In our ongoing online series, renowned art consultant Maria-Theresia Mathisen profiles rising contemporary artists to watch in 2021. Here, she speaks to British artist Antonia Showering about her inspirations, technique and the London art scene

As is so often the case these days, I first discovered Antonia Showering’s work on Instagram. It was serendipitous to meet her in person not long after, at a lunch at Timothy Taylor gallery. We sat right across from each other and found out that we happen to be neighbours in North London.

Antonia’s paintings are contemporary yet classical – Les Nabis, a group of young French painters working in the late 19th century who played a key role in transitioning from Impressionism to Symbolism and later, to Abstraction, are one of her key sources of inspiration.

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To me, Antonia’s work feels symbolist in the way she expresses emotion rather than representing specific events. At the same time, her paintings tend to be based on lived experiences and real encounters while her abstract use of colour is sometimes reminiscent of Etel Adnan.

Ahead of a solo exhibition with Timothy Taylor gallery next year, I visited her East London studio (which is, coincidentally, opposite Sofia Mitsola’s studio whom I interviewed earlier this year) to view her latest works and discuss her process.

LUX: To me, your work feels like it’s embedded in classical painting as your subjects are quite traditional: landscapes, people and sometimes, dogs. What period of art history is most inspiring to you?
Antonia Showering: From a young age I have repeatedly painted significant figures inhabiting personal landscapes, but I can see what you mean about there being a classical element to the chosen imagery in my work, especially with the recurring motif of water and people bathing although this is perhaps more closely linked to how I feel adults behave when they are in water: they bob and splash around in a playful, clumsy, almost childlike way. It feels as if lakes, ponds and rivers are spaces where we are allowed to become infants again, even if just for a moment. Les Nabis are a group from the late 1800s who depict people bathing beautifully. I really enjoy the way these artists handled colour and how the human figure was simplified.

Antonia Showering, We Stray, 2020. Photo © White Cube (Ollie Hammick)

LUX: Who are your favourite artists?
Antonia Showering: There are so many! Piero della Francesca for his depiction of the face; Edward Munch for his timeless, transcending handling of emotion; Leonor Fini for her exploration of fantasy; Andrew Wyeth for his narratives; and Alice Neel for how she captured relationships between sitters as well as more contemporary painters like Hurvin Anderson, Tracey Emin, Tim Stoner, Lynette Yiadom-Boakye, Celia Paul and Chantal Joffe.

Read more: In conversation with the world’s most expensive living artist Jeff Koons

LUX: Let’s talk about your own cultural heritage. What’s your background?
Antonia Showering: The majority of my childhood was spent in Somerset where my father’s family are from, while my mother’s parents lived in London – they played a huge role in my discovery of art. My Swiss grandmother was a history of art teacher for many years and she married my grandfather, who’s Chinese, in the 1960s. He was an architect and a phenomenal draughtsman who taught me how to draw. I have many memories visiting them as a child – their house was very minimal with no clutter and definitely no toys, so I would occupy myself by drawing families, cutting them out and playing with them. I really enjoyed creating these new worlds where the possibilities within them were endless.

Antonia’s studio in East London

LUX: What do you want to express through your work?
Antonia Showering: I want my paintings to capture the mood of transitory moments where trauma, worries and hopeful possibilities can coexist in one moment or image. I see the canvas as a physical space where feelings of belonging or displacement, love or loneliness, intergenerational memory, superstitions and regrets can be turned into something visual and shared with the viewer. Giving exact details of who the characters in my paintings are and what the objects included mean is something I try to avoid because it prevents ambiguity and often the meaning of the painting can shift and adopt new connotations over time. I also find other people’s interpretations of my work interesting and important. It reminds me of when several people recall an event and how much they all differ from one another; this slippage of memory is fascinating and a big part of my work.

Antonia Showering, Je t’aime, 2018

LUX: Who are the people in your paintings?
Antonia Showering: They are almost always people I know. Sometimes I only learn who the characters in my paintings are months after making the work. However, as mentioned in my previous answer, I think it is important for me to not to be too direct in saying “This is a painting of my younger brother holding his daughter” because it closes off the image to the viewer. A parent holding a child is a universal motif and one at some point in our lives we may have observed and taken away something from a comparable moment. Although my works are dealing with significant personal recollections, fears or imaginings once the painting begins to develop it becomes its own entity and holds a new meaning for both me and the person viewing the work.

Read more: Sophie Neuendorf on New Wave Collecting

LUX: Can you tell me a bit about your painting process?
Antonia Showering: My paintings go through quite a few different stages. After I stretch the canvas, I lay it flat on the floor and add a layer of distemper (sizer with white pigment). This is poured, dripped and applied very automatically and once this dries I used these initial marks to direct me to the first of many compositions. The paintings often begin as abstract images where I am solely focusing on colour relationships and marks. It isn’t until later that I focus on the figures that populate these spaces and their own relationships. I want to try to build atmospheres within the landscapes or domestic settings.

LUX: How do you decide when a painting is finished?
Antonia Showering: I wish I was someone who confidently daubs their final mark and stands back and says, “Yes, that’s finished” but in reality, I am a lot more hesitant. As the painting draws to an end, I have noticed the speed at which marks are added dramatically slows down. I know a painting is finished because the feeling I wanted to make visual is there in front of me, but I will still spend hours debating whether a thin, barely noticeable mark needs to stay or go. I think this is because a part of me enjoyed the journey and challenges of making the work so much that when I finally arrive at the finishing point there is a small feeling of attachment as well as relief.

LUX: Do you listen to music or podcasts while you paint?
Antonia Showering: I almost always listen to music – I find podcasts a little distracting. A song I have been binging on recently is called ‘Dance With Me’ by Deux.

