FOUR Magazine Vol. 3 2024

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The modern visitor to Greece wants an all-round experience which goes beyond the sun and the sea. Skiathos, unique by nature, with its beautiful beaches and the endless green of its forests, offers many possibilities, along with boundless hospitality, exceptional quality and excellent service. Enjoy a positive and unforgettable tourist experience, one which offers cultural excursions through the geography and history of the island, water sports, diving, yoga and relaxation, trekking, plane spotting, innovative traditional or gourmet food tasting excursions, wine tasting, a thriving night life, as well as traditional holidays, such as enjoying Easter Skiathos style, with its distinctive customs and night-long festivities. From May to October, Skiathos enjoys summer and invites you to experience it with all your senses.


Drettmann Yachts unveils new office in Puerto Portals, Mallorca and astounds with Global Debut of „Project B-50“

The German family-owned business has been in the yacht sector for over 54 years. Drettmann Yachts has evolved into a leading German brokerage company, having sold over 10,000 yachts and completed 1,500 new builds.

As one of the industry leaders, Drettmann Yachts not only specializes in the sale of new and pre-owned

yachts but also provides construction supervision for new yachts and assistance with interior design.

With the entry of Annabell Drettmann, daughter of Claudia and Albert Drettmann, and her partner Yannick Altevolmer, Drettmann Yachts has become a German family business in its third generation.

To kick off the nautical season, Drettmann Yachts has officially opened its new office in the prestigious harbor of Puerto Portals in Palma de Mallorca.

The event, in collaboration with Rolls-Royce Motorcars Cologne, Manutti, Marcel Remus, and Castell Miquel, was highlighted by the world premiere of Project B50.

The successful in-house brands Elegance and Bandido Yachts, which have resulted in over 350 custom-built yachts, are now laying the foundation for the new generation of Drettmann Yachts.

Albert & Claudia Drettmann Claudia & Annabell Drettmann Yannick Altevolmer Puerto Portals, Palma de Mallorca

Introducing the 50m superyacht Project B-50 by Drettmann Yachts

With an overall length of 49.90 meters and a beam of 9.30 meters, Project B-50 offers a unique blend of spaciousness, elegance, and technical sophistication.

Boasting a volume of 499 GT, she stands as a symbol of superior craftsmanship and unparalleled comfort.

Project B-50 can reach a top speed of 14 knots and boasts a range of 4,500 nautical miles at a cruising speed of 10 knots, allowing you to venture to the most remote corners of the world without compromising on your travel experience.

The yacht can accommodate up to 12 guests who will be indulged in an atmosphere of unmatched luxury and style. Supported by a dedicated crew of 9 members committed to ensuring your comfort, Project B-50

will make you feel right at home.

A standout feature of „B-50“ is the exclusive owner‘s deck occupying the entire upper level. Here, you will find the master cabin complete with its own Jacuzzi and lounge on the foredeck, providing a tranquil retreat for relaxation and privacy.

Recreational amenities in Project B-50 include storage for a 32 ft chase boat and water sports equipment.

The 6x2.5-meter freshwater pool can convert into a touch & go helipad for added flexibility during adventures. Featuring an advanced diesel-electric propulsion system powered by VETH PODs, the vessel ensures a smooth and quiet ride with exceptional maneuverability as you navigate the world‘s oceans.

At the core of Project B-50 lies an ethos of exploration, encapsulated in the motto „Built to Explore“.

This mantra embodies the spirit of adventure and discovery that underpins every aspect of this exceptional vessel. Drawing inspiration from the renowned voyages of the Bandido series, which have seen them traverse tens of thousands of nautical miles across the world‘s oceans, Project B-50 carries

forward a legacy of exploration and maritime excellence.

From the icy fjords of Scandinavia to the sun-soaked shores of the South Pacific, Bandido yachts have forged paths where others hesitated to venture, establishing a reputation for resilience, reliability, and unwavering performance.

Arberger Hafendamm 22 28309 Bremen | Germany Drettmann Yachts Balearic, S.L. Office Space Portals C5 112 07181 Portals Nous | Spain
Yachts GmbH



A journey through time, space and style with Akoni Eyewear’s spring-summer 2024 collection.



A look at De’Longhi’s latest innovation, the Rivelia, which delivers the perfect cup of coffee — balancing flavour, aroma and texture at the press of a button.

Lifestyle Fine Dining





FOUR discovers how Lexus is redefining automotive luxury through the synergy of software and hardware while advancing towards a carbon-neutral future.



Oettinger Davidoff explains why caviar and cigars are a match made in heaven.


GIUSEPPE MANCINO Il Piccolo Principe, Italy


ANDREAS SENN SENNS.Restaurant, Austria



HOST WITH THE MOST Club Thirty-Nine Monte-Carlo shares its recipe for event success: it’s all about the food.



The revolutionary new Pacojet 4 is making waves across the culinary landscape — and FOUR finds out why.



A taste of the award-winning cocktails from Sips Barcelona, voted The World’s Best Bar 2023.




FOUR visits The Ritz-Carlton Maldives, Fari Islands to experience paradise with a gourmet twist.



Passionate about providing the ultimate in luxury services, from concierge to catering, the Fine Group is Greece’s go-to lifestyle management expert.



GlobeAir whisks us away on the summer holiday of our dreams.



All the exciting details about the highly anticipated new Cheval Blanc Maison set to open in the Seychelles this fall.



Elegant Travel offers its pick of the best resorts to visit in the Maldives, all tailored to your preferences.

Property & Design



With its latest Terrace Villa project, Munich-based Mauritz Design showcases how architecture, design and nature can coexist in harmony.



A tour of Aki Niseko, a new, ultra-luxurious development in Japan’s renowned Grand Hirafu resort that combines award-winning hospitality with alpine adventure.



The dinnerware of presidents, kings and dignitaries often bears a common signature — Mottahedeh and Company. FOUR uncovers how this tableware titan continues to build on its 100-year legacy.

SIMPLIFY YOUR DAY. AMPLIFY DELIGHT. Slow luxury cruises on Europe’s most beautiful rivers delight your senses with outstanding cuisine and unforgettable experiences. Journeys that take you to new destinations – and bring you home to yourself. in f,

The warmer temps have appeared like a bolt from the blue in Toronto — it feels like just yesterday that we were still bundled up in our winter coats! But no complaints here — the peachy springsummer weather has brought the city back to life, replacing the drab hues with an effervescent spirit. The streets are once again bustling with busy bodies and smiling faces, the parks are profuse with lush foliage and fragrant blossoms, and the bar and restaurant scenes are thriving — exactly what we love to see! In celebration of the arrival of these glorious sun-drenched days, we’ve curated an exciting selection of lifestyle content, must-visit travel destinations and exclusive interviews with renowned global chefs that are sure to keep you entertained all summer long.

Starting in our lifestyle section on page 21, we spotlight this season’s essential accessory: a pair of stylish sunglasses from Akoni Eyewear. Combining Swiss elegance with Japanese craftsmanship, these spaceinspired frames are a must-have for your summer wardrobe. The heat doesn’t dwindle the need for that morning caffeine fix either, and on page 36, we discover another summer staple: De’Longhi’s latest coffee machine, the Rivelia. For aficionados of life’s finer pleasures, head to page 32, where we explore the exquisite pairing of cigars and caviar.

Delving further into dining delights, we speak with the world’s culinary elite in our chefs’ section, starting on page 39. Our journey kicks off in Europe with Italian chef Giuseppe Mancino, hearing about how he’s become a Tuscan treasure courtesy of the incredible cuisine he’s cooking at two-Michelinstarred Il Piccolo Principe, the signature fine-dining restaurant at Grand Hotel Principe di Piemonte in Viareggio. Hopping across the border to France, we sit down with Yasunari Okazaki, the Japanese sushi master who’s taking Paris by storm with his elevated fare at Michelin-starred L’Abysse, a hidden gem within Yannick Alléno’s gastronomic temple, Pavillon Ledoyen. Next, we visit Austrian chef Andreas Senn, the mastermind behind the innovative creations at two Michelin-starred SENNS.Restaurant in Salzburg. Finally, our gastronomic odyssey ends in Peru with chef Virgilio Martínez, discovering how he takes inspiration from his homeland’s vast and varied landscapes to create award-winning dishes.

Our global adventures continue in our travel section on page 101, where we visit a host of sought-after summer destinations. From a gourmet getaway in the Indian Ocean at The Ritz-Carlton Maldives, Fari Islands to an insider’s look at Cheval Blanc’s latest Maison in Seychelles, plus a roundup of the best Maldivian resorts for every preference, this edition abounds with enthusing travel ideas.

Beyond this, we have also devoted space to showcasing excellence in property and design, including a look at Aki Niseko, the hottest new development in Japan’s famed Grand Hirafu resort that’s perfect for powderhounds with a love of all things luxury. Porcelain prodigy Mottahedeh also tempts our eyes with its exquisite selection of tableware treasures, ensuring there is something for every interest. Read about this and more, all starting on page 119.

Whether you plan on eating, travelling or hosting your way through summer, we hope this issue of FOUR offers oodles of inspiration to make these sun-kissed days some of your most memorable yet. Happy reading, and see you next time!

Don’t forget to stay up-to-date with news, recipes, and features on our website at or via Instagram at @four_magazine.

SLOANE INTERNATIONAL DMCC CEO Antioco Piras CHIEF EDITOR Clarisse Beeby CHIEF DESIGNER Pieter Stander OPERATIONS MANAGER Barbora Salava SALES EXECUTIVES Lourens Adendorff Tim van Niekerk Robin Scott Mark Sullivan Abdul Jordaan Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyrighted and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions.
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The Future of Bespoke Luxury

At Milan Design Week 2024, Lexus presented an innovative exploration of the future of mobility through two captivating installations that delved into the concept of time, highlighting the evolving relationship between software and hardware, sustainability, and the broader human experience.

Lexus has always challenged the conventions of automotive luxury, continuously expanding its horizons through groundbreaking products and services. The brand envisions a future where software and energy play a pivotal role in transforming the automotive landscape, creating an unparalleled and personalised driving experience. By integrating advanced software that intuitively adapts to each user’s needs, Lexus offers a dynamic platform that evolves and expands over time, delivering unique experiential value. This approach is not just about redefining luxury; it’s about driving innovation in mobility while actively contributing to a carbon-neutral future. Through this synergy of cutting-edge software and sustainable energy, Lexus aims to set a new standard in the automotive industry, where technology and ecoconsciousness work hand in hand.

At Milan Design Week 2024, which took place from 16 to 21 April, Lexus presented “Time”, an exhibition that explored this relationship between people and technology, emphasising the importance of time as the starting point for unique experiences. The world’s largest annual design event, Milan Design Week attracts designers, architects, artists and creatives from across the globe. Held at Superstudio Più in the city’s Tortona design district, the highly anticipated event serves as a platform for exploring new trends, technologies and concepts that shape the future of design and lifestyle.

For its two installations at the 2024 edition, Lexus collaborated with renowned artists Hideki Yoshimoto of Tangent, musician Keiichiro Shibuya and solar designer Marjan van Aubel to create a multisensory experience


The “Beyond the Horizon” installation designed by Hideki Yoshimoto was one of two Lexus displays exhibited at Milan Design Week 2024.

ABOVE “Beyond the Horizon” featured interactive sculptures that showcased Lexus’s vision for the future of mobility where luxury, technology and sustainability co-exist in harmony.

that challenged visitors’ perceptions of mobility, time and sustainability. Titled “Beyond the Horizon” and “8 Minutes and 20 Seconds”, the installations invited visitors to experience the future of mobility through light, sound and interactive elements, reflecting Lexus’s pursuit of a harmonious balance between luxury, technology and sustainability, with a focus on the next-generation Lexus Battery Electric Vehicle (BEV) concept, LF-ZC.


“Beyond the Horizon”, conceived by Japanese designer Hideki Yoshimoto, founder of London-based studio Tangent and a past winner of the Lexus Design Award, gave visitors an insider’s look at Lexus’s visionary approach to mobility. Inspired by a future where software-defined vehicles evolve synchronously with their users, the installation featured ten interactive sculptures, each emitting a unique display of light, accompanied by a captivating soundscape created by renowned musician and composer Keiichiro Shibuya.

The immersive journey began with a line of twometre-tall sculptures, each casting different expressions through varying light patterns. These sculptures were designed to evoke the evolving landscape of future mobility, where vehicles adapt and update to meet individual needs. In the centre, the LF-ZC concept vehicle acted as a guide, leading visitors through the continuum from dawn to dusk and beyond.

The Lexus LF-ZC, a next-generation BEV, symbolises the brand’s commitment to innovation and exploration. Representing the convergence of hardware and software, »

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« it reimagines the automotive experience, serving as a beacon of Lexus’s devotion to sustainability, personalised luxury, human-centric experiences and forwardthinking design.

One of the unique aspects of “Beyond the Horizon” was its fusion of traditional Japanese craftsmanship with cutting-edge technology. The installation incorporated Echizen Washi paper, a traditional material with a history spanning over 1,500 years, to signify Lexus’s passion for preserving heritage while embracing innovation. The Washi paper, infused with bamboo fibres and stretched across a massive 120-square-metre screen, not only served as a nod to Lexus’s eco-conscious endeavours but also illustrated the brand’s reverence for Japan’s traditional materials.

Keiichiro Shibuya’s sound installation, “Abstract Music”, complemented the visual elements of “Beyond the Horizon” with an evolving auditory experience that pushed the boundaries of sound and technology. The soundscape, generated in real-time through artificial intelligence, moved fluidly among 31 speakers, creating a unique and ever-altering environment. This dynamic interaction of light, sound and technology encapsulated the spirit of “Beyond the Horizon”, offering visitors a bespoke journey through Lexus’s vision of future mobility.



The second installation, “8 Minutes and 20 Seconds”, was the work of award-winning Dutch solar designer Marjan van Aubel and explored Lexus’s commitment to advancing mobility innovation while striving for carbon neutrality. The name “8 Minutes and 20 Seconds” refers to the time it takes sunlight to reach the Earth’s surface, drawing attention to the central role of solar energy in this creative piece.

The installation featured a to-scale replica of the LFZC concept vehicle, reimagined through van Aubel’s pioneering use of solar technology. Surrounded by holographic trees and a reflective seating area, the concept car was positioned against a backdrop of an interactive sun, highlighting the synergy between technology and

nature. The use of sixteen of Marjan’s Sunne solar lamps, arranged in a circle, created a continually changing visual experience. Visitors could each trigger a personal sunrise by touching a sensor made from a bamboo-based fabric developed by Lexus, illustrating the concept of individualised experiences within a broader sustainable context. The rustling of bamboo in the surrounding soundscape further fostered a connection to the natural world.

A graduate of London’s esteemed Royal College of Art, van Aubel is renowned for her innovative solar designs that seamlessly integrate solar power into daily life — a concept aligned with Lexus’s overarching vision for a carbon-neutral future. Her installation’s use of Organic Photovoltaic (OPV) cells and their harmonious interaction with visitors underscore Lexus’s commitment to redefining luxury through renewable energy and ecofriendly practices.

ABOVE Marjan van Aubel, the Dutch designer behind the “8 Minutes and 20 Seconds” installation at Milan Design Week 2024.

BELOW “8 Minutes and 20 Seconds” featured a to-scale replica of the Lexus LF-ZC concept vehicle, reimagined through van Aubel’s pioneering use of solar technology.


