Cosentino City Live hosts a new session of Architecture and Gastronomy Dialogues, in streaming, organized by the Silestone Institute. The Silestone Institute brought together chef José Andrés, architect Juli Capella and Santiago Alfonso, vice president of Strategic Communication and Corporate Reputation at Cosentino to discuss the concept and creation of Mercado Little Spain, the gastronomic…
Teresa Sapey, Luisa Orlando and Santiago Alfonso explain current trends in restaurant design. Respect for the environment, being at ease and the change in space making the cooking process visible are the two trends that currently mark the design of a restaurant. (Teresa Sapey) More and more, the client is part of the restaurant’s story,…
Within the framework of the “Dialogues of Architecture and Gastronomy” by the Silestone Institute, Cosentino has organized a new session at the Hospitality School of Seville. Chef Diego Guerrero, the architect Víctor Moreno, founder of TrueTalk Tecnificación Inmobiliaria and the VP of Marketing and Communication of Cosentino Santiago Alfonso have been the participants on this occasion. The talk has been moderated by the journalist of Canal Sur…
“The architect-gastronomic concept of a restaurant” is the proposal of the Silestone Institute round table which was hold in the Basque Culinary Center, within the framework of “Dialogues of Architecture and Gastronomy”. Dani García, chef and entrepreneur of the Restaurant Dani García, Juan Carlos Rodríguez, architect responsible for the project and Santiago Alfonso, Director of…
Chef David Muñoz and interior designer Lázaro Rosa-Violán reflect together, for the first time, on the current revolution in the model of traditional restoration and how the restaurant of the future is emerging. The meeting, organized by the Silestone Institute within the framework of the Week of the Architecture of Madrid, has revolved around a…
The observation, the constant transformation of spaces of restoration and to understand the needs of the city, keys to success for new projects and dining areas How to be innovative and where to focus efforts to provide a differentiation in order to give value to the new projects was the reason for the conference organized…
Chef Ricardo Sanz and Xavier Torrents, an expert on innovation in gastronomy, have reflected on innovation in food service during a debate session organized by the Silestone Institute in collaboration with the Basque Culinary Center. The meeting revolved around Kirei by Kabuki, the first Japanese restaurant in a Spanish airport. The session was focused on…
The counter and the open kitchen as a show have become the great protagonists of restaurants There are two defined modernity lines in the design of restaurants: the counter and the open kitchen as a stage for cooking shows and an exercise of transparency towards dinner guests. The counter conveys the soul of our territory…
As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been organized by the Silestone Institute. The chef Oriol Castro – Restaurante Disfrutar-, the architect Oliver Franz Schmitz –El Equipo Creativo – and Pilar Navarro –Cosentino Group– have shared a talk about “Disfrutar. the challenge of designing a new restaurant”. The event was…
Design or functionality? Chef Paco Roncero and interior designer María Villalón describe the process of designing a restaurant • Transmitting the essence of the restaurant to the interior designer and the presence of chemistry between the chef and interior designer is key to achieving the soul of the restaurant in the design (Paco Roncero) •…