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Il Gran Ballo Di Carnevale di Giacomo Casanova

Un evento per rivivere in maniera coinvolgente i fasti e le atmosfere della Venezia del ‘700 accompagnati da un ospite d’eccezione: Giacomo Casanova, all’insegna di musiche, danze, giochi e spettacoli di arte varia
Giacomo Casanova arriva a Bologna in grande stile e lo fa con un evento che lo rappresenta nel più affascinante dei modi: un Gran Ballo, un intrattenimento danzante da tenersi nel periodo di Carnevale per festeggiare un’ epoca, un’atmosfera, un modo di vivere unico e ineguagliabile.
La Divisione Eventi del Moruzzi Communications Group organizza una serata a tema in stile rigorosamente settecentesco per vivere e riscoprire lo spirito canzonatorio e godereccio del Carnevale Veneziano, raccontando, tramite le gesta, la vita e le avventure di Giacomo Casanova, un periodo dell’anno votato al lazzo, allo scherzo e al divertimento.
Gli ospiti saranno coinvolti in un susseguirsi di spettacoli, danze, giochi, duelli e quadri viventi, immersi in uno scenario di maschere, costumi e colori, allietati da un buffet che sarà un’occasione per gustare cibi e vini di qualità e l’immancabile cioccolata in tazza, bevanda amata da Casanova.
La serata, prevista per il 24 febbraio 2006, si terrà nel Salone del Podestà presso il Palazzo Re Enzo a Bologna, una sede prestigiosa, le cui atmosfere contribuiranno ad esaltare i contenuti di una festa che vuole essere l’evento mondano della città.
Il Gran Ballo di Giacomo Casanova inaugura quella che sarà una ricca tradizione che la Divisione Eventi della Moruzzi Communications Group vuole instaurare con la città di Bologna.

BERNHARD MAYER

Executive Chef
Four Seasons Hotel London

Bernhard Mayer joined Four Seasons Hotel London as Executive Chef on 29th April 2002
transferring from the Regent Jakarta, a Four Seasons Hotel.
Born and raised in Germany, Bernhard Mayer started his culinary career at Restaurant Konig
Karl in Ellwangen before joining the Schlosshotel Gruenwald in Munich and eventually
Michelin starred Restaurant Goldschmieding in Castrop-Rauxel and Restaurant Imperial at
Schlosshotel Buehleroehe. He completed his Masters Degree in Culinary Crafts in Germany
before moving to the West Indies to become Executive Chef at the prestigious Relais &
Chateaux Cobblers Cove Hotel on Barbados.
Bernhard joined Four Seasons Hotels & Resorts at the Regent Hong Kong as Executive Chef in
1999 and transferred to the Regent Jakarta in July 2001. This will be his second time in London having previously worked at Mosimann’s Belfry and the Landmark Hotel. Returning to London Bernhard says: ”After my years in the Far East I am thrilled to move back to this exciting city and I look forward to building on Chef Deblonde’s success”.
Chef Mayer oversees the kitchen brigade for Lanes Restaurant, the Lounge, Room Service and the banqueting department, catering for up to 600 guests. He leads a culinary team of 45.

Four Seasons Hotel London provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value
around the world. Recent awards and honors include ‘Best UK Business Hotel’ 2005 by Condé
Nast Traveller and ‘Tops in London’ 2005 by the Zagat Survey. Information on the company
and on Four Seasons Hotel London can be accessed through the Four Seasons Web site at
www.fourseasons.com.
Dedicated to continuous innovation and the highest standards of hospitality, Four Seasons invented luxury for the modern traveller. From elegant surroundings of the finest quality, to caring, highly personalised 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture is personified in its employees – people who share a single focus and are inspired to offer great service. Founded in 1960, Four Seasons has followed a targeted course of expansion, opening hotels in major city centers and desirable resort destinations around the world. Currently with 67 hotels in 29 countries, and more than 20 properties under development, Four Seasons will continue to lead luxury hospitality with innovative enhancements, making business travel easier and leisure travel more rewarding. For more information on Four Seasons, visit www.fourseasons.com.

San Valentino all’Hotel Principe di Savoia: dove si celebra l’amore dei sensi

Nella giornata di San Valentino l’amore si vive con tutti i cinque sensi. L’Hotel Principe di Savoia, sempre attento e in grado di soddisfare ogni esigenza, ha utilizzato il suo proverbiale “sesto senso” e ha creato un pacchetto davvero speciale. “Le nozze di Figaro”, due giorni ideati appositamente per celebrare la passione dei nostri cinque sensi.

