Kevin Gillespie is an American chef, author and former Top Chef contestant. He is a former co-owner and executive chef at Woodfire Grill in Atlanta. He opened Gunshow, a restaurant in Atlanta, in 2013 and Revival, a restaurant in Decatur, GA, in 2015.
Gillespie reached the semi-final stage of the 2009 James Beard Rising Star Chef of the Year awards.
In 2013, Gillespie was named a James Beard Foundation Award Finalist in the Cookbook: American Cooking category for his debut cookbook, Fire in my Belly.
On November 6, 2014, Gillespie was awarded the GRACE Innovator Award by the Georgia Restaurant Association.
The Iglesias´s brothers, bring a live a fun and new dining experience: Bobo Pulpín. An exotic restaurant specialized in octopus in a classical and modern flavors. It is a nice place with tradicional spanish "tapas" and proposals from the rest of the world as well as a vermutería and a spin-off of House of Tapas Cañota.
The Sánchez Guisado Arquitectos study, has chosen the Neolith Iron Ash and Iron Blue model, to dress the floor, and the Calacatta model for one of the countertops.
With the combination of the most daring models, is created a transgression effect in the decoration of the space by the shades of color supported.
On the other hand, the countertop with Calacatta, highlights the context of the restaurant, making it an unique space.
2016: Sergio Puglia
He studied a Master's degree in Hotel and Gastronomy at the Salzburg University. At the end wen to work in Argentina and Uruguay, in restaurants like Luciano Federico or as gastronomic director in Buquebús until 1993. in that year in he opened his own restaurant called Puglia Restaurant.
For more than 25 years, he has been leading the television program "Puglia Invita" on Uruguay's Channel 10.3, which uses the Bank of Neolith Calacatta. The project designed by The Agency, which has been recognized with the prestigious A'Design Award - Platinum Award in the Furniture Design category in Milan (Italy).
In this way, the Design and Gastronomy are united once again to give life to a functional furniture in which Neolith Calacatta has been integrated by being highly resistant to the stains, scratched and high temperatures; Combining it together with the oak wood, to provide contrast and functionality.
2016: Federico Mugnani
2016: Estimar, Rafa Zafra
With just 16 years, Rafa Zafra (born in Seville, Spain), starts developing his love for the Andalusian cuisine. After school, works in several prestigious Michelin Star restaurants such as Tristan, Aldebaran, Arzak, Arnolfo, La Antica Trattoria, Calima or La Terraza del Casino; until he returns to Seville for becoming Head Chef of La Hacienda Benazuza and elBullihotel's collaborator, keeping 2 Michelin Stars and 2 Soles Repsol.
Afterwards, Rafa continues working with the Adrià brothers in different gastronomic projects, until finally in 2016 opens his most personal project: ESTIMAR. The restaurant located in Barcelona created to convey his love for the Mediterranean, making a tribute to the seafood products.
ESTIMAR just has been recognized as "Best New Restaurant of Barcelona" by Macarfi Rookie Awards, the guide of the Condal City’s local restaurants. The restaurant in which Neolith is present with the Pulpis Silk model applied in the floor. A model that transmits power, sobriety and elegance with contrast and a play of shades and volumes in combination with other architectural elements of lighter tones.
2016: Confusion Porto Cervo, Italo Bassi
Famous Italian Chef and previous Executive Chef during 22 years at the 3-Michelin Star restaurant, Enoteca Pinchiorri, in Florence (Italy).
Currently is the owner and Chef of Confusion Verona, the culinary concept of Bassi where are combined the haute Italian cuisine with Japanese culinary art.
Recently, Italo Bassi has opened Confusion Porto Cervo, located in the most exclusive area of Costa Smeralda. A gastronomic meeting point between modernity and tradition in which Neolith Calacatta Gold has been integrated in a surprising way in wall cladding, countertop and flooring, creating a space that reflects the different aspects of his personality to merge contrasting materials.