Antonia Showering, Be You, 2019. Photo © Choi and Lager

LUX: Who is your London peer group? You mentioned to me before that you have critiquing sessions?
Antonia Showering: I studied art in London for seven years and over that time, I have built lots of special friendships with other artists and people in the art world. Before the pandemic a few of us had a crit group where we would visit each other’s studios and talk about new work. The group included Sofia Mitsola, Emma Fineman, Patrick Jones, Alvin Ong and Kostas Sklaventis. It is important to have a space to discuss our practices in that way because it can be very isolating spending all day and night in the studio!

I have also been in a couple of shows put on by Max Prus with Jack Killick and Hannah Bays. There are a lot of exciting people making work in London right now and I’m glad to be a part of it. Katy Hessel has become a close friend of mine and she organised a residency in Italy at Palazzo Monti in 2018 with Flora Yukhnovich and Kate Dunn whose paintings I admire. I also love the work of Diane Chappalley, Ben Jamie, Laurence Owen and too many others to mention.

Find out more: antoniashowering.co.uk

The Autumn/Winter 2021 issue with logo design by Jeff Koons

For our Autumn/Winter 2021 issue, we asked award-winning photographer David Taggart to capture Jeff Koons in a way that he’d never been photographed before. The portraits he produced are intimate and raw, revealing the man behind the world’s most expensive and controversial artist. Here, Taggart gives us an insight into the shoot, Koons’ studio and their conversations. All photography by David Taggart

1. What was your vision for the shoot?

To try and capture Jeff Koons in a way no other photographer had. Focus on authenticity. My style is very intimate and revealing. I wanted to try and capture Jeff in this style. When I got the studio and was setting up, I asked Jeff if he had seen my work. He said, yes. I asked if he was comfortable being portrayed in this style. He said, yes and that he was looking forward to the interpretation in my style.

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2. What is the Jeff Koons studio like?

Big. Lots of space. Lots of light. There is nothing intimate about his studio. It is a place where big productions occur. There were 20 – 30 assistants and others around.

Koons photographed in his Manhattan studio in 2021 with a work in progress.

3. Did you have a preconception of what Koons might be like before you met him, and how did that compare to the reality?

My perception of Koons was that he was stiff, and very concerned about his public image, which was mainly down to existing photographs/portraits of him. To some extent this was true, however, I believe that I was able to work with him to convince him that he should let me photograph him as if we was in his everyday mode in the studio. He was quite personable, clearly intelligent and relaxed and engaging throughout the session. No pretence.

Read more: How Durjoy Rahman’s art foundation supports cultural collaboration

4. How was the conversation?

Jeff’s first comment when I walked in the door was, “Are there more crew coming?” He was surprised and then, I think, impressed that it was just me, the camera and natural light. He said the last time someone photographed him like that was Helmut Newton, without flash, fill lighting or other equipment. Just a camera and light.

We spoke about his unfinished, and up and coming pieces. We spoke about what inspires him.

I am managing the restoration and programming of a Federal monument, so we spoke a lot about history. He told me about his farm in Pennsylvania and how it had been in his family for generations. We debated where American democracy was born (Philadelphia vs. NY). He also took an interest in my upcoming photographic series, Frames of Humanity.

5. As the world’s most expensive living artist, Koons is used to having his portrait taken but the image we’ve used on the cover presents him in a more relaxed state, without a suit or any of his usual glamour. How did that particular shot come about?

When I arrived his assistants had a linen jacket in a suit bag and shoes laid out for him. I asked if I could photograph him in a different way, the way he would be if he were working in the studio without a photographer present. After a moment of hesitation, he agreed. I believe that walking in the studio with no lights or heavy equipment and getting him to work with me in finding the right light, made a difference. He even commented this to me. I also was able to engage him: keep him talking about topics of interest throughout the shoot. We had more of a conversation than a photoshoot.

6. Did you connect, artist to artist?

When I walked into the studio I let Jeff know that I was not a “commercial” photographer, that my style is much more documentary with an artistic twist. I believe he respected that. We spoke about the creative process. What inspires him as an artist, and what inspires me. I believe the fact that I have other professional interests outside of photography (photography is more of a vocation than an occupation for me) intrigued him: that I do this for the love of the craft. I think by asking or engaging Jeff about his creative process, use of materials, colours, scale and other elements is what caused him to fell like we were two artists conversing versus a photographer shooting him.

eyeoftaggart.com

The Autumn/Winter 2021 issue is on sale now, globally.

Utsava Kasera is a next-gen portfolio entrepreneur who has put his faith in his latest investment: a premium Prosecco, aimed at shaking up the drink market in the UK and US. The Indian-born, UK-educated citizen of the world speaks to Anna Tyzack about his business portfolio across tech, fashion and hospitality, and his new direction in sustainability

Portrait photography by Charlie Gray

It was Phantom, Mandrake and Tintin comics, or rather the lack of them in India, that drove Utsava Kasera to start his first business at the age of 12. His group of friends were as obsessed with comics as he was, and as there weren’t many available locally, he started a small library. “When my father travelled to the big cities like Delhi and Bombay [Mumbai], he’d bring one back for me; if I did well in my exams, he might bring back two, and I’d rent them out to my friends,” he explains. “The library was a good lesson in entrepreneurship: where demand exceeds supply, there is always the chance to start an exciting business.”

It is this entrepreneurial spirit that has driven him towards his venture, an intriguing attempt to shake up the drinks market. While prestige champagnes have proliferated, and the market for the cheaper Italian sparkling wine, prosecco, has expanded, there has been no crossover between the two categories. Until now: Kasera has invested in a premium prosecco as a rival to champagne.