Both installations prominently spotlighted the Lexus LF-ZC, a next-generation BEV concept that serves as a catalyst for electrified experiences. The LF-ZC represents Lexus’s vision for an automotive future defined by elevated driving dynamics, uncompromised design and new exclusive services. It embodies Lexus’s promise to create cars that enrich the lives of its discerning customers while contributing to a carbon-neutral world.

The LF-ZC is not only visually striking but also emblematic of Lexus’s allegiance to human-centred design. The seamless integration of hardware and software enhances the driving experience, allowing vehicles to anticipate and evolve with their users. The concept car’s incorporation of bamboo and other sustainable materials aligns with Lexus’s dedication to crafting products that are both beautiful and environmentally conscious.

Through the LF-ZC concept vehicle, Lexus reimagines the automotive landscape, emphasising that time is not just something that passes but the starting point of all special experiences. As Lexus continues to push the boundaries of mobility and embrace innovation, the brand’s presence at Milan Design Week reaffirms its position at the forefront of automotive design and sustainability.


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Photo: Daniel Waschnig Photography

A New Era of Exploration

Akoni Eyewear has always stood at the crossroads of art, technology and imagination. The renowned brand’s latest Collection VII carries this legacy forward with frames that evoke the spirit of adventure while embracing an unparalleled sense of luxury and craftsmanship.

An eyewear brand internationally recognised for its high-quality, stylish and elegant frames, Akoni has long championed its Swiss roots, drawing from the country’s rich tradition of precision engineering and natural beauty — and the brand’s new spring-summer 2024 campaign reflects this sentiment. Shot against the breathtaking backdrop of Switzerland’s Valle Verzasca, it weaves together the rugged majesty of the Swiss Alps and the far-reaching ambitions of legendary explorers. Through photographer Mattia Balsamini’s lens, viewers are immersed in the Valle Verzasca’s stunning landscapes, where the vibrant hues of glacial streams meet the intricate surfaces of ancient rock formations. These elements reflect Akoni’s commitment to quality and innovation, with the frames from Collection VII mirroring the textures and colours of cosmic and geological terrains.

Creative Director Salma Rashid elaborates on the inspiration behind the campaign, pointing out the elaborate patterns found in nature and their connection to Akoni’s design philosophy. “The elegant fractal geometry behind


Akoni’s Eris frame features a co-centred pairing of two titanium frames, with a side shield pattern of circles, referencing the brand’s iconic logo.

nature’s masterpieces is a direct link to Akoni’s frames,” says Rashid. “Our designs are carefully crafted using the golden ratio, emphasising perfect proportions and harmony.”

Akoni’s campaigns often evoke the spirit of exploration, drawing from a legacy of trailblazers who charted unknown territories. This latest collection is no exception, with references to the audacious explorers and celestial bodies that inspire Akoni’s design team. The campaign’s narrative reminds us of the transformative power of changing perspectives, echoing the words of Marcel Proust: “The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”

Akoni’s Artistic Director, Tommaso Garner, in collaboration with photographer Mattia Balsamini, has created a campaign highlighting nature’s beauty and the craftsmanship behind each frame. The still-life images showcase three key designs from Collection VII: the Skyracer, Cosmo and Tiros. The frames are strategically positioned on the Valle Verzasca’s tranquil river pools and smooth stones, underscoring the craftsmanship and unique embellishments that define Akoni’s work. »



Akoni’s latest collection is a testament to the brand’s dedication to both form and function, with frames that resonate with the spirit of adventure and exploration. Taking its cues from the celestial and the historical, Collection VII creates a journey through style that is as inspiring as it is sophisticated.

The Skyracer is the embodiment of Akoni’s commitment to innovation and elegance. Inspired by the functional stylings of the spacecraft programme, this frame exemplifies the necessity of combining strength and lightness in design. The striking double rims outlining the lenses create a bold yet refi ned look, while the perforated side shields add a touch of aerodynamics. The temples, with their tactile knurling, are fi nished with branded tips and custom screws, all handcrafted by skilled Japanese artisans using the fi nest titanium. The frame’s balance and durability make it ideal for modern explorers seeking eyewear that can keep up with their adventurous lifestyle.

The Tiros frame pays homage to the historic generation of early satellites, bringing a distinctly mid-century silhouette into the present day. This edgy take on the classic aviator style offers an array of precisely engineered features, including an adjustable temple with a branded titanium tip, unique perforated titanium side shields and a sleek, bolted custom brow bar. Attention to detail is evident throughout the Tiros design, with a geometric technical nose bridge and ceramic nose pads that ensure a comfortable fit. It’s a frame


that speaks to those who appreciate both retro aesthetics and modern engineering.

The Juno-Two and Juno-One frames take inspiration from one of the largest asteroids in our solar system, reflecting the paradox of achieving impact through simplicity. The Juno-Two features a unique rimmed-rimless style, with tinted nineties-inspired lenses outlined with sleek and slim acetate rims in complementary colours. The design melds two key Akoni symbols — the circle and the square — into a harmonious geometry that exudes Tokyo cool while honouring Japan’s rich intellectual spirit.

ABOVE Akoni’s Skyracer (left) and Hercules (right) frames. Juno-Two’s unique rimmed-rimless style encases tinted ninetiesinspired lenses.

The Juno-One takes this concept further, offering a rimless optical design that seamlessly melds futuristic edginess with timeless elegance. The use of premium Japanese titanium in the nose bridge and temples ensures a lightweight yet powerful frame. The Juno’s temple, adorned with Akoni’s signature knurling piece and branded temple tips, showcases the brand’s attention to even the smallest details.

The Cosmo frame brings a bold and imposing silhouette to the classic Wellington design. Its substantial temples, crafted from premium acetate and titanium, create a sense of heft and verticality. The sharply sculpted acetate angles channel light in a mesmerising manner, while the translucent temples encase visible titanium cores. The Cosmo’s lenses, adorned with the Akoni logo and custom rivets, reflect the frame’s distinctive side embellishments.

Likewise, the Cosmo RX further elevates the Wellington silhouette, adding substance and height with sculpted side temples that act as prisms, refracting light and revealing robust interior titanium plates. The combination of crystal acetate and titanium creates a striking and versatile frame, perfect for those who want to make a statement without sacrificing comfort or quality.

The Luna frame is as enchanting and powerful as the moon for which it is named. Building upon the classic cat-eye silhouette, this design adds a modern twist with premium acetate and titanium from Japan. The sleekly

translucent acetate allows a captivating view of the internal titanium plates, while the custom front and temple rivets add a classy touch.

The Eris frame uses anaphora — the repetition of elements — to create a magnetic visual impact. The innovative co-centred pairing of two titanium frames, with a side shield pattern of circles, artistically recalls the Akoni logo. This best-selling frame now comes in a new colourway, with Akoni’s matte-green tone complemented by black-iron highlights.

The Solis frame is Akoni’s most adventurous take on the classic navigator silhouette, featuring a Japanese acetate squared-off front with adjustable temples and degradé lenses. Inspired by the Martian desert landscape, the bronze lens tone adds an unconventional edge to this already unique design.

With its masculine and oversized acetate structure, the Hercules frame draws inspiration from luxury watches and Italian cinema’s legendary leading men. The innovative side shields offer intriguing texture and colour contrasts, while the dense Japanese acetate evokes celestial bodies’ frozen ice fields and endless deserts.

Finally, the Columba frame captures a timeless West Coast spirit, evoking the easy-going, sun-drenched vibe of So-Cal. Akoni updates this classic silhouette with bolder, more substantial and amplified lines, emphasising the brand’s engineering genius in every tiny detail.

ABOVE Akoni’s Cosmo frame reimagines the brand’s classic Wellington design using a bold acetate silhouette with sharp angles.

BELOW Blending a retro aesthetic with modern design details, Akoni’s aviator-adjacent Tiros frame brings a distinctly mid-century silhouette into the present day.

This latest collection not only showcases the brand’s unique approach to eyewear but also its profound connection to Swiss engineering and Japanese craftsmanship. The fusion of these two cultures results in frames that are both aesthetically pleasing and technically superior. From the custom rivets and branded titanium temple tips to the unique perforated side shields, each element is meticulously crafted to ensure longevity and durability.

As Akoni continues to build upon its compelling storyline, the brand’s ethos remains rooted in quiet, savvy luxury — allowing the discerning Akoni client to appreciate the fi ner details without the need for loud declarations. With Collection VII, Akoni invites wearers to embark on a journey of exploration and discovery, whether it be through the landscapes of the Swiss Alps or the distant reaches of the cosmos.



Pairing cigars with caviar is a first-class experience, and Davidoff’s new Maduro cigar is particularly well-suited to be enjoyed with the delicacy. Sam Reuter, Head of Innovation and Global Brand Ambassador at Oettinger Davidoff, and Fabio De Iure, Co-owner and Export Manager at Real Caviar, talk about the similarities in the production of the two products and the taste sensations of this luxurious pairing.

Davidoff recently launched its new Maduro cigar. The blend, available in the three popular formats: toro, robusto and short corona, offers a full body with medium intensity — a taste profile much sought after by many aficionados around the world. The brand claims that its new cigar is “made of time”, as the wrapper leaf undergoes an extensive fermentation and ageing process that requires expertise and timing as much as the quality of the raw material. The result is a refined cigar with sweet and creamy notes.


The Davidoff Maduro cigar is a masterpiece of expertise, craftsmanship and time. It took several years of seed crossing and testing before the blend was finalised.

The premium cigar brand’s quality control is so strict that only ten percent of the seeds are selected for planting, meaning that Maduro tobaccos are truly the best of the best. What sets it apart from other cigars is its special Ecuadorian wrapper leaf: “We have doubled the fermentation time of our wrapper to sixteen months,” explains Sam Reuter. “This is necessary because we pick this rare leaf from the crown of the plant, the leaf grade Corte #7. It has a robust structure due to the amount of sun it receives and needs much more time to ferment and unleash its full aroma potential,” says Reuter. During this period of fermentation, Davidoff doubles its quality control steps as well, as it is crucial to test the leaf regularly to determine when it is ready. The leaf then ages for a full two years so it can further develop its aroma before it dresses a cigar. »

OPPOSITE Davidoff’s recently launched Maduro cigar is available in three popular formats: toro, robusto and short corona. ABOVE Quality control is essential in Davidoff’s cigar creation process.


Time and timing are also essential in caviar production, where it can take up to eighteen years for a sturgeon to start producing eggs. “First, you have to be patient,” explains Fabio De Iure, “and then you have to be extremely precise. During the five weeks that the fish is carrying eggs, we monitor it closely to collect the eggs at exactly the right time. Afterwards, there are sixteen steps in a very short time, twenty minutes to be precise. We separate the eggs, rinse them, sort and clean them several times, classify them, and pack them in bulk to preserve them. Once this is done, the 21-day maturation period in a sterile room begins. The purpose of this is to lose excess water. During this time, the caviar is monitored and turned regularly. After this labour-intensive process, it is ready to be enjoyed.”




With their sweet and creamy aroma, Davidoff Maduro cigars are the perfect companion for caviar. Fabio De Iure, an aficionado himself, says: “Because it is not too intense, the Maduro goes perfectly with caviar, each complementing the other without overpowering it. Moreover, the saltiness of the caviar contrasts nicely with the sweet and creamy notes of the cigar, bringing out the

ABOVE Both cigar-making and caviar production take patience, care and expertise.

BELOW The new Davidoff Maduro cigars offer a full-bodied flavour with medium intensity.

best in both products.” Sam Reuter adds: “I recommend taking your time with this pairing. Let the caviar delight your palate, let the aftertaste linger for a while and then enhance it with the creaminess of the Maduro. As with the production of both products, time makes all the difference here.”

To find out more, visit



De’Longhi’s new Rivelia isn’t just another coffee machine; it’s a celebration of the evolution of coffee culture.This smart, user-friendly machine opens up the world of coffee beans to all enthusiasts, making great coffee more accessible than ever.

In the ever-evolving coffee landscape, De’Longhi’s new, fully automatic coffee machine, Rivelia, emerges as a beacon of innovation, inviting coffee lovers to embark on a personalised journey of discovery and delight. As the coffee industry continues to traverse through different “waves” over time, Rivelia represents the epitome of the current fourth wave, a movement that brings the sophistication of coffee shop brewing into the comfort and privacy of our homes.

At the heart of Rivelia lies the pursuit of perfection in every cup, starting from the selection of beans. Standing out from the crowd with its pioneering Bean Switch System, Rivelia empowers users to explore the diverse world of coffee flavours without leaving their kitchen. Whether your preference leans towards the fruity notes of Arabica, the distinctive sweet-smokiness of Liberica or the bold intensity of Robusta, Rivelia handles them all with ease. It accommodates two types of beans in separate hoppers,


De’Longhi’s new Rivelia fully automatic machine boasts a sleek aesthetic and is available in four elegant colours; with an intuitive 3.5-inch full-touch colour display, the Rivelia offers a tailored menu of sixteen coffee and milk-based drinks at the touch of a button; with its innovative Bean Switch System, Rivelia empowers users to explore the diverse world of coffee flavours right from the comfort of their home.

enabling a seamless switch that not only satisfies diverse tastes but also encourages experimentation with different blends and origins.

Beyond its bean-handling prowess, the Rivelia is designed with user personalisation at its core. With its Coffee Routine function and storage of up to four user profiles, Rivelia becomes attuned to its users’ coffee habits and preferences, offering a tailored menu of sixteen coffee and milk-based drinks at the touch of a button. With its ability to remember your favourite concoctions and the times you typically enjoy them, Rivelia makes every coffee experience feel thoughtfully bespoke. From a strong espresso to kickstart the morning to a creamy cappuccino to unwind in the evening — the Rivelia knows your coffee needs even before you do.

Moreover, De’Longhi has taken great care to ensure that every aspect of the brewing process is as pleasurable as possible while guaranteeing the perfect balance of flavour,


aroma and texture in every cup. The Rivelia is equipped with LatteCrema Hot Technology for those who cherish their milk-based drinks, serving up everything from flat whites to macchiatos at the perfect temperature and with ideal foam. At the same time, the machine’s Bean Adapt Technology automatically adjusts the grind level, coffee dose and infusion temperature of the chosen beans to create consistently high-quality brews. All of these features are available through a playful and intuitive interface,

showcased on a vivid 3.5-inch full-touch colour display that enriches the user experience with engaging animations that follow the bean-to-cup transformation and a friendly tone that adds a dash of charm and personality.

De’Longhi’s commitment to coffee-brewing advancement is clear not just in Rivelia’s technical capabilities but also in its design principles, which reflect the quintessence of Italian craftsmanship — combining functionality with style. Boasting sleek lines, soft corners and easy-to-clean gloss finishes, the Rivelia is offered in four elegant colours, from matte pebble grey to clean arctic white, natural sand beige and bold onyx black, ensuring it complements any home or personal space. The machine’s compact size belies a hightech heart, meticulously conceived not only to look good but to perform brilliantly. This approach mirrors the philosophy of legendary designer Dieter Rams, who advocated for practical, innovative and durable designs that simplify user interactions. With essential components — such as the water reservoir and bean hopper — strategically placed outside the machine for straightforward use and maintenance, this makes the Rivelia accessible not only to coffee aficionados but also to those new to the world of bespoke brews, proving that great design and great performance can coexist.

Heralding a new era in coffee culture, where excellence meets accessibility and modernisation meets simplicity, the Rivelia is a testament to De’Longhi’s commitment to quality, innovation and passion for coffee. A gateway to a refined coffee experience that matches café-calibre beverages with an added personalised touch, Rivelia stands poised to lead the charge into the future of home brewing.



