Two men in conversation
Black and white portrait of a man

Giorgio Armani. Courtesy Giorgio Armani

The designs of fashion superstar Giorgio Armani have become synonymous with the relaxed yet restrained and sophisticated style that has, over the nearly half century he has been in the business, transformed Italian tailoring. Harriet Quick talks to the legend about his global empire, which spans womenswear, menswear, interiors, hotels and more

Even with increased life expectancy and delayed retirement age, there is only a tiny percentage of us who, at the age of 85, will wake up every morning motivated by the prospect of a full days’ work. That Giorgio Armani is in charge of a multibillion-euro company, more than 7,000 employees and owns a personal property portfolio of nine houses (plus a 65m superyacht named after his mother’s nickname, Maín), a personal fortune estimated at 6 billion euros and a whip-sharp brain makes him that rarity.

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Who does he see in the mirror each morning? “I see a man who, through sheer hard work, has achieved a lot, turning a vision of style into an all-encompassing business. This assumption might sound like an overstatement, but it is a matter of fact,” says Mr Armani (Mr is his preferred address), dressed in his ‘fashion-worker uniform’ of blue sweater, cotton trousers and white sneakers. “And yet, in spite of all my achievements, I still feel the fire. I am never content – I am always challenging myself. That’s how I keep young and aware, by always raising the bar a little higher,” he says.

In January 2020, Armani will have presented Giorgio Armani menswear during Milan fashion week, the Armani Privé collection during the Paris haute couture collections and overseen looks designed for celebrities attending the Golden Globes, the Oscars and the Baftas. He also picked up the GQ Italia Award in January in swift succession to the Outstanding Achievement Award that was presented to him by Julia Roberts and Cate Blanchett at the British Fashion Awards in December 2019. By way of acceptance, he simply gave a big thank you while Blanchett added, “Mr Armani is a man who prefers to let his clothes do the talking”.

Antique photograph

Two men in conversation

Armani with his mother Maria in 1939 (top), and with his partner Sergio Galeotti. Both images courtesy of Giorgio Armani

The new decade marks forty-five years in the business during which the Armani brand has grown from a seedling collection of subtle, relaxed men’s suiting into a global powerhouse that encompasses 11 collections a year (including Privé and Emporio Armani) fine perfume and cosmetics, underwear, eyewear, denim, interiors, furnishings and hotels. Armani, who is the CEO and creative director, remains the sole shareholder making him, alongside the Wertheimer family that owns Chanel, Sir Paul Smith and Rei Kawakubo of Comme des Garçons, one of the last remaining fashion industry founder/owner titans. Ralph Lauren stepped down from his role as CEO in 2015.

“A vision like this takes a long time to be fully developed. The slow growth made it organic and all encompassing,” says Armani. “I had the first glimpses that style could turn into lifestyle back in the eighties, sensing that my philosophy could be applied to many different fields. Across the nineties, as the business grew, I started adding new elements, be it furniture, restaurants or hotels. My intention today is to offer a complete Armani lifestyle. New things can be added all the time. The vision has not changed over the years, it has grown, evolved and expanded,” he says as if observing the horizon line. But the roots were set firm and fast. In the first year of trading (1976) the turnover was $2 million. With Italian producer GFT and American know-how, Giorgio Armani and his right-hand Sergio Galeotti learnt how to manufacture and distribute at scale. In 1981, Emporio Armani was launched offering denims and sportswear at accessible prices and emblazoned with the graphic triumph that is the EA eagle.

Read more: How Hublot’s collaborations are changing the face of luxury

Armani’s lifestyle vision of pared-down elegance (in shades of aqua and greige) has proven as enduring as the bewitching romance of Pantelleria, the tiny island that lies off the coast of Sicily. The myth of Armani seems to predate the man himself, reaching back through the 20th century into some misty pre-industrial past and lurching forward into a tonally harmonised borderless utopia. In Armani’s universe, shapes, moods and memes may change, but not excessively so and one would be hard pushed to date one collection versus another. In this age of responsible luxury and sustainability, that interchangeability is now again being considered a virtue rather than a freakish anomaly. The brand, which Armani describes as a ‘physiological entity’, speaks of constancy, grace, strength and good health seemingly impervious (or very well sheltered from) the rude chaos of real life, just like the founder himself. The allure of Armani’s serene aesthetic harbour (in jackets and the best-selling Luminous Silk Foundation alike) seems to grow in inverse proportions to the spiking rates of anxiety and turbulence in the world.

Celebrities

Armani at the 2019 British Fashion Awards with, from left, Cate Blanchett, Julia Roberts, Tom Cruise and Roberta Armani. Photo by Stefano Guindani

Yet upheaval, tragedy and human destruction is part and parcel of the Armani story. Young Giorgio (one of three siblings) grew up in poverty-stricken postwar Italy, in the town of Piacenza, near Milan. Food, healthcare, building materials, fuel and clothing were in short supply. Bombing raids were imprinted on his childhood memories as were the visits to the local fascist HQ where his father worked as an office clerk. Armani distanced himself from the ideology and the relationship (his father died when he was 25) decades ago. “We had little, very little, so we treasured what we owned. My mother was wonderful in that sense: we were always impeccable, even if we did not have anything to show off. It was all about being clean, being proper. I’d call it dignity,” he reflects. The autumn/winter 2020 menswear collection, with its distressed-leather donkey jacket, soft shouldered tweed suits and shearling mountain coats and combat boots, had strong echoes of wartime civvy and military garb, albeit in luxury and technical materials.

