Rudolf Nureyev and Eva Evdokimova in Sleeping Beauty. Image courtesy of Francette Levieux

On 5th-12th September, the celebration of the life and work of Legendary dancer, Rudolph Nureyev will be presented in London at Theatre Royal Drury Lane. This event, supported by the Rudolf Nureyev Foundation, fuses 22 international dancers, alongside live music from the Royal Ballet Sinfonia conducted by David Briskin from the National Ballet of Canada. LUX speaks to some of the renowned ballet dancers performing in the show, Yasmine Nagdhi, Oleg Ivenko and William Bracewell, as well as the artistic director of the gala, former Royal Ballet Principal, Nehemiah Kish about the importance of this gala and the legacy of Rudolph Nureyev

Emma Hawes, Francesco Gabriele Frola, Nehemiah kish and Elena Glurjidze preparing for the Flower Festival in Genzano. Image courtesy of Andre Uspenski

LUX: How much does it add to the celebration, that the performance is taking place where Nureyev made his London debut?
Nehemiah Kish: I love that everything in the production has a wonderful story attached and a purpose in being as it is. Rudolf Nureyev’s first performance in London was at Theatre Royal Drury Lane by invitation of Dame Margot Fonteyn to perform in her Gala Matinee of Ballet for the Royal Academy of Dance in 1961. Nureyev had defected from the Soviet Union a few months prior and was in Copenhagen training with Vera Volkova and another leading male dancer of his time, Eric Bruhn. As the story goes, Nureyev insisted on partnering Fonteyn in the performance and also insisted that Frederick Ashton choreograph a solo for him. The supreme confidence Nureyev displayed in demanding to dance with Britain’s Prima Ballerina and have a solo choreographed for him by Britain’s leading choreographer is characteristic of the force of nature that took the world by storm.

Vadim Muntagirov, Yasmine Naghdi. Photo by Andrej Uspenski, courtesy of the ROH

Theatre Royal Drury Lane is the oldest theatre site in continuous use in the world and has a great ballet history including performances of the Ballet Russe and of course Nureyev’s meteoric London debut. It has been many years since ballet has been presented at the Lane. The theatre recently underwent an ambitious restoration to the highest standard. 60 years have passed since Nureyev’s first performance in London, and it is with great pleasure that we are bringing ballet back to the Lane with our celebration of Rudolf Nureyev.

Natalia Osipova with artists of the Royal Ballet. Photo by Andrej Uspenski, image courtesy of the ROH

LUX: Five different ballets are represented in this performance, what are the benefits of these collaborations?

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Nehemiah Kish: We are presenting nine highlights taken from eight ballets, all of which Nureyev performed. Each highlight represents moment from Nureyev’s life and work from his very beginnings in dance to his work as a choreographer and his famed partnership with Dame Margot Fonteyn. We are also presenting classics Nureyev introduced to the West. He was famously eager to absorb new ideas and work with choreographers. We are thrilled to present a very special excerpt from John Neumeier’s Don Juan that hasn’t been seen in London since Nureyev last performed it nearly 50 years ago.

Francesca Hayward and William Bracewell behind the scenes of training for Giselle

LUX: How important is it that ballet reaches out to those who cannot access it conventionally, and how is this performance aiming to do this?
Nehemiah Kish: We are thrilled to partner with Marquee TV as our exclusive streaming partner. Nureyev Legend and Legacy will be available to stream on demand from the 16th September. Marquee TV is the gold standard for arts streaming and is known as the “Netflix for the Arts”. The partnership with Marquee TV makes it possible for us to make the performance available for free to NHS and care homes in the UK. It’s exciting to share our performance widely outside of London from the Midlands to the American Midwest. Having come from a rural part of North America myself with limited access to the arts, I know how inspiring it can be to watch ballet from the comfort of your home.

Vadim Muntagirov. Photo by Andrej Uspenski, courtesy of the ROH

LUX: How has ballet evolved since Nureyev was performing?
Nehemiah Kish: Nureyev popularised ballet with new audiences and accelerated the evolution of ballet. His legendary stage presence, charisma and technical ability combined to set a new standard. His televised appearance introduced this exciting new standard to millions. His work as a producer of full-length ballets is also important with the fabulously lavish set and costume design and his technically demanding choreography. He also set a new standard as Artistic Director during his time directing the Paris Opera Ballet nurturing a generation of international stars including Sylvie Guillem and commissioning ground-breaking works by visionary choreographers including William Forsythe. These are only a few examples of Nureyev’s influence on the evolution of ballet.

Nehemiah Kish, Elena Glurjidze, Marcelino Sambé, Yuhui Choe, Marianna Tsembenhoi and Daichi Ikarashi behind the scenes training for Laurencia. Photo by Andre Uspenski

All the dancers performing in Nureyev Legend and Legacy share this magical combination of presence, charisma, and ability. Many of them were trained by Nureyev’s partners and protégés who occupy leaderships roles in the great theatres and professional academies around the world. Nureyev’s impact on the evolution of ballet will be on full display this September through the performances of the incredible star dancers.

Nehemiah Kish, Zenaida Yanowsky and artist of the Royal Ballet. Photo by Trisram Kenton, image courtesy of the ROH

LUX: How do you think Nureyev’s history influenced his dancing?
Yasmine Nagdhi: The very harsh conditions of his childhood combined with the support of his mother greatly influenced Nureyev, and this set him up to become the glorious dancer he ultimately became.

LUX:What about Nureyev inspires you the most?
Yasmine Nagdhi: His unshakable self-confidence, his great passion for the Art of Ballet, his charisma and colourful personality. I am truly honoured to be closing the Nureyev Gala performances dancing the Pas de Deux from Le Corsaire, with my dancing partner Cesar Corrales, a Pas de Deux made famous by Nureyev and Fonteyn.

Xander Parish. Image courtesy of Carmen Mateu

LUX: Having previously portrayed Nureyev in The White Crow, how excited are you about the opportunity to once again play him?
Oleg Ivenko: I’m so excited to be coming back to London, I have wonderful memories of last time I was there. It was a true privilege to play Rudolf Nureyev on the big screen on The White Crow, and so I was very happy to be asked to participate in the Nureyev Legend and Legacy Gala. I feel a similarity in spirit with Nureyev and am looking forward to paying tribute to his legacy on stage. Nureyev brought a special energy to his dancing and I hope to embody that in my performance.

Read more: 6 Questions: Darcey Bussell, Ballet Dancer

LUX: What have you learned from collaborating with representatives of different ballets?
William Bracewell: For me collaboration is key. Be it the partner you’re dancing with, the designer of the costume or the pianist playing for the rehearsal, those relationships are vital to creating successful performances. I learn something new every time I work with someone and love discovering how people think and understand dance.

Francesca Hayward. Photo by Andrej Uspenski, image courtesy of the ROH

LUX: Why do you think Nureyev has left such a strong legacy in the world of dance?
William Bracewell: Nureyev is indeed quite unique in the legacy he left. It’s hard to pinpoint why but perhaps it’s because he transcended the dance world into modern culture and bridged a gap that not many other people have.

LUX: What is the significance of collaborating with such prestigious dancers from around the globe, some of whom you have never worked with?
William Bracewell: I love the experience of meeting and seeing other dancers from around the world. I’m a very visual learner so seeing someone rehearse or perform is an invaluable tool in my development as an artist. It’s quite the line up of dancers in the gala so I’m excited to learn from them and share the stage.

