Neolith®, the pioneer Sintered Stone brand, knows the luxury restaurant sector quite well. Its surfaces, which have already been used in several Michelin-starred restaurants around the world, bring added value to the gastronomy experience while, at the same time, providing the best chefs in the world with a tool that allows them to take their creations one step further. .
Cédric Grolet is one of the most exciting and creative talents in modern cookery. The meteoric rise of this inventive and original chef has seen him achieve multiple awards for his pastry work. Only last year he received the prestigious Gault Millau Pâtissier of the Year and was awarded Best Pastry Chef by 50 Best, the highest accolade of its kind in the profession.
Paco Torreblanca is one of Spain’s most recognisable culinary stars, a celebrated pastry chef with a large number of awards and accolades to his name. This includes being named Europe’s best pastry chef earlier in his career and designing an iconic cake for the royal wedding between King Felipe VI of Spain and Letizia Ortiz.
Situated in the Netherlands municipality of Weert, Restaurant Marrees is designed for comfort and relaxation. The restaurant is a highlight in chef Jan Marrees’ career, which started when he was 16 years old. Having worked in several Michelin star restaurants and becoming a Master Chef in 2011, he aspires to provide the highest quality of gastronomy and hospitality.
Food has been a lifelong passion for Jordi Artal. Growing up in Canada, from a young age he helped his mother and grandmother prepare family meals, learning the cuisine of their homeland, a small village near Tarragona, Spain.
A visit to Spain in 2002, and direct exposure to its evocative gastronomy, brought childhood memories of cooking with the family flooding back. From that point on he knew he wanted to open his own restaurant.
Jordi Cruz is the youngest Spanish chef to receive his first star. At the head of ABaC Restaurant&Hotel in Barcelona with 3 Michelin stars, he’s considered a reference in the Spanish culinary scene because of his “restlessly evolving cuisine based on the different products, creativity and tradition,” as defined by the chef himself.