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Tobias Wussler vs Arthur Arbesser: Curiousity is the starting point

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Tobias Wussler vs Arthur Arbesser: Curiousity is the starting point

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 Germany-Austria region finalists: chef Tobias Wussler and fashion designer Arthur Arbesser.

What inspires the aesthetics of your creations? What inspires the aesthetics of your creations?
I am very inspired by nature.
 
Anything around me, but mostly furniture design, public spaces, a good conversation, a person moving in a special way... literally anything. I'm like sponge!
 
How do colours and textures influence your creations? How do colours and textures influence your creations?
Colours play an important role in my creations.
 
I'm obsessed with fabrics, surfaces and textures but also graphics and colors. A special tone of color can change everything.
 
How would you describe your creative style? How would you describe your creative style?
Modern, tied to nature, regional.
 
I'd say my style is quite pure and simple and the fabrics, colors and quality do the talking.
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, the Black Forest inspired me a lot for this dish, because I can find all of the ingredients right in front of my house. The milk comes from my uncle Karl.
 
Austria and Vienna in particular are full of traditions and habits, which have an enormous influence on me, wether it's the traditional Austrian dresses or fabrics like Loden.
What food would you happily die eating? What food would you happily die eating?
-
 
I'd say Tafelspitz, boiled beef, with Roesti potatoes and creamed spinach or a big chunk of Pecorino. Both are like drugs to me.
 
The first top fashion designer that comes to mind? The first top chef that comes to your mind?
Wolfgang Joop; Karl Lagerfeld.
 
Eckhart Witzigmann, my mother used to always use his cookbooks.
If your cuisine was something to wear, what would it be? If your creations were a dish, what would it be?
An apron.
 
I'd say something very simple but fresh, like a slice of dark bread with salty butter and thinly sliced fresh cucumber on top.
What ingredient would you never eat, and why? What item of fashion would you never wear, and why?
I eat and try everything.
 
I'd never wear a tank top (and not only because i'm too lazy to go to the gym!)
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?
I'll probably go eat ice cream.
 
I live and love in Milan… So i guess i keep doing my habits: cappuccino in the morning, etc.
What do you expect from this challenge? What do you expect from this challenge?
Make new contacts and learn many new things. I simply LOVE food and I'm always curious about the world and its different cultures. So this challenge combines a lot of things that I'm very fond of.

Arthur Arbesser's interview was conducted by Vogue.it

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