Il Piccolo Principe, Italy

2 1


L’Abysse, France



SENNS.Restaurant, Austria



Central, Peru



Nestled within the elegant confines of the Grand Hotel Principe di Piemonte, two-Michelin-starred Il Piccolo Principe shines as a beacon of modern Italian cuisine. Here, Giuseppe Mancino orchestrates a symphony of flavours, blending tradition with innovation to create a happiness-inducing dining experience marked by the chef’s genuine love for food.


Giuseppe Mancino, the highly lauded chef behind the culinary magic of two-Michelinstarred Il Piccolo Principe at Grand Hotel Principe di Piemonte in Viareggio, Tuscany, was born in the quaint Italian town of Sarno in 1981. Initially drawn to the art of pizza-making, his culinary career kicked off at a local pizzeria; however, fate had other plans, leading him from the fiery depths of the wood-fired oven to the bustling heart of the kitchen. Here, under the tutelage of esteemed mentors, chef Mancino honed his skills and developed a profound appreciation for the rich traditions, flavours and techniques that define Italian cuisine.

After graduating from the Hotel School of Salerno, Giussepe’s culinary journey took him from the rustic charm of his hometown to the prestigious establishments of renowned chefs such as Rocco Iannone and Davide Raschi before culminating in a transformative experience under the mentorship of the legendary Alain Ducasse during an internship at Louis XV in Monaco. It was Ducasse who instilled in chef Mancino the virtues of excellence and innovation in both cooking and kitchen management, shaping his culinary philosophy for years to come and inspiring him to strive for perfection in every dish he creates.

“My first work experience was in a pizza restaurant in my hometown, Sarno, as a pizza chef, and subsequently, they moved me from the wood-fired oven to the kitchen.

This experience was crucial for my future because I learned the basics of true traditional Italian cuisine thanks to excellent teachers. Thereafter, I worked alongside chef Rocco Iannone — the master of product and territory — and chef Davide Raschi before moving to the kitchen of chef Alain Ducasse and, finally, savouring the creativity and lightness of Gualtiero Marchesi’s masterful cuisine.

“In 2005, I began my journey in the kitchen of Il Piccolo Principe at the Grand Hotel Principe di Piemonte. I stood out for my determination and pursuit of excellence, two concepts I have applied since the beginning of my career. Having already had a restaurant dedicated to guests residing in the hotel at the time, we created the initial concept of Il Piccolo Principe to create a restaurant for those who were not necessarily hotel guests. In 2008, Il Piccolo Principe was one of the first hotel restaurants to receive a Michelin star. But when we opened to the public, my goal wasn’t the Michelin star. Even now, although I am proud of the achievement, I focus above all on my love for my work, which I am lucky enough to carry out with a young and cohesive team with whom I can work in perfect synergy.”

Although Mancino’s cuisine has and always will remain rooted in celebrating the essence of Italian gastronomy, his culinary style has undergone a metamorphosis since Il Piccolo Principe first opened, transitioning from robust and traditional flavours to refined, light and perfectly balanced creations, influenced »

LEFT Two-Michelin-starred Il Piccolo Principe is located within the five-star Grand Hotel Principe di Piemonte in Viareggio, Italy.

« by his travels to Asia and guided by the timeless wisdom of Alain Ducasse. Central to Mancino’s culinary ethos is a reverence for quality ingredients and a commitment to showcasing Italy’s diverse bounty through new and unique cooking techniques. His meticulously crafted menu reflects a harmonious marriage of land and sea, where each ingredient is celebrated for its distinctive character and provenance.

“Today, my cuisine ranges from meat to fish to vegetables. Each ingredient is equally important, and every creation represents me. Among the most recent dishes with which I identify most, you will fi nd barbecued artichoke; Mancini rigatoni with bell pepper, capers and coffee; spaghetti creamed with butter, anchovies and smoked tea; and Capitone eel with foie gras and beetroot gel. For me, the continuous search for the best raw materials and the study of new product processing techniques are fundamental to remaining faithful to tradition and the evolution of Italian cuisine.

“The restaurant’s gastronomic offering is characterised by attention to detail during the preparation of dishes and particular choice of raw materials, which must meet specific standards of product quality and sustainability of the territory. Naturally, the raw material is the basis of each dish; we only work with artisans of taste. Over the years, I have met many suppliers; the key is that they must always be good at maintaining consistency in quality. For me, once you fi nd a supplier, a relationship of trust begins that can


last forever. The important thing is never to lower quality standards and to respect production ethics.

“For fruit and vegetables, we rely on local gardens, particularly biodynamic ones, which aim to produce excellent raw materials while respecting the environment. Unlike organic farming, which limits the use of chemical substances to a minimum, biodynamic farming excludes them entirely, using only natural agricultural techniques.

“The flours used come from the nearby municipality of Pietrasanta, the game meat from Casentino, the beef from Fracassi, and the fish always caught locally and bought from the Viareggio or Livorno market. One of the advantages of working with local products is being able to examine and select the best ones before purchasing them. But the real added value is their freshness, given that the products are delivered much quicker.”

Once these carefully selected products arrive in Mancino’s kitchen, the chef and his team set to work on creating the dishes for the menu, all of which change according to the season. Inspired by anything and everything, whether it’s a trip, a particular flavour, a sunset or a smell, Mancino recreates this memory and associated emotion by spotlighting the produce, using only a few ingredients and colours on the plate and adhering to the mantra: less is more. For Giuseppe, the key to a successful dish lies not just in its flavours or presentation but in the happiness it brings to the diner — and this is what he hopes to achieve with all of his dishes, especially those he deems as his signatures. »

Pizzaiola Red Mullet with Tuscan bread, mozzarella, capers, tomatoes and black olives.
RIGHT Spaghetti creamed with butter, anchovies and smoked tea.


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“The restaurant’s gastronomic offering is characterised by attention to detail during the preparation of dishes and particular choice of raw materials, which must meet specific standards of product quality and sustainability of the territory.”

« “Over the years, there have been several special dishes; today, my favourite is the John Dory with barbecued lettuce, Chianina veal marrow, smoked vinegar and charcoal oil, which I love very much. The consistency of the fish is like that of meat, with fat. What makes it so special is the great balance between the fish meat and the veal marrow, which gives an explosion of flavour to the palate and a real sensation of satisfaction for the taste buds. I’ve been looking for a good dish to combine meat and fish for a long time. I’ve made several over the years, but in my opinion, this is one of the best results I’ve achieved.”

A true labour of love, Mancino’s dedication to his craft remains unwavering, even when the going gets tough. The culinary industry is notoriously fraught with challenges, but for Giuseppe, these hurdles are a small price to pay

for the joy of creating memorable, tasty dishes that leave a lasting impression on his diners.

“There are certainly many difficulties: first of all, you have to be a good cook, keep up with the times, and never have the feeling that you have arrived. However, you also have to be a good manager because all the accounts have to add up in the end, which is very difficult, especially in a two-Michelin-star restaurant. The most difficult challenge is related to the staff: hours and hours, days and days are spent training professionals and when they are good and work well, they leave... it is a pleasure to see them ‘take flight’ but every time it is very tiring to start again from the beginning.”

Perhaps one of the reasons Mancino’s staff are so adept is because the chef himself is a firm believer of leading by example, always treating his team with mutual respect »

LEFT Set on the ground floor of Grand Hotel Principe di Piemonte, Il Piccolo Principe restaurant offers an elegant setting with plush furnishings and gilded accents. RIGHT Barbecued pigeon with pineapple, marjoram and vermouth sauce.

« and nurturing their individual talents. He seeks to foster a collaborative environment where creativity flourishes, and ideas are celebrated.

“I certainly have natural leadership skills, but I have learned to make the most of them in this profession. I am also a great supporter of the team, I like to listen to the opinions and ideas of all those who collaborate with me, and I like to enhance the characteristics of each one. I always try to ask for the most because I am the fi rst to give everything. It is through example that the greatest form of teaching occurs.”

Guided by a dedicated and knowledgeable brigade, the restaurant offers a choice between three different tasting menus, all enhanced by a wine cellar brimming with a diverse selection of international labels. More than just serving award-winning food, the dining experience at Il Piccolo Principe evokes a sense of warmth and home-like hospitality. Even the choice of tableware, with its pristine white plates, reflects chef Mancino’s belief that simplicity is the ultimate sophistication.

“Il Piccolo Principe is a restaurant that wants to be a home. Those who visit our restaurant must always feel pampered, never uncomfortable, and free to choose what they want beyond the labels and recommended routes. The staff is always attentive but friendly, an essential mix to create the right atmosphere.

“The interior isn’t my job, but what I’ve always wanted for Il Piccolo Principe is soft, warm lights in the evening

and natural light during the day. Living by the sea is fundamental. As for the table, I only want white plates. The canvas of a painting must be white; it is then up to the artist to colour it as he wishes.”

Yet, amidst the air of elegance that pervades the beautiful dining room, with its plush furnishings, pops of greenery and gilded accents, chef Mancino remains grounded in his commitment to modesty and authenticity, driven not by the pursuit of fame or fortune, but by a simple desire to bring joy to others through his craft. For him, success is not measured in stars or accolades but in the smiles of satisfied diners and the memories they carry with them.

“I am a straightforward and concrete person. Success is not a goal; my goal is to make customers feel good. Those who come here understand this mindset and immediately feel welcomed. Nothing is as important as continuing to surprise our guests and making them fall in love with our cuisine.”

More than just a vocation, to Mancino, cooking is a sacred duty — a duty to seek out the fi nest ingredients, to honour tradition and to delight the senses of those who savour his creations. And this passion is palpable in every dish he serves at Il Piccolo Principe.

“Food is one of the keys to living well, which is why I love cooking. Eating properly and seeking flavours, balance and taste are duties rather than pleasures for me. I couldn’t do it differently.”

RIGHT Selection of petit fours.


Set within the famed Pavillon Ledoyen, Yannick Alléno’s culinary temple that boasts more Michelin stars than any other independent establishment in the world, L’Abysse is setting a new standard for sushi in the French capital, all under the expert guidance of Japanese master chef Yasunari Okazaki.


In the heart of Paris, where culinary legends are born and gastronomic history is woven into the very fabric of the city, chef Yasunari Okazaki is transcending cultural boundaries, crafting a unique fusion of French and Japanese cuisine at L’Abysse. This exclusive sushi restaurant, nestled within the confines of one of France’s gastronomic treasures, is more than a dining destination; it’s a journey into the mind of a chef whose upbringing, philosophy and artistic sensibility converge in every delicate bite.

As the son of a sushi chef, Tokyo-born Yasunari grew up amidst the aromas and sights of his father’s kitchen. It was here that he learned the foundational concepts of Japanese cuisine —commitment, dedication, perfection and the spirit of omotenashi, a sense of selfless hospitality. The bond between father and son was strong, and this precious time spent together in the kitchen was invaluable. It was this profound connection that inspired Yasunari to follow in his father’s footsteps, choosing the culinary path as his way to show affection and carry on the family legacy.

Yasunari kicked off his career at age eighteen, setting his sights on sharpening his skills in Kaiseki, a traditional form of Japanese haute cuisine known for its precise

preparation and artistic presentation. Over the next fifteen years, he dedicated himself to mastering various techniques, including sushi preparation and fugu carving. His work took him through several restaurants, each experience adding a new layer to his craft. During this time, he learned the importance of respecting ingredients, seasons and the intricate balance between flavours and aesthetics. By the age of 33, he had earned his first position as a Kaiseki chef, but this never signalled an end to his hunt for knowledge; Okazaki continued to hone his craft in renowned establishments across Tokyo.

Five years later, Okazaki’s career took a decisive turn. While working as a sushi chef at a renowned restaurant in Ginza, the Champs-Elysées of Tokyo, he met Yannick Alléno, the French culinary icon known for his revolutionary approach to gastronomy. Alléno, a twice triple-starred chef, was immediately impressed by Okazaki’s skill and passion. Their connection was instant, and the seeds of a new collaboration were sown.

“I met Yannick Alléno in November 2016. At the time, I was a sushi chef at a specialised restaurant in Ginza, where the French chef had made a reservation. He sat down at the counter and loved it! We got on really well, and he told me »

LEFT L’Abysse is set within Yannick Alléno’s prestigious Pavillon Ledoyen in Paris, and boasts a pared-back design with an open sushi counter at its centre.

In the Mallorcan hills, a true sanctuary of wellness, fine dining and ultimate luxury awaits

LEFT L’Abysse’s menu features an ever-changing sushi selection prepared by chef Yasunari Okazaki. RIGHT Chef Yasunari Okazaki spent years honing his skills as a sushi master.

« all about his project. That’s how I came to settle in France and become the chef of L’Abysse.”

More than just working with Allléno, Okazaki’s move to Paris was driven by a desire to bridge two worlds that, on the surface, might seem distinct but share a common dedication to excellence. L’Abysse, the fruit of a fortuitous encounter between Alléno and Okazaki, epitomises this idea. Here, French and Japanese cuisine coalesce harmoniously, finding their unified tempo in a timeless place. Okazaki’s vision for the restaurant is clear: to create dishes that surprise and delight while maintaining a deep reverence for the cultural heritage from which they arise.

The restaurant’s name, “L’Abysse”, meaning “The Abyss”, evokes a sense of mystery and exploration, a nod to the unfathomable depths of the ocean that inspire the culinary offering, where each dish serves as a narrative of the sea’s vast and varied bounty. Served in three parts, the menu reflects a creative and astonishing approach to Japanese cuisine, with an emphasis on sushi.

“Diners begin with savoury emotions, a fitting representation of chef Alléno’s savoir-faire and his connection to Japan. Then comes a collection of nigiri made by me. And we conclude with fresh, light desserts

from pastry chef Thomas Moulin. It’s quite an incredible experience, bringing together so many talents!”

The sushi served at L’Abysse is unlike anything else in Paris; it captures the essence of Japanese tradition while embracing the spirit of French haute cuisine, reflecting the chef’s commitment to quality and his artistic flair. Each piece is a work of art, and Okazaki’s precision and attention to detail are on full display as he prepares each piece of sushi with surgical accuracy. The ingredients are carefully sourced, often from Japan, ensuring authenticity. The rice is seasoned to perfection, and the fish is cut with a deft hand that only years of experience can deliver.

“Sushi has to taste good right away. It’s about immediacy. The rice must be slightly tight to hold but not too tight to remain sufficiently airy. What’s the key? Experience and daily practice.

“For sushi, I start by preparing the rice, observing the fish and checking the temperature of each one. Then I start cutting the fish, which is different depending on whether it’s a white fish (which is cut thinner) or a red fish (which is cut thicker). Finally, it’s time for the shaping in front of the customer. To ensure that the sushi retains all its flavour and energy, we recommend that you don’t wait to enjoy it. »

RIGHT Sugar-crusted baked strawberry with a wild strawberry marinade and delicate broth.

« “Each dish, each nigiri, must be both beautiful and good. The gesture itself must be elegant and harmonious. That’s what informs all my cooking. At L’Abysse, my speciality is rice. The quality of the nigiri depends on it, as does its temperature and moisture content, and the sauce added is very personal to each sushi master.”

Chef Okazaki’s approach to cooking is rooted in simplicity and respect for time-honoured techniques, yet he is unafraid to push the envelope. He believes that sushi, like all art forms, should evolve while retaining its essence. Thus, he changes the menu from season to season, experimenting with unique flavour combinations and unexpected ingredients, offering a modern twist on traditional sushi. This balance between tradition and innovation is what makes L’Abysse such a captivating dining experience. Pair this with chef Okazaki’s mastery, and it comes as no surprise that L’Abysse is the only two-Michelinstarred sushi restaurant in France.

