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The names of the 20 emerging designers selected by Vogue Italia to pair up with the S.Pellegrino Young Chef 2015 finalists have finally been announced.
Each designer will reinterpret the work of their team-mate through a fashion creation inspired by the chef’s dish, in an unprecedented fusion of fine food and style.
Here is the interview with Pacific region finalists: chef Peter Gunn and gashion designer Christopher Esber.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
| The plate or service dish and shape of ingredients. My creations are flavour-focused first and foremost. |
I'm inspired by the women around me - how they wear their clothes and their day to day; it's a lifestyle and attitude. There’s always a relaxed, undone quality in Australia - never over the top or too dressed up but still sleek, and it's the same with my designs... |
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How do colours and textures influence your creations? |
How do colours and textures influence your creations? |
| Colours influence my creations by deciding whether something is sweet or savoury. Textures influence the size of a dish in my head. | Textures in Fabrication play a important role in building the stories for the season. When you touch something, you think and feel a certain way. I’m always thinking about what my woman is thinking when she touches my garment, and what she feels when she is wearing it. It’s more about texture and cut than colour for me... |
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How would you describe your creative style? |
How would you describe your creative style? |
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Raw and honest. I like it when food looks how it should look with natural curves, not straight lines. I don’t like to dress ingredients up to make them look prettier than they are. My creative process starts with high quality ingredients and I’m looking to create dishes that are tasty and meaningful, not arty and unsatisfying. |
I wouldn’t say I’m necessarily a minimalist, but the focus is to de-clutter, getting to the purity and core of an idea, and ultimately the wear-ability of the garment. I’m always thinking about where women are wearing my designs... |
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Is there any influence of your country's traditions, culture or materials in your creative work? |
Is there any influence of your country's traditions, culture or materials in your creative work? |
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Traditions? No. Ingredients, yes. My creative work comes from many different influences around the world, but I always try to use Australian ingredients. |
I feel there’s definitely a sense of ease to the Australian lifestyle, with how women dress to face the weather and the undone street wear vibe. This is part of our brand’s philosophy; we want pieces to be chic and easy to wear... |
| What food would you happily die eating? | What food would you happily die eating? |
| Anything cooked by my girlfriend, in the company of her and my son. | I love Italian food, what’s better than a hot wood fire oven pizza? |
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The first top fashion designer that comes to mind? |
The first top chef that comes to your mind? |
| Domenico Dolce. | My Mum. |
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If your cuisine was something to wear, what would it be? |
If your creations were a dish, what would it be? |
| A black T-shirt. | Truffle Risotto, the combination of something ordinary elevated by something extraordinary, feels like my brand. |
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What ingredient would you never eat, and why? |
What item of fashion would you never wear, and why? |
| Chicken feet – I think the toe nails will stab my gums. | Never say never. |
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What’s the first thing you’ll do upon arriving in Milan next June? |
What’s the first thing you’ll do upon arriving in Milan next June? |
| Go to Ristorante Cracco. | Having an aperitif at the Bvlgari hotel. |
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What do you expect from this challenge? |
What do you expect from this challenge? |
| To win. | It’s an honour to be have been selected by the team at Vogue Italia, and to have my work acknowledged on behalf of Australia Pacific. |
Daizy Shely's interview was conducted by Vogue.it