Vista
L’indimenticabile San Valentino vedrà il suo momento nello storico Teatro La Scala dove gli ospiti potranno assistere ad una delle più amate opere di Mozart, Le Nozze di Figaro. Ogni ospite, troverà nella propria stanza una bottiglia di Dom Pérignon e un vassoio di fragole, cornice ideale anche per chiedere la mano alla persona amata.

Udito
Per assicurarsi che la danza dell’amore prosegua sulle più dolci note, ogni ospite troverà nella propria camera una raccolta musicale su Cd con le più belle canzoni d’amore che l’Hotel avrà il piacere di donare per creare un’atmosfera romantica senza paragoni.

Tatto
Per garantire agli ospiti una dolce sensazione di relax, l’Hotel mette a disposizione degli ospiti le esperte mani di massaggiatrici qualificate, le quali eseguiranno un trattamento stando comodamente sdraiati su morbidissime lenzuola di cashmere, servizio generalmente riservato alla Suite Presidenziale e Royal, ma che per la speciale occasione verrà estesa anche alla camera degli innamorati. Il Principe di Savoia è l’unico Hotel al mondo ad offrire una cura così ricercata per il benessere dei propri ospiti.

Gusto
Il pranzo sarà qualcosa di indimenticabile se servito nel lusso e nella riservatezza della propria camera il giorno di San Valentino. Un menu afrodisiaco a tema preparato appositamente dal nostro Chef e una scatola di squisiti cioccolatini dell’antica pasticceria Cova di Milano. Per completare la festa degli innamorati, gli ospiti riceveranno dei cadeaux della nuova Blue Collection, la collezione da viaggio disegnata e prodotta in esclusiva per l’Hotel Principe di Savoia.

Olfatto
Il simbolo dell’amore: dodici profumatissime rose rosse stelo lungo in ogni stanza, e in ogni bagno i nostri raffinatissimi “ Sali Acqua di Parma “.

Il pacchetto “Le Nozze di Figaro” dell’Hotel Principe di Savoia comprende:

Pernottamento di due notti (incluso il 14 di febbraio)
Doppia Deluxe (per due persone) € 2833
Elegant Suite (per due persone) € 3473

Ogni notte supplementare avrà il costo di € 580 per la doppia deluxe e € 900 per la elegant suite

Il pacchetto include:
Due biglietti per il Teatro La Scala per assistere a “Le Nozze di Figaro” di Wolgang Amadeus Mozart in programmazione per il giorno 14 febbraio.
Una bottiglia di champagne Dom Pérignon Vintage 1998 con fragole.
Una scatola di cioccolatini di Cova.
12 rose rosse stelo lungo.
Una raccolta in CD con le più belle canzoni d’amore.
Pranzo in camera con menu speciale.
Massaggio rilassante della durata di 55 minuti per due persone.
Lenzuola di cashmere.
Portagioie e trousse da uomo della Blue Collection, la nostra esclusiva collezione di articoli da viaggio
Colazione a buffet.
Accesso libero al Club10 Fitness & Beauty Center dell’Hotel.
Servizio limousine per il centro città.

Maggiori informazioni sul pacchetto “Le Nozze di Figaro” possono essere richieste via mail a reservations@hotelprincipedisavoia.com o chiamando il numero +39 02 62305555

Hotel Principe di Savoia
Aperto dal 1927, l’Hotel Principe di Savoia di Milano è riconosciuto come uno dei più prestigiosi hotel di lusso in Europa con un elevato riconoscimento per la qualità e l’eccellenza dei suoi servizi. L’Hotel offre un impareggiabile servizio includendo 270 camere e 131 suites, un rinomato ristorante, un lussuoso centro benessere, spa con piscina, 17 stanze per meeting e congressi. L’Hotel è membro del Dorchester Group, il gruppo londinese di proprietà e di gestione dell’agenzia the Brunei Investment, gruppo di investimento del Governo del Brunei.

Saint Moritz 2006

13th St. Moritz Gourmet Festival 2006
January 30 –February 4, 2006

“Edition Suisse”

The 13th St. Moritz Gourmet Festival is both homage and a commitment to the outstanding quality of Swiss cuisine and the living tradition of hospitality, and ideally coincides with the 150th anniversary of the hotels of St. Moritz. While last year’s Festival had women chefs from around the world tempting one’s palates, the forthcoming event will focus uniquely on the star chefs in Switzerland. The Festival’s Finale will once again return to the frozen lake of St. Moritz. In all, an authentically Swiss matter at the upper echelon.