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The rollout of Ombra Di Pantera is now being driven in the UK. “The UK is one of the biggest markets for prosecco – more people drink it than champagne. And yet there are few luxury options, few competitors to grande marque, non-vintage champagnes like Moët et Chandon or Veuve Clicquot,” he says.

Ombra Di Pantera is the answer to this gap in the market – it’s the finest quality prosecco and will soon be available online and then in a select number of London’s bars and restaurants. “Our vineyards produce the most refined Glera grapes, used in the best proseccos, and the family in charge is passionate about production and cultivating and harvesting the grapes, and they have passed this passion and their techniques down through the generations,” he explains. The name pays homage to the Venetian term for prosecco, ombra de vin, ‘wine’s shadow’ – it is said that in ancient times the traders in Piazza San Marco kept the wine cool by storing it in the shadow of the Campanile. “Prosecco is faster to produce than champagne and it is drunk when it’s younger, but the best ones are exceptional,” Kasera says. “I’ve learnt from whisky that age doesn’t necessarily define the quality – it’s about the vintage and the methods of production.”

The winery at Conegliano Valdobbiadene, Veneto

As with all Kasera’s investments and business ventures, the opportunity to create Ombra Di Pantera was a case of right place, right time. He was introduced to the Italian family who had been cultivating the beautiful Ombra Di Pantera vineyards for many generations and he immediately saw the potential. He had similar good fortune, he says, when he met Kevin Pietersen for coffee and soon signed up to invest in the cricketer’s ethical fashion label, SORAI, set up to preserve and protect endangered species; and when he met the founders of the Singapore private members club, 1880, in which he is now an investor and advisor.

Read more: Olivia Muniak on how collective dining brings us together

Kasera says his own father drilled into him early on that you make your own luck in life. From nothing his father built up a successful chemical company supplying the chemicals to manufacturers of a detergent that is now a well-known name in northern and eastern India, a market of hundreds of millions of consumers. As a boy, Kasera used to love hearing his father talk about his world travels and the people he met along the way. “In 1972 he flew to Afghanistan and hitchhiked to the Munich Olympics; in Munich he met a guy on a bus who he stayed with for the next three months; they stayed in touch and that same guy went to my sister’s wedding in India,” he says. “It’s stories like these that showed me how small the world is if you take the time to explore it. I knew from the start that a 9-to-5 job wasn’t going to be for me.”

At school Kasera was a sports star, being the city captain for table tennis and a keen cricketer. After graduating from university in Delhi, he studied at the London School of Economics and gained a master’s in international business and emerging markets at the University of Edinburgh. “It was overwhelming at first – the language, the curriculum and the different culture – but it was good experience for me; there were people from 26 countries in my class.” Along with gaining his master’s he made a cosmopolitan network of friends and learnt to appreciate whisky and cognac. He was recently listed on the University of Edinburgh’s Alumni 100, a showcase of its Business School’s most inspiring former students and is also now an advisor to the British Council’s Creative Spark Higher Education Enterprise Programme. “It’s great to be able to help motivate young potential entrepreneurs to realise their potential,” he says.

His main investment focuses are now tech, luxury and environmentally sustainable solutions; in 2011 he worked on a sustainability project in the chemical industry in Switzerland and Germany, fostering in him an interest in renewable energy. “It’s been a process of learning as I go along,” he says. “I’ve made some bad investments that didn’t turn out as I hoped but I’ve got a good feel for it now – it’s so rewarding when things go well.”

The vineyard where the Glera grapes for Ombra Di Pantera are grown.

The entrepreneurial landscape has opened up dramatically since he left Edinburgh, he continues, largely due to social media. When used intelligently, social networking platforms break down so many boundaries, he says, allowing entrepreneurs and investors to reach a huge audience without expense. “It enables things to happen out of the blue; it brings people and opportunities together,” he says.

Read more: Pomellato’s Kintsugi collection imagines a more sustainable jewellery industry

Some of the truly unique opportunities, however, are still found away from social media and screens, he says – the bourbon whisky that he discovered in Austin, Texas through word of mouth, for example, and the Pinot Noir he tried in Armenia that he says would rival a good red Burgundy. For entrepreneurial inspiration, Kasera thus aims to explore five new countries a year; so far this year he’s visited Armenia, the Seychelles and Northern Ireland and Georgia. He also reads extensively and makes a point of expanding his network wherever he is in the world, often choosing to stay in Airbnb accommodation or with friends rather than checking in to a hotel.

Unsurprisingly, the pandemic put a damper on his travels. While this was frustrating in many ways, forcing him to put investment and philanthropic plans on hold, the time at home helped him gain new perspective. “I like to be busy; I found myself spending a lot of time thinking about what I’m going to do in the future, what’s on the horizon,” he says. “I read the Difficulty of Being Good by Gurcharan Das, which is a secular reading of the great epic, Mahabharata. It relates so much to modern times, which I found very inspiring.” He also taught himself to cook, perfecting Indian-style scrambled eggs with coriander, spices and tomato, and, with Ombra Di Pantera in mind, completed a WSET level 1 online wine course.

As the world opens up again, Kasera is looking forward to Ombra Di Pantera’s unveiling in New York City, where he aspires to open a prosecco bar to give more people the chance to sample fine prosecco. “I hope it will be a brand ambassador for Ombra Di Pantera as well as hosting small pairing lunches and dinners,” he says. “I’d like to see Ombra Di Pantera inspiring a whole new area of luxury proseccos.”

What’s also sure is that it’s impossible to tell what sector new generation entrepreneurs like Kasera will be investing in. Sector-agnostic, and symbolic of his generation, truly global, he looks for opportunities that expand and stretch the luxury sector, increasingly with sustainability in mind. He remains tight-lipped about his next ventures, but I suspect they will be increasingly impactful in the new world of luxury.

