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International Recognition.

Neolith Kitchen Lounge at Contacto Cocina

The Neolith kitchen line, Neolith Kitchen Lounge, was chosen to be a part of an all-new gastronomy project: Contacto Cocina. The premises, located at Calle Oquendo 20 (Madrid), is meant to be a place for enthusiasts, foodies, gourmets and gastronomy professionals and entrepreneurs to meet, collaborate and interact.The new coworking project led by Chef Luis Centenera, Álvaro García and F. Javier Álvarez which arose after seeing how “something is changing in the way cooking is understood and experienced".

Neolith Pietra di Piombo is the model used on the 4 countertops as well as the main one installed in the coworking area which is about 6 meters long. It’s a timeless stone-like color which stands out because of the dark gray tone, available in Silk finish, which can be perfectly combined with all other architectural elements offering this touch of balance.

 

2017 Kevin Gillespie

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.


 

2016 CIA - Culinary Institute of America at Copia

Neolith Partners with Culinary Institute of America (CIA) at Copia to Provide Surfacing for the New Napa Valley Food and Wine Destination

Celebrated for its durability and beauty in cooking and entertaining spaces, Neolith, manufactured by TheSize, has partnered with the new Culinary Institute of America (CIA) at Copia to provide its premium sintered compact surfacing. In collaboration with San Francisco stone distributor FM Distributing , Neolith slabs from the Fusion collection in Pietra di Osso décor were provided as the countertop material for the bar and private kitchen dining area in The Restaurant at CIA Copia.

CIA at Copia, located in the heart of Napa’s bustling Oxbow district, officially opened in fall 2016 as the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food and wine. The Restaurant at CIA Copia offers a unique opportunity for guests to have a first taste of renowned chefs as they share their creations from the kitchen to the table. 

 

IGLESIAS BROTHERS

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.

 

2015: GASMA

The Gastronomy and  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.

 

Comming soon

Albert Adrià

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.

Alberto Chicote

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.