“I always think of taste first. Even when I go to a restaurant, I still analyse and note flavours. It’s the seasons that inspire me and guide my cooking. Spring, for example, comes with its products, its smells, a particular landscape, which I’ll try to transcribe. »

“Sushi has to taste good right away. It’s about immediacy. The rice must be slightly tight to hold, but not too tight to remain sufficiently airy. What’s the key?

Experience and daily practice.”

LEFT Temaki otoro tuna, chef Okazaki’s signature dish. RIGHT L’Abysse’s take on takoyaki, a classic Japanese street food filled with octopus.

« “Cooking is a way of expressing yourself. Sushi is something very personal, something that comes out of you and that you offer. It’s a reflection of me and allows people who don’t know me to get to know me.”

This deep connection Okazaki has with his senses leads him to create some truly sensational dishes, from tatakistyle bonito with grilled skin to two-toned maki rolls, soymarinated red tuna sushi with white truffle, and sea urchin and tuna tartare. Each piece of sushi is a window into the mind of the chef, and is the creative canvas he uses to express his personality, passion and preferences. And that’s why Okazaki’s favourite ingredient, nori, with its light crunch and a subtle scent of the sea, happily this finds its worthy place in a handful of items on the menu, including the chef’s signature dish.

“Temaki otoro tuna [is my signature]. It’s both very simple (I use rice, shiso, fatty tuna and nori seaweed), and very good! It represents me well; I like simple and beautiful things. I use a brush to add the finishing touch of a special soy sauce to the streaks in the fish.”

Just like the food, the restaurant’s design echoes this idea of beauty in simplicity. The minimalist interior, with its clean lines, wood accents and subtle lighting, creates an atmosphere of serene elegance — truly fitting for the

restaurant’s iconic location, hidden at the end of the prettiest avenue in the world, the Champs-Élysées. It provides the perfect backdrop for the visual and culinary artistry that unfolds at the ten-seat sushi counter, where diners have a first-hand view of chef Okazaki working his magic.

“The interior architecture was designed by Laurence Bonnel, who brought together various artists: William Coggin for the coral-shaped walls, Célia Bertrand for the chandeliers... Everything is made-to-measure, including the cutlery by Richard and Christine Lauret from Lauret Studio and the crockery by Virginie Boudsocq.

“At L’Abysse, you’re a little outside the world. It’s a jewel box where you can savour minute nigiri at the counter. It’s a delicate, hushed atmosphere with attentive service. You come away with a different idea of sushi, one that has been blended with the savoir-faire of chef Alléno.”

In a city where culinary competition is fierce, L’Abysse stands out from the crowd. Chef Yasunari Okazaki has created a space where East graciously meets West, where sushi is celebrated in all its forms, and where the chef’s passion is evident in every bite. If you’re in Paris and seeking an unforgettable dining experience, L’Abysse is a destination that promises to leave a lasting impression.

RIGHT Lychee woodsmoked pineapple with a fermented Mizuna pearl sauce.


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With two Michelin stars and a reputation for perfection, chef Andreas Senn of SENNS.Restaurant in Salzburg has firmly established himself as a prominent figure in the fine-dining scene, both in Austria and the world.


In the charming city of Salzburg, where history and culture intermingle, stands a true culinary gem— SENNS.Restaurant, where chef Andreas Senn crafts exquisite dishes that bridge tradition and innovation.

Boasting two Michelin stars and a spot among the world’s top 100 restaurants, SENNS.Restaurant attracts food enthusiasts from around the globe. But the accolades only tell part of the story; the real magic lies in the journey of the chef behind it all.

Growing up in the pictorial mountain village of Ladis in Tyrol, Senn’s upbringing was steeped in the traditions of Austrian gastronomy. His grandparents’ restaurant became his playground, and surrounded by the bustling energy of a family-run establishment, young Andreas found his calling in the culinary arts early on. Under the tutelage of his grandmother and -father, he learned the basics of cooking, acquired a deep appreciation for high-quality produce and developed an insatiable desire to be the best. “I learned to cook as a child, and I was always enthusiastic,” Senn recalls. “So the direction was set. I’ve always been very ambitious and wanted to be the best.”

That determination led him on a culinary escapade through Europe, where he gained experience at a host of dining venues. After completing an apprenticeship at Hotel Schalber in Tyrol, he ventured to Carinthia for a season at

Das Ronacher — Thermal Spa Hotel and had brief stints working on ships. His quest for knowledge then led him to Switzerland for three years before he returned to Austria, taking his first full-time job as a chef at Ebners Waldhof in Fuschl am See at the age of 23. By 2004, Senn had become Sous-Chef at the iconic Ikarus restaurant at Red Bull Hangar-7 in Salzburg, where he spent six years absorbing culinary skills and insights from an ever-changing roster of guest chefs. “In six years, I had 72 different guest chefs,” shares Andreas. “You have to pick out the raisins everywhere and see for yourself what you like. Over time, you develop your own signature.” It was during this period that his cooking style began to take shape, blending the traditional with the avant-garde.

By 2014, Senn had amassed a wealth of experience and a burgeoning reputation, and this was when he decided to take the leap into entrepreneurship with a pop-up restaurant in the Gusswerk in Salzburg. The success of this venture inspired him to then open SENNS.Restaurant at the same venue, offering a permanent location for his culinary endeavours that would quickly gain recognition for its exceptional cuisine and unique ambience. Located in an industrial building that was once a bell foundry, the restaurant’s aesthetic seamlessly blends modernity with the charm of its historical roots, where the exposed brick walls »



SENNS.Restaurant’s interior is designed to be an inviting and intimate space, akin to a living room in a private home.

LEFT Appetisers at SENNS.Restaurant. RIGHT SENNS.Restaurant’s Chef Patron Andreas Senn (left) and Head Chef Christian Geisler (right).

« and steel beams serve as the perfect pared-back canvas for Senn’s sublime fare.

A harmonious fusion of traditional Austrian flavours and contemporary techniques, Andreas draws inspiration from his surroundings, as well as from his mother’s birthplace of Grieskirchen in Upper Austria, incorporating local and seasonal ingredients into his dishes while imbuing them with a modern twist. His straightforward yet profound philosophy of “the best is just good enough” guides every aspect of his work at SENNS. Restaurant, from the producers he collaborates with to the ingredients he selects. “The product itself — be it fresh Carabinero prawns or beautiful asparagus — is what gives me the greatest pleasure. It’s all about quality,” explains the chef. “Keep the base product as natural as possible; do not over-process it.” This respect for ingredients is evident in each dish he presents, where flavours are given the opportunity to shine without unnecessary embellishment.

Senn’s creativity knows no bounds, and his dishes often feature unexpected combinations that challenge conventional culinary wisdom. With the chef having a particular penchant for fish and seafood, one of the restaurant’s signature creations is the Patagonian toothfish with kimchi, cucumber and leek oil, which has been on the

menu for years. “This fish is so juicy and marbled and has such a great flavour,” shares Andreas.

In addition to the toothfish dish, the current six-course menu features an array of culinary marvels designed to incorporate all of the five flavour elements — sweet, salty, sour, bitter and umami. It kicks off with a trio of appetisers infused with Asian flavours, including char with red onion and wasabi; a steamed bun with Mangalitza pork and hoisin; and Manitoba bread with brown butter and bay leaves. Scallops adorned with N25 caviar, Carabinero prawns with peas and Amalfi lemon, sweetbreads with smoked eel, saddle of lamb with asparagus and miso, and duck liver with rhubarb and shisho complete the savoury dishes. To finish, a dessert with black rice, sorrel, strawberry and sourdough rounds off the incredible dining experience, encapsulating Senn’s approach to cooking — taking familiar concepts and reimagining them in ways that excite and intrigue.

Behind every great chef is a dedicated team and SENNS.Restaurant is no exception. Driven by the constant pursuit of new challenges, the desire to innovate and the joy of utilising high-quality products, Andreas works hand in hand with his team to meticulously craft dishes that engage the senses and stimulate the palate accordingly. The process begins with a basic idea, after which the products are ordered, and blind tastings are »

LEFT Lobster with gooseberries, white asparagus and chives.
“The product itself — be it fresh Carabinero prawns or beautiful asparagus — is what gives me the greatest pleasure. It’s all about quality.”

« conducted. The final step involves experimenting with side components to ensure each dish meets the high standards Senn has set. “The process takes two to three weeks before a dish is actually put on the menu,” he says. Collaboration is key, and Senn’s commitment to excellence is mirrored by his staff, who share his passion for pushing the boundaries of culinary art. The kitchen operates with the precision of a finely tuned orchestra, with each team member playing a crucial role in bringing Senn’s vision to life.

As a leader, Andreas describes his style as strict yet egalitarian. For the chef, nurturing talent and encouraging

creativity are essential to fostering an environment where innovation thrives. He values teamwork and camaraderie among his brigade, acknowledging that they spend long hours together in the kitchen. “We work so much together and are in the kitchen for at least ten hours a day — it’s actually mostly friendship,” he says.

This fun, feel-good vibe extends to the dining room, where guests are encouraged to relax and enjoy the experience. When diners enter SENNS.Restaurant, they are greeted with a unique blend of sophistication and warmth, where dark hues and lush fabrics set the tone for an evening of gastronomic indulgence. The open »

LEFT Located in a historic bell foundry, the interior of SENNS.Restaurant blends the building’s industrial aesthetic with modern touches.
RIGHT Saddle of lamb with artichoke, leek, salt and lemon.


« kitchen concept, with its striking marble island and chef’s counter seating, creates a living room-like ambience, where guests feel as if they’re attending an intimate gathering at a private home.

The interior design also reflects the restaurant’s focus on quality and authenticity. “Natural materials in the kitchen, and only the best for our guests — porcelain from Hering Berlin, silver from Robbe and Berking, glasses from Zalto,” lists Senn, highlighting how every detail has been carefully considered. From the sleek table settings and chic furnishings to the thoughtfully curated lighting and even the restaurant’s logo, with its five circles representing the five tastes, every aspect of the dining experience is designed to immerse guests in a world of comfort, familiarity and culinary excellence. But it is the food, of course, that truly steals the show.

The restaurant’s impressive list of accolades includes two Michelin stars from the Michelin Guide, four toques and 18.5 points from Gault&Millau, and a place in the top 100 restaurants in the world from Le Chef Magazine — awards which Andreas is truly grateful for. As the restaurant approaches its tenth anniversary in February 2025, the chef and his team are poised for more success, with high hopes for a third Michelin star and continued recognition on the world stage. The upcoming high season, coinciding

with the Salzburger Festspiele, is another opportunity to showcase the restaurant’s distinctive approach to dining.

While the rewards of running a successful restaurant are immense, the challenges are equally significant. As a chef-owner, Senn is responsible for everything, from the kitchen to the business side of operations. To overcome these difficulties, he acknowledges that mistakes are inevitable, so it’s important to learn through doing and to seek assistance where needed. Delegating tasks and relying on a strong team have been essential to maintaining balance in the restaurant, yet the relentless pace of the culinary world requires constant adaptation and resilience.

As someone who has navigated the highs and lows of a culinary career, Senn offers clear-cut advice to aspiring chefs: “try, try, try again and again” — something he and his team still do daily. In his eyes, the key to success is persistence and a commitment to continuous learning.

Ultimately, the heart of SENNS.Restaurant lies in the joy of cooking and the simple pleasure of sharing exceptional food with others. “Have fun and enjoy,” Senn concludes. It’s a fitting message for a chef whose journey has been defined by passion, perseverance and a deep love for the culinary arts. At SENNS.Restaurant, diners are invited to experience that passion firsthand, one carefully crafted dish at a time.

LEFT Cucumber, white chocolate, coconut and dill.

Your holiday starts here Your holiday starts here


Your holiday starts here

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By exploring the diverse ecosystems of Peru, from the depths of the Pacific to the heights of the Andes, award-winning chef Virgilio Martínez takes diners on a gastronomic expedition marked by authenticity and sustainability, showcasing the country’s rich culinary heritage in every bite.



Born and raised in Peru, a land teeming with biodiversity and cultural richness, chef Virgilio Martínez has always had a special connection to food. From a young boy enamoured by his grandmother’s home cooking to becoming a global culinary icon, his journey reflects not only his personal evolution but also the transformative power of cuisine and culture. By weaving together his heritage, international experiences, and a profound reverence for nature and Peru’s indigenous ingredients, he’s managed to catapult Central, his flagship dining venue in Lima, to worldwide acclaim.

Now celebrated as a global ambassador of Peruvian gastronomy, Virgilio is undoubtedly one of this generation’s most influential chefs, yet his foray into the culinary arts began with humble roots. Although he was passionate about cooking from an early age, turning it into a professional career never initially seemed plausible. However, despite societal norms that viewed cooking as an undesirable vocation, Martínez found solace in the kitchen and decided to follow his heart, fuelled by his family’s support and his desire to explore the world through food.

“There are a number of factors that made me take the path of cooking. First and foremost, in an environment where food is one of the most important reasons for pride, being Peruvian developed this passion. But in the beginning, it was not easy because cooking was not identified as a successful career to which one wanted to aspire. As a young person, you want to be successful and get carried away by trends and what’s happening in the

modern world. At that time, being a cook was not an option. However, the atmosphere at home made me feel more free as I was surrounded by art. I think that offered me the opportunity to see myself working in a kitchen. Besides, the idea of travelling the world as a cook was also very tempting. Then, and even more so when I returned to Peru and saw a country that enjoyed a much more solid gastronomy scene and was a lot more creative, I reconfirmed that I wanted to be a cook.”

After a decade of traversing the globe and honing his kitchen skills in various countries, including France, Italy, America, Canada, Colombia and Southeast Asia, Virgilio returned home with a fire in his belly and newfound fervour for the culinary arts, ready to open his first restaurant. From his grandmother’s rustic recipes to his mother’s artistic sensibilities and encounters with international chefs, the young Virgilio drew inspiration from his environment and experiences. Yet, the producers — the farmers, fishermen, and foragers — are the ones who have continued to have the greatest impact on his cooking, grounding his cuisine in the inimitable flavours of Peru’s native bounty.

“My grandmother and mother played important roles [in my development and perspective as a chef]. My grandmother, because she was a cook, but a home cook. When I was a child, my grandmother was the image I had of what being a cook was. As a kid, I didn’t have any other references for a cook. Then, my mother, who was an artist and still is, was a person who motivated me a lot in the world of the arts, for example, towards design, architecture and handiwork. She always supported me »

LEFT The entrance to Central, Virgilio Martínez’s flagship restaurant in Lima, Peru, that took the top spot in The World’s 50 Best Restaurants list in 2023.
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LEFT Extreme Altitudes, a dish served at Central. RIGHT Always looking to spotlight indigenous ingredients, Virgilio scours Peru’s diverse landscape, exploring its mountains, forests and waters.


« in all that, and that’s why I always stood out in those areas as a child.

“Nowadays, there are a number of chefs from all over the world who have influenced me a lot. I could say that wherever I have gone, I have always found chefs who have inspired me, from Europe to the United States. In Peru, I have found chefs that have inspired me in every region. Producers are the people I draw the greatest inspiration from today.”

Central, Martínez’s renowned restaurant in Lima’s trendy Barranco neighbourhood that he founded in 2010, serves as the epicentre of his cooking philosophy. Here, Virgilio embarks on a relentless quest for truth, seeking to showcase the diverse ecosystems of his homeland through innovative and thought-provoking dishes. By drawing attention to the rich tapestry of ingredients sourced from these regions, Virgilio offers diners a sensorial journey through Peru’s culinary landscape. With a spotlight on sustainability and biodiversity, the cuisine at Central not only tantalises the taste buds but also educates diners about the intricate interplay between food and Mother Earth.

