stick Green Pans, both frypans, and I use those regularly. On the cheaper side, I sent my son to college with a portable induction burner and I just bought him a $15 non-stick frypan on amazon. He had bought himself a cast iron pan at Target but didn't know he had to season it first, and wasn't using any fat in the pan, he's just throw ground beef into an unseasoned pan, so cleaning that sucker has apparently been quite the task.

**Q: High End Kitchen Must-Haves** *(in Design Dilemma)*

I am starting the planning process of a kitchen remodel. I have looked online and some kitchens I have seen look "average and decent" and others look more high-end. Can you advise as to what are the must-have details and design elements that I should consider that will take the kitchen remodel from average to exceptional? This is for a New England home.  I don't want to miss the mark! Thank you in advance!

A: I've done two "high-end" kitchens with Wolf and Subzero appliances. The second time around, I spent a lot of time thinking about appliances and how I use them. I have professional kitchen experience and I know from my time spent in professional kitchens that you never need as much as you think you do. I currently have an induction cooktop and double wall ovens, one of which is a combi steam. I couldn't be happier with these appliances and I can't think of an occasion where this isn't enough. I also feel like it isn't too much, which is important to me, too. I know someone who put a 60" Wolf range into her kitchen. Why? She will never use all those burners. I think having a budget is helpful -- it reins in all those impulses that people have to overbuy in the kitchen. I think countertops are also really important because they get used a lot and can show that use in ways you may not be happy with. So deciding how much wear and tear you want to see is important. I love marble, and use it frequently to roll out doughs, but water spots next to the sink are really noticeable. I'm ok with that because honed marble is what I love to work on, but you might be bothered by water spots. I also have Caesarstone on another wall of cabinets and I love it because it cleans up really easily and I don't worry about stains at all. I think those are some of the details you can think about.

**Q: Too much backsplash tile?** *(in Design Dilemma)*

Need advice on backsplash tile, which will be 2 x 6 Carrera marble. Haven’t decided whether it will be installed horizontally or in a herringbone pattern. debating on whether or not to take the tile to the ceiling. The other option would be to end the tile at the bottom of the hood in between the two windows (which aren’t installed yet) and at the bottom of the cabinets/open shelves in the corner. I like the wall of tile idea but concerned it will be too much tile. But, if I don’t go to the ceiling, will that look odd? Countertops are soapstone. Polished nickel 

picture lights above windows. Two floating open shelves in the corners. No uppers on range wall. Thanks for the feedback.
note: pot filler is moving 6” to right

A: Here's my kitchen, with tile to the ceiling. It's a handmade white subway from Ann Sacks, simple but with some character.

**Q: Help - Overwhelmed with Types of "Ovens"** *(in Appliances)*

I am so overwhelmed with all the different types of ovens that are out there now.
Can people give feedback on steam, speed, convection, etc and what's best for what type of cooking?
Are any of them reasonable options for replacing microwaves (primarily used for reheating meals and beverages)?
Are there other types of ovens I'm missing?

A: I have a combi steam and a separate convection. The reheat function on the combi steam is far better than a microwave in terms of food quality, but of course, it isn't nearly as fast. We have a small, cube-shaped microwave that we keep in the pantry cabinet when we need something fast.  Otherwise, we use the combi steam.

---

*Source: Houzz professional profile. Reflects the profile as of 2026-09-08.*