The people behind the craft

Opened Quintonil to emphasize Mexican ingredients and traditional techniques in a contemporary context. Works with regional producers to ensure quality and positive impact.

Experimental textile designer who fused metallic yarns with computerized jacquard looms, supplying Issey Miyake and Rei Kawakubo.

One of Japan's last swordsmiths, spending 40 years trying to resurrect the lost 'Koto' method of the legendary Masamune.

Head of Kyoto's Kuroda lacquer studio, producing hand-applied urushi wares built from dozens of layered coats of natural tree lacquer.

Pablo Rivero is the founder and owner of Don Julio, the acclaimed Argentine steakhouse in Buenos Aires' Palermo neighborhood established in 1998. Under his leadership, Don Julio was ranked No. 1 on Latin America's 50 Best Restaurants list in 2024 and was named the world's best steakhouse. Rivero was recognized as the Best Sommelier in the World by the same organization.

Riccardo Camanini is the executive chef and co-founder of Lido 84, the celebrated restaurant on the shores of Lake Garda in Gardone Riviera, Italy. His cooking celebrates the link between lake and land, drawing on the traditions of Gualtiero Marchesi and Raymond Roussel. Lido 84 is ranked among the top 10 restaurants in the world and was named 7th best restaurant at Asia's 50 Best Restaurants.

Founder of Dogfish Head, pioneer of 'extreme' continuously-hopped beers and archaeological ancient-ale recreations.

Encargada de la creación del proyecto, diseño del local y gestión del restaurante.

Kyoto third-generation 'oke' cooper who modernized the traditional bentwood bucket into sculptural vessels and ice buckets.

Sculptor who laminates, carves and polishes sheet glass into monolithic optical forms rather than blowing it.

Yoshihiro Narisawa (born 11 April 1969) is a Japanese chef and owner of the two-Michelin-star restaurant Narisawa in Minato, Tokyo. Known for his innovative cuisine blending European techniques with Japanese ingredients.