The premium Prosecco

Ombra Di Pantera’s Prosecco Superiore Brut Millesimato DOCG aims to conquer the hearts of aficionados of champagne and other high-end sparkling wines, who may not previously have considered a prosecco. The Glera grapes that go into this wine are grown in the foothills of the Alps north of Venice, in an area with sunny days and cool nights. This gives a balance of ripeness and freshness. The result of hand-harvesting, careful selection of grapes and a personalised winemaking process is a sparkling wine that is creamy and light.

My favourite indulgence

“Depending on the time of day and the mood, it’ll either be a whisky or a cognac. As a ritual before dinner with friends, or if I’m admiring a view, I’ll drink a glass of Louis XIII 100-year-old cognac. It never fails to get me in the right mood. Whisky is a passion I share with my friends; we taste it together, we collect it and we exchange notes.”

Find out more: ombradipantera.com

Thank you to Nobu Hotel London Portman Square for providing The Nobu Penthouse for our shoot. Styling by Grace Gilfeather; grooming by Brady Lea (Premier Hair and Make-up).

This article was originally published in the Autumn/Winter 2021 issue.

One of La Cura’s intimate supper clubs hosted by Olivia Muniak in Los Angeles

In her first column for LUX, Los Angeles-based chef and entrepreneur Olivia Muniak traces the historical and modern significance of coming together to drink and dine

Olivia Muniak

Gathering together to drink and dine has a long, primal tradition as a social glue of humanity. In Roman times, banqueting was an important social ritual involving extravagant menus with multiple courses, luxurious tableware, and diverse forms of entertainment. There were even civic feasts offered for all of the inhabitants of a city, often accommodating large numbers of diners.

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Of course, food or rather the lack of it has also given rise to revolutions. Marie Antoinette infamously uttered the phrase “Qu’ils mangent de la brioche” (“Let them eat cake”) on hearing that the peasants had no bread during one of the famines in France under the reign of her husband King Louis XVI. While it’s uncertain whether or not Marie Antoinette actually spoke these words, the phrase has acquired symbolic importance as an illustration of the upper classes’ ignorance, and the beginnings of the French Revolution.

If we look at religious holidays and the types of food that have been and continue to be served, we can also find connections with history. Lamb, for example, is served on Easter as a good omen, and is said to represent Christ while on Rosh Hashanah, the Jewish New Year, apples and honey signify hope for future.

All of that is that is to say: food does not influence culture, it mirrors it and provides an important insight into the evolution of humanity. A pivotal point in American culture, for example, was the advent of the TV dinner which represented a huge shift in the archetype of family and our modern world. In the early 1950s, millions of white women entered the work force meaning that mothers were no longer at home to cook elaborate meals and pre-made frozen dinners provided the perfect solution: all you had to do was pop them in the oven, and thirty minutes later the family could be eating a hot supper while enjoying the new national pastime: television.

In Italy, food, drink and socialising go hand in hand. An aperitivo (pre-meal drink) is a cultural ritual, signifying the end of the working day. The Milanese take their aperitivo so seriously that the slang term apericena came about as a description of when drinks spill over into dinner. In Spain and some Latin American countries, sobremesa is the tradition of relaxing at the table after a heavy meal to relax, digest and converse, and in Sweden, it’s considered essential to make time for fika, a short coffee break, every day. We Americans go for all of it: cocktails, fine dining, street food, food trucks, coffee shops. We love a reason to get together with friends and indulge. The point is: humans have an appetite for good food and good company.

In 2019, I founded La Cura, a sustainable catering and event production company, based on that principle, but also because I was yearning for experiences that supported meaningful connection. I had recently moved to Los Angeles from New York and was eager to build a sense of community, and so it began, as a supper club in my backyard. I sold tickets to multi-course, family style meals. The first event was 32 guests, all different ages and from diverse backgrounds, crammed around one table. Guests had to pass platters of food to one another, share bottles of wine and the warmth of these very ordinary gestures created fast bonds between perfect strangers. The best story I heard from one of those events is that two guests (who both randomly ended up getting a ticket because a friend couldn’t go) began a podcast together.

Read more: Shiny Surfaces, Lawsuits & Pink Inflatable Rabbits: In Conversation with Jeff Koons

Over the last year or so, we have been starved of this simple, sensory act of gathering over food and drink. Instead, we met across screens – on Zoom, Facebook and Whatsapp – or hosted the same small circle of friends or family. When it became safe and socially acceptable to gather again, my company was booking a month plus in advance for brand events and dinners centred mainly around intimate dinners, which provided an escape from the ordinary. And this trend is only set to continue with many people hosting their own dinner parties having honed their cooking skills and invested in tableware over the various periods of lockdown. Alongside my company, which curates the menu and the evening, there are many consumer facing tabletop rental companies such as Social Studies which make it easier to throw larger events or themed parties within the comfort of your own home.

These kinds of social acts are good for us: they break up our days, increase productivity, provide a space for us to unwind, relax and have fun. They add colour and depth to our lives, and now, in the wake of the pandemic, meeting for a drink or meal has become more meaningful than ever. What this time has taught us is that food and drink is what binds us. It connects us to our personal memories, a sense of self, as well as to our cultural histories and traditions. I have a childhood friend, whose mother makes a marble cake for every birthday celebration and every time I see a marble cake, I think of both her birthday and my family’s restaurant, where is also served it by the slice. Wherever I am in the world, it brings me a sense of comfort and nostalgia.

No matter our background or culture, the act of eating and drinking together is something we all share. It’s a basic human need and a communal pleasure. More importantly, in this hard-to-predict time, the ritual of dining and drinking brings a sense of grounding and normality to our lives.