The taste of German-speaking Switzerland will be conveyed by St. Moritz’ own Roland Joehri of “Joehri’s Talvo” in St. Moritz-Champfèr, Nik Gygax of the “Loewen” in Thoerigen, André Jaeger of the “Fischerzunft” in Schaffhausen, Stefan Meier of the “Rathauskeller” in Zug, Peter Moser of the ” Quatre Saisons” in Basel, and Horst Petermann of “Petermann’s Kunststuben” in Kuesnacht. French-speaking Switzerland will be represented by Adolf Blokbergen of the “Auberge du Raisin” in Cully and the team of Tommy Byrne and Gilles Dupont at the “Lion d’Or” in Cologny. Martin Dalsass of “Santabbondio” in Sorengo-Lugano will be representing Italian-speaking Switzerland, while the Festival president, Reto Mathis of “Mathis Food Affairs”, will be cooking at his heights atop Corviglia, overlooking St. Moritz.

Only the best of Switzerland’s culinary culture will appear on the plates, in a collaboration between the resident chefs of all of the five deluxe hotels – Badrutt’s Palace, the Carlton Hotel, the Kulm Hotel, the Suvretta House and the Kempinski Grand Hôtel des Bains – and the first-class hotels Crystal, Monopol and Schweizerhof as well as “Joehri’s Talvo” in St. Moritz-Champfèr and “Mathis Food Affairs” on Corviglia. As in previous years, the ambience at this legendary festival will be characterized by a comradely and inspiring exchange of know-how and creativity rather than by competitiveness.

In this forthcoming “Edition Suisse “, the traditional official events will mark the three main “milestones”. The Festival will be officially inaugurated at the Carlton Hotel on January 30th with the “Grand Gourmet Opening Cocktail”. Here, the ten master chefs will be proposing a first sampling of their culinary expertise. The “Kitchen Party” at Badrutt’s Palace Hotel on February 1st will again allow for a good look over the chefs’ shoulders as they work at their preparations in the impressively grand kitchens – as well as the compulsory personal chat, tips and tastings. The “Grand Gourmet Finale” of February 4 that begins at 11 a.m. at the VIP Tent on the frozen lake of St. Moritz is a further highlight – not least because of its spectacular mountain surroundings.

On the occasion of the 150th anniversary of hotels in St. Moritz, the Kulm Hotel will be proposing an Anniversary Gala Dinner on February 2. And a Gourmet Safari will see gourmets go off on a “hunt” for their various courses at the participating hotels. Numerous tastings and gourmet menus will complete the culinary offer.

Since its beginnings in 1994, the St. Moritz Gourmet Festival has been recognized as a true innovation in the field of top-level gastronomy. This is only possible thanks to the dedicated support of the event’s sponsors: Valser Mineralquellen AG, Embassy – La Serlas, Kikkoman, Kaviari, Caratello Weine, Martel AG St. Gallen, Rageth Comestibles AG, Natura Buendner Fleischtrocknerei, Bader & Niederoest AG, Confiserie Spruengli, Freihof Destillerie, Habanos Intertabak AG, Electrolux Professional AG, Bragard SA, Perrier Jouët, Cibolini AG Gestaltungen, Massé und Partner Transports GmbH.

Caviar, Kitchen Party and Kulm Hotel

13th St. Moritz Gourmet Festival from January 30 to February 4

Already for the 13th time now, top-rated chefs will be preparing culinary delights at the St. Moritz Gourmet Festival. The fact that all of this year’s chefs hail from Switzerland makes this “Edition Suisse” a premiere. What’s more, the hospitality industry of St. Moritz celebrates its 150th anniversary this year. We would call it – in all true modesty, of course –”Swissness at its best”.

The start – as every year – will be made by the Grand Gourmet Opening Cocktail, allowing the ten Swiss gourmet chefs to introduce contemporary Swiss cuisine in all of its varied facets. At the latest at the Gourmet Tasting Dinners, guests will be forced to lay aside any outdated preconceptions, as they find themselves enjoying the creative and amusing cuisine, day upon day, at the partner hotels’ gourmet restaurants.

