Su navegador no soporta script

URL

Home
-
Highlights
-
Gourmet

Gourmet

Neolith® specified by Michelin star chef Marco Parizzi

Chef: Marco Parizzi
Restaurant: Parizzi
City: Parma, Italy
Colours:
Zaha Stone


Surrounded by cultural landmarks and vestiges of classical Italy, Parizzi is no ordinary restaurant. An area steeped in antiquity, inspiration is abundant. To pay homage to the beauty of his establishment’s environment, Chef Parizzi specified Neolith® Zaha Stone in a recent refurbishment of his cookery school. Characterised by fine white veins etched in contrasting directions against a rich argent background, the stylish pattern brings the historic aesthetic of the architecturally rich setting indoors.


Zaha Stone’s rich smoky tones provide a sophisticated backdrop for every course. The gently mottled, silvery motif contrasts exquisitely with vibrant fresh ingredients of all colours.


Parizzi says: “Ultimately, we chose Neolith® because it is an exceptionally practical material. Our guests and clients have high expectations, so it’s crucial that we maintain our one Michelin star standards for the cooking school along with the other services we offer.”

Chef Jean Pierre Pastor specifies Neolith®
for new cooking school

Chef: Jean Pierre Pastor
Restaurant: Meltemi
City: Parma, Italy
Colours:
Basalt Black


Jean Pierre Pastor opened his latest destination, Meltemi, in Northern Italy in early 2016. Named after and inspired by the northern winds of the Aegean Sea, there he sets himself apart from the local competition by offering a menu comprised strictly of seafood dishes.


Pastor’s appetite for quality cuisine is not restricted to cooking. Shortly after opening Meltemi, he expanded it to include a cooking school, to provide a creative space where the public can experience his passion.


While many professional kitchens opt for a mixture of the traditional steel and white, he has cultivated a warm, dark atmosphere, achieving a more tranquil ambience.


To complement the existing décor of neutral walls and deep grey cupboards, Pastor chose dusky Neolith® Basalt Black for the cookery school’s substantial worktop. In line with the current trend for inkier tones, the fine-grained igneous pattern has an enduring appeal that will see the culinary space adapt seamlessly to changing fashions and tastes.

Award-winning chef Juan Amador specifies Neolith® surfaces for his latest opening

Chef: Juan Amador
City: Vienna, Austria
Colors: 
Beton Silk


For two Michelin-starred chef Juan Amador, a career in cookery was not his first choice when he was growing up. In his words it “evolved over time”, maturing like a fine wine until his talent was identified and the merits of his cuisine recognised, “you start to get noticed and receive your first ratings.

Returning to aesthetics, to achieve the desired concrete look, Neolith® Beton Silk was chosen for the worktops and the central island in the kitchen.

For Amador the significance of specifying Neolith® goes beyond look and feel: “It is important to have a big, well-known and experienced company to support you. It inspires confidence as they have the capacity to help realise my vision, but are also flexible should any changes occur to the original brief. Furthermore, given my roots, it was emotionally important to me that Neolith was founded, and is produced, in the country of my ancestors, Spain.”

Paco Pérez and Neolith in Miramar, 2 Michelin stars

Chef: Paco Pérez
City: Llançà, Girona (Spain)
Colors: 
Nero, Nero Marquina, Avorio


Miramar is the reflection of a family’s dream, a professional project that dates back to the year 1939, when it was just a humble beach hostel in Llançà (Girona). That was until 1984, when Paco Pérez married its owner and, together, they created the two-Michelin star restaurant it is known for today.

It’s a place of pilgrimage for gourmet enthusiasts from around the world that stands out due to the contemporary and vanguard cuisine based on excellence and the experience of travelling to Alt Empordà and discovering its cuisine and atmosphere for which it also has 5 exclusive rooms.

After discovering Neolith and how it could be used, Paco Pérez decided to use their Sintered Stone for the Miramar pastry area. Architect Anna Sabrià was commissioned with creating this area with an open-view so diners could enjoy the show of seeing what it’s like to work in a Michelin star restaurant.

Neolith was chosen for different uses due to its technical characteristics and broad chromatic range to create a functional yet attractive space. In the chef’s words, "Neolith is very hygienic, very durable, doesn’t scratch, you can hit it and it doesn’t break (...) Plus, there’s great diversity and a range of hues. It’s a very interesting product for kitchens.”

The colors chosen for this very special space were the Nero models for countertops and shelving as well as the Nero Marquina model for the pastry area flooring. And Neolith Avorio was used for the walls and even the ceilings of this lovely kitchen with views of the sea where the chef transforms the aromas, flavors and textures.

Neolith offers the kitchen significant reliability,” says Paco Pérez, one of the greatest examples of 21st century vanguard gastronomy.

 

A Blank Canvas For Culinary Masterpieces

Chef: Holger Stromberg
City: Münster (Germany)
Colors: Arctic White

Holger Stromberg, one of Germany’s most original and visionary chefs and leading nutritionists, has chosen Neolith Arctic White Silk for the kitchen worktops at his new restaurant KUTCHiiN and Campus Loft, his flagship event locations in Munich, Germany.