Olivia Muniak is the founder of La Cura, a Los Angeles-based catering and events company. For more information, visit: thisislacura.com

Pomellato’s Kintsugi collection brings the old Japanese technique of repairing broken ceramics with lacquer and gold dust to the upcycling of broken gemstones. Courtesy of Pomellato

Continuing our focus on sustainability in line with COP26, Torri Mundell explores how jewellery house Pomellato’s latest collection makes use of broken, upcycled stones

Vincenzo Castaldo. Photo by Angela Lo Priore

Sustainability and ethical practices are a constant challenge for the jewellery industry. On the one hand, customers want the most desirable products and are willing to pay what it takes, so jewellery very rarely ends up as landfill. On the other hand, the sector is beset by reports of unsustainable practices and labour scandals.

Pomellato, the Italian jeweller known for its whimsical and colourful creativity, has set up camp firmly on the ESG (environmental, social and corporate governance) side of the jewellery industry. The company is part of Kering, the French luxury giant run by François-Henri Pinault which has long made a virtue of its ethical endeavours (it was the first luxury group to introduce an environmental profit & loss account and expects its brands to follow it).

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Vincenzo Castaldo, creative director of the brand, is at the heart of the company’s challenge: how to continue its trademark originality and freshness of design, while ensuring everything is produced via a supply chain strictly internally audited for its ESG credentials.

“With its timeless nature, a jewel carries the message of sustainability like nothing else,” says Castaldo. He says the pandemic has strengthened his customers’ resolve to shop more conscientiously. Fine jewellery is no longer simply about “the intrinsic value of materials and craftsmanship but about ethical and cultural values… The events we have recently experienced are addressing us to a more conscious luxury. Our clients are more and more interested in the story you are telling, the ‘behind the scenes’ narrative.”

A selection of pieces from the collection. Courtesy of Pomellato

Establishing supply chains for precious metals and gems is the industry’s biggest challenge. The chains are notoriously murky, mainly because raw materials often originate from some of the poorest places in the world and pass through many countries and hands – miners, cutters, refiners and dealers – before they arrive to market.

In 2018, five years after its acquisition by Kering, the Italian jewellers achieved 100 per cent responsible gold purchasing – valuable because gold-sculpted pieces set with colourful precious stones as well as bold, chunky chains have been central to the brand’s relaxed, modern aesthetic since its founding in 1967.

The atelier where the collection is made. Courtesy Pomellato

A selection of rings. Courtesy Pomellato

The market for coloured gemstones and diamonds is even less regulated than that of precious metals. The brand has been collaborating with the Responsible Jewellery Council to develop their network of diamond suppliers. Brokering a direct relationship with a mining company is another way to establish the provenance of gems: lapis lazuli stones sourced ethically from an artisanal mine in Chile were used in the brand’s earlier, made-to-order Denim Lapis Lazuli collection.

Read more: Two designers on sustainable luxury design

When it comes to design, Castaldo says, “the biggest challenge is to keep alive the conversation between creativity and sustainability.” The Kintsugi collection, using upcycled stones, benefits from a “cross pollination” between the two. Castaldo was inspired by his visit to Japan in 2019, where he became captivated by the tradition of reassembling broken objects with lacquer and decorating the original fracture with a seam of gold. “I was drawn to the elegance of Japanese thinking and the idea of something broken becoming more precious through this ritual of repairing,” Castaldo remembers.

Slightly flawed stones have been used by Castaldo in previous designs, but the Kintsugi collection showcases gems that are actually broken: damaged pieces of jet and kogolong which would normally be discarded. A female kintsugi artist repairs the gems in Tokyo before they are brought to Pomellato’s craftsmen in Milan; the collaboration yields minimalist rings, earrings and pendants that tell a story through the gold seams streaking across former cracks and fissures in the gems. “Each jewel is truly one of a kind,” he says, “and this, to me, is the real essence of preciousness.”

Kintsugi is an ancient craft, but for Castaldo, “the idea of celebrating your scars as a sign of strength through healing is a very contemporary philosophy”. So, too, is the movement to reorder our priorities and shop more conscientiously.

Find out more: pomellato.com

This article was originally published in the Autumn 2021 issue.

The kitchen of a Cologne family designed for socialising, with Gaggenau equipment including a 200 series oven, a 400 series cooktop and discreetly hidden fridge-freezer and dishwasher.

The impact of climate change, digitalisation and the pandemic is demanding bold, new visions for our homes and public spaces. Here, Millie Walton speaks to Sven Baacke, Head of Design at the luxury home appliance manufacturer Gaggenau, and Ian Lambert, Director of Cambridge-based architecture and design studio Inclume — who recently created an installation for Gaggenau’s London showroom — about sustainability, adapting to shifting lifestyles, and the experience of luxury

SVEN BAACKE
Head of Design at Gaggenau

Sven Baacke is Gaggenau’s visionary head of design. Visionary in both senses of the word: he is a passionate, radical creative, and a kind of prophet. Then again, part of his job, and perhaps of all good designers, is to anticipate the future and in some ways, also to shape it.

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Baacke is in the business of kitchens, which means any emerging cultural or social trends are filtered through a very specific perspective: “What will that mean for kitchens?” and more specifically, “What will that mean for Gaggenau’s luxury appliances?” Take, for instance, the trend for biophilic design. While the desire for creating living spaces that are more closely connected to nature might not directly affect say, the design of an oven, it does affect the architectural structure of the home, which in turn, means rethinking the positioning of the kitchen and the way that people move through and use the space. “Our customers are increasingly creating environments such as outdoor kitchens or gardens where they can grow their own ingredients,” says Baacke. “But what we think about is: how far can Gaggenau go? Is the kitchen the limit for us, or beyond?”