At the legendary Kitchen Party at Badrutt’s Palace Hotel on February 1, guest and resident chefs will be working together ‘live und unplugged’ to dish up the most current trends in ‘haute cuisine’. Fitted out with kitchen aprons and chef’s bonnets, guests will be able to dip into the pans and talk shop in the four Swiss national languages, way into the early morning hours.

On a hunt for the delicacies of five master chefs, the Gourmet Safari trail leads through the kitchens of the deluxe and first-class hotels of St. Moritz. Guided by an experienced ‘tracker’, the small groups are taken, one course after the other, to the respective Chefs’ Tables. Just like a proper safari, it will be casual, perhaps at times even a bit wild…

St. Moritz’ first hotel was the “Engadiner Kulm” – today’s Kulm Hotel, which opened its doors in 1856 on the initiative of its pioneering owner, Johannes Badrutt – incidentally at exactly 1,856 meters above sea level. In celebration of the 150 years of the Kulm Hotel and the hospitality industry of St. Moritz, an Anniversary Gala Dinner will be held at the Kulm Hotel on February 2, prepared by André Jaeger. ./.
“Above the clouds and out of this world” is not only a fitting description for Reto Mathis atop Corviglia. It also describes the various Festival Tastings – from Vodka & Caviar to chocolate and wine tastings or Champagne dinners.

And the Grand Gourmet Finale is back on the frozen lake of St. Moritz – this year on Saturday, February 4, 2006, immediately ahead of the first horse-racing Sunday of the season. Working together in the amazing tent village, the gourmet chefs will be preparing a multi-course menu of the superlative. With its incomparable ambience, the Finale will be the final stop on this heavenly culinary journey through Switzerland.

“Edition Suisse”

Call it ‘Swiss bliss’ – the dishes at this year’s festival will be both popular and lavish – boiled potatoes with caviar or raclette cheese with white truffles. The combination of Swiss tradition and cultural diversity is dynamite and explodes on the palate. The ten culinary pyrotechnicians are quite cool about their combined 10 Michelin stars and 161 GaultMillau points, but their passionate creations are sure to catapult St. Moritz out of its wintry chill – Switzerland is ‘in’ at the 13th St. Moritz Gourmet Festival.

Adolf Blokbergen (Auberge du Raisin, Cully) is, with his Michelin star and 18 GaultMillau points, a sure guarantee for culinary variety and enjoyment. His Tandoori codfish tournedos with salted ’tiles’ combine classical culinary expertise with multicultural influences.

Tommy Byrne and Gilles Dupont (Le Lion d’Or, Cologny) share a stove, and thus double their kitchen’s imaginativity. Bold, harmoniously refined combinations have earned them a Michelin star and 16 GaultMillau points.

Martin Dalsass (Santabbondio, Sorengo-Lugano) is an olive-oil virtuoso. This chef with one Michelin star and 18 GaultMillau points uses only the best olive oils – even in his famous chocolate mousse.

Nik Gygax (Löwen, Thörigen) now runs his family’s restaurant in the third generation and has gained it a Michelin star and 18 GaultMillau points. A delicate ‘cordon bleu’ and homemade bread, breaded trotters and stuffed duck liver are all a part of his culinary patchwork.

André Jaeger (Die Fischerzunft, Shaffhausen) is perhaps the most intellectual among Swiss chefs. Since the seventies, his “Cuisine du Bonheur” (Happiness Cuisine) has been Asian-inspired. He has carried over the concept of yin and yang into his creations – opposites (sweet with sour, fat-burners with fat-containing elements) keep the guest in a harmonious balance. Jaeger’s avant-garde cuisine has earned him a Michelin star and 19 GaultMillau points.

Roland Jöhri (Jöhri’s Talvo, St. Moritz-Champfèr) uses primarily local produce at his restored Engadine farmhouse from 1658, as well as fish and seafood that are delivered fresh from the catch and in the best of quality three times weekly from Milan up to almost 2,000 m.a.s.l. Those who have enjoyed dining at the “hayloft” (”Talvo” in English), that has two Michelin stars and 18 GaultMillau points to its name, rarely leave without taking one of the three cookbooks or a product from Jöhri’s line of gourmet cuisine with them as a reminder.

Reto Mathis (Mathis Food Affairs, Corviglia, St. Moritz, Hors Classe), acting President of the St. Moritz Gourmet Festival, serves his truffle and caviar specialties varied with local and international products at ” La Marmite”, in the middle of a skiing region at 2,486 meters’ altitude. Eat, drink and be merry at the restaurant or on the sun terrace, at the highest-altitude yacht club in the world.