Tickets to the gala are available to purchase here:  lwtheatres.co.uk/nureyev-legend-and-legacy/

Temperley children and friends reading Clara and the Magic Circles in Diana’s log cabin. Image courtesy of Maryam Eisler

Cavan Mahony, author of Clara and The Magic Circles children’s book, collaborates with photographer and LUX’s Chief Contributing Editor, Maryam Eisler to bring to life the picturesque Temperley family cider farm in bucolic Somerset, set on ancient grounds

“Legend has it that King Arthur is buried right here!” I turn around to see an enchanting Rapunzel-like lady pointing out Burrow Hill to two children. The children gasp with delight, “King Arthur?! There must be TREASURE buried there, and swords with rubies and golden shields!!“

Burrow Hill, legendary site of King Arthur’s grave. Image courtesy of Maryam Eisler

Burrow Hill, located on the Pass Vale Farm of the Somerset Cider Brandy Company, stands out in a mythical way, with one proud, lone sycamore tree just at the top. Adding to the local legend of the location of King Arthur’s tomb, the nearest town has the telling name of Kingsbury Episcopi.

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The children run on ahead crossing the street into the official entrance of the cider farm. The sun catches the little girl’s hair as it bounces about her shoulders. Wearing a tulle ballet skirt and pink t-shirt covered in sparkles, she looks ready for a starring role. The boy, who I imagine is her brother, is running along-side her laughing. His hair is long and floppy and he is already half covered in mud from some previous adventure that morning.

Diana surrounded by her ducks, her dog Sally and her friend August. Image courtesy of Maryam Eisler

Upon entering the cider farm, I am awestruck by the rows and rows of apple trees in bloom stretching across 180 acres of the apple orchard. I continue to walk through this cathedral of white blossoms until I reach the meadow where the Temperley’s, owners of the cider farm, have set up picnic blankets and cushions. There are other families sprinkled about under the apple trees, children running along-side wandering ducks and chickens. A horse or two flick their tails contentedly chewing on grass.

Cider Bus, the Temperley’s Apple Cider. Image courtesy of Maryam Eisler

Cider has been made on the land of the Somerset Cider Brandy Company for over 300 years and for the last 55 years under the ownership of Julian and Diana Temperley. Julian was the first to commercialise cider brandy in the UK, reviving an ancient craft that had disappeared hundreds of years ago. Julian and Diana raised four children on the farm, with their daughter Matilda, now head of operations as Managing Director of Burrow Hill and Somerset Cider Brandy Company.

Matilda and the Temperley cider bus. Image courtesy of Maryam Eisler

Children are excitedly shouting to each other, “The cider bus is serving tacos today!” Fox and Phoenix Temperley, sons of Mary and Alice, are already sprinting through the orchard, up the hill to reach the cider bus. Parked in the central courtyard of the farm is the eggshell blue Temperley cider bus.

Tiny, Alice’s horse amidst the cider farm orchard. Image courtesy of Maryam Eisler

Every year the family piles into the bus to set up camp at Glastonbury. For the rest of the time, Matilda organises fabulous weekend events at the farm inviting musicians and performers to entertain guests while serving cider and different foods by local providers.

Lola, Mary Temperley’s daughter on the cider farm. Image courtesy of Maryam Eisler

I lay out a picnic blanket and a basket full of local treats. Next to me, Mary Temperley, mother of four children and founder of skin care and home décor brand, Love from make, is in serious discussion with her sister Alice, mother of Fox and founder of iconic fashion label, Temperley. I can feel the ancient history of this extraordinary place and the magic of deep family ties mixed in with individual creative expression.

Diana at her log cabin. St Julian always near. Image courtesy of Maryam Eisler

Off to the left of our picnic area is an old wooden gate. Swing open the gate and walk along well-worn mud tracks grooved from trucks and farm vehicles and you will happen upon Diana’s log cabin. The log cabin is situated on a lake with a massive weeping willow tree, built by Diana to serve as an artist studio and another option for the family to congregate with friends and to enjoy the farm.

Mary Temperly and husband Jake checking the best barrels for the Somerset cider spirits. Image courtesy of Maryam Eisler

The Temperleys plant new hedges and orchards every year, keeping copses for wildlife and planting wildflowers and lavender for bees and butterflies as part of an impressive sustainability program. Apples, pears, quince, cherry and various plums are all grown on the farm for the production of cider and their range of spirits.

Alice and Clara and the Magic Circles at tea on the cider farm. Image courtesy of Maryam Eisler

Half of the cider is distilled in their copper stills named, Josephine, Fifi and Isabelle. The distilled clear spirit, or “water of life”, is placed in oak casks to mature into apple cider brandy over 3 to 20 years. With extraordinary long-term vision, the Temperleys are now also growing their own oak trees so they may be used for barrels in 130 years time.

Julian on the farm distillery with the copper stills. Image courtesy of Maryam Eisler

On this day under the apple blossoms and on many happy subsequent visits, there is a sensation of having stepped into the pages of a fairytale, where time stops and anything is possible. I half expect to catch a glimpse of Tinker Bell and see The Lost Boys running out into the orchard brandishing swords

From left to right, Matilda holding her daughter Isabelle, Mary and her daughter Lola, Diana, Alice and Tiny the horse enjoy tea. Image courtesy of Maryam Eisler

Having entered this other-worldly place surrounding Burrow Hill, I lie back on our picnic blanket staring up at clouds of apple blossom and think: What if…, what if, some day, I could write a children’s book…

Read more:Beam Suntory’s Kim Marotta On Sustainable Spirits

May the creative inspiration that the Somerset Cider Brandy farm and the Temperley family have given me, inspire all those who visit this magical place and may they wonder as I did, if the final resting place of King Arthur lies beneath the lonely Sycamore Tree on Burrow HIll.

By Cavan Mahony, Author of Clara and the Magic Circles. Out now.

Photographer, Maryam Eisler, captures the magic of the Temperley farm and the family in a series of photos taken one fine Spring day.

For a balanced supercar life, look no further that the new Mclaren GT

In the second part of our supercar review series, LUX gets behind the wheel of the McLaren GT

A GT car, traditionally, was a good compromise. Powerful and exciting to drive, but also comfortable and relatively quiet, in order to fulfil ‘grand touring’ duties, typically between Monaco and Zürich, or Munich and the Amalfi coast, or any two points between which the wealthy of the mid to late 20th century wished to drive.

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This is a relatively challenging brief, because the most exciting cars are, by definition, highly responsive and therefore tend to be exhausting when driven in straight lines on the motorway. Similarly, cars that are relaxing to drive in a straight line are not always exciting on the last series of twisty curves leading up to your Eagle’s Nest villa. The cars that succeeded in combining these qualities, such as Ferrari’s 275 GTB/4, the Aston Martin DB5 and Jaguar E-type, are historic masterpieces and play a valuable part in automotive history.

This two-seater is fantastically accomplished, offering sports car thrills and comfort

McLaren absolutely excels at making cars that are exciting on a tightly curved country road. And here is a McLaren that looks pretty similar to those models, but is instead badged a GT and aimed at buyers who want a balanced supercar life.