Neolith was also the material chosen by Italo Bassi in the last edition of EuroCucina in Milan, where he surprised to all attendees with the Showcooking done on the Neolith Pierre Bleue kitchen countertop.
2016: "The Owners of the Kitchen", Argentina
Neolith is present in the "The Owners of the Kitchen" TV Show emitted by Telefé.
The new cookery show in Argentina where Neolith Iron Corten has been selected as the main material for preparation Surfaces of the contestants.
Each week, 16 participants are competing to become the best Chef with the purpose of having their own restaurant, through various tests evaluated by a recognized three-member jury composed by Narda Lepes, Donato De Santis and Christophe Krywonis.
2016: Alinea Madrid, Grant Achatz
Grant Achatz, an award-winning American Chef from USA, is one of the leaders in molecular gastronomy.
For 6 weeks in Madrid, Grant and his team from his 3 Michelin Star Chicago- based restaurant ALINEA, offered a unique dining experience to the lovers of haute-cuisine. Organised at the NH Collection Eurobulding Hotel, the public was invited to enjoy an exclusive and holistic gastronomy experience, as well as the architectural surroundings.
The main challenge of this project was to move the entire restaurant from the US to the Spanish capital.
In order to achieve this, the international interior designer, Lázaro Rosa-Violán, inspired by the “cladestine and nocturnal” atmosphere of the 80s Chicago look, specified Neolith for the worktops and kitchen islands.
The kitchen area was entirely open, so the public could be at the centre of the action: Chef Achatz and his team of 50 preparing exciting dishes with local products. Designer Lázaro selected Neolith Belgian Blue to be the hero product of the kitchen, complementing the architectural elements of the building. Grant Achatz said that “the final result overcame his initial expectations”.
2015/2016: Samsha, Victor Rodrigo
Víctor Rodrigo, Spanish Chef of the Year 2012, was a contestant on Top Chef Spain in 2014 and also participated in the latest edition of the prestigious culinary awards, Bocuse D’or, as a candidate from Valencia Region (Spain).
To celebrate the 10th year anniversary of his restaurant, Samsha in Valencia, Chef Rodrigo launched a new restaurant concept, developing his free-style cuisine, and offering an authentic gastronomic show.
Víctor Rodrigo and Neolith have a very close relationship. As a Chef who pushes the boundaries of gastronomy, he found Neolith as the perfect material to complement his innovative cuisine. Victor also likes to present his dishes directly on the worktop, eliminating the amount of used plates. In his recently reopened restaurant, Neolith has been specified for the tables and throughout the restaurant, using decors such as Estatuario, Pulpis, Basalt Black or Iron Blue. In the last edition of Bocuse D’or, the prestigious cuisine awards, considered to be the Olympics of the gastronomic industry, Víctor decided to showcase his edible artwork on a large two-level tray created using Neolith Nero. In 2016, Víctor Rodrigo will be part of a Spanish roadshow organised by Neolith and well-known home-improvement chain Leroy Merlin.
2015: Mostrador Santa Teresita, Fernando Trocca
Fernando Trocca is an internationally reknowned Chef from Argentina. Previous owner of El Diamante in Buenos Aires and Llers, and Vandam, Industry, Argentina restaurant in New York, he currently owns Sucre in Buenos Aires and Mostrador Santa Teresita Restaurant in Uruguay. He is also the executive Chef for the Gaucho international company.
Fernando regularly participates in popular TV shows, showcasing his eclectic and innovative gastronomic approach that merges traditional home cooking with a touch of a gourmet cuisine.
Fernando Trocca has just opened his new restaurant, Mostrador Santa Teresita in José Ignacio (Uruguay). As the space was closed for several years it was a real challenge to reopen. The concept was to bring back the nostalgia of the past and combine with the Chef’s current proposal.
Estatuario Silk and Estatuario Polished were specified for the communal as well as individual tables. The Chef creates dishes that are perfect for picnics at the beach, be it cold dishes, desserts and breakfasts, all prepared on a Neolith Avorio kitchen worktop.