“As industrialisation grew, we came into contact with new stuff. I remember my first incredibly stiff pair of blue jeans and I immediately felt like James Dean. As the economy boomed we all became eager for more. The social fabric disintegrated a bit and being modern became a must. That’s when I really understood the power of clothing – it’s the first projection of the self into society,” he continues. To note, Giorgio Armani SpA was one of the first brands to enter the Chinese market – he has an innate understanding of aspiration.

Read more: Van Cleef & Arpels CEO Nicolas Bos on the poetry of jewellery

Like Ralph Lauren, Armani received his fashion training on the shop floor at the swish Milanese department store, La Rinascente. “I was dressing windows and working as a buyer. I got to observe people, and that was an invaluable lesson. Milano at that time was a bursting, innovative city and people were constantly on the lookout for something new. I developed a passion for fabrics and shapes. Then I had the privilege of working as an apprentice with Nino Cerruti, where my career truly took off. I quickly started to develop strong, personal ideas. It was Cerruti himself – to whose foresight I owe a great deal – who asked me for new solutions to make the suit less rigid, more comfortable, less industrial and more tailored,” says Armani.

It’s hard to imagine in our century of casual how modern and desirable the deconstructed jacket and roomy fluid trousers on which Armani made his name would have appeared. But his work to soften the silhouette was as impactful as Coco Chanel’s cardigan jacket on women’s fashion. The silhouette was not only ‘comfortable’, it also projected a certain sense of cosmopolitan ease and adaptability, qualities that were in keeping with a flourishing economy (cars, furniture, fashion, fabric, lighting) and the birth of the ‘Made In Italy’ pedigree.

“By deconstructing the jacket, I allowed it to live on the body, using far from traditional fabrics. That principle is the one I used to build my own brand. Suiting at the time was very stiff. Women, in the meantime, were making progress in the work place and needed a new dress code: ‘ladylike’ was not suitable for the board meeting. I made the suit suitable for men on the lookout for something more natural and for career women. I sensed a need and offered a solution. The rest, as they say, is history,” says Armani, who is wont to gently shrug his shoulders.

Fashion model wearing dress

A look from the Armani AW14 advertising campaign. Image by Solve Sundsbo

“I think Armani’s success is due to his fashion and the images that went with it,” says Gianluca Longo, style editor at British Vogue. “He personally art directed the advertising campaigns and created the Armani style. He hit the American and the Japanese markets in the booming 80s and the Armani suit became a symbol of success at work. For men, it was a relaxed style and for women, a structured jacket that was still elegant and feminine in the cut.”

Armani’s success is rooted in a close group of loyal collaborators that were particularly effective in navigating the closed-shop Italian fashion business. “Sergio Galeotti has been the pivotal figure for me. He was the one who pushed me to go on my own and who was also by my side to manage it all. When he passed away [in 1985] I had to take my destiny into my own hands. Finally, that was his biggest push. I would not be where I am now without Sergio. I owe a lot to many people I have met across the years, especially Leo Dell’Orco, but I am a truly self-made individual,” he says. He also cites his mother Maria as a mentor: “She taught us the importance of taking care of yourself as an ethical choice. The idea of achieving so much with so little left a lasting impression on me.” Even at 85, he exercises for 90 minutes daily.

Restaurant pool terrace

The Amal restaurant at the Armani Hotel Dubai.

In his professional life, he cites John Fairchild (founder and editor of WWD) and Karl Lagerfeld as mentors. He admits he is not easy to get on with in terms of journalistic portrayal (he is succinct to the point of being terse) but does remember Jay Cocks’s 1982 Time profile. The cover bore the headline “Giorgio’s Gorgeous Style” and featured the leather-jacketed designer in his own incarnation of James Dean. This was also when Armani took on American retail (Barneys was one of the first stores) and then Hollywood. Leonardo DiCaprio (The Wolf of Wall Street), Kevin Costner (The Untouchables) and Richard Gere (American Gigolo) are among the early pin-ups in a line-up of celebrities looked after by a highly active VIP and Entertainment division overseen by his niece, Roberta Armani.

Read more: Discovering Deutsche Bank’s legendary art collection

In the leagues of big business, a beige Armani suit (in fluid crepe wool) became the uniform of choice for a generation of female leaders, president of Bergdorf Goodman, Dawn Mello, and first ladies included. Today’s soft-power designers, including The Row and Gabriela Hearst, share a surprising amount in common with Armani’s aesthetic. Where peer-group brands built billion-dollar businesses on accessories, Armani’s strength has always been clothing. The cohesive brand architecture works from top to bottom with a bespoke velvet tuxedo on Brad Pitt boosting everyday entry-level purchases of underwear and scent. For the best part of the 1980s, Gianni Versace, Giorgio Armani, Gianfranco Ferré and Valentino Garavani ruled the Italian fashion business before Gucci was resurrected and Miuccia Prada launched into ready-to-wear.

