Caesarstone announces collaboration with Tom Dixon for 2016 Designer Programme.
CAESARSTONE ANNOUNCES COLLABORATION WITH TOM DIXON FOR THEIR 2016 GLOBAL DESIGNER COLLABORATION PROGRAMME
October 2015: Leading quartz manufacturer Caesarstone announces collaboration with world-renown designer Tom Dixon for their 2016 Designer Programme. Since 2013 the programme, embodying the vision of Caesarstone CEO Yos Shiran, has pushed the boundaries of experiential design events with engaging work from Nendo, Raw Edges and Philippe Malouin.
For the first time the 2016 programme will span multiple locations, commencing in January at the Interior Design Show (IDS) Toronto, continuing to Milan in April for Milan Design Week and followed by other locations in North America, Europe and Asia.
Tom Dixon’s vision includes four semi-professional kitchens based on Ice, Fire, Earth and Air, celebrating local heroic foods from the four chosen cities. Each kitchen is themed around an element relating to a feature of the local culture e.g. Ice for Toronto and Earth for Milan. Processes such as freezing, harvesting, pounding and chopping will be celebrated, with the noise, steam, flame and smoke creating a theatre of food and cooking and demonstrating the hard wearing qualities, durability, flexibility and beauty of Caesarstone.
The first Toronto kitchen will experiment with the translucency and luminosity of Caesarstone in an art gallery installation. Playing on the tradition of Canadian ice fishing and challenging Caesarstone surface materials with very low temperatures, food will be served on a floating water conveyer belt across frozen surfaces.
Yos Shiran, CEO of Caesarstone, comments: "Caesarstone has primarily been used for kitchen surfaces and food preparation and this installation marries our own design essence and creative platforms with Tom Dixon's innovative vision of elements and culture-inspired kitchens”.
The collaboration was announced on October 8th at a Caesarstone x Tom Dixon press breakfast at Multiplex, the Old Selfridges Hotel, with food concept developed by Arabeschi di Latte who will consult on the entire programme.