2015/2016: Pastamore, Ennio Carota
Ennio Carota is a Michelin-star cook, presenter and businessman from Italy. Following several years as a Sous-Chef at Chianti Cucina in Los Angeles, he opened his own restaurant in Santiago de Chile in 2012: Pastamore, a small Italian trattoria.
His experience, wisdom and charisma, earned him a spot as one of the MasterChef Chile judges. He is also opening his new gastronomical project located in La Dehesa.
Ennio Carota uses Neolith Iron Copper to present his delicious dishes on, and in his new restaurant he will integrate Neolith in several areas to complement his new project.
Ennio also collaborates with Neolith on the production of videos where he prepares his Italian dishes on a Neolith kitchen worktop.
The Gastronomyand Culinary Management Campus (GASMA), located in Castellón, Spain, is a university training, research and innovation centre that aims to develop the gastronomy sector by taking a unique approach. GASMA is the first educational institution in Spain to combine the specialities of Gastronomy and Culinary Management - providing future chefs with culinary skills and the foundation to become catering entrepreneurs.
Quique Dacosta, Paco Torreblanca, Susi Díaz, Rodrigo de la Calle and Ricard Camarena, are amongst the tutors at GASMA, which also includes maitres d’hotel and sommeliers.
In this innovative gastronomic project Neolith Basalt Black and Arctic White were specified for its unique properties and applied to worktops, bar and kitchen trolleys.
The project is set to continue developing and will utilise Neolith’s range of colours as part of its expansion.
2015: Dos Palillos & Dos Pebrots, Albert Raurich
Michelin Star Chef and famous Chef of elBulli Restaurant, Albert Raurich is recognized by his fusion of the Asian and Spanish cuisine. Dos Palillos is his restaurant in Barcelona open since 2008. The place where he finds his creative lab.
Very soon he will open his new gastronomic space in the Condal City: Dos Pebrots. A different proposal where the diners will be knowledgeable of the different culinary techniques used in the preparation of the delicious Mediterranean recipes.
The kitchen pass of Dos Palillos restaurant has been recently transformed. A new kitchen made with Neolith Pulpis giving rise to an open kitchen that allow diners to enjoy the culinary show.
Neolith has also been the material chosen in his new gastronomic project, Dos Pebrots. The Beton model will be the protagonist of the space coating the walls and floors in constrast with the Avorio model that will dress the counters of the restaurant.
2015: Narda Lepes, Argentina
Narda Lepes is a well-known Argentinian Chef, presenter and author of several books.
Her easy, modern and practical cuisine presents cooking as a relaxing and fun activity. Narda presents and participates in different TV programs, and also promotes her cuisine in her books, focusing on well-being and healthy lifestyles.
She took part in several cooking events in Argentina, where Neolith was selected as the main material for preparation surfaces, including Feria Masticar 2015, and the cookery classes at the prestigious hotel of Rosario, Ros Tower.
Narda also demonstrated the extraordinary technical features of Neolith kitchen worktops in videos, preparing several of her recipes directly on the material. Neolith will also be integrated into her next local gastronomic project.
2015/2016: La Prova del Cuoco
La Prova del Cuoco, one of Italy’s favourite cookery shows, now features seven Neolith worktops as part of a dynamic new set design.
The show, hosted by Italian household favourite Antonella Clerici, sees contestants battle it out against each other in the kitchen, partnered with celebrity chefs.
First commissioned in 2000, the television series is now in its 16th season which will run until 30th May 2016. The format of La Prova del Cuoco is based on Ready Steady Cook, a British television show.
With the show airing six days a week over a nine month period, it was essential that the kitchen worktops were hardwearing and offered surface properties complementary to food preparation and culinary use.
The seven worktops feature Pietra di Luna, from Neolith’s Fusion collection, in a Silk Finish.
2014:Neolith Gastronomic Guide
Quique Dacosta restaurant, owned by Spanish Chef Quique Dacosta, boasts three Michelin Stars.