Working at Giorgio Armani SpA is not for slouches. Team Armani work with military precision, expertly choreographing Armani’s interactions with press and dignitaries while exuding brand values 24/7. The notion of a team is always emphasised over individual stars and the same is true of the catwalk presentations and campaigns. The models are rarely supermodels or names but appear as a lithe army, with naturalistic make-up, hair and gestures and clothes that blend in with the wearer. “The founding principles of my company are based upon autonomy and independence,” says Armani. “Jobs might be short lived today, but not in my case. My first employee, Irene, still works for the company.” The Armani Group’s reach has been impacted by a flood of street-credible brands, including Balenciaga, Off White, Burberry and Kim Jones at Dior. In 2016, revenues dropped by five per cent (estimated at 2.51 billion euros) and various strands of the business were given a sharp nip and tuck to refocus on core values.

artistic design display

Furniture in the Armani/Casa 2019–20 collection at the Salone del Mobile in Milan. Image by Fabrizio Nannini

As a private company, rumblings and frissons behind the scenes are hard to detect. The Armani world is elegantly orchestrated, from the polished-concrete Armani HQ in Milan designed by Tadao Ando to the flagships, many designed by architect Claudio Silvestrin, and the low-rise converted dammuso on the island of Pantelleria where Armani has a holiday home. “Clothing is about the space between cloth and body, architecture is about the space in which the body moves. I do not see many differences, and I think soulful simplicity always wins,” says Armani. And tactility. “The virtual is cold. We need to touch things, we need to make bonds.”

Read more: Inside Sassan Behnam-Bakhtiar’s Saint-Jean-Cap-Ferrat studio

“Mr Armani is a very loyal person, he relies on his close friends and has an acute sense of humour,” says Longo who last year was invited onto the superyacht, Maín. “That always helps. And he still loves to be involved in everything that he sees around him. From a button on a jacket, to the cutlery on a table.”

The spring/summer 2020 collection of misty fog and aqua cadet suits and cloud-like organza-topped shimmering gowns was dedicated to Earth, echoing this era’s concern over climate change. The company has been a supporter of Acqua for Life for more than ten years alongside other charities supported by the Giorgio Armani Foundation, set up in 2016. As fashion goes through epochal changes in purchasing behaviours and attitudes, the business will be remarkably different in ten years’ time.

Antique film still photograph

vintage film photograph

Richard Gere in American Gigolo (1980), and Andy Garcia and Kevin Costner in The Untouchables (1987), for both of which Armani designed the costumes

“The outlook for the fashion business and the outlook for fashion are two separate issues,” Armani says. “Fashion, I feel, has a great future, as people are becoming more and more confident in making decisions about what to wear based on what suits them, and are also becoming better educated in matters of style. The fashion business, on the other hand, must adapt to this new situation, and the fact that consumers are able to access new ideas from their digital devices at any hour of the day, anywhere in the world. How to best respond to the new landscape hasn’t changed – make clothing and accessories that help people fulfil their potential and look their best and bring out their characters.” The focus should be on style, not trends, he argues. “And you should have your own vision and viewpoint as a designer. If you do these things, you will be successful. Consumer behaviour may change, but why people buy fashion in the first place will not.”

On the matter of succession plans, Mr Armani remains a closed book. The internal leaders are likely to be in place. “Freedom gives me pleasure. I experience it in my business, as I am still my own boss. I experience it in my boat, suspended between the sky and the sea.” One intuits that this sense of inner peace has been hard won yet the reaching for it is what drives the Giorgio Armani brand.

Discover the collections: armani.com

This article was originally published in the Summer 2020 Issue.

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Parmesan and grapes

Orange peeled with glassware. Image by Patrice de Villiers

In this series of interviews conducted in partnership with Gaggenau, LUX speaks to four artists, who are seeking to alter our perspectives of the world through their innovative practices and meticulous craft

Creativity is an essential part of humanity. Whether it’s a painting, sculpture, building, object, or a plate of food, we make things to better understand and appreciate the world in which we live.

Follow LUX on Instagram: luxthemagazine

As one of the original pioneers of kitchen design, German-brand Gaggenau has long supported craftsmanship through the making of its own range of elegant high-tech products, and through collaborations with like-minded makers. Each of the four artists below was asked to create a work of art to celebrate the launch of the brand’s new steam oven range, engaging with the themes around sensory experiences, sustainability, and innovation. Here, we discuss their unique forms of creativity.

The Dance of the Flying Fish. Image by Patrice De Villiers

Patrice de Villiers

Food photographer

What made you decide to specialise in food photography?