The first thing we established, on a series of tight curves and roundabouts in rural Britain, is that this car handles like a McLaren and not like some kind of soft-luxury saloon. It’s sharp, responds dynamically to the throttle, brakes brilliantly, shoots over mid-corner bumps as if they are not there and generally feels like you are driving a supercar. If McLaren didn’t make its non-GT series of cars, you would be perfectly happy with this as your two-seater sports car.

Exterior of the McLaren GT

The interior is snug and comfortable while you are in there – like all McLarens, it can take a bit of focus to get in and out, particularly for larger and taller people.

And how does it perform as a GT? Its massive power means it achieves cruising velocity swiftly
and effortlessly. The suspension engineering and aerodynamics give it superb straight-line
stability. Always willing and responsive, it never feels nervous. It’s also relatively quiet, in terms of both engine and road noise, compared with a proper supercar, and rides well – you never feel the car is fighting the road.

Read more: The Style And Substance Series: Porsche 911 Targa 4S Heritage Design Edition

All in all, a brilliant, fantastically accomplished two-seater car. If you were to buy one, instead of a two-seater Ferrari or Lamborghini, for pure sports car thrills, no one would say you had made the wrong choice.

Interior of the McLaren GT

But is it a GT? That’s a $200,000 (more or less, depending on which country you’re buying the car in) question. While it will perform long-distance duties with aplomb, it doesn’t quite have the je ne sais quoi of the great GT cars. And that’s no real criticism, because even Ferrari and Aston Martin, the traditional holders of the GT crown, find it hard to balance the engineering required to keep a super high-performance car on the road, and the laid-back qualities needed for a great GT. The McLaren is a great car, but is it a great GT? Not quite. But we’re not sure anything made in the past 15 years or so is.

LUX Rating 18.5/20

Find out more: mclaren.com

This article appears in the Summer 2022 issue of LUX

The entrance of Pavillon Ledoyen with an installation by Tadashi Kawamata

Yannick Alléno is one of France’s top chefs, famous as much for his drive and ambition as he is for his expertise with sauces. He is redefining haute cuisine with a combination of playful and seriously researched innovations while challenging the classics. Alléno is also introducing a revolutionary new concept of bespoke dining at his flagship restaurant, Pavillon Ledoyen, in Paris.

LUX: Tell us about what is going to change at your restaurants.
Yannick Alléno: I think that the luxury, first-class restaurant has to think about the way it picks its customer, so I created the ‘conciergerie de table’. The Michelin concept is that for three stars, it’s worth making the trip, taking the plane, but the restaurant with a ‘no choice menu’ is over. Today, the customer’s freedom is very important. Of course, the creativity is fantastic, but when you are a customer, you would like to make your own choices.

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LUX: Is this thinking just for you or is it going to be a trend everywhere?
YA: I think we need new models, even for the staff. Pastry chefs are stars now, but you miss 30 per cent of the restaurant when you say that – you are missing out the service staff and it is the service that has to be at the centre of the conversation today. Our vision is to push them. We have to work on the education of service staff in their schools. We are changing the way we cook for our customers. They often want the menu dégustation, but we must go deeper with their choices. For example, the concierge calls you and introduces himself as your host when you come to Paris. He needs to know why you’re coming – it could be a special occasion, such as your wife’s birthday. He would ask what type of flower she likes, and we would arrange to have some for her. You could say that your son is allergic to certain things, which needs to be discussed. It is easier to speak about these things in private and knowing them in advance means the chefs can work on them. These are the fine details you can get with this new way.

Chef Yannick Alléno

LUX: Can this only happen at three Michelin-star-level service?
YA: For the moment it’s a premier-class treatment. There is another advantage in that the same food is ordered for each table – you don’t have multiple preparations. The écologie, the financial way of the restaurant is very important.

LUX: Why hasn’t this happened before?
YA: There was a development in the 1970s and ’80s, which was a time of new ways of making food and plates became more and more sophisticated. Now, it is a time to think differently again and create the next generation of those kinds of restaurants. Service in the service of taste – this is how I would explain what we have to do.

LUX: So, you could have 60 couverts, each of them with a different dish?
YA: Yes, but the difference is that the energy in the kitchen is more controlled – you know in advance what you have to do, you have the right information. Instead of different information for 12–15 tables, and the chef going crazy, now they have in advance any details and know the situation for tables. When people arrive at 8.45pm, immediately the food is on the table, and you’re happy that the champagne is ready at the perfect temperature. You know it is all in good hands.

A dish created by Alléno for the Pavillon Ledoyen

LUX: Do you expect that you will start to invent new dishes in response?
YA: Yes. Let’s talk about a chicken dish. I can say to a chef, “Roast that chicken for our customers”, so two days before the customer dines I put cognac and vin jeune in the chicken’s mouth, and the inside becomes very perfumed. I don’t take anything out, I preserve everything in the kitchen. Before, I wouldn’t know how many chickens I’d have to save for one night, so I’d have to prepare it in advance. Today, I have time to cook the chicken for you. I want you to tell me it was the best chicken of your life – this is the key. In some restaurants, you don’t remember the taste – maybe the show, but not the taste. I prefer to give you a memory of the taste.

LUX: Can a new sauce be created by instruction, or is it completely personal?
YA: Sauce is the ‘verb’ of French cuisine. If you don’t have the verb, you can’t write the sentence. Without sauces, we can’t do any of our dishes. Sauces, for me, are 80 per cent of the success of your plate. You have to know how to make sauces, like a grand béarnaise. Creativity has to be founded on the real basics – the chef has to know how to create a fantastic base. We have just created the École de la Sauce. I say to the chefs and the professeur, it’s better that the young chefs learn the sauces first. A fantastic sauce will make a fantastic memory. This is the key to creativity.

The dining-room at Pavillon Ledoyen

LUX: When you were 15 and you started working, what did you dream of?
YA: I just wanted to cook. Nothing else. You have to remember it wasn’t the same as today – now you have TV, Instagram, and chefs are stars. I just wanted to work and my parents were happy because in that job you never missed food. In this city, this job allows you to do something with your life.

Today, I have to give young chefs and young female chefs a chance. I come from the Paris suburbs and it wasn’t easy to come to the middle of Champs-Élysées. I was not from that world. Today, it’s even harder. We have to tell them that they can actually do something and that we will help.

I have said to my team that I want 50/50 women and men on my team by 2023. We have to be open to anyone coming to enjoy their life in our restaurant. Of course, we have to take care of our business, but they are free to say: “Friday night, I can’t be here”, so we tell them they can come on Friday lunch and they have the opportunity to do their shift and take a night off. This is the key to helping a woman become a grand chef. There are not enough grand chefs because it is very tough to acquire the knowledge. But you can have a normal life and become a grand chef. Three days a week you can work at the three- star restaurant. I think this will be a big evolution for our business.

Read more: Chef Rasmus Kofoed: The Vegetable King

LUX: Has this last year, with the pandemic, softened you?
YA: Yes. How can I accommodate disabled people in my restaurants? We have to be a better restaurant. Not in terms of food, but in terms of social consideration. We have a lot of young chefs with motorbikes and one of them could have an accident and end up in a wheelchair. I’d never thought of making a space for him. Being disabled doesn’t mean that he can’t learn to cook. Why don’t we make a space for him to create his dishes? If we were to close the door because he’d had an accident, what kind of people would we be?