Gaggenau’s design team

The brand’s global success is built on its ability to create a range of good-looking, technologically advanced appliances that effortlessly respond to these shifts and demands in lifestyle. Baacke calls their approach “traditional avant-garde”, in the sense that they are a historic brand with a contemporary ethos. At one point during our conversation over Zoom, he holds up the Gaggenau designer’s handbook, flicking through the pages to show me what seems to be mostly images, which Baacke describes as “mood boards”. “It helps to have guidelines,” he says, “but it’s not a cookbook.”

How does Gaggenau decide what to make next? “Our designers are very curious, so there are always a lot of vibrant ideas floating around. Mostly, we are thinking of what not to do and I don’t just mean physical design, shapes and colours, but also topics. There are so many things already out there. You really need to think twice before you create something new and to ask what difference will a new product make in the world.”

Despite fluctuating trends in aesthetics, the kitchen remains a central feature of building design. Even if it is becoming increasingly integrated into our homes, for now, at least, we still need somewhere to cook, eat and gather. “There’s a big chance the kitchen will become invisible in the future, but there are two poles of opinion about that,” says Baacke.

Paris kitchen designed with Gaggenau equipment by the Russian architecture and design studio IQOSA

Gaggenau’s appliances might look like design objects, with super-sleek metallic finishes and sculptural lines, but they are also made for everyday usage. “The tactile element of our products is very important,” says Baacke. “Nowadays, with the increasing digitalisation of our lives, nothing is really by chance, everything is calculated. So, it’s nice to still have something in your hand, to touch a real material.”

Read more: How Andermatt became a leading luxury destination

At the same time, technological advances have undoubtedly enabled Gaggenau’s appliances to provide increasing levels of precision and ease in both professional and domestic kitchens. The heat in their combi-steam ovens, for example, can be controlled to within one degree, a process which continually revises the estimated cooking time based on temperature-probe readings from three different sensors. They can also be integrated with voice-controlled AI systems such as Alexa. Is this the modern-day definition of luxury?

“There are a lot of products that are high-end, but luxury is more of a feeling. It’s very individual, and it’s not just about the technology,” says Baacke. “We try to create feelings. When you use our appliances in your beautiful home which is connected to your family, that can be a luxurious experience.”

Gaggeanu’s 200 series ovens

Gaggenau’s materials (think stainless steel, dark aluminium, rich woods and glass) are selected for technical and aesthetic reasons, but also durability, which is a crucial part of the brand’s approach to sustainability. Baacke’s response, as always, is to look to the future, and longer-term solutions, rather jumping on the sustainability trend as a marketing tool without properly considering the consequences.

“We create appliances that are really reliable. You can buy our ovens from the 1980s on the internet and they still work and look good,” he says. “But it’s also a mindset. Does a patina on a surface mean that you have to throw it away, or could it be like a leather bag that gets better over time and tells a story? Crucially, for us and the whole industry, sustainability also means repairability. Can you unscrew the appliances? Can you separate the materials?”

Alongside an increased cultural awareness of the environment, the difficulties of the past year have brought with it a new appreciation for a slower way of living, which in turn has led to a renewed interest in antiques, vintage products, and craft and artisanal practices that all speak to a certain feeling of nostalgia. Since 2019, Gaggenau has been supporting small-scale makers and producers through their Respected by Gaggenau initiative, and Baacke himself recently bought a BMW motorcycle from 1973 that he describes as “the true essence of a motorcycle”. “There’s a lot of anxiety about what the future will bring, so I think people need to have familiar things around them, things that make them feel good,” he says.

Sven Baacke: Where to start with redesigning your kitchen

The first question has to be: why? What don’t you like? Is it the colour, the arrangement of cupboards or the appliances? Has your lifestyle changed in some way? Has your family grown, or have your kids moved out? Do you like to host dinners? Do you enjoy cooking with guests in the kitchen, or would you prefer for them to sit while you cook? Start with the small things, and the ideas will get bigger.

Ian Lambert with Fragment in Gaggenau’s London showroom

IAN LAMBERT
Director of Inclume

LUX: Your installation for Gaggenau’s showroom in London made innovative use of paper. How did that project come about?
Ian Lambert: We won a competition which was run by the London Festival of Architecture in partnership with the paper supplier G.F. Smith, so a large part of the brief was to create something using paper. We have used paper in the past and it’s actually a great material to work with because it’s malleable and very lightweight, which especially helped with Fragment, the window installation, as we were suspending 4,000 polygonal forms. The design took inspiration from the craftsmanship that Gaggenau has pursued since it started as a hammer mill and nail forge in 1683. The polygonal forms were an abstract representation of fragments of metal and we chose colours that reflected the history of the brand, with the black signifying the Black Forest in Germany, where the brand was born, and the orange representing the roaring fires of the furnaces used to craft the appliances.

LUX: What’s your process for coming up with an initial design? What are the factors you consider?
Ian Lambert: We usually start with a brief, which will be formatted as a response to a question. Visiting the space, talking with the client about how they’ve used the space, what works for them, what doesn’t work for them, and how we can introduce new things – all these factors provide a narrative and a set of parameters to work within.

LUX: Where do you, personally or as a studio, find inspiration for new ideas?
Ian Lambert: I think we’re inspired by what’s around us. It’s difficult to pinpoint a specific place. Looking online is quite a dangerous thing to do – you don’t want to copy other people, but you can find inspiration in little details from different projects and also by revisiting ideas that you’ve already done. At the end of each project, it’s not the final piece, because we can always improve. We take each project and then try and build on that next time by refining details. Over time, it gets better and better.

Read more: How to create a truly sustainable luxury hotel

LUX: In your opinion, what are the key principles to good design?
Ian Lambert: I think good design makes your actions feel easier in daily life. That doesn’t necessarily mean that you have to identify with what’s good architecture or good design. It doesn’t have to be noticed, it can be subtle and understated.