I studied photography, film studies and English Literature at university. Back then, my photography element mainly consisted of shooting portraits of aspiring musicians and actors. It wasn’t until I came to London to assist a still life photographer that I was introduced to the concept of using food as a subject matter, and looking at it in a different way. Still life is a difficult discipline I think, but with food you have everything already there; it’s got form, texture, and colour. It gives you a head-start in making what’s hopefully an amazing and impactful image. 

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What comes first the ingredients or the photographic concept?

If it’s a commercial job, I’m given a brief and an ingredient and the concept comes out of observing it, thinking about it. I always try to think about it differently so that if you look at the image of parmesan or asparagus or whatever it is, you think I would have never seen it visually in that way. But then at other times, as I do now with a new project, I have a particular concept in mind and in my forays to the markets, I’ve been thinking about which ingredients would best suit the idea. 

How do you think an image can contribute to a person’s experience of food?

It can inspire. If you see an ingredient or dish photographed in a beautiful way, then why wouldn’t it inspire somebody to go off and create something? A publisher once said to me that most cookbooks are aspirational, meaning that an awful lot of cookbooks are bought not necessarily to cook from. People have them as pieces of art to simply look at. 

The Octopus and the Belt. Image by Patrice de Villiers

Parmigiano with Grapes. Image by Patrice de Villiers

Your images often have a distinct painterly quality, how do you achieve this effect with a camera?

It’s less to do with the camera and more about the lighting craft so I observe the object and I experiment with light on it in various compositions. With experience, you learn instinctively where things should be and equally, where they shouldn’t be.  When I come up with my ideas, I certainly don’t do it all on set; I sketch out almost all of my work. 

When I was at Uni, I was particularly struck by Edward Weston and his beautiful photographs of peppers. They’re black and white so you’re not distracted by colour. He just wanted to focus on the incredible form and texture, but the beauty of the ingredient, of course, is in the eye of the beholder. When I’m shooting a food editorial that needs let’s say a pepper or an orange, then I will go and get it because if you’ve only got that one thing in the image, as Weston only had his pepper, it has to have character. 

Read more: Van Cleef & Arpels CEO Nicolas Bos on the poetry of jewellery

Jan Wines (with sketches) by Patrice de Villiers

‘Food is definitely a natural form of art. The joy of photography is that I get to […] abstract it so that what people might view as something purely edible becomes something else.’

I was shooting some endives for the Independent a few years ago. It was when I went closely in with a longer lens that I could see they had tiny hairs coming off the leaves. It was about the intimacy [of the image]. The hairs of the yellow endive were just close enough to slightly touch the red one – it’s a tiny thing, but it’s about finding that beauty. I’ve photographed practically everything on the planet in the edible world and there’s usually something incredible about it whether it’s something quirky or beautiful.

Touch Softly. Image by Patrice de Villiers

Tender Kiss. Image by Patrice de Villiers

Celery Cheese (with sketches) by Patrice de Villiers

Has this current period affected your perspectives and relationship to food?

During this time, working from home, being isolated, I think food and meal times have become the punctuation for many people’s days. It gives you some sort of schedule, something to focus on when everything else is so hazy, something to look forward to.

How do you think your practice aligns with Gaggenau’s ethos?

I feel that we come from entirely the same place. There’s a shared dedication to craft and to [producing] the ultimate in quality. We both pay attention to the really tiny details and have an eye for beauty.

@patricedevilliers
patricedevilliers.com

‘The Rising Tide’ (2016), The River Thames, Vauxhall, London by Jason deCaires Taylor

Jason deCaires Taylor

Underwater artist

How did your interest in ocean conservation progress into making underwater art?

I studied public sculpture at university so I always envisioned a career in the arts, but at the same time, I had a love for the sea and I trained to be a diving instructor, which I thought could be a hobby or part time thing, but then slowly, I started to think about the two things being connected. I became disillusioned by public art because besides its inherent message and aesthetics, I felt that it also needed a practical reason to occupy the space. It was through diving and exploring the underwater world, that I realised I could create artworks that also worked on a practical and functional level.

Read more: How Andermatt Swiss Alps is tackling climate change

What are some of the challenges of working underwater?

They are all very challenging projects; I haven’t done an easy one yet. First of all, there are the materials. Most public sculpture uses metal either foundry castings or armatures, but underwater, that’s not a very sustainable material, and practically it’s quite difficult to implement so we use types of cement that are formulated with marine biologists. We have to make the works extremely heavy to survive the harsh marine elements as there are a lot of forces taking place underwater. There’s a balance between trying to make the works that are solid and can be attached to the sea floor without creating monumental logistical challenges on land.

How much does the location of the sculpture influence its form?

It’s really vital that each project has a strong connection to the place where it’s set. There are a lot of community consultations and for a lot of the projects, I’ve actually lived in the locations for many years. It’s only by spending time with people, learning the languages and getting to know the local culture, that you’re able to produce designs that are relevant. I’ve also cast a lot of people from local communities so that they feel more connected to the work. On a practical level, there are many different regional currents and the transparency of the water differs, along with the marine life, which are all important considerations when creating a work. 

