In-depth conversations with architects, designers, entrepreneurs, and creatives who are changing the world with their chosen craft.
Chef Luciano Monosilio has become one of the youngest Italian chefs to be awarded a Michelin Star, and with a menu that blends both the ancient flavours and techniques of Rome with an innovative 21st century twist, it’s no surprise to us that his recognition is coming thick and fast.
Henri Meijer is the creator behind Safe House; a person-centred business that focuses not just on the journey, but the impact the experience has on our lives. We sit down with him to learn more!
Luca Nichetto carries out his professional activities by dividing his time between his studio in Stockholm, where he lives, and his studio in Venice, his birthplace. His projects include countless furniture products, lighting, precious ceramics, and of course, Murano glass.
For the dynamic duo de Ester Luesma and Xavier Vega, fine dining and haute cuisine are so much more than what is served on the plate. For them, it all begins with the actual tableware itself!
The Manta Trust are dedicated to protecting the fragile ecosystem of the mantas. We dive deep into their aims and their hopes for the beautiful animal.
Klaus Thymann is a photographer, explorer and world wanderer with an interest in finding solutions to the big problems of our time. We talked to Klaus about his life, what drives him and his hopes and aspirations for a better future.
Sandro Zara has really ‘rebuilt’ the manufacture of the tabarro cloak, making a timeless garment contemporary. A true Venetian legend, a minimal garment with undisputed charm worn by everyone in the past and present. The tabarro cloak has transgressed the centuries and remains unique and functional in the present day.
A chat with Maurizio Zanella, president of the Ca’ del Bosco winery, about life on the vineyard, modern art and Franciacorta, the king of Italian fermented wines.
Today, we talk to Alejandro Serrano, the chef of the restaurant that bears his name in Miranda de Ebro (Burgos) and who has become the youngest Spanish chef to be awarded a Michelin star at just 24 years old. In his dishes, he experiments with seafood, mountain tastes and superior-high-quality produce from different parts of the peninsula.
Two Michelin-starred chef Konstantin Filippou knows all about fine dining. Half-Greek, half-Austrian, he not only possesses a talent for creating uniquely blended Mediterranean and Austrian flavours but also embodies the determination required to rise to the top of the Michelin Star list.