“I think it is a cuisine that seeks its relationship with the environment, nature, agriculture and people. It is a cuisine that seeks truth, that re-interprets what is seen today in the modern world, that makes room to talk about gastronomy and fine dining as a space for reflection, with a lot of responsibility and with a purpose — because that is what generates consistency and coherence. So, it is a cuisine that seeks truth and coherence and settles down to find itself responsible for putting nature’s beauty and what’s real

before everything else. I think that somehow encompasses all that I do, which is contemporary Peruvian cuisine that goes beyond all those labels that today’s gastronomy is supposed to be about. I think I feel more comfortable with the search for truth. I think that’s what gives me the solid base to confirm that what we do is important.

“There is a deep focus on this search for the truths of nature and being in an environment of biodiversity, of maximum and unexplored richness; I think that has given us a lot of content to express what we want to communicate. This has also given us consistency, coherence, a sustenance of sustainability, and the confidence that passions fall into good harbour. On the other hand, the multidisciplinary work of research, exploring other fields of work, has brought a lot of knowledge to Central’s cuisine, which, in the end, not only depends on its products but also on the environment, history and anthropology of the product.”

Extending his reach further than just Central, Martínez’s culinary empire encompasses multiple venues, including Mil, which takes his culinary vision to new heights — literally. Located in the remote Andean mountains, Mil treats diners to an immersive culinary experience that explores the uncharted terrain of highaltitude cuisine, challenging conventional notions of fine dining. Here, Martínez and his team explore the tastes and textures of Peru’s highlands, utilising ingredients found nowhere else on Earth.

“Mil’s menu always works with high-altitude ecosystems, ranging from 4,000 to 6,000 metres above sea level. That makes the preparations unique because »

RIGHT Central’s ode to Urubamba corn.


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« they use products that can only be found in those places. Central, on the other hand, keeps moving between the sea, the Andes and the Amazon, and always with this evolution of time and seasons and the culture of each place. We also work hand in hand with the world of medicinal plants, especially today, which is something that inspires us a lot because it is a new world for us, thanks to Mater Iniciativa’s work at Mil.”

The contribution of Mater Iniciativa, the research hub run by Virgilio’s sister, Malena, is crucial to Mil and Central’s remarkable culinary offerings. Founded initially as a small side venture to help source unusual local ingredients, Mater has blossomed into a full-scale programme that involves explorations across Peru, spanning from its most remote jungle regions to its towering snow-covered summits. This project underscores Virgilio’s belief in the transformative power of food, not only as nourishment or something that looks pretty but also as a catalyst for introspection and social change.

“Mil has changed our way of seeing things a lot because it has rooted us in what is important and has made us see the importance of projects like this. We want to go beyond just aesthetics, beyond what is decorative, not only in a dish but in general in everything we do. We don’t want to give decorative messages; we want to transmit messages that transcend. So, it has helped us to prioritise why we are doing what we are doing and what the most important objectives are. Certainly, it has opened new possibilities for us to connect with nature, to connect with culture, to connect with art that we truly appreciate as ours, and »

“Beyond the tasty, the pleasurable, and getting people to enjoy themselves, we want to inspire people. We also want to leave people with a sense of surprise.”
LEFT Interior of Central restaurant, set in Casa Tupac, a cultural centre in Lima’s hip Barranco neighbourhood. This venue is also home to Virgilio’s wife and business partner Pia León’s solo venture, Kjolle, as well as trendy cocktail bar Mayo, a vegetable garden and a research facility for Mater Iniciativa. RIGHT Amazon Connection, a dish served at Central.

« to be able to feel that what we are doing has an enormous social responsibility.”

It’s clear that over and above the culinary element, Martínez’s vision encompasses a broader mission: to inspire and educate. With Central being awarded The Best Restaurant in Latin America by The World’s 50 Best Restaurants multiple times, plus taking the top spot as The Best Restaurant in the World in 2023, the effect the restaurant’s interactive, inviting and insightful dining experience has on people cannot be denied.

“Beyond the tasty, the pleasurable, and getting people to enjoy themselves, we want to inspire people. We also want to leave people with a sense of surprise. People come with high expectations, but we have to surpass them by a lot more. That can only be achieved by imparting the sense that you become part of a movement. So, those who come to Central, I want them to feel that they are part of this journey, and if they stay with this idea, I believe that not only does it awaken a very interesting curiosity, but it also awakens a curiosity to discover how they can contribute, how they can be better. I think this is a lot for a restaurant, not only to fulfil its role as a restaurant but also as a space for reflection.”

Looking ahead, Martínez envisions a future where Peruvian cuisine takes its rightful place on the global stage, guided by principles of authenticity and sustainability. He advocates for a deeper understanding of local ingredients and traditions, urging chefs around the world to embrace their cultural heritage and foster meaningful connections with their communities.

“I think that a true understanding of what is local, what is one’s own history, and other matters that transcend what is usually seen in gastronomy is what will make it honestly sustainable. If we move away from trends and fashion and go after what is ours, and if this is done in all parts of the world, there will be growth not only in the restaurants but also in the community, in the producers, in the people, and different movements will be created. These movements will eventually unite because, in the end, they all speak of truth and nature. The moment that we, as chefs from different places, meet in the world and see ourselves reflected in each other, we will see that we can learn from each other and grow together.”

As for what’s on the agenda in the next couple of months, Virgilio shows no signs of slowing down. From Peru to Tokyo and beyond, he remains committed to pushing the boundaries of Peruvian cuisine and sharing the stories of his birthplace with the world.

“We have several things lined up that will happen in Tokyo. In Mil, we plan to have new immersion experiences lasting more than six hours. In Central, we aim to offer an experience related to the world of medicinal plants, and for that, we have gone through several changes in Casa Tupac, where we are located in Barranco. Other than that, I think we are focusing on our surroundings, whether it is the ecosystem in Moray, Barranco, or outside in Tokyo. For sure, we will give news soon about where we will be moving around the world, but at this moment, I cannot tell you much more.”

RIGHT Chuncho cocoa served in a variety of ways at Central.


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A triumph of culinary technology, the Pacojet 4 is revolutionising the food industry, offering chefs an indispensable tool that merges creativity, efficiency and sustainability to elevate everyday ingredients into exceptional dishes.

The culinary world thrives on innovation, creativity and the constant pursuit of excellence. Among the remarkable inventions that have transformed how chefs approach food preparation, the Pacojet stands out as a true game-changer. This Swiss-made marvel has garnered a global reputation for its ability to turn basic ingredients into gourmet masterpieces, and with the latest Pacojet 4, the brand is taking culinary creativity to new heights.

At the core of Pacojet’s ingenuity is the concept of pacotizing®, a process that allows chefs to micro-purée deep-frozen foods made from fresh ingredients without the need for thawing. This groundbreaking technique utilises a special overpressure process to create dishes that are not only bursting with natural flavours but also boast ultra-fine, airy textures. The result is a sensory experience like no other — flavours explode on the tongue, vivid colours dance before the eyes, and a creamy, delicate mouthfeel leaves a lasting impression.

The beauty of pacotizing® lies in its simplicity, making it accessible to everyone, from novice cooks to Michelinstarred chefs. It involves just three steps: first, fresh ingredients are prepared and cut into pieces before being added to the pacotizing® beakers with any necessary liquids. Next, the mixtures are frozen at -20°C for at least 24 hours. When it’s time to serve or prepare for mise en place, the individual portions are then pacotized®. This approach not only preserves the integrity of the ingredients, ensuring they remain nutritionally rich, but also opens the door to an array of culinary possibilities, from creamy soups and smooth dips to mousse-like farces and vibrant sorbets.

Building on three decades of experience, the Pacojet 4 takes the art of pacotizing® to a new level. This latest model, which is hand-assembled in Switzerland, introduces a host of cutting-edge features, including the ability to pacotize® certain recipes in just ninety seconds. The large touchscreen provides intuitive user guidance, complete with animated assistance, making it easy for chefs to navigate the process. This, coupled with its quiet operation and remarkable results, makes the Pacojet 4 a perfect fit for a wide range of settings, from fine-dining restaurants to bustling cafés, trendy bars, or even food trucks.

CLOCKWISE FROM OPPOSITE The Pacojet 4 boasts various cutting-edge features, including the ability to pacotize® certain recipes in just ninety seconds; Carlos Navarro of Restaurant Rechberg 1837 with his Pacojet 4; spaghetti with spinach and garlic sauce made using the Pacojet 4 at Plumbohm Gasthaus; the Pacojet 4’s pacotizing® technique can emulsify sauces without using butter, resulting in richly flavoured, ultra-highquality desserts, sauces and soups that retain their vibrancy.

Its versatility is another key aspect that gives the Pacojet 4 the upper hand. With the addition of the Coupe Set, the device can process non-frozen foods, allowing chefs to chop, mince and whip a variety of ingredients. The Coupe Set’s blade and whipping disk enable gentle and even processing, giving chefs the tools they need to create an array of gourmet delights with consistent quality. And while the Pacojet 4 works its magic, chefs can get on with other kitchen tasks; there’s no need to stand beside the machine while it operates.

Beyond its powerful performance and time-saving features, the Pacojet 4 also plays a crucial role in promoting sustainability and minimising food waste, which, in turn, assists with cost reduction. By pacotizing®, »


« chefs can use the entire product, including prime flavour and nutrient carriers such as fruit and vegetable pulp, peels and trimmings. Additionally, it can process coarse-grained products like root vegetables, legumes and rougher-textured meat cuts to a finer degree than other kitchen appliances, allowing for inventive incorporation of ingredients that might otherwise be discarded.

By handling a wide range of tasks with precision and efficiency, the Pacojet 4 has made itself an indispensable tool in the kitchen, and chefs the world over sing its praises, highlighting its overwhelmingly positive impact on their workflows, creativity and waste-reduction efforts. At Café Oni & Lu in Villingen-Schwenningen, Germany, chef-owner Luisa Zerbo appreciates the machine’s recipe-saving abilities and repeat mode, allowing her to effortlessly transform leftover bread into baba ganoush and herb cutoffs into fragrant herb oils. Meanwhile, in fine-dining establishments like Rechberg 1837 in Zurich, the Pacojet 4’s Jet® mode supports rapid pacotizing® of recipes with high fat and sugar content, significantly enhancing kitchen productivity. With multiple pacotizing® beakers, chefs can also streamline food preparation, ensuring a steady supply of ingredients ready for use during service.

What’s more, chefs need only ever pacotize® as much as is required per use; the rest can be re-frozen in the pacotizing® beaker. This guarantees there is no

CLOCKWISE FROM TOP LEFT Pacotizing® takes only three simple steps: prepare and fill the pacotizing® beakers with fresh ingredients; freeze and store the mixture for 24 hours or more at a temperature of at least -20°C; pacotize® the individual portions when ready to serve or prepare for mise en place; the end result is an ultra-fine, airy product bursting with natural flavours.

overproduction of food or unutilised leftovers. Pacotized® beakers can be stored for months, enabling market-fresh ingredients to be frozen upon purchase and kept for later, allowing seasonal produce to be enjoyed at its peak, yearround. This flexibility also gives chefs the opportunity to plan and prepare in advance, a crucial advantage in kitchens with limited personnel.

Over and above restaurants, the Pacojet 4 is a valuable asset in bar settings, too. Denis Lungu, co-proprietor and bartender at Elisaburg in Zurich, finds it a vital tool for the cold extraction of aromas, infusions, mixing and juicing to create fresh syrups and luxurious frozen drinks. The Pacojet 4’s ability to replace multiple appliances with a single device adds much-needed convenience and speed to the bartending process.

A state-of-the-art device, the Pacojet 4 represents a significant advancement in culinary technology, providing an efficient, sustainable and practical way to create outstanding food and beverages. Its unique pacotizing® process unlocks intense flavours, vibrant colours and creamy textures from deep-frozen ingredients, while its versatility and user-friendly design make it a must-have tool in any kitchen. With a history of innovation and a dedication to excellence, Pacojet continues to transform the cooking experience with its Pacojet 4, inspiring chefs to explore new culinary horizons while exceeding customers’ expectations.



FOUR discovers how Thirty-Nine Monte-Carlo’s culinary delights elevate events, transforming ordinary gatherings into extraordinary experiences.

When it comes to planning luxury events, every detail matters. From venue selection to décor and entertainment, each element plays a crucial role in shaping the guest experience. However, one aspect often stands out above the rest in its ability to captivate the senses and leave a lasting impression: the culinary offering.

Emma Lanier, Head of Events and Partnerships at Club Thirty-Nine Monte-Carlo, has witnessed firsthand the impact of thoughtful cuisine on events. She describes the seamless integration of food and theme, demonstrating how meticulous planning can transform a concept into an unforgettable experience. Take, for instance, the Club’s collaboration with Giorgio Armani to launch their springsummer 2023 capsule collection. The event’s theme, centred around a sea-inspired capsule box with blue tones and stylish tropical leaf patterns, was mirrored in every dish. For Thirty-Nine’s Chef, David Knapp, the attention to detail went beyond taste; each creation had to be visually stunning. From the San Remo red prawn tartare with summer black truffle and the slow-poached apricot dessert, the spring-inspired menu was a journey through flavours and aesthetics, with each course meticulously crafted to complement the collection and embody the Armani spirit.

The Club is also working on an additional project merging fashion and fine dining, where guests will be

LEFT TO RIGHT The launch of the Giorgio Armani spring-summer 2023 capsule collection held at Club Thirty-Nine MonteCarlo; the upcoming food and fashion pairing event taking place at the Club; the Rolex Master energy balls created by Chef David Knapp for the competition.

treated to a consultation service to determine their bestsuited colours, paired with a series of unique canapés and other culinary delights. From beetroot and hibiscus gazpacho to red prawn kofta, the menu is a testament to Chef Knapp’s inventive spirit, showcased through his use of bold flavours, vibrant colours and interesting textures.

Another example of the Chef’s unbounded imagination and cooking prowess was the eight-course dinner designed around the Club’s impressive art collection, exemplifying how culinary creativity can bring art to life, translating visual themes into edible masterpieces. A highlight was the açai pink raviolo of pulled beef with parsley purée, reflecting Andy Warhol’s “Marilyn Monroe — Sunday B Morning”. Even during the Rolex Monte-Carlo Master World 2023 competition, David added a touch of whimsy by transforming his iconic energy balls into tennis ball lookalikes, prompting a smile from the Club’s athlete members.

These remarkable culinary experiences demonstrate that food can be a powerful medium for creativity and connection — and this is why the cuisine is the cornerstone of event planning at Thirty-Nine Monte-Carlo. Whether it’s a luxurious gala or an intimate dinner, the Club’s commitment to gastronomic excellence ensures that every event, large or small, leaves guests with cherished memories that endure long after the last bite has been savoured.

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Sensational Sips

More than just a cocktail bar, Sips Barcelona is a laboratory of innovation where the art of mixology meets the avant-garde.

When you think of Barcelona, images of Gaudí’s architectural wonders, bustling markets and vibrant beach montages might come to mind. But there’s a new hot spot garnering attention in the city’s dynamic nightlife scene — Sips. Tucked away in the Eixample district, this unassuming venue is quietly leading a revolution in cocktail culture.

