Login
Registered users
According to Juan Mari and Elena Arzak their cooking utensils are the key tools that allow them to create innovative, fun and experimental dishes. “It would be wonderful to have all our utensils close at hand, whilst we are cooking”, Elena pointed out.
Izaskun Chinchilla added one more ingredient: "Would it not pique the diners’ curiosity to see this cloud of kitchen utensils, giving them a better understanding of the process behind each dish?” Her design presents a window for each of the two major players in the Arzak world: the cook and the diner. It allows the cook to give the diner a peek into the kitchen, the diner to eat at the table where the dish is prepared.
A window to the Arzak Universe is directly related to the sustainability of the American forests. It uses six different species, mirroring the volume in which they grow -using the most abundant species for the largest pieces and the less abundant ones for the smallest pieces.
Juan Mari & Elena Arzak
Juan Mari Arzak is the father of Spanish contemporary cuisine and alma mater of the New Basque Cuisine movement. He and his daughter, Elena, lead the Arzak restaurant in San Sebastian, which holds three Michelin stars and is listed as the 8th best restaurant in the world. Elena was declared best female chef in the world by the ‘50 Best’ list in 2012.
Izaskun Chinchilla
Izaskun Chinchilla has lead her own practice since 2011. She has a great deal of experience in education and teaches in several universities, inside and outside Spain. She combines her practice, with which she seeks innovation, with research. She has won over 20 competitions. An example of her work is the media library of the Garcimuñoz Castle (Cuenca).
Commissioned by: Juan Mari and Elena Arzak
Designed by: Izaskun Chinchilla
Made from American tulipwood, American red oak, American hard maple, American soft maple, American cherry and American alder.