LUX: Do you think the pandemic has had an impact on how people perceive their living environment?
Ian Lambert: I think people are beginning to appreciate the things around them and the value of the spaces that they inhabit. Most people have been working from home lately, so it’s about adaptability. You might have your kids or your partner around and you’re also living in the same space 24 hours a day, so you are able to more easily identify the things that work and the things that don’t work.

LUX: How much of a consideration is sustainability in terms of the materials you use?
Ian Lambert: We’ve always been fairly conscious of what materials we use. With an existing house and its various elements, we try to keep as much of the original as possible, but create a new focal point. We also use a lot of materials, particularly in our installations, that are recycled. It presents a challenge as to how we can use and modify them to create a different experience. It might be just paper or some old pieces of timber but it can be aesthetically amazing if you see something that’s been recycled and then used in a very good way. At the same time, it doesn’t mean that using brand new materials can’t be sustainable. You need to consider other elements. If you’re doing an installation for example, how long will it be up for? Will it get chucked away at the end? Or are you then prolonging the longevity of the material by reusing it in a different way?

LUX: What makes a design luxurious?
Ian Lambert: I think luxury is subjective. For us, as a studio, it’s something that makes your life easier in a seamless way, whether that’s through bespoke design or creating a positive experience for someone. For example, we did a project where we made a raft out of sustainable materials such as recycled timber pallets and barrels. We took it to a lake and it was very complex putting it together, but when you sat on the raft on the water in silence beneath the canopy of trees with different shades of light filtering through, it felt like a luxury space. Luxury experiences can also be about the fun and enjoyment of doing something with other people.

Find out more: gaggenau.com/gb

This article was originally published in the Autumn/Winter 2021 issue.

An impression of the ‘Tiger’s Eye’ bespoke decorative scheme for one of the Chedi Gems, a series of penthouses in The Chedi Andermatt hotel

A major hotel, property and infrastructure development has swept the village of Andermatt in Switzerland onto the world stage of luxury. Karen Chung speaks to some of the key shapers of the future of this still-expanding project, which has attracted real estate buyers from around the world

For such a little place, Andermatt punches well above its weight. With its seductive mix of luxury hotels and apartments, restaurants, boutiques and a chic cultural centre nestled around the historic village, it is a glamorous playground in the heart of the Swiss Alps.

This sleepy little skiing village was reawakened with the arrival of The Chedi Andermatt, the five-star hotel and residences masterminded by Jean-Michel Gathy, the lauded hotel designer behind the soaring Aman Canal Grande Venice, LVMH’s Cheval Blanc Randheli and the soon-to-open Aman New York. Launched in 2013, The Chedi Andermatt pulled off a pleasing paradox: a relaxed riff on the classic Swiss chalet with an undeniably Asian influence, ultra-aspirational yet delightfully relaxed and unstuffy. With 50 hotel rooms, 107 residences and 13 penthouses, award-winning restaurants, a first-rate fitness centre and a state-of-the-art spa, cigar and wine libraries, ski-in ski-out facilities and even a flotilla of ski butlers to warm your boots, it swiftly won a slew of awards, including Gault Millau Hotel of the Year in 2017.

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Over the phone from Kuala Lumpur, where he has lived for 40 years, Gathy muses over The Chedi Andermatt’s show-stopping design interpretation of Swiss chalet heritage. “People ask me, why did you design in an Asian style, but the stone, wood, fireplace, leather, everything is Swiss! The Chedi Andermatt is totally Swiss. The window size, balustrades, materials, everything follows Swiss codes – and believe me, Switzerland has a lot of codes! There’s no one single architectural or design feature that’s Asian. What is Asian is the layering of the space and the lighting, which enhances the layering by creating depth of field.

“I’m from a traditional European background, but when you live in Asia this long you unconsciously assimilate the attitude, the culture, the habits, the values. You do it consciously at first, then you just absorb it. For me, design is an emotional expression of an inner feeling. You just feel this is the way it should be.

Jean-Michel Gathy. Courtesy Jean-Michel Gathy

“And what makes The Chedi Andermatt different is the layering. Think of Europe and how you move from room to room. In Asia, it’s not like that. You don’t have a door from one room to another, you have screens. The flow is very different. You’re always somewhere but you never know where. I don’t do this on purpose anymore. It’s the way I think. In luxury, there’s more emotion. So, when you apply that layering to the logic, you get The Chedi Andermatt. It’s dynamic, layered, pleasant, comfortable, and it serves its purpose.

“I’ve designed luxury resorts my whole life, and know my clientele very well,” he adds. “I’m very lucky. In luxury there’s room for creativity and emotion, and I know how to use the tools to translate that understanding. I design exactly the way I am and create every single project by hand. It’s very natural.”

A render of a living space in one of the penthouses at The Chedi Andermatt

Indeed, your first instinct as you arrive is to kick back, curl up and gaze at those expansive mountain views from the comfort of the capacious sofas. Gathy’s response to an exacting brief was an intuitive one, perfectly fitted to how we want to live now.

Read more: How to create a truly sustainable luxury hotel

The wealthy have long been attracted to Switzerland but buying here has been notoriously hard. All residences in Andermatt, however, are exempt from the Lex Koller law, which limits foreign ownership of Swiss property, while a popular scheme that manages and rents out apartments while owners are away adds to buyer appeal. It’s seriously accessible, too – just 90 minutes’ drive from Zurich, two hours from Milan and four from Munich, while private jets and helicopters can fly to Buochs Airport, a 45-minute drive away.