The brainchild of renowned bartenders Simone Caporale and Marc Álvarez, two of the industry’s most creative and talented minds, Sips is a playground for cocktail enthusiasts and a proving ground for innovation. Approaching cocktail-making with the same mindset that a master chef brings to haute cuisine, Caporale and Álvarez experiment with textures, temperatures and presentation, turning each drink into a multisensory experience. Whether it’s a cocktail served in a custom-made glass that looks like a work of art or a drink that’s been carbonated on the spot for an extra burst of effervescence, every detail is meticulously curated to surprise and delight.

What sets Sips apart is its commitment to redefining what a cocktail can be. The menu is a carefully curated collection of classic drinks with a

twist, alongside original creations that push the boundaries of mixology. The bar’s signature concoctions often feature unexpected ingredients and complex flavour profiles, blending the familiar with the exotic. It’s not uncommon to find cocktails infused with herbs, spices and even smoke, each designed to engage the senses in new and exciting ways. Take, for example, “Bubble”, a gurgling tipple that bursts to release a fragrant cloud of aroma before you take your first sip. It’s a playful yet elegant approach that encapsulates the spirit of Sips.

Beyond the theatrics, the team boasts a genuine dedication to quality and craftsmanship. Every ingredient is meticulously sourced, and every cocktail is crafted with precision and care. But Sips isn’t just about the drinks; it’s about the entire experience. The bartenders are as much performers as they are mixologists, often engaging guests with stories about the inspiration behind each cocktail, while the sleek, modern interior, with its moody lighting and minimalist aesthetics, sets the stage for unforgettable moments that celebrate creativity, artistry and the joy of discovery. Whether you’re a cocktail connoisseur or just looking for a unique night out, this is one spot in Barcelona you won’t want to miss. »



In a mixing glass, combine 10ml Sipsmith London Dry gin, 30ml Fundador sherry cask brandy, 1.25ml Sol Sat Citric, 2.5ml Sol Sat Malic, 5ml simple syrup and 50ml green apple juice. Stir gently until well-mixed and strain into a glass of your choice.



Combine 70ml coffee vodka, 20ml vanilla syrup, 65ml passion fruit juice and 35ml orange juice in a mixing glass. Stir with ice and then strain into a glass of your choice. Top with smoke-filled bubbles and serve with 30ml cava on the side.



Decorate the rim of a tall glass with caper salt and sugar. Add ice, 35ml tequila, 10ml curaçao, 5ml Campari, 15ml honey, 5ml Sol Sat Citric, 100ml soda water and stir gently until combined.



In a mixing glass, combine 15ml The Busker Irish whiskey, 35ml Palo Cortado sherry, 15ml Amaro Santoni liqueur, 25ml Tia Maria coffee liqueur, 60ml cold brew coffee and 5ml vanilla extract. Stir gently until well-mixed, strain into a glass of your choice and top with whipped coffee foam.





From high-octane thrills on Grand Prix grandstands to serene getaways on the Italian coast, GlobeAir is taking summer holidaying to new heights with its selection of bespoke travel experiences.

As the sun climbs higher and the days stretch longer, GlobeAir cordially invites travellers to embark on new adventures this summer.

As a leader in private aviation, unparalleled luxury and curated experiences come standard with every GlobeAir trip, where travellers are whisked away to the world’s most coveted destinations in the utmost comfort and style.

Imagine the exhilaration of the 2024 European Football Tournament as the crowd’s roar echoes through the stadium, and a symphony of passion and pride envelopes you as you take your seat. The matches come alive not as a spectator sport but as an immersive experience, where luxury accommodations and seamless service are the hallmarks of your journey. With fixed costs for all the major matches, you can feel the pulse of the crowds and the thrill of the game, all while enjoying the convenience and exclusivity that only GlobeAir can provide.

In Mallorca, the sun dances off the crystalline waters as you approach your exclusive villa, a sanctuary curated by GlobeAir in partnership with Engel & Völkers. Each villa, perched high above the sea and among lush landscapes, offers a secluded haven where time slows down, and the Mediterranean breeze whispers serenity. From sundrenched terraces to moonlit soirées, this is Mallorca at its most intimate and inviting.


With GlobeAir, travellers have the opportunity to enjoy the Grand Prix like a true insider; in partnership with Engel & Völkers, GlobeAir grants guests exclusive access to some of Mallorca’s most luxurious villas © Eduardo Marquez — Theory4; the SeaHouse by Minotti in Mallorca boasts stunning sea views © Eduardo Marquez — Theory 4.



For the quintessential summer holiday, GlobeAir stands ready to whisk guests away to the exquisite Anantara Convento di Amalfi Grand Hotel in Italy; Dining by Design at the Anantara Convento di Amalfi Grand Hotel; boat excursions organised by the Anantara Convento di Amalfi Grand Hotel © Richard Waite.

Further along the coast, the Anantara Convento di Amalfi Grand Hotel awaits, perched on the cliffs of the Amalfi Coast. Here, the timeless charm of Italy meets the luxury of GlobeAir’s signature service. The hotel’s historic charm blends seamlessly with the turquoise waters below, creating a story of elegance and romance. Gourmet dining, infinity pools and the laughter of summer evenings paint a picture of an Italian daydream you’ll never want to leave.

But for those who crave a rush of adrenaline, the heartbeat of GlobeAir echoes loudest at the world’s most prestigious racing circuits. Imagine the thrill of the most watched motorsports race championship, where exclusive paddock access takes you behind the scenes and into the fast-paced world of motor racing. No matter the destination, whether Silverstone, Las Vegas or Abu Dhabi, the engines’ roar mingles with the sun’s glow or the shimmer of city lights as you experience the Grand Prix like a true insider.

With over fifteen years at the forefront of private aviation, GlobeAir embodies the epitome of bespoke luxury travel. Each journey is a curated collection of moments, each destination an invitation to uncover the world’s hidden treasures. This summer, let GlobeAir guide you to unforgettable memories, where every detail is crafted to perfection, and every journey is a story waiting to unfold. Pack your bags and let GlobeAir take you on the holiday of a lifetime.


Tropical Delights

If your idea of paradise includes sun-soaked horizons, warm crystalline waters and dining experiences beyond compare, then The Ritz-Carlton Maldives, Fari Islands is your ideal destination.

Celebrated not just for its breathtaking vistas but also for its exquisite culinary offerings, The Ritz-Carlton Maldives, Fari Islands is a gateway to gustatory bliss, where the height of hospitality meets the art of gastronomy. Since its inception in June 2021, this exquisite 100-villa resort has endeavoured to transcend the traditional fivestar experience by fusing the beauty of its surroundings with an enriching calendar of guest experiences specially curated to engage, educate and exhilarate all that set foot on its pristine shores.

However, the island’s enchantment starts to weave its magic long before check-in. As soon as guests touch down at Velana International Airport — eyes still reeling from the unreal mosaic of blue and white that unfolded below them during their descent — they are welcomed by gracious staff at the terminal and swiftly escorted to a private speedboat. The transfer itself is a preamble to the luxury that awaits — a 45-minute boat ride through the heart of the Indian Ocean, surrounded by a canvas of turquoise waters and scattered islands, each more picturesque than the last. Upon arrival at the resort, the air vibrates with the resonant sound of the traditional Maldivian Sangu Conch, signifying the importance of every guest, welcomed with a level of service that is both rare and heartfelt.

Ethereally suspended on the horizon like a floating tropical forest, The Ritz-Carlton Maldives, Fari Islands is a masterstroke of modern design that reflects a deep respect for its environment. Spread across three smaller islands interconnected by undulating bridges and tree-lined bike paths, the resort’s accommodations include expansive one- and two-bedroom overwater villas, beachfront

CLOCKWISE FROM OPPOSITE Bird’s-eye view of The Ritz-Carlton Maldives, Fari Islands; the resort’s Mystique Garden is the perfect setting for morning yoga; the resort’s accommodations include large one- and twobedroom overwater villas and foliage-enveloped beachfront abodes.

abodes, and an extravagant Ritz-Carlton Estate — all oriented to face the ocean, providing panoramic water views. Conceived by the late Kerry Hill, a visionary in the field of architecture, the layout and structure of the villas display a modernistic ethos, featuring circular shapes that echo the organic forms of the island. The interiors, clad in wood and adorned in a palette of muted tones and soft textures, provide a tranquil, airy feel, emphasised by retractable window-doors and spacious decks that invite the outside in. Private pools, sprawling bathrooms with indoor and outdoor rain showers, Nespresso machines, and an Aris Meeha — a personal butler who takes care of your every need — also come standard. The cherry on top? Thoughtful touches that anticipate the desires of »


« each guest, from recipe books and a bouquet of barware for the cocktail enthusiast to complimentary beach bags and straw hats for the ocean-obsessed.

The Ritz-Carlton Maldives, Fari Islands certainly hasn’t forgotten about the food lovers, either. With seven restaurants and bars under its helm, including two dining destinations — Arabesque and Tum Tum — just a short boat trip away at Fari Marina Village, the resort offers a diverse world of flavours for every preference. This is a remarkable feat considering the island’s relatively small size.

Days begin at La Locanda, where the breakfast spread is a feast for the senses. From a buffet brimming with freshly baked pastries and exotic fruits to bespoke à la carte egg dishes and regional specialities, all served to the sounds and sights of the ocean’s blues below you, this overwater dining venue ticks all the boxes. The culinary journey continues throughout the day as La Locanda transforms into a haven of Southern Italian cuisine for lunch and dinner, where dishes such as burrata with basil pesto and heirloom tomatoes promise a taste of Italy in the tropics.

For those with a palate for Asian flavours, Summer Pavilion tantalises the tastebuds with its modern Cantonese dishes served in an elegant open-air setting, while IWAU offers a gourmet evening under the stars with an authentic Japanese teppanyaki experience where chefs entertain as they cook an array of fresh local seafood and imported delicacies such as caviar, foie gras and Wagyu beef. Not to be overlooked, the Beach Shack provides a laid-back atmosphere with Mediterranean fare and healthy pickme-ups like freshly squeezed elixirs, reef fish ceviche and grilled Yellowfin tuna steaks, ideal for a leisurely lunch by the water.

The EAU Bar stands out not just for its pictorial poolside setting, sublime sushi and creative cocktails but also for its role in the resort’s Behind the Bar series, a signature programme featuring visiting mixologists from around the globe. Here, guests can indulge in unique concoctions crafted by some of the world’s most renowned bartenders, making every evening a celebration of refined tastes and spirited conversations — best enjoyed at sunset accompanied by the rhythmic beats of Bodu Beru drums, a traditional form of Maldivian music performed at EAU Bar during its nightly Defining Moment ritual.

The Behind the Bar series, which runs from March through December, not only highlights the art of mixology but also emphasises sustainability and the use of local

ABOVE Aerial view of EAU Bar and the resort’s circular infinity pool.
BELOW Peking duck at Summer Pavilion © Claude Okamoto.

ingredients, making each sip a testament to thoughtful consumption. Guests can look forward to meeting some of the globe’s most decorated drinksmiths, sampling their lauded libations and partaking in mixology masterclasses.

2024’s exclusive lineup includes Hampus Thunholm from Röda Huset in Stockholm, Matteo Cadeddu from Opium in Bangkok, Harrison Ginsberg from Overstory in New York, Hyacinthe Lescoet from The Cambridge Public House in Paris, Paul Aguilar and Maros Dzurus from HIMKOK in Oslo, Damien Guichard from Wax On in Berlin, and Republic from Singapore.

Running parallel to the mixology programme, the Masters of Crafts and Craftsmanship Calendar is designed to enrich the guest experience through interactive sessions with international talents, including Michelin-starred chefs, renowned wellness practitioners, audacious adventurers and revered conservationists. As part of its Summer of Renewal initiative, The Ritz-Carlton Maldives, Fari Islands is hosting several unique wellness and adventure retreats in 2024 under the theme Leave Better. From 19-23 July, guests can experience sound baths led by celebrity healer Susy Markoe Schieffelin, enjoying a moon-guided practice, and in August, Abi Adams from Project Woman will lead

guests through emotional journeys and hormonal balance exploration using dance, meditation, music, yoga and writing. In addition, the resort will introduce two surfing retreats during the optimum June and July surf seasons, headed by championship surfers Nic von Rupp and Victor Bernard.

Meanwhile, the island will pay tribute to the culinary arts with a visiting roster of award-winning chefs throughout the year, including Rolf Fliegauf of two-Michelin-starred Ecco in Switzerland and Pam Soontornyanakij of Patong in Bangkok who was voted Asia’s Best Female Chef 2024. From experiencing Pam’s progressive take on classic ThaiChinese flavours during an exclusive eight-course dinner to savouring Rolf’s ‘purist aroma cuisine’ on the beach, this inspiring programme invites guests to participate in culturally immersive activities that honour global gastronomic traditions, techniques and tastes.

Not just confined to extraordinary food and drink, the resort also offers a variety of entertainment options designed to relax and rejuvenate the body, mind and soul. Whether your interests lie in luxuriating in the sun and soaking up the stunning surroundings, enjoying hours of pampering at the overwater spa with Bamford treatments or engaging actively in regional Maldivian pastimes, The Ritz-Carlton Maldives, Fari Islands has you covered. From sunrise yoga in the verdant Mystique Garden to midday turtle snorkelling expeditions and sunset cruises on a sumptuous yacht crowned by dolphin sightings, there are 101 ways to enjoy the pleasure of leisure at this resort. Even the younger family members are guaranteed endless hours of fun at Ritz Kids, which is touted as one of the best children’s clubs in the Indian Ocean.

It’s clear that The Ritz-Carlton Maldives, Fari Islands’ curation of carefully considered activities has transformative travel at its heart, and the resort’s commitment to an exceptional guest experience is palpable, not just in the tangible luxuries but also in the interactions with the staff. Every detail is attended to with the perfect blend of professionalism and genuine warmth, ensuring guests leave the island with a boatload of unforgettable memories, each marked by the unmistakable touch of Ritz-Carlton hospitality.

CLOCKWISE FROM TOP LEFT Summer Pavilion sits suspended over the lagoon’s calming waters and boasts a lantern-inspired aesthetic; Wagyu with truffle teriyaki at Summer Pavilion
Claude Okamoto; the Ritz Kids club.


With its latest Cheval Blanc opening in Seychelles, the illustrious LVMH Hotel Management is set to redefine tropical luxury on Mahé island’s pristine Anse Intendance beach.

The azure waters of the Indian Ocean are set to sparkle even brighter this fall with the unveiling of Cheval Blanc Seychelles, the latest jewel in the crown of LVMH Hotel Management. Nestled along the southwestern coast of Mahé island, where thick tropical flora frames the idyllic Anse Intendance beach, this new Cheval Blanc Maison sets a new standard for high-end retreats. With its commitment to comfort, style and immersive experiences, this addition to the Cheval Blanc collection is poised to become a sanctuary for discerning travellers seeking a seamless blend of natural beauty and refined living.

Designed by venerated architect Jean-Michel Gathy, Cheval Blanc Seychelles serves as another perfect example of his incredible ability to marry contemporary luxury with traditional influences. Conceived as a “home”, Gathy’s vision for this Maison is an ode to Creole customs, beautifully

ABOVE The new Cheval Blanc Seychelles overlooks Anse Intendance, one of Mahé’s most beautiful beaches © AS Drone.

integrated into the lush landscape. With 52 opulent villas ranging from 220 to 1,950 square metres in size, each boasting a private swimming pool and stunning vistas of either the beachfront, hillside or tropical jungle, guests are invited to experience the epitome of indulgence and tranquillity.