Top image: ‘The Coral Greenhouse’ (2019) at MOUA, The Great Barrier Reef, Queensland, Australia. Below: Installing ‘Disconnected’ (2016) at Museo Atlantico, Lanzarote. Both pieces by Jason deCaires Taylor

Jason planting fire coral on his sculpture entitled ‘Man on Fire’ (2011) at MUSA, Mexico

As your works are naturally transformed by the sea, they appear as ruins from another age or culture. How do you think this contributes to the way viewers respond to the works?

I always felt that it was like looking at ourselves from a wider angle or from much further away. We have this inbuilt desire to conquer nature; there’s that traditional mentality of ‘man over nature’. I hope that my work shows that we are integral part of nature, but also that we are, ultimately, at its mercy.

‘The Coral Greenhouse’ (2019) by Jason deCaires Taylor at MOUA, The Great Barrier Reef, Queensland, Australia.

‘There’s something about seeing ourselves in a different environment and with a different sense of time that contextualises our lives, but also makes us aware of our underlying fragility.’

What role do you think your art plays in wider discussions around the environment?

We need a fundamental reset of our relationship to the natural world. The capitalist system of us looking at the natural world as a giant resource has to change, and it will change because we can not continue as we have been going. From a marine point of view, it’s a harder challenge because it’s an environment that’s out of sight and out of mind for most people. I hope my work brings the underwater world into urban environments.

Read more: How Gaggenau is innovating the ancient art of steam cooking

Scientists put forward all of these figures and stats, but we’re extremely emotional beings and we respond much better to an emotive argument than to a factual one. I think that’s where art, and hopefully, my work, can play a fundamental role; it can transform those facts into an emotional message, and also bring these kinds of issues to a more mainstream audience. 

What led you to collaborate with Gaggenau?

Over the years, I’ve been approached by quite a few different brands and I very rarely do them, but Gaggenau has a good appreciation for the arts and supporting artists. Their products are about quality, good design and engineering, which I think complements my own practice.

Calcareous tubeworms on part of a piece entitled ‘Crossing the Rubicon’ (2018) by Jason deCaires Taylor at Museo Atlantico, Lanzarote

‘Inertia’ (2014) by Jason deCaires Taylor at MUSA, Mexico

Have you managed to create in lockdown?

I have two young children so it hasn’t been that easy to come up with new ideas or designs, but at the same time, it’s an opportunity to reset. We have all been living too fast, and it’s a time to re-evaluate what’s important. In terms of actually creating, I get excited about an idea, and then, sometimes I feel that things are a bit futile, that I’m just finding ways to preoccupy myself.

Are you afraid of the future?

Yes. It’s hard to comprehend the magnitude of what’s happening. There are three monumental challenges that we are facing: the virus, the economy and climate change. I think it could go one of two ways. It could be an amazing opportunity to rebuild ourselves in a more sustainable way, but it’s also going to really test humanity as to whether people will think only about their immediate reality and their families, or whether they can look past and see themselves as part of a global entity. It’s tricky when fear is involved. Fear can be used for manipulation, and I worry that might happen.

@jasondecairestaylor
underwatersculpture.com

Prudence Staite and her team creating an edible countryside landscape from popular breakfast foods to celebrate Farmhouse Breakfast Week. The artwork used 11 different types of breakfast cereal, including 169 wheat biscuits and 42 shredded wheat parcels, 500g of porridge oats, 21 slices of bread, 14 bread rolls, 14 crumpets, 2 jars of marmalade, 12 rashers of bacon and 42 apples.

Koala CFA made from nuts & seeds by Prudence Staite

Prudence Staite

Food artist

When did you decided to combine your passion for food with making art?

When I was doing my art degree, I got bored of what we were supposed doing – it was an old fashioned art school, very traditional – and instead I started creating artworks out of chocolate and sugar. The idea was that people could interact with the artwork; you could go into the gallery and actually eat it. Art to stimulate all the senses. Initially, my tutors were totally against it and said that art isn’t something you’re supposed to touch, it’s something you’re supposed to look at, but my degree show was made out of food. It was a room that you could actually go into; you could look through chocolate windows, and you could eat the chocolate skirting boards. The idea was to make people think how interiors link to real food. For example, how ceiling patterns sometimes look like frosting. That was back in 2000, and I set up my company the day after I graduated. 

Giants Codway by Prudence Staite

Are all chefs are artists?

The way you set up to create a painting or a sculpture is quite similar to how you set up a plate of food. You’ve got a canvas or a plate and you have to collate ingredients or your artistic materials, and you plan and you prep. So yes, I think artists are chefs and chefs are artists.

What are some of the challenges of using food as an artistic material?

One of the main challenges is the lifespan of the food substances. Also, all of the work that we tend to do has incredibly short deadlines. We’re always chasing our tail and juggling different jobs. We try to always come up with new things that haven’t been done before, but often, we don’t have time to see whether it will actually work so we just have to figure it out whilst we’re making it. It’s fun and I love it, but it can be challenging. 

