In 2019 Steinbeisser will bring one of Asia’s most acclaimed chefs André Chiang to Amsterdam and hold its very first dinners in Vienna.
Find here the complete Steinbeisser programme for 2019:
June 14 + 15 + 16 in Amsterdam, Netherlands
with André Chiang
read more
October 5 + 6 in Vienna, Austria
with Lukas Mraz, Philip Rachinger and Felix Schellhorn
read more
You can take a visual journey through the past happenings on the Steinbeisser journal.
More than 200 new pieces have been added to Jouw…!
The new update includes Jochen Holz‘ water and wine glasses, Joo Hyung Park‘s wooden moment spoons, Margareta Daepp‘s smoked ice plates, Myung Urso‘s paper clay plates, Nils Hint‘s gold file spoons, Nuala Clooney & Kaye Winwood‘s finger and tongue glasses, Selen Ozus‘ the closest plates, Sharon Adams‘ twig spade spoons and forks, Sophie Hanagarth‘s finger and beak pliers spoons, Stian Korntved Ruud‘s musical spoons, Tala Yuan‘s calabash bowls, Weng Ian Lai‘s ping pong spoons.
We are honoured to be featured on CNN Style. This short film was directed by Temujin Doran and Angelica Pursley, and portrays the latest Experimental Gastronomy event in Amsterdam hosted by Steinbeisser. A selection of the pieces can now be found on Jouw….
Can we be blunt? (please say yes!)
Well let’s say we can… OK, here it goes: quite honestly most of the dishware and cutlery used in restaurants are dull. So, there we said it. But what can we do about it? Well maybe more than you think. Since 2012 we organize with Steinbeisser the Experimental Gastronomy events for which we ask international artists to create unique plates, bowls, spoons, forks, glasses and much more. To give you an idea what we mean with unique please have a look at the images below.
With the success of our Steinbeisser events and seeing how excitingly the audience responds to these new kind of dishware and cutlery we believe now is the time to integrate these pieces into our eating culture. In our opinion, restaurants (or anyone else in the world of food and drinks for that matter) should give tableware and eating tools just as much thought as the actual food served to create an all encompassing experience.
If you are interested in how we could help you make this happen please contact us.
Also have a look at our Jouw… Consultancy with more inspiring images.
More than 50 new pieces have been added to Jouw…!
The new update includes Rebecca Deans‘ soil plates, Jochen Holz’s colourful wine glasses, Kathleen Reilly‘s ways of serving plates, Kun Zhang’s sharing wood plates, Maki Okamoto’s sculptural silver spoons, Mitch Iburg’s mountain plates, Nils Hint’s recycled cutlery tools, and Tomasz Niedziolka’s dancer cups.
More than 180 new pieces have been added to Jouw…!
The new update includes Elin Flognman‘s recycled table wood and brass spoons, Helen Habtay‘s upcycled tile plates, Joe Pintz‘ shovel plates, Joo Hyung Park‘s ottchil lacquered moment spoons, Julia Obermaier‘s rooftop bowls and scenic lookout plates, Katharina Dettar & Stine Keinicke‘s sharing plates, Kathleen Reilly‘s ‘ways of serving’ plates, Laia Ribas Valls‘ playful spoons, Machteld Lambeets‘ dinner creatures plates, Nils Hint‘s recycled double forks and knives, Sophie Hanagarth‘s worm tracks spoons, Tala Yuan‘s calabash bamboo spoons, Tono Perez‘ sculptural teapots and Young Ran Lee‘s sculpture bowls.
More than 160 new pieces have been added to Jouw…!
The new update includes Erica Iman‘s landscape plates, Eva Burton‘s colourful bowls and plates, Jasmin Matzakow’s burnt wood plates, Jessica Hans’ foraged clay plates, Jochen Holz‘ handblown wine glasses, Joo Hyung Park‘s moment plates and spoons, Kun Zhang’s wooden plates, Luke Shalan‘s slab drop plates, Nils Hint‘s 3D cutlery, Stuart Cairns‘ recycled spoons and Tala Yuan‘s calabash bowls and spoons.
We are happy to be featured in T The New York Times Style Magazine. The article was written by Su Wu, who owns a blog worth visiting, and talks about the Experimental Gastronomy events hosted by Steinbeisser and of course the launch of Jouw….
Steinbeisser was founded in 2009 by Jouw Wijnsma and Martin Kullik. In 2012 Steinbeisser launched the Experimental Gastronomy initiative, based in Amsterdam and active around the world.
The Experimental Gastronomy brings together renowned chefs and artists for a one-of-a-kind culinary experience. Food and drink ingredients are entirely plant-based (vegan) and sourced from local organic and biodynamic (Demeter) producers. Artists create cutlery and dishware that celebrates experimentation and the search for new ways to enjoy food. The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature.
You can take a visual journey through the past happenings on the Steinbeisser journal.