Cheval Blanc has always been synonymous with artistic expression, and the new Maison in Seychelles is no exception. Celebrating creativity and harmony with nature, the grounds are adorned with unique sculptures and art pieces created specifically for this location. Inside each villa, the walls are graced with works by Madagascan artist Joël Andrianomearisoa, evoking the verdure of the island’s bountiful vegetation. The artistic narrative continues at the vibrant Vivamento bar, where young ceramist Maximilien Pellet’s monumental glazed stoneware fresco pays homage to the conviviality of grand Etruscan banquets, adding


a touch of Italian flair to the tropical paradise. Every intricate detail, every carefully chosen material and every piece of art create a permanent dialogue between the Maison’s island inspirations and contemporary spirit.

Of course, no Cheval Blanc experience would be complete without an impressive culinary offering, and the Seychelles Maison continues this legacy of epicurean excellence with its five distinct dining experiences: Mizumi, an Asian eatery by the lake; Vivamento, a lively Italian trattoria by the pool; Sula, a Mediterranean beach club; Le 1947, the signature French gastronomic restaurant; and Le White, a cosmopolitan dining space. Each offers a unique culinary perspective, made for discovering and sharing, and crafted with precision and creativity.

Personalised experiences are at the heart of Cheval Blanc’s hospitality philosophy, with its dedicated team of Ambassadeurs curating bespoke activities for guests, from nature excursions to star-lit private dinners. To ensure guests have an unforgettable stay, Cheval Blanc Seychelles is home to a wide range of facilities and amenities. The Spa Cheval Blanc boasts a tailor-made collection of Guerlain well-being rituals, while fitness enthusiasts can enjoy the gym, pool, surf simulator, tennis and padel courts. But Cheval Blanc Seychelles is not just a haven for adults; it’s a paradise for guests of all ages, with Le Carrousel offering young adventurers a world of wonder.

CLOCKWISE FROM TOP LEFT Artist Joël Andrianomearisoa

© Romain Reglade; Cheval Blanc Seychelles is home to 52 villas; Cheval Blanc Seychelles is surrounded by thick tropical flora © AS Drone; the Maison features works by Joël Andrianomearisoa

© Romain Reglade.

As part of LVMH Hotel Management’s portfolio, Cheval Blanc Seychelles joins a prestigious lineage of exceptional Maisons around the world. From the snow-capped peaks of Courchevel to the sun-kissed shores of St. Barth, each property embodies the ethos of luxury, elegance and unparalleled service that defines the Cheval Blanc brand. With the opening of Cheval Blanc Seychelles, LVMH reaffirms its commitment to creating timeless experiences that transcend borders and captivate the imagination.



FOUR sits down with Giannis Stasinopoulos, founder and CEO of Fine Group, to explore how the company’s steadfast commitment to quality and consistency continues to drive its expansion and success across various sectors of the luxury market through its Fine Living Services, Fine Foods Collection and Fine Flight Catering brands.

Quality is never an accident; it is always the result of intelligent effort,” English writer, philosopher and art critic John Ruskin famously stated. Giannis Stasinopoulos, founder and CEO of the oldest and largest concierge company in Greece, Fine Living Services, concurs. Along with Fine Foods Collection and Fine Flight Catering, these three companies comprise the Fine Group, a cutting-edge conglomerate that consistently aims to raise the bar for luxury services.

Renowned as Greece’s leading importer of gourmet delicatessen products, including its own FFC Caviar, Fine Foods Collection boasts exclusive partnerships with over sixty prestigious brands, including Petrossian caviar, Joselito ham and Edmond de Rothschild Heritage wines. Additionally, the company operates Fine Flight Catering, a specialised aviation catering service currently serving VistaJet flights from Mykonos and Athens.

At the core of Fine Group’s success is Fine Living Services, Greece’s premier concierge service, which is well-known for its discretion, attention to detail and willingness to go the extra mile for its clients. Proficient in offering luxury travel services like private flights and VIP transfers, hotel reservations, villa rentals and luxury yacht charters, the company’s tailor-made offerings extend beyond logistics to include exclusive city and museum tours, personal shopping, and sourcing rare and limitededition items.

Fine Living Services has also established a reputation for organising exceptional events around the world, thanks to the company’s visionary ethos, creative mindset


Stasinopoulos, founder and CEO of Fine Group

© Studio Loic Bisoli.

ABOVE Giannis

Stasinopoulos manages three brands under the Fine Group umbrella, including Fine Foods Collection, Greece’s leading importer of gourmet delicatessen products that produces its own brand of FFC caviar

© Studio Loic Bisoli.

and methodical precision. From marriage proposals, weddings and celebrations to corporate meetings and high-end product presentations, every occasion is seized as an opportunity to create something extraordinary. Expect nothing less than the most beautiful and exclusive settings, accompanied by the culinary artistry of talented Michelin-starred chefs.

With a dedicated team of experienced professionals available 24/7 and a valued network of international partnerships, the company prides itself on fulfilling the unique needs of its clientele, no matter how extravagant or unconventional they may be. “The customer is never wrong,” as César Ritz famously remarked. From securing last-minute restaurant and hotel reservations to booking a private tour of the Acropolis Museum and arranging yacht charters to remote islands, no request is impossible for Stasinopoulos’s team.

But what truly distinguishes Stasinopoulos and his ventures is his strategic foresight. He is the kind of CEO who perpetually seeks ways to improve the business. This mindset enabled him to transform what began in 2013 as a niche concierge service for guests of the Arion Hotel and Spa — now the Four Seasons Astir Palace — into a leading lifestyle management company with offices in central Athens, London and Monte-Carlo. The group is also set to open its first branded champagne and caviar bar in Greece, becoming neighbours to famous restaurants like Zuma and Beefbar.

A significant part of Stasinopoulos’s forwardlooking vision is encapsulated in his involvement with The Ellinikon project, an ambitious redevelopment of »


« Athens’s former airport into a vibrant new hub for luxury and commerce. Scheduled to host one of Fine Group’s new offices by Q3 2026, The Ellinikon is primed to become a focal point for affluent tourists and residents alike. This sprawling development, spanning the size of Monaco and resembling a small city, will feature a superyacht marina, luxury towers, beachfront villas, the Mandarin Oriental Athens, a swanky casino and much more, all designed to foster a unique lifestyle of convenience and elegance for society’s elite.

Lamda Development, managing The Ellinikon project, envisions this as Europe’s biggest urban regeneration project. With a total investment of eight billion Euros, the initiative promises to dramatically enhance Athens’s coastal landscape, integrating residential spaces with commercial, retail and leisure facilities centred around what will be the continent’s largest coastal park.

One of the project’s highlights, Riviera Galleria, is poised to be a luxurious shopping and dining destination, attracting high-net-worth individuals and tourists with its array of fine dining options, designer fashion stores and cultural spaces. Planned to open in the first half of 2026, Riviera Galleria represents a significant phase in The Ellinikon’s development, blending modern architecture with sustainable design principles to create a world-class waterfront experience that complements the natural beauty of the Athenian Riviera.

As Stasinopoulos gears up to expand his operations into Riviera Galleria at The Ellinikon, his focus remains clear: to provide an unmatched level of service and luxury that anticipates and exceeds the desires of the most discerning clients. Through strategic growth plans and a relentless pursuit of excellence, Fine Group not only continues to dominate the luxury market in Greece but also sets new standards for what is possible in global luxury living — and this is ever-evident in his cooperation with Savills to provide an A-to-Z real estate service, “Real Estate by Fine Living”, handling everything from airport transfers and property displays to contractual, visa or passport requirements.

Over and above being a proud ambassador of the world’s fastest-growing private jet company, VistaJet, for the third year running, plus welcoming a new collaboration with Dassault to facilitate the sales of Falcon Private Jets

BELOW Fine Foods Collection offers a premium selection of epicurean products and is proud to exclusively represent prestigious brands like Petrossian caviar, Joselito ham and Edmond de Rothschild Heritage wines © Nikolas Kominis — Studio Kominis.

ABOVE Giannis Stasinopoulos and Peter Marino at the Dior Ball during Venice Biennale 2024.

in Greece, Giannis has also forged coveted partnerships with esteemed hotel chains around the world. In fact, Fine Living Services is the only company in Greece that maintains ties with prestigious hospitality brands such as the Oetker Collection, Cheval Blanc Hotels, Mandarin Oriental, Four Seasons Hotels & Resorts, and Belmond. It’s also one of the few VIP service agents that can allocate rooms at some of the most exclusive summer and winter destinations worldwide, even on very short notice.

The company, not one to rest on its laurels, recently renewed its partnership upgrade with the Oetker Collection to “Pearl Partner Status” for the third consecutive year, entitling loyal customers to a selection of benefits like access to the best available rooms. One of the world’s most valuable clusters of luxury five-star establishments, the Oetker Collection’s Masterpiece Hotels epitomise opulence and charm, boasting twelve legendary properties in the most sought-after places globally, from Cap d’Antibes to Paris, Courchevel and Capri — the perfect fit for Fine Living Services’ highprofile clientele.

As Fine Group continues to innovate and expand its influence, it stands as a paragon of luxury, setting new benchmarks for the service industry. Whether through a curated travel experience, a gourmet product or a custom event, Giannis Stasinopoulos and his team showcase a profound commitment to going above and beyond for their clients, transforming every interaction into a lifechanging moment steeped in beauty and comfort.

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From gourmet dining to exclusive adults-only retreats and ultraluxurious villas, Elegant Travel’s experts bring you a comprehensive guide to the best the Maldives has to offer.

Founded by Franziska Flierl and Dominik Babel — who worked in a management position at Six Senses Kanuhura for six years — ElegantTravel has made a name for itself as a premier luxury travel agency, dedicated to creating seamless, tailored holidays for discerning clients. Based in Munich and Stuttgart, Elegant Travel’s specialists offer a virtual concierge service, drawing on a deep knowledge of international destinations. Taking heed of the fact that time is a precious resource, the company’s team meticulously plans every aspect of the journey — so all you have to do is simply turn up, sit back, relax and enjoy your time off.

For those seeking bespoke experiences, Elegant Travel leverages its extensive network of connections in the hospitality and travel industries to offer exclusive perks, like priority access to high-end venues, premium villas at

sold-out resorts and much more. With a philosophy that no request is too great, the agency consistently exceeds all expectations, promising an unparalleled luxury travel experience from start to finish.

Whether you’re looking to be immersed in the untamed beauty of Africa, the glitz and glamour of a big city, or the serenity of a tropical island, Elegant Travel will go above and beyond to make your travel wishes come true. Maldives, a dream location known for its stunning overwater bungalows, turquoise lagoons and white-sand beaches, is among the extraordinary places that Elegant Travel is well-versed in. But with so many islands to choose from, which one is right for you? From foodies to families, couples and lovers of all things luxury, here are the mustvisit Maldivian resorts to suit every need and preference, as curated by the experts at Elegant Travel…

ABOVE Aerial view of Sip & Sand grill restaurant at Six Senses Kanuhura © John Athimaritis.

Waldorf Astoria Ithaafushi

The Waldorf Astoria Ithaafushi is a food lover’s paradise. With eleven speciality restaurants, this five-star resort offers a variety of culinary venues catering to every palate. Those with a fervour for flame-grilled fare will relish the Australian barbecue delights at The Ledge, the sister restaurant of Michelin-starred Burnt Ends in Singapore, led by celebrated chef Dave Pynt. The fresh sushi and izakaya-style dishes from globally acclaimed contemporary Japanese concept Zuma are equally enticing, especially when served in a striking overwater setting. With its cavelike ambience, The Rock is perfect for oenophiles who want to enjoy an intimate dinner paired with an extensive wine selection, all while seated at a beautiful 200-year-old Jarrah wood table.

Offering yet another extraordinary setting, Terra invites guests to dine among the treetops, savouring prime ingredients like Miyazake Wagyu beef and Alba white truffles while perched in one of seven bamboo nests overlooking the ocean. If you’re in the mood for a culinary adventure, check out Yasmeen, Li Long or Nava. Each of these restaurants presents a unique taste of global flavours, from the aromatic spices of Asian dishes to the rich traditions of Levantine cuisine. For a healthy, light bite, visit Glow, which specialises in nutritious garden-to-table fare with produce sourced from the island’s own edible garden.

On the beverage front, Waldorf Astoria Ithaafushi doesn’t disappoint, either. Peacock Alley invites guests to unwind with ocean views, live music and hand-crafted cocktails, while Amber serves up an exceptional range of champagnes and champagne-based cocktails.

Six Senses Kanuhura is the ultimate family-friendly resort, offering beachfront accommodations with multiple rooms and pools, ideal for larger groups. The soft-sand beaches and shallow waters make it safe for children, while the newly launched retreats, all set on the shore and blessed with mesmerising sunset views, provide ample space for family gatherings and private dinners.

Families who love adventure can enjoy snorkelling tours to the nearby Turtle Airport, where you can spot green and hawksbill turtles, or embark on a sunset cruise, sailing alongside a playful pod of dolphins. Six Senses Kanuhura also offers scuba certification through Deep Blue Divers, with programmes designed for children as young as eight. The PADI Mermaid Courses are a unique experience for kids aged six and older, allowing them to explore the underwater world in a fun and imaginative way. Back on land, there’s plenty of entertainment with Cinema Under the Stars, beach picnics, ice cream at Scoops, and various classes and activities tailored to different age groups. The Grow with Six Senses programme focuses on holistic wellness, allowing children to reconnect with nature and engage in activities that spark their curiosity. »

LEFT Two Bedroom Reef Villa with Pool at Waldorf Astoria Ithaafushi; Nava, one of the eleven restaurants at Waldorf Astoria Ithaafushi; Franziska Flierl and Dominik Babel, Managing Directors of Elegant Travel.


LEFT Aerial view of

Tucked away within the UNESCO Biosphere Reserve of Baa Atoll, Milaidhoo Maldives offers an exclusive, adultonly experience focused on privacy and personalised service. With no children’s facilities or activities, the atmosphere remains calm and intimate, allowing guests to unwind without distraction.

Known for its elegant overwater and beachfront accommodations, each villa and residence emphasises a seamless connection to nature and comes complete with a private pool, outdoor rain shower and stunning views of the Indian Ocean, providing seclusion with a touch of indulgence. So whether you’re a solo traveller looking for peace and quiet, a group of friends splurging on a buddymoon or a couple celebrating a babymoon or honeymoon, Milaidhoo Maldives is the perfect choice.

With an endless roster of adult-oriented excursions and activities, guests can lap up the idyllic surroundings while revelling in the pleasure of leisure. From gourmet cooking classes with a personal chef to mixology workshops, sunset cruises, star-lit movie nights and snorkelling with manta rays, Milaidhoo Maldives is a playground for adults with an adventurous spirit.

3 4

Soneva Secret stands as the pinnacle of ultra-luxury experiences in the Maldives, epitomising bespoke hospitality and rare indulgence — and Elegant Travel was one of the first tour operators to visit this brand-new resort. Located in the remote Haa Dhaalu Atoll, this exclusive island is home to just fourteen beach and overwater villas, including the first floating villa in the Maldives.

Designed to be in harmony with the surrounding environment, each sumptuous abode features a vast master suite with a sliding roof for stargazing and direct access to the beach or lagoon. Guests enjoy the attentive care of a dedicated Barefoot Guardian and Barefoot Assistant, who caters to every need, creating a truly personalised experience. The gustatory journey is equally bespoke, with a private chef crafting one-of-a-kind menus for each villa.

Maldives; lounge area in the Beach Residence at Milaidhoo Maldives

Sakis Papadopoulos; the Living Room and Out of This World at Soneva Secret © Stevie Mann for Soneva.