Read more: In conversation with ballet dancer Sergei Polunin

We had one job where we had to use edible insects and chocolate. Since a lot of our artworks are eaten, we always have to make sure that it’s  safe and meets food safety standards so for this project, there was a legal limit of how many insects you can have per ratio of chocolate and we had to get a veterinary certificate to make sure the insets been harvested correctly. For that kind of thing, there’s a lot of paperwork and a huge amount of planning. 

Much of your artwork is assembled on site, why did you decide to work this way?

For me, it’s that part of the theatre of my artwork. I like that people can see it all coming together. Often they see the vegetables, cheese, chocolate or whatever we’re working with, but they can’t see how it’s going to turn out. I think that seeing that process adds something to the eventual eating experience. Having people watch me work can also be a little bit stressful because things do go wrong, but overcoming the problems is part of it. Also a lot of the projects we do are large scale so you can’t transport them easily in one piece.

‘The Girl with a Pearl Earring’ created by Prudence Staite for Gaggenau’s steam oven launch, 2020

‘My whole philosophy is to give people a different viewpoint so that they can appreciate the art of food.’

What led you to partner with Gaggenau?

I was approached by the brand and asked whether I could create something that reflected the ingredients that could be used in their new steam ovens. Their ethos is very much that the products are masterpieces in themselves, they’re works of art, and that really fitted with my philosophy that food is art. The ovens are not so much of a tool, but a vehicle to create masterpieces at home. I love that idea. Gaggenau’s colour scheme had the feeling of Dutch Old Masters [paintings] with lots of rich greens and purples, which inspired the idea of re-creating The Girl with a Pearl Earring using vegetables.

How do you think your artworks contribute to the viewers’ experience of food?

My whole philosophy is to give people a different viewpoint so that they can appreciate the art of food. Food should be an enjoyable experience and not something you just quickly shovel down your throat to fulfil a calorie intake. It’s about getting people to stop and think about where we get food from and how it’s grown.

The making of ‘The Girl with a Pearl Earring’

Chocolate Motorbike Exhaust by Prudence Staite

Have you been creating in lockdown?

We were working on three different projects and they were all put on hold because a lot of what we tend to do is in a public place or in a restaurant. So, I’ve been looking at new inspirations and I’ve been experimenting with making a series of chocolate vinyl records that are actually play music. I’ve also been trying to get a rainbow, the light spectrum, captured in chocolate, which I’ve managed to do by using diffraction grading so when you move the chocolate around under the light, you can actually see a rainbow.

What’s next for you?

I never really know what’s coming next – it has been like this for twenty years. One day I’d love to do a twelve course dinner which are  all individual works of art served within a chocolate art gallery. So you can go and eat all the walls, the doors, the floors, ceilings, the chairs that you’re sitting on and chocolate records are playing music as entertainment whilst you eat. I would also like to work with more fresh produce and flowers, and to experiment with immersive produce installations.

@prudenceemmastaite
foodisart.co.uk

Brill from the menu at Paris House

Paris House in the Summer (top) and Phil Fanning in the kitchen

Phil Fanning

Executive Chef & Owner of Paris House 

Your cooking focuses on seasonal British produce – where do you generally source your ingredients?

The general principle is that we find purveyors of the best quality produce and we rely on their connections with suppliers, farmers and producers. We are keen to use local people as long as their product is good. The quality of the product is paramount.

Read more: Fashion designer Erdem Moralıoğlu’s guide to east London

What appeals to you about Japanese cooking techniques?

I’ve always loved Japanese culture. My wife and I are sushi addicts. I’ve been into martial arts all my life and I’m an amateur carpenter; Japanese carpentry is incredible. When you set up a business, you need some kind of USP or direction so it made perfect sense for me to follow that route. The principle behind Japanese food is the quality of technique, driving towards a kind of simple perfection. It’s to do with extracting the best flavours from what you put in. What I especially love about Japanese culinary techniques is that you don’t necessarily know it’s Japanese from a flavour point of view so you can enhance British ingredients with Japanese techniques without turning it into Japanese food. 

Native Lobster at Paris House

How are you incorporating sustainability into your kitchen?

We have a kitchen garden so all of our vegetable trimmings go on the compost heap and the compost heap goes onto the garden and the produce from the garden comes back into the kitchen. We are closely advised by our fish suppliers as to what is the best fish to be using that season. We very recently flipped our entire kitchen to induction services and low energy refrigeration, which saves us a huge amount of money and also means that we’re not wasting energy. We also recycle everything we possibly can. There’s plenty more we could do, but we have already improved in many areas. 

Who or what do you think influenced your tastes in food and cooking?

It stared off with Gary Rhodes who was on TV. His passion and enthusiasm was infectious. Then my grandpa, bought me a Ken Hom wok when I was about ten – I’ve still got it and it’s used on a regular basis – which opened my eyes to the Asian route. I also had a very powerful mentor: Michael MacDonald who now owns the Vanilla Pod in Marlow. He directed my skill set and greatly influenced my understanding in the kitchen. Then, there’s my chef idol: Thomas Keller.

How do you think your cooking style has evolved over the years?