A dessert created by Alléno for the Pavillon Ledoyen

LUX: Do you think that sustainability is becoming more important?
YA: Yes. We have to push in that direction. We have to tell people we won’t buy their food because it’s not made naturally. If you sell it, you have to produce it correctly. Customers place their trust in us, and they want to be sure we can take care of this for them. It is our responsibility to do this.

Yannick Alléno is chef patron of the three- starred Alléno Paris au Pavillon Ledoyen in the French capital. His other restaurants include L’Abysse, in Paris, La Table, in Marrakech, Stay, in Seoul and Dubai, Le 1947 at Cheval Blanc, in Courchevel, and Pavyllon Monte-Carlo at the Hôtel Hermitage, in Monte-Carlo

Find out more: yannick-alleno.com

This article appears in the Summer 2022 issue of LUX

Interior of the 1955 Ferrari 250 Europa GT Coupé

Maarten Ten Holder, Managing Director of Bonhams Motoring, tells LUX his top picks at Bonhams Quail Auction in California, ahead of the sale on Friday 19th August 2022. A sale which features cars being sold up to $3,400,000.

It may not be winter, but the West Coast is calling and the classic car world is gathering in Northern California for Monterey Car Week. This Mecca for serious car collectors includes the world-famous Pebble Beach Concours. Bonhams Quail Auction takes place in tandem with the equally glamorous Quail Motorsports gathering garden party this Friday (19 August). Our 25th silver anniversary sale offers a host of precious metal.

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1963 Jaguar E-Type Lightweight Competition, estimate on request

1963 Jaguar E-Type Lightweight Competition

Owned by that giant of US motor racing, (and Americas Cup winner) Briggs Cunningham, and driven at Le Mans no less, this is one of the most important early racing Jaguars.

It’s a rare beast too – one of only 12 Competition cars, built with aluminium bodies and hard top and alloy 3.8-litre engine (hence it’s Lightweight label), sold exclusively to Jaguar’s preferred customers.

Significantly restored in the 1980s yet retaining its original bodywork and matching-numbers engine, this E-Type is eligible for the world’s most prestigious concours and historic races.

1938 Type 57C Atalante, estimate $2.8 – 3.4 million

1938 Type 57C Atalante

This supercharged art deco masterpiece, designed by Jean Bugatti, was the supercar of the golden age, reaching a top speed of 120mph, when most cars aimed for 50 mph.

One of only five aluminium 57Cs, the Bugatti was the 1938 Paris Salon display car but has largely been under wraps for much of its life, firstly hidden during the Second World War, then kept for many years without turning a wheel in the garage of a later keeper’s chateau.

1969 Lamborghini P400S Miura, estimate $1,75 – 2,25 million

1969 Lamborghini P400S Miura

Eternally young, the Lamborghini Miura was the car that put Lamborghini on the map and is often called the most beautiful car of its age. Gandini’s svelte design for Bertone is complemented by the evocative soundtrack from its Lamborghini’s brilliant V12 engine, placed behind the driver. landmark in the history of Italian sports cars. This 1969 P400S Miura, estimated at $1,750,000-2,250,000 and offered with no reserve.

1955 Ferrari 250 Europa GT Coupe, estimate $2.25 – 2.75 million

1955 Ferrari 250 Europa Coupé

The great rival to Lamborghini is represented by seven models at Quail, including a trio of early cars led by the very last Ferrari 250 Europa GT built. This landmark model is regarded as the first of the iconic Ferrari GTs.

Styled and built by Pinin Farina, this car was first exhibited at the 1956 Brussels Motor Show and raced in period at Spa Francorchamps. In the late 2000s, the matching numbers car was the subject of a superb, factory-correct restoration, while retaining its original bodywork and chassis and is Ferrari Classiche ‘Red Book’ Certified.

1956 Mercedes-Benz 300SL Gullwing Coupé, estimate $1.4 – 1.7 million

1956 Mercedes-Benz 300SL Gullwing Coupé

Instantly recognisable – not just to car enthusiasts – the 300SL is considered the greatest sports car of the 1950s, with famous successes at Le Mans, Targa Florio and of course the 1955 Mille Miglia, won by Stirling Moss and Denis Jenkinson at a record average speed of just under 100mph.

Read more: The Style And Substance Series: Porsche 911 Targa 4S Heritage Design Edition

This superb example has been kept by the same family from new, originally used as a daily driver by its first owner, Greek shipping magnate George C. Makris, then latterly stored by his children in a climate-controlled environment. Superbly restored while retaining its original engine, bodywork, desirable Rudge wheels and original Becker Mexico radio, the 300SL has covered under 22,000 miles over its lifetime.

Ex-Steve McQueen 1971 Husqvarna 400 Cross, estimate $130,000 – 180,000

Ex-Steve McQueen 1971 Husqvarna 400 Cross

The King of Cool was a known petrolhead (think of his passion project film ‘Le Mans’) and a motorcycle enthusiast, famously riding on screen in The Great Escape and On Any Sunday, the bike movie in which Husqvarnas featured heavily.

This ‘Husky’ was one of McQueen’s favourite off-road bikes and was kept by the actor until his death in 1980. The lovingly preserved, authentic machines offered in “as last ridden by McQueen” condition and still scarred with all the dents and dings from his regular rides.

Bonham’s Quail Auction will begin at 11am PDT/ 7pm BST on Friday 19th August

Norbert Stumpfl, Executive Design Director at Brioni. Image courtesy of Brioni

Until recently, Brioni was a menswear brand in flux, a 20th-century Italian formalwear legend that hit a couple of bumps as it tried to swivel to appeal to sneaker-clad millennials and Gen-Z dudes. But everything is rosy again, as executive design director Norbert Stumpfl explains to Darius Sanai

Modern yet traditional, supremely relevant yet trend averse – Brioni’s understated, logo-free luxury is appealing to a new and established global audience, from twentysomethings to the over seventies. Under Norbert Stumpfl’s expert eye, the brand welcomes Jude Law and his son Raff as its spring/summer ambassadors and rises to the challenge of creating a comfortable, stylish and sustainable wardrobe for the modern man.

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LUX: How will recent times, with people staying at home, affect menswear in the long-term?
Norbert Stumpfl: This is something we ask ourselves in the studio all the time. I think that there will be some kind of change. People will change their habits a little bit. Or there might be pockets of people who are more interested in something more meaningful – this is where we can step in, with something not ‘throwaway’ but something a man can build on in his wardrobe, something not so trend-driven. I am very positive in my feelings for the future. Also, we are all watching a lot of sport, which involves T-shirts and sweatshirts, and many designers are working in this direction. But in the long run, people might find that they have too much of this in their wardrobes and that they want to change again. There’s always a pendulum in fashion: sometimes it goes more traditional, sometimes it goes sportier, and the two influence each other much more nowadays. We, for instance, in our fabric research, are being more influenced by sportswear and new technologies. Our fabrics are now crease-resistant, they have a natural stretch, a lightness. So, we are evolving as well.

Jude Law, currently one of Brioni’s brand ambassadors. Image courtesy of Brioni

LUX: Will markets in Asia, where sport-influenced fashion dominates, become interested in tailoring?
NS: Brioni’s not very strong in the Asian market – we’re doing well in Japan, but not in China. Our Chinese clientele is the youngest; it’s 30- plus, whereas, worldwide, we are more in the 50-year-old bracket. But, recently, there has been an explosion of people wearing it there. A lot of actors wear Brioni tuxedos or suits to events, and if these people are wearing Brioni, people will be interested. Also, in the past few years, our Chinese clientele has been the one that picked up on our new directions the quickest; while in the US or Russia, we have a slow change – they like the collection, then it takes a season or two to pick up certain garments.