Standout culinary options on the island include Out of This World, a castaway dining tower reachable by zipline, and So Primitive, a toes-in-the-sand firepit dining experience. Soneva Secret’s location in the sparkling waters of Dhipparufushi, a pristine marine sanctuary far off the beaten path, provides ample opportunities for unique and unforgettable experiences that immerse guests in the raw beauty of Mother Nature. Enjoy guided snorkelling with manta rays, pods of dolphins and even whale sharks, or navigate the scintillating night skies with the help of the resident astronomer.

To find out more, visit, email or call +49 803 5908 8850

Milaidhoo Maldives
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Tucked away in an exclusive enclave within the esteemed Grand Hirafu, Aki Niseko stands as a symbol of rare luxury and bespoke hospitality in the heart of Niseko, Japan.

Niseko, Japan’s renowned mountain wonderland, has long been a magnet for thrill-seekers and luxury aficionados alike. Amongst the region’s snow-covered peaks and bustling village life, a new development is taking luxury living to never-before-seen heights: Aki Niseko. This exclusive mountainside estate, conceived by the creative minds behind the HakuLife Collection, offers an unparalleled blend of exquisite design, award-winning service and unique amenities, all wrapped in the warmth of Japanese hospitality.

The word “Aki” has multiple meanings in Japanese, but most commonly, it encapsulates the spirit of hope. At Aki Niseko, hope manifests as the passionate belief that anything is possible and this ethos is embodied in every aspect of the development. It is a place where luxury and tranquillity coexist, and every detail is meticulously crafted to exceed expectations.

Holding pride of place in Grand Hirafu, part of Niseko’s preeminent ski resort, Aki Niseko spans over 10,000 square

ABOVE Aki Niseko is a new, ultra-luxurious development in Japan’s sought-after Grand Hirafu that offers eleven exclusive villas complete with the highest quality finishes and amenities.

metres of immaculate snow-dusted terrain, offering a secluded yet accessible retreat within the bustling village.

Positioned just a stone’s throw from the Grand Hirafu Gondola and the new ten-seater gondola, residents have immediate access to Japan’s best skiing. Yet, the selfcontained estate feels like a private sanctuary, worlds away from the noise and crowds. It’s also just an easy drive from New Chitose Airport and will soon be connected by the Hokkaido Shinkansen.

This prime location is complemented by a collection of just eleven ultra-luxury villas, each with a private rooftop onsen. These mineral-rich spring waters are sourced directly from the land below, offering a tonic for the muscles and mind after a day on the slopes. With a quiet space to disconnect, relax and recharge, residents can spend their evenings soaking under star-lit skies, surrounded by the beauty of nature — this is restorative luxury at its finest. A rare amenity, these private onsens are just one of the aspects that set Aki Niseko apart from other developments in the region.


Envisioned as a sanctuary for the senses, the villas are a masterpiece of design and comfort. Spread across four stories, each villa is over 400 square meters in size and features five ensuite bedrooms, multiple entertainment areas, custom-designed furniture, art-infused fixtures and high-end appliances. The architecture embodies a contemporary alpine aesthetic, with undulating Japaneseinspired louvres and elegant black stone exteriors, while the inviting interiors, created by NOMURA Co., Ltd., feature an abundance of natural wood, with expansive windows flooding the space with light and uninterrupted views of the surrounding landscape. Design cues and patterns from the Ainu culture — Hokkaido’s indigenous peoples — are also infused through the decorative pieces in each villa, from the rugs to the scatter cushions and art around the living areas.

The design philosophy behind Aki Niseko prioritises optimising the guest experience, and the development’s commitment to creating a comfortable living environment is evident in its countless thoughtful details, from heated


The interiors at Aki Niseko are clad in natural wood and feature floor-to-ceiling windows and doors; each villa at Aki Niseko is home to a heated rooftop entertainment deck; with multiple entertainment and relaxation areas, from outdoor barbecue terraces with fire pits to a bar and various living and dining spaces, villas at Aki Niseko are designed for hosts to cater to multiple families and multigenerational travel.

walkways and driveways to energy-efficient fixtures, soundproofing, mechanical window treatments, mood lighting controllers, universal outlets and an integrated speaker system. The villas cater for all seasons, with built-in air conditioning for warmer months and heating to create a cosy atmosphere during winter. The heated rooftop entertainment deck, with a bar, sauna, firepit and lounging area, provides the perfect setting for social gatherings or peaceful evenings under the stars.

Aki Niseko is also the sole estate in Hirafu with a members-only clubhouse, offering a 1,200-square-metre communal space that includes a heated swimming pool, café, yoga studio, fitness centre and kids club. This exclusive retreat provides residents with an opportunity to entertain and unwind in style, surrounded by like-minded individuals.

Aki Niseko’s partnership with HakuLife Collection, a brand known for its expertise in luxury accommodations, heralds an unprecedented standard of hospitality within the region. Upon arrival, guests receive a red carpet greeting with caviar and a glass of Dom Pérignon, »


« setting the tone for the extraordinary experience ahead. Private chefs are on hand to prepare gourmet meals and bespoke après-ski snacks, while butlers and chauffeurs are available on demand to attend to every need. Whether it’s awaking to breakfast in bed, an impromptu afternoon drive to the ski lift or an evening dining experience that rivals the finest restaurants in the world, residents can expect nothing but the best.

With its world-class skiing and ceaseless powder snow, Niseko is particularly popular during the colder months. However, as winter transitions to spring, the landscape transforms into a lush paradise profuse with unspoilt trails, gleaming waterways and breathtaking vistas. From hiking and biking in the mountains to exploring the historic port


Aki Niseko’s prime location grants residents easy access to Japan’s best skiing; each villa has its own private onsen, a rare amenity that sets Aki Niseko apart from other developments in the region; Aki Niseko is also the sole estate in Hirafu with a members-only clubhouse.

town of Otaru, the possibilities for fun are endless — and to make the most of this, Aki Niseko has been specially designed as an all-season holiday home. Complete with Michelin-starred dining, craft breweries and a lively nightlife scene, Niseko offers a vibrant atmosphere during winter, while the warmer months embrace a slower, more laidback pace. This fusion of East and West creates a unique cultural experience that adds to the allure of Aki Niseko. With its superb, nature-steeped location, exceptional amenities, award-winning service team and easy access to all Niseko’s charms and mountainside activities, Aki Niseko brings together the best of alpine adventure and refined elegance, offering a truly immersive living experience where happiness takes precedence.



Nestled in the Austrian Alps, our family-run carpentry and interior design studio specializes in creating highly personalized, made-to-measure interiors that exceed the highest quality standards. Whether you’re seeking a complete transformation or a statement piece, our skilled artisans bring your visions to life with meticulous attention to detail and unwavering commitment to excellence.

Visit us at or in our showroom located 10 km from Zell am See / Kaprun to discover how KRÖLL.WINKEL can transform your interiors with the finest, bespoke craftsmanship.

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With its latest project, Mauritz Design demonstrates that a thoughtfully designed home can be more than a place to live — it can be a sanctuary, a space where the lines between indoors and outdoors blur, allowing residents to embrace the beauty of their surroundings.

Nestled in the foothills of the Bavarian Alps, a newly constructed terraced villa by Mauritz Design redefines the concept of harmonious living. Conceived by Stefan Mauritz, a prominent Munich-based architect and interior designer, the villa embodies the seamless integration of architecture, design and nature. This unique property, perched above a serene lake, provides a blueprint for achieving balance and tranquillity in a residential setting.

At first glance, the villa’s entrance evokes a sense of understated elegance reminiscent of a traditional bungalow. Yet, upon stepping inside, guests are greeted by an expansive living space that quickly dispels any notion of modesty. The property’s terraced design offers an innovative connection between the indoor and outdoor environments, with floor-to-ceiling doors that allow a flexible transition to the covered terraces. This design choice is more than just aesthetic; it expands the living area, inviting nature into the heart of the home.

Stefan Mauritz’s architectural vision is evident in the villa’s cascading layout, which follows the land’s natural topography in clear lines, from the mountain plateau to the


Mauritz Design’s terraced villa is enveloped in nature; the villa’s interior features high-quality finishes and furnishings; the covered terraces boast beautiful views.

garden. External staircases link the various levels, creating dynamic outdoor spaces that encourage exploration and leisure. “The terraces follow the natural morphology of the terrain and bring a clear structure to the architectural concept,” says Mauritz, drawing attention to the emphasis on a smooth transition between the built environment and the surrounding landscape. »



« One of the hallmarks of Mauritz Design’s work is precision, and the terraced villa exemplifies this through its bespoke elements. The custom-designed railings, made from coated stainless steel bars, not only provide safety but also contribute to the overall aesthetic. Their sleek, minimalist design adds to the visual lightness, allowing them to blend effortlessly with the environment.

The villa’s pool area serves as another focal point of harmony, offering residents a tranquil space for relaxation. Its symmetrical design reinforces the geometric clarity of the complex while seamlessly integrating with the surrounding landscape. “A pool should not only be functional but also reflect the architectural principles of the house,” Mauritz notes, underscoring his commitment to cohesive design.

Inside the villa, Mauritz’s holistic approach to design becomes apparent. The interplay of proportions, materials and light is carefully considered, and the interior furnishings are meticulously chosen to complement the architecture without overwhelming it. This sense of restraint, coupled with an emphasis on quality, creates an inviting atmosphere that promotes comfort and well-being.

Beyond aesthetics, the design philosophy extends to sustainability and energy efficiency. During the three-year construction process, Mauritz closely monitored every aspect to ensure the villa’s sustainability credentials. He insists on using high-quality, durable materials and

CLOCKWISE FROM LEFT The interplay of proportions, materials and light within the villa has been carefully considered to create an inviting atmosphere; the villa’s pool serves as focal point that encourages relaxation and socialising; Munich-based architect and interior designer, Stefan Mauritz.

collaborates with partners who share his ethos. “We have to build responsibly — in terms of resource consumption and the longevity of the materials. That’s why we only work with long-term partners who share our philosophy in all trades,” he explains, highlighting the importance of a future-orientated perspective.

At its core, the terraced villa by Mauritz Design exemplifies the idea that architecture, design and nature can coexist in perfect harmony. The project goes beyond functionality, aiming to have a profoundly positive impact on the lives of those who live in it. “A well-designed space can significantly improve the quality of life of its inhabitants,” Mauritz reflects. “Our aim is to create spaces that are functional but also promote human well-being. Because only the synthesis of architecture, design and nature creates true harmony.”


Where relax means discovery

New destination | New lifestyle | New beginnings

A mixed-use urban development, nestled in the heart of Vlora, Albania, waiting to be discovered. Showcasing premium and branded apartments with expansive sea views. A world-class marina for yachts and mega yachts, complemented by the unparalleled hospitality of Marriott International 5* Hotel.


For almost a century, Mottahedeh has been creating exquisite ceramic reproductions, marrying history and craftsmanship with modern sensibilities.

Mottahedeh & Company has become synonymous with elegance, sophistication and a deep appreciation for history, crafting porcelain dinnerware and decorative accessories that have graced the tables of presidents, kings and dignitaries. Founded nearly 100 years ago, Mottahedeh has built its legacy of excellence through meticulous craftsmanship, striking use of colour and distinguished partnerships with storied institutions like the Historic Charleston Foundation, George Washington’s Mount Vernon Estate, and Henry F. Dupont’s Winterthur Museum and Gardens.

Under the leadership of Wendy Kvalheim, who has been at the helm for over three decades, the company has adapted to the modern era while staying true to its

roots. In celebration of its centennial next year, Wendy has released a new book titled Splendid Settings: 100 Years of Mottahedeh Design, published by Pointed Leaf Press. It explores the company’s rich history, taking readers on a visual journey through Mottahedeh’s extensive collection of porcelain and decorative accessories in various settings, from specially curated historic homes to ultra-contemporary spaces and minimalist residences.

“An interesting point we found,” shares Kvalheim, “is that this wide array of classic designs looks fabulous in many settings, from stark white canvases to an abundance of colour and form. Good design is timeless. Ours is bold and effusive. Whatever its style is, it is all the way. You either love it, or you hate it. Good design elicits an ‘aha’ moment — a physical response. A beautiful colour or a harmonious proportion can do that, whether due to an interesting decoration or its sheer monumental size”.

To capture the diverse appeal of Mottahedeh’s designs, Kvalheim and Pointed Leaf Press travelled across the country, highlighting homes by the ocean, in cities, the countryside and historic sites. This drew attention to the versatility of Mottahedeh’s collections, spotlighting how the designs take inspiration from nature, with each piece reflecting an artist’s interpretation of the world in a different era.

“Often, we take our cues from nature, the ultimate designer of form,” Kvalheim explains. “The artist sees the attributes of nature, understands them, and expresses this understanding in a new way. These are not just tableware items; they are a representation of the mind of an artist and producer in that time period. The way they saw the world is different than we do now and is reflected in the item.” »

ABOVE Sung Vase Verdigris & Blue by Rookwood Stoneware Collection for Mottahedeh. RIGHT This Carp Tureen reproduction is one of the oldest decorative objects in Mottahedeh’s collection.

« Creating beautiful, high-quality porcelain is no easy feat; it requires a delicate balance of science and skill. With extensive experience in the art of porcelain-making, Mottahedeh’s pieces epitomise exceptional craftsmanship. Key features, like clear and blemish-free surfaces, intricate shapes, complex details, and vibrant colours, set Mottahedeh’s creations apart. Every step, from the firing process to the application of sophisticated decorations, is executed in small batches with meticulous precision.

“Porcelain must be ‘baked’ at a high enough temperature to melt into a glassy material,” explains Wendy. “Getting porcelain to ‘stand up’ in the kiln is difficult because hard porcelain slumps when it reaches the temperature that turns it into glass. It is a wobbly moment at this stage. Complex shapes have a tendency to collapse at stress points, such as indentations or curves. The key to making high-quality porcelain is accumulated experience at the kiln. Just like baking a cake, it is helpful to know what to expect at each stage of the process.”

To ensure completely flawless surfaces, Mottahedeh rigorously controls its raw materials. “Porcelain is primarily white, but like the palettes of whites at the paint store, ore mined at different locations globally can have slight shade differences,” shares Wendy. “All porcelain contains kaolin, a disintegrated form of granite. Early Chinese porcelains have a definite blue-grey cast called a ‘grey body’. No matter what the tone of the white you see, just as perfect crystal has no bubbles, perfect porcelain has no spots.”

Rather than ink, porcelain decorations are made using oxides, compounds derived from naturally occurring metals like copper, iron and cobalt. These are fired at high temperatures to fuse with the previously fired porcelain, resulting in vivid, highly detailed patterns. Historically, plates were hand-painted, but nowadays, intricate designs are produced using silk screen lithography or laser printing techniques, with these prints then applied to the porcelain’s surface and fired once more. Multiple colours are then printed side by side on the lithograph. While the industry standard typically ranges from four to eight colours per decoration, Mottahedeh exceeds this, employing anywhere from four to twenty-seven colours, with an average of sixteen.

“Ask yourself if the decoration is vibrant, clear, colourful, gentle, bold, subtle and timeless. If you look closely, you may understand the mind of the artist and the excellence of the producer,” says Wendy. “At Mottahedeh, we want you to think of our original products as the antiques of the future, as well as make antiques of the past to enjoy today.” Each of these elements contributes to the unique allure of Mottahedeh’s creations. Whether it’s a finely detailed dinner plate or an ornate teacup, these pieces are designed to be both timeless and contemporary, effortlessly fitting into a variety of settings.

CLOCKWISE FROM TOP LEFT Grape Leaf Tureen; Prosperity Tureen; Sylvanae dinnerware collection.

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