As the years go by you work out what it is that the guest wants, more than what it is you think they want. In other words, you become better at understanding your customer base’s requirements. So I think I’ve become closer to what my customers like and I’ve definitely focused more on Asian techniques.

Read more: Sassan Behnam-Bakhtiar & the artistic revival of Saint-Jean-Cap-Ferrat

Craftsmanship is the cornerstone of what we do. Over the years, I’ve become better and better at my craft, but I don’t think I’ve drastically changed what I’m doing. Every time you go out for a meal you get inspiration and gain a deeper understanding, but you always cook what you like. Fundamentally, if you wouldn’t eat it, you shouldn’t cook it. Yes, you have to listen to your customers and ensure you fit into the market, but you have to cook food that you love. 

‘The fundamental principle is that you eat with your eyes. A good dish needs to taste, feel and look amazing; all three of those things have to be right.’

What’s your process for developing new recipes?

Our current format is heavily driven by tasting menus. We have a six, eight, and ten course tasting menu, which are influenced by the Japanese concept of Kaiseki. It’s an incredibly seasonal and locally driven food concept, and as with all things Japanese, there’s always a reason for dishes to be in a specific order, combination or at a specific time of the year. There’s a set of principles that you follow to build the Kaiseki menu.

By using some of the same principles in our menus at Paris House, we have a better and more consistent way to develop dishes. Now, we have dish “holes” so we know, for example, the dish at the beginning has to be slightly bitter, it has to be really fresh and probably seafood or vegetable-based. The next one down has to be hot, vegetable-based and with a fried element. These principles build a nice flow. Point one for us is to think about those principles, and then to look at what’s seasonal and whether there are any new or exciting ingredients, and the third point is if we want to try and incorporate any new techniques into the menu. Then, there’s experimenting and tasting. It takes about three to four months to bring a menu together. 

Crab (top) and Beef Rib dishes from a menu at Paris House

A plum dessert at Paris House

Do you consider yourself an artist, and is cooking an art form?

I think I’m a craftsman, but you could argue that all craftsmen have an element of artistry. The fundamental principle is that you eat with your eyes. A good dish needs to taste, feel and look amazing; all three of those things have to be right. The taste and texture of the piece is definitely down to craftsmanship, but the visual representation requires an artistic perspective.

What led you to collaborate with Gaggenau?

We’ve worked closely with Gaggenau for many years now. They’re a massive producer of technology, but they’re so artisan about what they do. For Gaggeanu, it’s never about mass production, it’s about quality, which fits with what we do at Paris House.

What have you been cooking in lockdown?

I’ve been cooking more than I have for years. At work, I’ve been doing the take-out menus, but at home, we’ve been baking baguettes, pizzas, sausage rolls. My favourite thing to eat in the sun is bouillabaisse so we made a big batch with mussels, which was incredible. Usually I don’t have a chance to bake bread at home, and in the first few weeks when the restaurant was closed, I was baking pretty much every day. I love baking bread – it’s such a therapeutic process. Spending more time with the kids has also been a huge silver lining.

@parishousechef
parishouse.co.uk

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man wearing watch
man wearing watch

Hublot ambassador Maxime Plescia-Büchi. © Hublot SA

Hublot is celebrated for being the most pioneering and original brand in the world of haute horlogerie. The first watch brand to sponsor international football, the first watch company to make an all-black watch with black dial, numbers and hands, the company famously mixes precious and base metals and materials in its timepieces, and counts sports stars and athletes on its roster of fans. Its partnership with London-based Swiss tattoo haute artiste Maxime Plescia-Büchi takes luxury to a different dimension, as Millie Walton discovers through a conversation with CEO Ricardo Guadalupe

Next year Hublot will celebrate its fortieth anniversary. In the world of Swiss watches, that roughly equates to early adolescence, but, as Hublot’s chief executive Ricardo Guadalupe assures me, “You can be young and have success”. This, in fact, neatly sums up the brand’s aspirational ethos and hugely successful marketing strategy. Through select partnerships with the likes of Usain Bolt, Richard Orlinski, DJ Snake and Maria Höfl-Riesch, the brand has developed its own culture encompassing everything from music, sport, cars and contemporary art to luxury destinations such as Courchevel, Zermatt, Saint-Tropez and Mykonos. The idea is, as Guadalupe puts it, “to create a universe of Hublot”.

Follow LUX on Instagram: luxthemagazine

Today, the brand has 4.8 million followers on Instagram, which is not only reflective of their young consumer base – 60 per cent of Hublot’s customers are aged between 20 and 40 years old – but also the changing nature of luxury itself. “The young generation don’t have in mind which are the standard brands of [the luxury] industry. When you’re older, you’re less likely to move to another brand, your choices are already made,” explains Guadalupe. “That’s why we speak to very young consumers, as young as fifteen. We want them to one day dream of getting a Hublot watch.”

watch with blue strap

The Big Bang Sang Bleu II in titanium pavé

This forward-thinking approach is most clearly demonstrated in Hublot’s choice of collaborations and specifically, the brand’s decision to associate with the art world and notable figures from contemporary urban culture such as renowned tattoo artist and designer Maxime Plescia-Büchi who has now been collaborating with the brand for just over four years. “I think they really took a chance on me at every level,” says Plescia-Büchi, but as a Swiss national, watches were already an integral part of the designer’s identity well before Hublot came along. He recalls flicking through adverts for early luxury sports watches in his collection of vintage National Geographic magazines and even once interviewed Jean-Claude Biver (the former president of LVMH Watches and chairman of Hublot) for an issue of a magazine that he was then running. Nevertheless, receiving an invitation to design the iconic Big Bang must have been exciting.