Chef Dacosta collaborated with TheSize and wrote the Preface of the “Neolith Gastronomic Guide: Young Mediterranean Authors One”, highlighting important values such as dedication, perseverance and hard work within this sector.
TheSize, manufacturer of Neolith, had the opportunity to dive into the wonderful world of Mediterranean cuisine throughout the various production sessions that were held at Cap de l’Aljub, when developing “Neolith Gastronomic Guide 2014”.
This Gastronomic Guide was created with two main objectives: On one hand, to support and promote the young and future talents of Mediterranean cuisine, invest in the “Spain” brand, a synonym of quality and assurance when it comes to gastronomy and architecture, and to market those products in overseas countries. On the other hand, to inspire the future owners of Neolith worktops to be innovative and creative in their new kitchens; encouraging them to delight their guests with succulent and appealing recipes, and to surprise them with the design and strength of a Neolith worktop.
2013: Azurmendi, Eneko Atxa
Eneko Atxa (originally from the Basque Country, Spain), is a Chef at the Azurmendi restaurant and well recognised name in the world of international cuisine.
His restaurant has been awarded 3 Michelin Stars in a short period of time, receiving its first one in 2007 and third one in 2012.
He has a keen mind and cannot stop creating new culinary concepts. With his skilled hands and deep understanding of cooking, he works with speed, precision and care., leading to the international recognition of the Azurmendi restaurant.
Azurmendi restaurant, located in Larrabetzu (Biscay), is a modern restaurant created in a sustainable building designed by the architect, Naia Eguino. Neolith has been specified for the auxiliary furniture for its scratch, high temperature and stain resistance, as well as for being 100% natural. On this occasion, the selected decor was Neolith Basalt Grey, a colour that creates an urban look and contrasts with the natural environment in its surroundings.
2012: Andrea Tumbarello
Italian Chef Andrea Tumbarello, is the owner of Don Giovanni restaurants located in Barcelona, Madrid and Marbella (Spain) that have a Michelin Star and two Soles Repsol. He is recognised for his traditional Italian haute-cuisine and his numerous media collaborations.
Andreas Tumbarello and his team collaborated with TheSize in an entertaining “Italian mafia” style video. Their mission is to prove the extraordinary technical properties of Neolith kitchen worktops. To do so, they subject it to various tests of resistance and finally give Neolith their absolute stamp of approval.
2012: Ricardo Sanz
Spanish Chef Ricardo Sanz, holder of four Michelin Stars, is well-known for his Japanese-Mediterranean cuisine, offered in his Kabuki restaurants in Spain; two in Madrid (one of them located in the basement of the Wellington Hotel, in the heart of La Milla de Oro), in Abama (Tenerife) and Marbella.
Ricardo Sanz is one of the chefs who has contributed the most to the evolution of gastronomy in Spain. He is breaking barriers by fusing Japanese techniques with Spanish product with such a degree of perfection that each of his four restaurants is recognised with a Michelin Star.
Ricardo Sanz tests the Neolith worktop while he prepares a dish of sashimi directly on the worktop, proving he is at the top of his millenary cuisine.
Chef Sanz features in an instructional video that makes parallels between the characteristics of Japanese cuisine and the material itself - the art of combining raw materials and technology.
Catalan Chef and pastry chef, and brother of the renowned Chef Ferran Adrià, Albert has several Michelin Stars including for his restaurant Tickets in Barcelona, and for Hoja Santa, a recently awarded restaurant he co-owns with Chef Paco Méndez.
In the coming months, Albert will open Enigma, a spectacular new restaurant also located in Barcelona where Neolith has been specified for flooring, wall cladding and kitchen worktops. This is a very ambitious gastronomical project where Neolith has helped to create a unique interior.
Spanish chef, restorer and famous television presenter is known for mixing traditional cuisine with new technologies, pioneering the gastronomic style known as “Fusion Cuisine”.
His Yakitoro restaurant is well-known for its traditional Japanese cuisine. Neolith has been specified for the kitchen worktops.