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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 US region finalists: chef Vinson Petrillo and fashion designer A-Morir.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
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Usually it’s just a great ingredient. When I look at a really nice carrot, I like to imagine at least ten different things that I can do with it. How do I transform that ingredient but keep its integrity? |
I’m inspired by many things; my clientele, my favorite musicians, the cultural history of New York, and my past collections... I’m inspired to create visual representations of the classical, rock, punk, grunge, and pop music I grew up on, a lot of which is New York based. I’m inspired by other New York businesses and am always motivated by the wonderful clients, both famous and not, who support the brand. You are all famous in my eyes! |
| How do colours and textures influence your creations? | How do colours and textures influence your creations? |
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Contrast and texture are very important to me. I try and use one ingredient many times on a plate, to create textures that one wouldn’t usually experience when eating that ingredient. Colours are important as well, trying to preserve as much natural colour is always intriguing. |
They heavily influence my collections; playing with colors and textures is what has helped A-Morir pioneer the embellished eyewear trend... And the one thing that separates my eyewear line from others is my heavy use of colors; neons, metallics, pastels, mirrored lenses, all incredibly important in defining the A-Morir character. |
| How would you describe your creative style? | How would you describe your creative style? |
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My style is contemporary simplicity. I like to feel a dish, to bring back a memory or a new experience. The first thing I think of is flavour, then I begin building something unique. Sometimes it takes a long time to cook, but when I plate a dish I want it to look as natural and effortless as possible. |
A-Morir, while built on a punk rock mentality is not punk rock aesthetically. My creative style is experimental high glamour. There is a real luxury and refined quality to the work, but it is juxtaposed with designs and materials that are very experimental for eyewear. |
| 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? |
| Yes, as with any country we use what we have available. We use what is in season because we know that’s when it tastes best. |
One of my favorite things about the United States is it’s rich history of pop culture... there is a great history in the States of creating these great musical genres that evolved along with an aesthetic unique to the genre. The action art movement spearheaded by Jackson Pollock is a huge influence, and it’s hard for anyone who loves pop culture not to be influenced by Andy Warhol. I also get a lot of influence just walking around New York City; visiting the best big museums and independent art galleries, eating at local neighborhood restaurants or spending time in Central Park... |
| What food would you happily die eating? | What food would you happily die eating? |
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My Father’s Eggplant Parmesan. |
... It would be either dessert made by my sister... or organic raw vegan chocolate; one sampling of it and you’ll never think to eat regular chocolate again. |
| The first top fashion designer that comes to mind? | The first top chef that comes to your mind? |
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Calvin Klein. |
My good friend Eddie Huang is the ultimate top chef in my mind. He brought together his love of hip hop and his culture in his renowned restaurant Baohaus serving a menu of Taiwanese buns with a side of hip hop.. |
| If your cuisine was something to wear, what would it be? | If your creations were a dish, what would it be? |
| A Louis Vuitton bag. Something of ultimate quality and care, with the appearance of being effortless and simple. |
You know all of those glamorous desserts with flecks of real gold and glitter dust that look too beautiful to eat, but you have to eat them because they’re so delicious? Any one of those dishes. |
| What ingredient would you never eat, and why? | What item of fashion would you never wear, and why? |
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Canned tuna. It smells so terrible and I cant imagine it tasting any better. |
Nothing is more unflattering than an item of clothing that is too tight. |
| 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? |
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I would love to have a traditional Italian meal. |
Find my chef and go to a small restaurant and get to know one another. |
| What do you expect from this challenge? | What do you expect from this challenge? |
| I expect 20 extremely talented young chefs, creating the best food they ever made with one goal in mind; to become the S.Pellegrino Best Young Chef In the World. | First and foremost, I expect to be challenged! I can not wait to receive my mission and translate the dish into a one of a kind piece of eyewear. And I expect to meet great designers from around the world, and learn about some of the best new chefs. Thank you to Vogue Italia and S.Pellegrino for this incredibly special experience! |
A-Morir's interview was conducted by Vogue.it