Designer at work

Plescia-Büchi at work on the Big Bang Sang Bleu

“I prepared some quite radical designs alongside some more conservative options,” says Plescia-Büchi, reflecting on the design process of his first timepiece, the Big Bang Sang Bleu. ‘To [Hublot’s] credit, it was 100 per cent their decision to go with the weirder one.” With a few adjustments – “we had a lot to do in terms of translating how to make [the 2D design] into a watch” – the timepiece launched in 2016 with an initial run of 200 pieces. Crafted largely from glass and titanium, the Big Bang Sang Bleu was a celebration of pure form and geometry, taking influences from architecture, philosophy and Plescia-Büchi’s own tattoo designs. The original idea was to feature the geometric pattern printed onto the watch face with the hands on top, but the designer envisioned more depth and suggested using the shapes as the hands themselves. Given the delicate art of watchmaking, the final version, which features three octagonal discs instead of hands to indicate the hours and minutes, is a huge achievement. “Seeing the watch finished,” Plescia-Büchi admits, “was the closest thing to having a child.”

Read more: Princess Yachts CEO Antony Sheriff on a new generation of yachting

Hublot’s collaborators, unlike with a lot of brands, work with the watchmaker on an ongoing basis, thus becoming an integral part of the brand’s identity. For the Big Bang Sang Bleu II, which was released at the end of 2019, for example, Plescia-Büchi refined the original design to create a more three-dimensional case and inverted the facets to restore Hublot’s iconic porthole shape. “It’s about combining my DNA and Hublot’s DNA to create something new that is also true and faithful to both of the origins,” says Plescia-Büchi. “Something that I find extremely pleasant is that when you’re designing watches you work over many years on slow incremental changes, which is actually quite akin to designing tattoos. You get time to continue improving the design, which is different from designing fashion, for example, because you have a quicker turnover. You can come up with something crazy and the next season, people will have already forgotten.”

Tattoo hand holding watch

The Big Bang Sang Bleu II in gold

The designer was, in fact, approached by another watch brand before Hublot but declined the opportunity: “It wasn’t the level of prestige where I thought I could be”. Though fifteen years ago, Hublot might not have made the cut. Success truly came from the brand when they started “to connect tradition and innovation,” explains Guadalupe, a concept that is at the heart of Hublot’s universe and rooted in a deep understanding of their consumers’ expectations and lifestyles. “The young generation in particular are looking for something iconic with a strong personality and identity,” says Guadalupe. “For men, especially, a watch is the main way to really differentiate yourself, it expresses who you are.” Part of the appeal of buying a Hublot watch is gaining access to the ‘family’ and all the perks that come with it. Football-loving collectors, for example, are invited to all of the games at Chelsea FC with whom Hublot has an ongoing partnership. Indeed, Hublot was the first luxury watch brand to ever support football, again demonstrating a deep understanding of consumer culture as well as a highly innovative marketing strategy. Since 2008, the brand has been the official timekeeper of all of the UEFA men’s European Championships as well as the FIFA World Cup since 2010, and this year, marks the beginning of the brand’s relationship with UEFA’s women’s football.

When it comes to women’s watches, Hublot is still developing – the brand sells only 25 per cent to women – but their approach is unique in the sense that their designs differ very little for the female audience. With the Sang Bleu timepieces, for example, the ladies’ versions are embellished with diamonds, but otherwise remain the same. Look for a women’s collection on the Hublot website and you won’t find it; the watches are listed only by their collection. “It’s no longer men who buy watches for women as gifts. Women decide to buy whatever they want,” says Guadalupe.

Hublot x Women’s Football

Men shaking hands

Aleksander Ceferin, UEFA President & Ricardo Guadalupe, Hublot’s CEO

Over the past few years, women’s football has increased significantly in popularity with US-based data company Nielsen revealing that approximately 314 million people are now interested in the game. It is perhaps no surprise then, that Hublot recently announced its support, becoming the Official Partner of the Women’s EURO 2021. “In the end [football] talks to the consumer. It doesn’t matter that not everyone can afford to buy a luxury watch, if they know Hublot is a watch that’s positive,” says Ricardo Guadalupe. But the partnership works both ways. As Guy-Laurent Epstein, Marketing Director of UEFA Events SA, puts it, Hublot’s presence as a world-famous brand is “proof women’s football can be supported on its own merits”.

Find out more: hublot.com

This article was originally published in the Summer 2020 Issue.

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