Created by designer Giampaolo Allocco and chef Vito Mollica, Chef n’Table is the set of casseroles for multiple cooking that can be brought on the table

Chef n’Table, by Vidivi Vetri delle Venezie, is the result of the synergy between designer Giampaolo Allocco and Vito Mollica, the executive chef of the restaurant Il Palagio (which thanks to him has obtained its first Michelin star) at the Four Seasons Hotel Firenze. Mollica was also chosen as Chef of the Year by Guida ai ristoranti of IlSole24ore.

The duo wanted to enhance the presentation of the dishes (the chef also presented 4 special recipes) and to understand the needs of those who work in the kitchen every day to create a product able to offer practical answers and innovative solutions.

What is it that makes Chef n’Table glass casseroles so special?

As designer Giampaolo Allocco has told us, this project started from two words: cooking and serving. This system makes it possible, with these pieces – there are six of them – combined with each other, to transform the lid into a second cooking hob or a serving vessel.

Everything has a double function: the casserole stops being a mere cooking tool but it also makes it possible to observe the work done with food from any point of view, seeing its layers and arrangement.

While we generally see food on four sides, with Chef n’Table we are able to see them completely: the glass has been shaped rounding the corners of the casserole in order to eliminate edges and rigid points, obtaining a unique shape that enhances anything that is served in it. It is perfect for the instagrammers who, before having their meal, want to share a picture with their followers.

This project is very special because it’s about industrial glass, not blown glass where, thanks to the art, you can do anything – says Giampaolo Allocco in our video interview. The glass industry has very strict production rules. So, we immediately thought (because it was also part of the brief) not to reason on the single design of the casserole, but on a system, on something more complex that could meet the chef’s needs.

[Text Giuseppe D’Orsi]