Neolith Arctic White Silk was chosen for the kitchen’s surfaces by Stromberg, and interior design firm SODA, for its ability to withstand high-impact activities and constant temperature fluctuation. Particularly, he was impressed by how a hot pan can be placed on the Sintered Stone without any effect on the finish.

Alessandro Borghese, Rock ‘n’ Roll Gastronomy

Chef: Alessandro Borghese
Restaurant: Il lusso della semplicità
City: Milan (Italy)
Colors: Calacatta Silk, La Boheme, Carrara B01, Iron Corten and Nero Zombabwe

 

For pioneering Italian Chef, Alessandro Borghese, cooking is the new rock ‘n’ roll. A colourful, fast-paced and dynamic industry with universal appeal where a flawless performance is essential to success.

With a focus on big, bold flavours and natural ingredients, simply prepared, Chef Borghese has become a culinary superstar, not just in his native Italy but on the international stage.

When it came to fitting the interiors of his hotly anticipated restaurant “Alessandro Borghese - Il lusso della semplicità” (The Luxury of Simplicity), Milan, he needed to find materials which encapsulated his inventive approach and reflected his flamboyant personality; Neolith stepped into the spotlight.

A desire for originality, a fascination of the Sintered Stone production process and an admiration for the surface’s versatility drew Borghese irresistibly to Neolith. In particular, he was impressed by its adaptability and how it can seamlessly integrate within a specific environment, adding character and individuality.

Alessandro liked Neolith (and the large variety of colours and patterns) so much he used it throughout the restaurant. An ingenious mix of tones and contrasts including woods (Neolith La Boheme), marbles (Neolith Carrara B01), metals (Neolith Iron Corten) and granites (Neolith Nero Zimbabwe) were applied within the venue to evoke the atmosphere of the golden age of the transatlantic cruise liner.

Neolith Calacatta Silk was also specified for the bar worktops, a finish fast becoming a go-to choice for professional chefs for its aesthetics as much as its practicality. Chef Borghese highlights the newly-discovered freedom of being able to plate his adventurous concepts and culinary inventions straight onto the surface. He compares it to the craft of an artist. ‘If I was a painter’ he muses, ‘Neolith would be my canvas’.

Furthermore, concept becomes reality as the restaurant also uses smaller, bespoke-cut pieces of Neolith as plates for tapas-style dishes. The small plates, which combine delicate food on an elegant backdrop are a real hit amongst Alessandro Borghese - Il lusso della semplicità’s diners.

At its heart, Chef Borghese wants his restaurant to embody the cosmopolitan metropolis of Milan. It’s a destination with a warm, international atmosphere which bills delicious, honest food as the central performer alongside strong support from Neolith surfaces. 

Hans van Wolde, Neolith & Beluga Loves You

Chef-kok: Hans Van Wolde
Restaurant: Beluga Loved You
Plaats: Maastricht (Nederland)
Kleuren: Estatuario Silk - Dashboard

 

Hans van Wolde, known for his haute cuisine restaurant, Beluga Loves You, which has been open since 1997 in Maastricht, was awarded a Michelin Star in 1998, which he held onto until 2005, when he was awarded two Stars. Since then, he has maintained those two Michelin Stars and continues to hold them today.

The Dutch chef has also been the Chair of the panel of judges on the television show MasterChef Holland.

Beluga Loves You stands out because of its sophisticated cuisine and exquisite service in a pleasant yet informal atmosphere where Neolith Estatuario in the Silk finish has been installed in a unique way. This faithful interpretation of the marble from Carrara dons the walls, countertops and auxiliary tables with its pure white and thick yet subtle veins in combination with other noble materials like wood and metal.

The Bookmatch effect offered by this model can be observed on the wall paneling of the restaurant Wine Bar where guests can sample the best selection of wines.

In the words of Hans van Wolde, “I found out about Neolith when I visited Spain and I just knew I had to have it in my restaurant, that I wanted to cook with it and I wanted to feel it.” It’s extraordinary material due to the high resistance to stains, scratches and high temperatures with a great design, which perfectly meets the prestigious chef’s needs.

Fusion cuisine, chic decoration, lovely music and an exceptional location in the elegant Céramique neighborhood, Beluga Loves You has become a real must-stop for all gastronomy enthusiasts.

Chewton Glen gets cooking

The Kitchen at Chewton Glen is a purpose built cookery school that offers a selection of classes overseen by popular TV chef and alumni James Martin.

As part of an award winning 5 star luxury hotel, it was important the design of The Kitchen and material selected reflected the grandeur of the country house. Designed by Terence O'Rourke in collaboration with The Big Kitchen Company, the newly built kitchen space specifies Neolith.

Neolith slabs in Basalt Grey Silk were applied to the worktops, upstand, splashback, shelving areas and cabinetry. The availability of 12mm Neolith slabs in large formats, including 3,200 x 1,600mm, proved to be a decisive factor in the specification of the surface for the commercial kitchen. 

Prominent in the commercial kitchen sector, and fashionable in contemporary residential kitchens, grey is popular for the ease at which it combines with bright tones or neutral schemes.

Neolith’s ability to withstand high temperatures, its resistance to stains, cuts and marks, and the bespoke sizing options offered by TheSize made it ideal for the commercial setting.

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.

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. 

Comming soon

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.