Stefan Meier (Rathauskeller, Zug), whose traveling years also brought him to St. Moritz, has earned 17 GaultMillau points, 3 Red Bonnets and 4 Forks. His guiding principle in running this restaurant in the old town of Zug together with his partner, Hubert Erni, is that cooking is like a foreign language – there’s no point in learning by rote, one has to comprehend the essence of a product in order to discover its full potential.

Peter Moser (Les Quatres Saison, Basel) likes to resuscitate the rare and the forgotten in his creations, adding fresh ideas to his market-fresh cuisine. At his gourmet restaurant with one Michelin Stern and 18 GaultMillau points, he treats his guests to specialties such as “stuffed belly of young pork with green cabbage”.

Horst Petermann (Petermann’s Kunststuben, Küsnacht) is considered the best chef in the Zurich area, and is, together with Philippe Rochat, the only Swiss “Membre de la Haute Cusine de France”. He is distinguished by two Michelin stars and 19 GaultMillau points, a ranking as “Number 1 of Europe/Best Restaurant of Europe” by New York’s “Zagat Survey”, and as one of the top chefs of the year by the “Aral Gourmet Atlas 2005″. Having once worked at the Carlton Hotel in St. Moritz, he now returns for the 13th St. Moritz Gourmet Festival.

FERRAN ADRIÁ LAUNCHES “nhube”

IN NH HOTELES, THE FIRST SPACES OF THEIR KIND IN THE HOTEL SECTOR, COMBINING RESTAURANT SERVICES, RELAX AND LEISURE

· The brilliant Spanish restaurateur, in his desire for NH guests to enjoy their stay at the most, will offer, according to the requirements of each hotel, “what I dine at home, health food or theme offerings”.

· Gabriele Burgio, CEO of NH Hoteles, said “the ‘nhube’ concepts mark the start of a new phase in NH Hoteles and a great innovation in the hotel offer worldwide”.

· It will combine the hotels’ lounge, bar and restaurant under the theme of “better than at home”

· The atmosphere in the “nhube” will change throughout the day and clients may dine, drink, relax, read, listen to music, work watch TV, surf the Internet, etc.

· The “nhube” will be introduced first in the NH Eurobuilding and NH Núñez de Balboa in Madrid, the NH Master and NH Duc de la Victoria in Barcelona, and the hotel in Frankfurt.

Ferran Adrià, one of world’s the best and most acclaimed restaurateur launches the “nhube” concept in NH Hoteles, a first of its kind concept in the hotel sector that offers its guest a combination of restaurant services, leisure and relax. This revolutionary hotel concept combines the common lounge, bar-cafeteria and restaurant hotel areas.

The NH Núñez de Balboa will be the first hotel to offer the “nhube” concept, to be completed in four months, and afterwards, this concept will be introduced in the NH Eurobuilding, the NH Master and Duc de la Victoria in Barcelona and the Frankfurt (Germany) hotel that will be opened shortly. The “nhube” will be gradually introduced in the other hotels in the chain. .

“nhube” is a totally innovative concept because it incorporates all those things that we like to find when we are at home: a multi-functional space perfect for conversation, TV, Internet, listening to music, while being able to dine, enjoy a drink or relax at the same time. All this in a “flexible” ambiance where the space and light changes according to the different moments and needs throughout the day.

This new concept revolutionises the “classical” idea of a restaurant since it blends the restaurant and leisure areas of NH hotels, making “nhube” a very comfortable environment by combining the sitting room, dining room, bar-cafeteria, library and even the kitchen. In short, it is a space where one can feel “better than at home”.

The “nhube” world is a place where each guests may find his private space. The freedom and relaxing atmosphere allows the client to choose what he wants to do at each particular time of day. The “home” atmosphere of this environment naturally encourages human contact and communication. Ferran Adrià’s culinary offer may differ according to the location or type of hotel where this concept is offered. There will be different types of “nhube” cuisine; “homemade” food, the type that Ferran likes to eat at home; healthy and light food, or the international ethnic food that will be offered in other “nhubes”. All of these will have something in common since they will be simple, feasible and real. This great Spanish chef states that: “We prefer the best potatoes to a so-so lobster”.