LUX: Brioni has been perceived as a sophisticated tailoring brand for wealthy gentlemen. Is that changing?
NS: When I was hired, François Pinault [CEO of Kering, which owns Brioni] asked me to give the brand a modern approach. Our clients are loyal, they enjoy the suits, the comfort, the lightness – and that nobody knows it’s Brioni, just those in the know. It’s a personal luxury. So, I approach modernisation very gently.

Raff Law, currently one of Brioni’s brand ambassadors. Image courtesy of Brioni

Of course, the high-ticket sales are coming from tailoring, and from bespoke clothing. However, recently, we’ve seen a change: with the collection picking up high-ticket sales, as well. This means that our traditional client is also really enjoying the new direction, because it’s not groundbreaking, but it is modernising just a little bit. In China, we’re showing the more modern man of Brioni; our imagery is going in this direction, because our typical client, who is maybe 50, 60, 70, is not looking at the images on Instagram or on the runway. So in the new imagery it’s always on younger models. There is a new Brioni, but it’s inspired by the old Brioni.

LUX: What’s your view on e-commerce?
NS: For me, the digital side is very important. It’s going to be challenging to sell our tailoring online. I prefer to go to the store, have the proper fitting and look around. Yes, it’s getting more important, but for our type of garments, which need to fit well, it’s much easier to be in a physical store. There’s always a tailor in our Brioni stores, who is trained in Italy, to give this kind of service. Nevertheless, I think e-commerce needs to be our shop window to the world.

LUX: How did you choose Jude and Raff Law as Brioni’s new ambassadors?
NS: Jude is a master of his craft and Raff is following the footsteps of his father. They are both fascinating characters. The most interesting aspect is the interaction between father and son – both equally at ease in Brioni. Their natural elegance comes through.

Brioni’s designs and tailoring have been favoured for decades by Hollywood royalty including Samuel L Jackson. Image courtesy of Eddy Chen

LUX: You’ve used the word ‘modern’ a lot – does that mean appealing to younger people?
NS: No – what I consider modern is just a way of cutting the pieces, maybe using a more modern colour palette, working on the fabric technology, making the garments lighter, water-repellent… It’s just for a modern man. I see my design as invisible, but it’s there to make the life of the Brioni man easier.

When you touch a Brioni garment I want you to say, “Wow!” It puts you in a good mood because you’re enveloped by this super-soft material, and I think this is where the modernity lies. In our lookbooks, we also show a lot of tonal dressing – the colours are more modern, they are inspired by the Roman palettes, they are inspired by the Roman streets. There’s a modernity in me, as a designer, staying in the background to allow Brioni men to shine.

LUX: Is it hard to balance your choice of materials with a drive for sustainability?
NS: Yes, sometimes it’s quite hard. Our clients expect the best materials. It’s been a long journey, even finding our sustainable partners and getting something that is what you would expect from Brioni. There have been a lot of steps forward, and the quality of the sustainable products are getting much better. It’s something that is, personally, very important for me. I’m on the same side as Mr Pinault, who really pushes us on this. I’m a designer who wants to make garments that have a use in the world and does not damage it. For sustainable fabric, I always go to auctions.

A look from the Brioni SS22 menswear collection. Image courtesy of Brioni

We made a big step forward by making almost all of our denim sustainable, which means using sustainable fabrics and sustainable metal pieces. What is not sustainable, at the moment, are the threads and the leather patches. But we will push this everywhere. For instance, the cotton for our T-shirts is sustainable, and we also have sustainable rules – it’s very important that there aren’t thousands of sheep that destroy the land then move on. We are trying to take more categories into sustainability now. It’s not easy. For instance, cotton can’t always be sustainable – you can see a lot of black dots, which is not acceptable for us. We’re working with the mills to really explain what we expect.

LUX: What do you personally take the most pleasure in designing?
NS: I really like the process. It all starts with an idea. I like creating the product together with our tailors, because they are truly talented people. I like challenging them. We did this jacket for Brad Pitt, for instance, which was a super- light, double-splittable cashmere sports jacket using a fabric that is really nice, but it has to be split in half with a scalpel and stitched back together. In the beginning they said it was too difficult, but they found a way. So, working with them and their 75 years’ worth of knowledge at Penne [where Brioni has a factory and a tailoring school], and with my modern approach, we can create something very impressive.

LUX: Is Dior Homme your main competitor?
NS: I wouldn’t consider Dior Homme as a competitor – I think of Dior as a brand that is much more fashion-oriented, which we are not. We’re a luxury brand that moves very slowly. Maybe, with our product, the art is more important, the way of making it. My viewpoint is also less important – I want to be in the background. With designers like Dior, it’s more about a strong style – if a person stands 50m away, you will still recognise it as Dior. I like to let the person shine, but with designer clothes, you’re showing that you can afford them.

Clark Gable being fitted in a Brioni suit. Image courtesy of Chris Pizzello-Pool

LUX: You mentioned some Italian tailors, but you didn’t mention Savile Row.
NS: Savile Row is definitely on the same level, but Brioni tailoring is between Savile Row and southern Italian tailoring. We have the appearance of Savile Row, which is very constructed, very precise, with strong lines, but with constructed interfacing. Brioni has more of the flavour of southern Italy, with soft shoulders and almost no construction inside.

LUX: You originally planned to be an architect. Are we going to see any Brioni hotels?
NS: No. For now, we have to work on our boutiques. They’re very different, they’ve been through different periods. Together with our CEO we are trying to bring the same visuals to all our boutiques, and this takes time. We might have one store design in Milan, another one in New York, another one in London, which I think is one of the most beautiful. It has the feel of extreme luxury, but also feels very human inside. It doesn’t shine, it’s not all marble.

LUX: What do you think the well-dressed man will be wearing in 2022?
NS: There are so many possibilities in the collection. I know what I’m going to be wearing – a beautiful constructed coat, with a very soft cashmere sweater and some relaxed trousers from Brioni. It’s about just being able to put things on that feel almost weightless.

Denzel Washington accepting the Hollywood Legacy Award in 2017 wearing Brioni. Photo by Photo by Alberto E. Rodriguez

LUX: And how will professional men dress in 30 years’ time? In T-shirts, chinos and jeans?
NS: It’s a really good question: will they be wearing tailoring? At the moment, they still do. When you go to the bank or to a lawyer’s office, they wear suits. There might be a trend for more separates, as well. I’m trying to move Brioni in a way that, as I said before, fits the modern man’s wardrobe. So we are working on innovation, so that we don’t find ourselves, in 20 or 50 years, disconnected from what’s happening with men.

Read more: Donatella Versace Interview: Doing It Her Way

This is really important – to always think of ourselves as innovators. I was asked if I think of Brioni as a heritage brand, and I said: absolutely not. Brioni was born as a super-innovative brand – our founders used new materials, they were thinking outside the box, they were putting men on the catwalk, they were the first to do trunk shows. I think we might have lost this spirit a bit, in the past 20 years or so, but we are moving forward again. Brioni will, or should, represent the modern man. This is my challenge.