An impression of a private penthouse spa at The Chedi Andermatt

“The past year changed everything,” says Russell Collins, the amiable British head of real estate who’s also on the Andermatt development board. “But we really didn’t envisage how busy we were going to be. We’ve sold over CHF500 millions’ [£394.5m] worth of apartments – almost everything we had available – and 2020 was a record year. There were obviously a lot of people sitting at home thinking, we could be skiing now…! Roughly half the buyers are Swiss, half are international – many from neighbouring countries such as Italy and Germany, as well as from the UK, and also Singapore, Hong Kong and Russia. We’re selling the last few remaining Chedi Andermatt penthouses now, which can be fitted out by our team of architects and interior designers, who work with the buyer to their exact spec.” Penthouses start from CHF6.2 million [£4.9m] for a 333 sq m space.”

Developers are also working with Protect Our Winters (POW) to preserve the unique microclimate that makes Andermatt a skiing paradise. Sustainability has been at the heart of the development from the start, with The Chedi Andermatt and all private residences built to stringent Minergie standards for low-energy-consumption buildings. Services run on natural resources (and, refreshingly, are hidden below ground), and in winter an electric bus zips round the car-free development.

Andermatt with the new village quarter of Andermatt Reuss to its left. Photograph by Valentin Luthiger

Perhaps the biggest challenge for Andermatt is nailing that all-important lifestyle mix as it becomes a year-round destination without losing its still relatively low-key charm. Its burgeoning mix of hotels, apartments and chalets nestle alongside traditional historic buildings and an expanding boutique retail and restaurant offering. And in summer, as well as hiking and walking, there’s the option of golf on the award-winning course. And after coming to an abrupt halt, its annual music programme is also reviving after an 18-month hiatus.

“I think residents are really encouraged by the fact that we’re so committed to making this a great place to live,” says Collins. “The danger is that we just become a ski resort for the winter months, but we’re looking hard at the year-round offer, creating life at street level and making it a joyful place to spend time.” It’s for the next wave of pioneering buyers to see how well Andermatt achieves that.

The Chedi Andermatt Spa and Health Club

There are spas, and then there is the spa at The Chedi Andermatt, a multi-award-winning, divinely decadent 2,400 sq m temple to wellness. Exclusive organic products are a key feature of the spa; particular highlights are the Tata Harper Natural Glow from Head-to-Toe Ritual and the divinely relaxing Oromovizca Golden Full Body Massage, inspired by the curative properties of Hungarian thermal waters and which includes an invigorating gold-and-sugar peel. The health club boasts the very latest TechnoGym equipment and there’s a hydrothermal spa with a seemingly endless array of baths and saunas, as well as a stunning 35m indoor pool, the longest in Switzerland.

The cheese tower of local Swiss cheeses at The Restaurant

The Restaurant at The Chedi Andermatt

“A sense of occasion for our guests is key,” says Armin Egli, Executive Chef at The Chedi Andermatt, “and creating great experiences is a big part of that. In our four open-plan kitchen stations in The Restaurant, guests can take a seat at the chef’s table to watch food being prepared, whether that’s Asian-inspired delicacies, traditional Swiss fare, or simply see our pastry chefs at work. We also have a five-metre-tall cheese tower, currently showcasing 43 cheeses unique to Switzerland; guests can taste and learn the story behind each one. And we often reinstate favourite dishes. Black pepper beef is a stand-out favourite from the Asian kitchen that we keep having to bring back by popular demand. If it’s not on the menu when you visit, just ask…”

Find out more: andermatt-swissalps.ch

This article was originally published in the Autumn 2021 issue.

Why should I go now?

In the lead up to Christmas London really comes into its own. With sparkling light displays, artisanal markets and towering Christmas trees, it’s one of the best places to go for festive cheer.

Follow LUX on Instagram: luxthemagazine

Great Scotland Yard hotel occupies one of the city’s most historic buildings and retains a grand old world charm. Plus it’s now home to one London’s hottest new restaurants, Ekstedt at The Yard, reinforcing the hotel’s well-established reputation for dining and drinking.

First Impressions

Few approaches to a London hotel can rival that of Great Scotland Yard. You’re surrounded by the capital’s beguiling mix of history and heritage, architectural styles and even touches of pageantry with the Horse Guards on watch at Whitehall Palace.

The Lobby at Great Scotland Yard Hotel

The area known as Great Scotland Yard dates back more than a thousand years, but was most famously the former home of London’s Metropolitan Police. More recent incarnations included an army recruitment centre and Ministry of Defence office, but today elegant glass street-lamps illuminate the hotel’s Edwardian exterior and brickwork, beckoning in guests from the quiet street outside.

The Experience

An unconventional hotel arrival immerses guests straight into a number of f&b offerings, with a compact reception desk tucked away around the corner. It’s a deliberate move to emphasise the hotel’s growing reputation for gourmet experiences including Forty Elephants Bar, named for a ruthless all-female 19th century gang of robbers and a perfect spot for an aperitif or social drinks. The Parlour is a sensory and design delight where afternoon tea is a big draw for foreign guests while the Veuve Clicquot Champagne Terrace is a real find, a rooftop hideaway for bubbles overlooking the Westminster skyline. But the biggest draw has to be Swedish chef Niklas Ekstedt‘s Michelin-starred restaurant, where dishes are cooked over wood fire, using Scandinavian techniques and British ingredients, and accompanied by natural wines.

The Parlour serves afternoon tea from Saturday to Sunday

Elsewhere, a gymnasium, an innovative events space, a hideaway whisky bar and an intriguing collection of art and police artefacts from over the centuries ensure constant stimulation whether you’re staying in-house or visiting to drink and dine.

Takeaway

A perfect spot for tourists wishing to discover London, or a fun bolthole for Londoners looking to drink and dine in style, Great Scotland Yard mixes the historical and contemporary to great effect in a storied location.

Rates: From £315 per night

Book your stay: greatscotlandyard.com

Chris Dwyer