BE RIGHT BACK

"This installation is designed to showcase a personal attitude, a personal experience, and a necessity.

My personal attitude, driven by my passion for cooking, restaurants, conviviality, and designing relationships, is to prepare and enjoy dishes that are increasingly simple, minimally processed (if at all), and free of waste. This is a culinary approach that seeks excellence through simplicity—by highlighting the innate quality of the product exactly as it is. And it requires a table that reflects this: a place for sharing food and moments. In recent years, I’ve found this experience in many places, but three kitchens have moved and continue to move me more than others: those of Hervé Bourdon at Le Petit Hôtel du Grand Large, Alessandro Negrini and Fabio Pisani at Il Luogo di Aimo e Nadia, and Røst in Milan. 

Finally, the necessity we face is to produce less, not just in food but in general. For this reason, the installation is almost entirely made up of recycled objects, some of which have been redesigned or repurposed in a sort of "second life." I reuse existing objects that I love; I try to design a lot and draw very little. 

It is a table set for six people. I'm inviting the eight designers whose objects I am using and transforming, and the four chefs whose cooking I admire. It’s a convivial, dynamic table—some guests come, and some leave. One setting is slightly messed up; the person who stood up will be right back. In any case, they will return." 

Tiziano Vudafieri