Find out more: brioni.com

This article appears in the Summer 2022 issue of LUX

The Ritz-Carlton, Fari Islands, in the Maldives

A new resort complex in the Maldives seeks to combine ocean exploration and conservation, extreme luxury, sustainability, and a cultural vibe the islands have never seen before. Candice Tucker checks in

Fari Islands in the Maldives has been created by its developers, the Singaporean Kwee family, as a completely new type of destination for the region. As well as the usual beach and island isolation, the islands, which include three hotels, have a small cultural and resort centre called Patina Island, aimed at providing alternative distractions and activities.

I am staying at The Ritz-Carlton, on one of the islands, which is proud of its programme combining social and environmental innovation. There is almost no plastic used on the island and, increasingly, energy is generated from solar power. The ocean villas, designed by the late Kerry Hill, were built with sustainably managed timber, from sustainable European forests. The most impressive initiative is Jean-Michel Cousteau’s Ambassadors of the Environment programme. Guests can watch marine biologists at work, led by Cousteau, scion of the celebrated ocean exploration and conservation family. As part of the programme you can help search for plastics and ghost nets in the ocean, and work on ecological restoration around the island. Combining luxury with purpose, it is a harbinger of holidays to come.

One of the hotel’s beach-pool villas

It helps if you understand the undersea world, and for that I set off, on my first day, on the Ritz-Carlton snorkelling experience. After a short boat ride, we stopped far out to sea. Surrounded by nothing but blue water, the hotel diver said, “This is where we jump in”.

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Imagine being transported to another universe. Rainbow fish, turtles, guitar sharks (their name comes from their shape) and colourful corals of pinks, purples and oranges. I had arrived on the film set of Finding Nemo. Watching the hotel divers remove abandoned nets, without harming sea life, brought home the delicate balance between observing and protecting this precious world.

A treatment room inside the Polo mint-shaped spa

Personalised luxury is the new buzzword in the travel industry, and I found it here – or, it found me. One day I commented innocently on the quality of the chocolate cookies at dinner. The next day, on returning to my room, I found that a bath had been prepared, with coconut bath oils – and a plate of the chocolate cookies on the side. And waking up each morning, pressing a button next to my bed and seeing the uninterrupted view of the turquoise Indian Ocean, became a daily ritual I couldn’t tire of. The décor in the room was a mix of light browns and whites, reflecting the colours of the island, leading to a private infinity pool and round sun lounger, offering complete privacy to enjoy the view.

At the centre of the 39 ocean villas is a Polo mint-shaped building, which is the spa. The only noises you can hear are the wind and sometimes the splash of a flying fish. Now, imagine walking round the inside of that Polo with a view of the sea on the inside and scores of treatment rooms on the other, each with the same tranquil vista.

Ocean-pool villa

The beach, carpeted in powdery white sand, and the occasional hermit crab, meets the turquoise sea, which becomes increasingly transparent the closer you peer. When I was feeling more sociable I visited the buzzing Patina beach, the social centre of the islands, with its pool bars, art galleries and upscale food trucks. However, as an urban dweller, I was more tempted to spend time back at the Ritz-Carlton relaxing, where palm trees hang over sparsely spaced sun loungers, spread across the white sand, making you feel not isolated, but rather exclusively pampered. The only interruption was the occasional offering of fruit sorbets and beverages. For me, it was the perfect spot to read, and dip into the sea when I felt like it.

The Tum Tum food trailer, serving up Asian street food, at the Fari Marina

The social centre of Patina does allow for a wider variety of cuisines and styles of dining than you might get in most resorts. Arabesque, an Indian-Arabic fusion restaurant, a link to the history of the Maldives, demonstrated the cultural crossroads. I recommend the Goan fish curry, cooked with coconut, tamarind and local reef fish.

In fact, the Fari Islands offer seven restaurants. One evening I dined at Iwau, the Ritz-Carlton’s Japanese restaurant, at the chef’s table under the stars. The tasting menu was presented as abstract art, an explosion of colour on each plate. The slow-cooked buttered salmon teriyaki, with asparagus and avocado cream was the highlight.

Vegetarian pizza at the hotel’s beachfront Eau Bar

The Italian at the Ritz-Carlton, La Locanda, is a hub for all-day dining. Guests can order off-menu. On a whim, I asked for pasta with seabass and tomatoes, which the chef quickly prepared to perfection. Warm focaccia infused with garlic was a satisfying starter.

The resort’s operators are fond of saying that the combination of art galleries, beaches, restaurants and cultures mean Fari Islands has a hint of St Tropez to it. That may be true, but in terms of marine life, conservation and space, it offers rather a lot more.

Ritz-Carlton cinema

The Cousteau Connection
At the heart of the Ritz-Carlton is JeanMichel Cousteau’s Ambassadors of the Environment programme. This is personally run by the 84-year-old celebrated veteran of ocean exploration and film making. The programme introduces guests to ocean conservation through education and interaction. Activities range from using ocean drones to spot sea life and searching for ghost nets to collect, to learning to pilot a submarine. Scuba diving (for anyone from the age of 10) and snorkelling allow guests to witness the rich marine life along the reefs.

Read more: Responsible Luxury Travel: Keythorpe Hall, England

Cousteau also says the involvement of Ritz-Carlton is crucial, particularly in the Maldives. “When I was diving in the Maldives, I was surprised to see the number of dead corals. We need to do everything we can for the corals, because they are a very important part of the protection of the coastlines. Corals help to feed hundreds, maybe thousands of species, and we need to conserve everything around the Maldives. Ocean Futures’ approach, which I created to honour my father’s philosophy after he passed away, is if you protect the ocean you protect yourself, and if we protect what’s around the Maldives we will protect the people there, and we want to help as much as we can.”

Find out more: ritzcarlton.com

This article appears in the Summer 2022 issue of LUX

Chef Elena Arzak

Award-winning Basque chef Elena Arzak is the latest in a long line of chefs from the same family. Working in the same eponymous restaurant that her great-grandparents began as a tavern in San Sebastián, she creates innovative yet traditional dishes alongside her father, Juan Mari Arzak, who pioneered the New Basque cuisine in the 1970s

LUX: Tell us about your restaurant’s history.
Elena Arzak: The restaurant has existed since 1897, and I am a fourth generation chef. The restaurant has been in the same building in San Sebastián. When I was a little girl, I lived next to the restaurant, and I used to come round a lot during the summer holidays to visit my grandmother who was a chef, and my mother who also worked here. And to be with my father, who I have now worked with for 25 years.

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LUX: You travelled a lot. Has your cooking been inspired by any particular place?
EA: I’ve always maintained my family’s philosophy that travelling is a constant source of new ideas. You can get so many ideas in a small neighbouring village, as well as abroad. I like to visit other cultures because the food and ingredients that for them are familiar, for us they are new. And Basque cuisine has a code of flavours. I can pick up ideas and adapt them to my own code of flavours.