Ferran Adrià and his collaborators, together with NH Hoteles, have arrived at the “nhube” concept, a product that should be offered in the hotels, after careful observation of client’s restaurant preferences.

Gabriele Burgio, CEO of NH Hoteles, believes that “with ‘nhube’, the chain enters a new stage, adapted to modern times, with a unique and revolutionary concept that we are certain will be enormously successful”. He added that, “It will be a great pleasure for us to work with Ferran Adrià in this new creative phase and we believe this will enable us to be at the forefront of hotel restaurant services worldwide”.

In the design and global concept of the new “nhube” space, Ferran Adrià, has enjoyed the collaboration of Eduard Bosch (head of the El Bulli kitchen), Ana Mir, Emili Padrós and Cesc Solà members of AEC, a multi-disciplinary team of designers and interior designers, as well as with Enrique Martínez, the chain’s current food advisor.

Aina Obiol’s graphic design, a hand-drawn logo, reinforces the “nhube” concept’s idea of spontaneity, freshness and modernity.

ABOUT FERRAN ADRIÀ

Since the age of 18, when by pure chance, he began working as a chef’s assistant in a small hotel; Ferran Adrià has never ceased to win critical acclaim in the restaurant world. In 1984, he was already the director of the kitchen in El Bulli, and since then, with Julio Soler, the restaurant’s manager at that time, he made a commitment to develop restaurant services different from the known standards. They worked at developing a truly different and new culinary style during the years 85, 86, 87, and 88. In 1995 they set up catering headquarters in Barcelona under the name of El Bulli Catering, raising the level of quality and prestige in banquet services to new heights. The Casino de Madrid is the best example El Bulli Catering in the capital.

Ferran Adrià, an advisor to leading quality brands, always undertakes new projects with tenacity, an innovative spirit, and enthusiasm, hence, his image linked to the best companies always ensure spectacular results. The neuralgic centre of his activities is the Bulli Taller in Barcelona headed by Albert Adrià. The seeds of all his projects always germinate in this “workshop” mainly focused on creating and testing new dishes, techniques, recipes and concepts for each new season.

Ferran Adrià is one of the greatest exponents of global cuisine, awarded the highest recognitions in restaurant guides and other national prices plus a long list of other acknowledgements and has published several books, including “El Bulli Mediterranean Flavour”, the “Secrets of El Bulli”, “The Desserts of El Bulli” by Albert Adrià. He has also been interviewed the leading journalists.

ABOUT NH HOTELES

The NH Hoteles Group (www.nh-hoteles.com), following the merger in July 2000 with the Dutch chain, Krasnapolsky, is the third ranking European business hotel chain. NH operates 182 hotels with more than 26,000 rooms in 17 Europe, Latin America and Africa. The hotel also has 25 new hotel projects in the pipeline, representing more than 3,300 new rooms. NH Hoteles offer outstanding quality services and facilities, with a carefully considered décor to please all tastes, uniform and a place where guests may feel very comfortable. It offers the most state-of-the-art technology for guests’ communication, work and leisure needs. Restaurant services are one of the chain’s top priorities, offering its guests the best in cuisine. In 2000, NH Group Hoteles posted 142% EBITDA growth thanks to a 103.4% increase in sales, totalling Pts 91,596 Mn (€550.5 Mn). Net profit climbed 41% to more than €90 Mn. NH Group shares trades in the Madrid (included in the selective IBEX 35) and Amsterdam’s Euronext stock exchanges. Moreover, NH Hoteles is included in the Stoxx Europe 600 index, which includes the leading European companies, and in the Morgan Stanley index, which includes the leading companies in global stock markets.

ABOUT AEC

Ana Mir and Emili Padrós have industrial design master degrees from Central St. Martins in London and, after several projects, won the first Domus –BBJ award for new ideas for their design of the Boeing Business Jet interiors and the Ciudad de Barcelona Design Award. In 2001, they won the FAD Award for “ephemeral” architecture for their project “Pradera de nit, 2000”. They have exhibited their works in London, New York, Paris, Amsterdam, Milan, Louisiana (Denmark), Stockholm, Madrid, Valencia and Barcelona.

Cesc Solà studied interior design and has a post-graduate Industrial Design degree from Milan. He has developed franchise and store projects in Madrid, Badajoz, Barcelona, Palma de Mallorca, Tenerife, Santander, Girona and London as well as several office and home interior design and rehabilitation projects in Barcelona. He has also designed stands for the international fairs in Cologne, Florence and Paris.