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Synergies between kitchen and interior design

The CETT, School of Gastronomy, Tourism and Hospitality, has hosted a new session of Architecture and Gastronomy Dialogues, organized by Instituto Silestone.


Carles Abellán, chef and entrepreneur of the Restaurant Tapas 24 Diagonal-Tuset and la Barra, the interior designer Cristina Campoy from Campoy Sinergias and Rafael Luque from Cosentino Group have shared a talk on “Synergies between cuisine and interior design: Tapas 24Diagonal-Tuset and La Barra “.

The event was moderated by Fernando Martínez-Conde, CETT professor.

During the session the speakers explained the role of the interior design in restoration, since the success of a restaurant depends on both: its cuisine and its design. For this reason, they discussed about the importance of the architecture of the premises, its design, graphics or lighting, among many other details that must be taken into account for the benefit of a restaurant.

Rafael Luque, Cosentino’s Design Manager spoke about how the latest generation materials such as Dekton can respond to the technical and aesthetic needs of a restaurant project.

In Cosentino we work to improve designs of professional kitchens, as more and more restaurants are betting on live cooking, as is the case of the Carles Abellán restaurants,” explained Rafael.

All information: RP Dialogues_CETT


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