Elena Arzak’s ‘vacuno selado’, a salt beef dish

LUX: Is it correct that your father started the New Basque cuisine?
EA: Well, he started serving nouvelle cuisine in 1976 in Madrid. The Gourmet Review organised a round table where they invited young chefs from Spain and the French chefs Paul Bocuse and Raymond Oliver. My father and his colleague from the three-star restaurant Akelarre in San Sebastián were so impressed with what they heard that they came back to the Basque Country and started a cuisine revolution with a group of chefs. They corrected Basque recipes that were overcooked or made with poor ingredients. They started to introduce new flavours like exotic fruits and ones that were not Basque. And they wanted to get closer to the people in San Sebastián, who love to eat – they went round small villages speaking and giving cooking demonstrations, and sometimes they introduced special prices in the restaurants so that ordinary people could come.

LUX: Do you feel that you have a duty to encourage women?
EA: In Basque culture, women are very strong. When I was growing up, my grandmother was a chef, my mother worked in the restaurant and three quarters of the staff were women. I grew up thinking that this was normal. When I went abroad and I saw I was the only woman in a team of 40, I thought, what happened? Perhaps if I’d been born in another part of the world, I wouldn’t be talking with you now.

The restaurant building in San Sebastián

LUX: Has the core philosophy of Arzak changed much over the years?
EA: Yes. In the beginning, it was a popular traditional restaurant, a tavern. They served wine, Basque cider and a little bit of Basque food. Then my grandmother changed that style to modern Basque while always thinking of local traditions and flavours. We always like to be up to date – we don’t cook like we did 10 years ago, and we won’t cook the same in 10 years.

LUX: What trends do you see emerging in the next 20 years?
EA: Everybody wants to be eco-social and to be helping producers. For me, the future is going to be about a cuisine that looks simple but is not. There are trends in cuisine – before, we wanted “Wow”, “It’s spectacular”, we needed lights, and now it’s going to be calmer but very interesting.

LUX: How has the rise of sustainability affected you?
EA: Well, here we are very lucky because in San Sebastián there are many farmers who live nearby. But we don’t have curry in the Basque area, or Himalayan salt, and I like to use things like that, so what can I do? Spices have always been traded around the world. But for me, the most important thing is to support the local suppliers.

The dessert call ‘Enigma’

LUX: How has the pandemic affected your creativity in the kitchen?
EA: It affected our way of thinking, sleeping, behaving; everybody was in shock. I was so frightened, and if you are frightened you cannot create. But I said to myself that I am a chef and creating is what really makes me relax, so I will create, because it’s the one thing that is mine. I got a lot of positive ideas during this pandemic. My children like to drink infusions so I drank rooibos tea with vanilla with them, and now I want to do an ice cream.

Read more: Chef Ángel León: Ocean Sustainability Supremo

LUX: Which is your favourite of the dishes you’ve made?
EA: I remember the first plate I presented to my father. It was a tuna salad with strings of vegetables. I was 19 years old. For me it was a challenge and I was so nervous, and when he accepted my plate, that for me was the beginning of everything.

The restaurant’s dining room

LUX: Is there a favourite dish you have by another chef?
EA: The last plate that has really impressed me was by chef Andoni Luis Aduriz at his restaurant Mugaritz. He let me taste a dish called ‘How Long a Kiss Lasts?’ It’s a tongue of ice with sea-urchin cream at the tip.

LUX: Arzak has a strong family dynamic. What has that added to the restaurant?
EA: It has added personality and identity, and people know us. And there is, of course, a super team. Some of the staff worked with my grandmother – imagine that! Being a family business is a plus.

Find out more: www.arzak.es

This article appears in the Summer 2022 issue of LUX

The artist doing a yoga pose in front of one his own recent paintings © Maryam Eisler

Joel Mesler is one of the hottest names on the East Coast art scene right now. LUX’s Chief Contributing Editor, Maryam Eisler, visits the gallerist-turned-artist in the Hamptons to speak with him about the under-layers of his eye candy paintings deeply rooted in childhood trauma, his switch from dealer to artist and his Jewish heritage

Maryam Eisler: You’ve moved from L.A. to the Lower East Side to The Hamptons. You’ve been dealing in art and now you’re producing art. Have both sides of the equation been enjoyable?
Joel Mesler: I am definitely most present and more content now… for sure when I am producing art. I have no regrets and it’s this path that led me here, so it’s all good.

ME: How has sobriety informed your work?
JM: Well, I think that is very much part of that process of change. I have realised that pre -sobriety, I lived in the ego. It was all about me. But I think there’s a process in the act of getting sober, of surrendering, like falling to your knees a little bit and saying ‘Okay, clearly I’m not the captain of this ship’. It was important to realise that I don’t have all the answers, that I don’t know exactly what I’m doing and that I am going to ask for help. But my story is not unique, you know.

Joel Mesler’s wall of inspiration © Maryam Eisler

I think that that process shifted my mindset to such an extreme that it completely changed my life, like a spiritual awakening. Pre- getting sober, there was always this sense of dread or living on the edge and thinking ‘When will the relief come?’ because there’s this kind of constant anxiety, even pain. But as soon as that epiphany happened, it was almost like ‘Oh my God, I now know’. The difference is living in the present, one day at a time. Now I want even more time. I want to live forever.

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ME: You want more time?
JM: Yes. Time is running out. I need to produce. Everything shifted from that moment onwards. From my artwork to family, to just walking down the street and saying hello to random strangers.

Joel reading his book ‘Jews without money’ by Michael Gold © Maryam Eisler

ME: Speaking of time and cycles, it’s interesting that there’s been a cyclical return to certain important people in your life. So, for instance, you were one of the first commercial supporters of Rashid Johnson’s work and now you’re both here and you’re best friends. You were also at some point David Kordansky’s landlord in Los Angeles and he now represents your work!
JM: You know, I speak to those two guys every day now. It all comes together, the arc of our relationships …

ME: I clearly remember a few years back, during Miami Basel, when you lived a real moment of transition from dealer to artist. As the founder of Rental gallery, you decided to represent yourself and all I could think of at the time was how clever you were! Did you make the switch out of necessity or smarts?
JM: Well, you know, I think a lot of times that the difference between necessity and perception can be so far off. I think that that may also be a great lesson of sobriety. I did it out of necessity, like I always did things. I recall telling Heather Hubbs, the fair Director ‘Well, you know, I’m really trying hard to be an artist now and I feel like if I was an art dealer and did the booth again this year, it might send the wrong signal. So, I was thinking maybe I shouldn’t do it’. To which she then said, ‘I think you should make your work part of it’.

These are the only socks that Joel wears. His wife Sarah buys him socks that have his name on them and also say artist and dad © Maryam Eisler

And so, I did and sent my deposit in. As a dealer, I always thought that to have a successful fair, you should have a booth of works you’re really passionate about, and at the time, all I could think about was my own work. And Heather said, ‘Cool! Nobody’s done it before. But, you know, if anybody can pull this off, it’s you ! ‘

ME: Did many people question your decision at the time?
JM: Of course. So many people said ‘why is he doing this? And how?’ I didn’t do it as a trickster thing. It was out of necessity and also because nobody else would show my work.

A work in progress at Joel Mesler’s studio © Maryam Eisler

ME: And, most importantly, believing in your own work? A most courageous public act, in my opinion…
JM: An entire body of work actually came out of that. I only brought in a few paintings and my wife’s ceramics. I sold all the paintings and the ceramics on the first day and was thinking ‘What am I going to do?’ So, I started painting people’s portraits and charged them $50 just to pay for my materials. From that moment, I started an entire new body of work, and now I do portraits and I love doing them, it’s like a performative act.

Joel in the basement of his studio holding up drawings that might one day be made into a very large book that will take multiple people to turn each page © Maryam Eisler

ME:  The New York Times called your work ‘a post- traumatic allegory styled as alphabetical letters.’ I started reading about your childhood in L.A., your relationship with your parents, your father’s drug abuse, your parents’ divorce, and it made me understand your paintings, just a little better. It seems that first ‘eye candy’ attraction is just the surface but then behind the pool parties, the gloss and the glory, there’s a lot more. You have said it before ‘there’s the happiness, the celebration but then there’s also the loneliness’. Talk to me about that dichotomy.
JM: When I was making work while I was drinking, I used to want to kind of push myself onto the audience. I called it my Jewish expressionist phase and I was like, ‘Oh, my trauma’. And I’m going to show you what my father did to me. The thing is, they were very honest, raw and interesting, but there was no real reason why anybody would want to hang them on their walls because they were actually really scary. As I got older, sober and a little more self-reflective, I realised that within my story, there were many dichotomies. For instance, the pool party: when I was young, my mom would throw pool parties for my brother and I, but also for her friends, and I had no idea what was really going on. All I saw were noodles and floats. But really, it was an excuse for my mother to get the parents together and gossip and drink. And there was this kind of underbelly of something else.

Joel Mesler’s work in progress © Maryam Eisler

There was a darkness there that I sensed intuitively, but I couldn’t define it with words. I didn’t have the language for it. As I grew older, I was able to kind of understand it better and apply and create my own language for it. As I was making work, I still wanted to tap into some of the joy that I experienced as a child too. I also like this idea of service: if I make a painting and I want somebody to hang it on the wall, I’m not going to judge why they’re hanging them on the wall or whether they think it’s beautiful or not. It may mean one thing to them and certainly something else to me.

Joel Mesler and Harper Levine having lunch together © Maryam Eisler

ME: This reminds me of The Eggs Benedict splashed onto the beautiful leafy and lush Beverly Hills Hotel wallpaper. At first, I thought ‘How aesthetically pleasing’, but little did I know about your family feuds related to that exact incident.
JM: Yes, well, that’s the thing. For so long that carried such heaviness, trauma and sadness. I joke about it because if I didn’t, I’d probably still be crying about it. But there is also this sense of emotional, psychological and financial profit from the trauma I was subjected to from my parents. So, I then decided to use those motifs and to reappropriate them for myself and then use them in order to create my own language. I think, it’s not only helped me in my own path, but also in me becoming a better father and gain a better understanding of how to raise my own children. Just being a better person in the world.

ME: Hasn’t this been the case for many creatives throughout history? No creative gain without pain?
JM: For sure and I like the fact that there are many layers to my work. I enjoy knowing that there may be several interpretations of the works- just like the Torah! …many layers of truth and reality.

Joel on his napping couch with his Rabbi collection © Maryam Eisler

ME: Your grandfather was a Jewish immigrant who did very well for himself. Can you tell us about how you weave that ethnicity and your Jewish heritage, into your work and your day to day?
JM: I think it’s a very interesting story and Rashid [Johnson] and I speak about this quite often. I think that there’s a really interesting parallel in our lives. I think this idea of the immigrant coming to America and making it through hard work, then the second generation blowing it, and then this third-generation kind of needing to rediscover that identity is really interesting. I’ve been thinking about this a lot: why it matters and how can I psychologically and financially profit from my own trauma? My mother often said, had my father not destroyed our family, I would have probably been a terrible person, but maybe the trauma put me on a very different path that in the end was actually good for me.

Joel shows a book he is working on. Mesler paints on pre-existing books © Maryam Eisler

ME: You’re here in the heart of East Hampton glitz, and yet you have managed to carve yourself a sanctuary, an oasis of peace ‘Far from the Madding Crowd’. How does space and place influence your work?
JM: It’s amazing because, I had a gallery and that space is now my studio. I just work Monday through Friday. I don’t know how I do it. I just really keep my head down.

Read more: Philanthropy: Nathalie Guiot, The Culture Booster

People really respect the space and the frosted glass helps keep people away! I love being out here. We came out here from the city, and stayed with Rashid at first. I had nowhere else to go. Simple as that.

Another book in the corner of Joel Mesler’s studio © Maryam Eisler

ME: There’s also a real creative community of artists and museums out here. It’s equally amazing to witness the proliferation of the bigger brand galleries post- pandemic. Did a lot of people move here during COVID from the city?
JM: Yes, a real creative community formed. It’s also been amazing to have Harper [Levine] out here, even though he initially thought I was foolish to move out here and here we are now, neighbours and friends. said, ‘You know, there are no doctors here. There’s no education here. There are ticks here. There’s Lyme disease…’ But at the end of the day, here we all are!

All photographs were taken by Maryam Eisler

Joel Mesler will be showing at Frieze Seoul with LGDR from September 2- September 5 2022. He will be holding a solo show at the Long Museum in Shanghai, opening in February 2023

Exterior view of the 19th-century Grand Hotel Kronenhof in the Swiss Alps

In a high valley near St Moritz, the Kronenhof in Pontresina combines Swiss culture with a Mediterranean mountain vibe. Who needs Portofino?

One of the drawbacks of being in the mountains is that you are at the bottom of a valley, in the shade, when all around you is bathed in sun. This is not a problem that the Kronenhof, in Pontresina, will ever have. The village of Pontresina is located on a south- facing shelf, above the bottom of the valley that connects St Moritz, in Switzerland, with the Bernina Pass over to Italy.

The entrance of the Grand Hotel Kronenhof

The Kronenhof, in prime position on this shelf, feels like it is floating above the forest coating the valley floor (and dropping into a precipitous gorge, if you look closely enough). And from the lawns outside its swimming pool area in summer, you can see the Alps lined up, facing you, glowing gold-green in the sun.

The whirlpool inside the hotel’s spa

It’s a strange and wonderful feeling, being here in summer. On the one hand, you are 1,800m (about 6,000ft) up in the mountains; the air is very precise, very pure, and will leave normal people puffing if they try to run.

The whirlpool inside the hotel’s spa

But on the other hand, this is the southern side of the Alps, contiguous with northern Italy and the South of France.

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The mountains to the north hold back the wet northern European weather and this is one of the sunniest parts of the continent, meaning you can sunbathe most days during the summer, while gazing up the valley, opposite, at the glaciers of the Bernina mountain range.

The luxury Bellaval suite, offering the most spectacular views in the hotel

If it does rain, just step inside. The pool, possibly the best in Switzerland, has a glasshouse view of the scenery, as well as a very therapeutic series of vitality pools and spa, above.

The Kronenhof Bar

Upstairs, the newly refurbished bar has brought a little urban chic to this mountain outpost, but, above all, this is a classic Alpine luxury retreat. The bars and clubs of St Moritz might be just a 10-minute drive away, round the forest, but you come to the Kronenhof, with its contemporary-chic bedrooms and light and views, to be in the centre of the high Alps, and also away from everywhere.

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Hike up the mountain and to the Segantini Hut with its views across half of Switzerland, visit the Alp Languard panoramic restaurant for a lunch of local roesti and meats, and be back for an apero in the bar. And then there’s the 200-year- old Kronenstübli restaurant with 16 Gault Millau points…

Find out more: kronenhof.com

This article appears in the Summer 2022 issue of LUX