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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 Spain-Portugal region finalists: chef David Andrés Morera and fashion designer Moises Nieto.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
| Aesthetics is one of the most important elements of my dish - taste and aesthetics come together. First impressions are important, before you even taste a dish. For me this is the first opportunity for a chef to put his signature in the dish. What I try to create with the aesthetics of my dish is something very clean and elegant. I try to enhance a humble product. | I always try to get inspiration from the day to day or past experiences. My friends, my family and even the past are inexhaustible sources of ideas that I capture in my collections. The inspiration fills everything from the collection to music, and acting styling of the models. For me it is essential to create an atmosphere and envelop the viewer. |
| How do colours and textures influence your creations? | How do colours and textures influence your creations? |
| These elements really influence my dish, because a good combination of these two can tell you a lot about the sensibilities behind it. | I believe that without a good fabric the garment is not complete. We work on fabrics with innovative treatments to modify their appearance. In fashion almost everything has already been invented, where we can innovate the most is on the fabric and its final appearance. |
| How would you describe your creative style? | How would you describe your creative style? |
| I can't say that I’m minimalist, but I’m simple in my dishes. I like to plate things simply, to really enhance the main ingredient, without taking credit from other ingredients. Not too extravagant, not too minimalist… the important thing is to enhance the product with simplicity and elegance. |
My brand is still too young to have a defined style. It is true that I try to be faithful to a silhouette and a color palette that identifies me more and more. Clean lines with a retro touch and above all caring for detail. |
| 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? |
| The influence of the environment, the traditions and the culture of my country are the things that I really want to make sure people notice in my dishes. I’m very proud of having the chance to give people from other places the opportunity to taste the traditions of my country and all the ingredients it can offer. |
Of course! Spain is always present in my collections. It is inspiring. I used crafted materials like esparto or ceramics for my first collections. For my last FW2015 collection, "traditional and rural" Spain is the main root and basis of the concept. The work of Federico Garcia Lorca has a lot to do with it. |
| What food would you happily die eating? | What food would you happily die eating? |
| There definitely wouldn’t just be one. A good gourmet needs to experiment with good quality ingredients, with many elaborate dishes. He needs to be educated about food, how to eat and how to mix ingredients to create a balanced dish. I like too many things to limit myself to just one before I died. |
I love all sorts of food! But I would definitely keep Spanish cuisine. Gazpacho makes me very happy. |
| The first top fashion designer that comes to mind? | The first top chef that comes to your mind? |
| Internationally, I think about the sober elegance of Valentino. In my country, I think of Antoni Miro, with his modern simplicity. | Diego Guerrero, a young chef with a Michelin star that has an amazing cuisine! His restaurant DStage was a great discovery. |
| If your cuisine was something to wear, what would it be? | If your creations were a dish, what would it be? |
| I think it would be something traditional from my hometown, made with materials from my country. I would give it a different touch with the latest fashion trends. | Without a doubt they would be a typical dish from southern Spain. Probably something with seasonal vegetables, like artichokes! |
| What ingredient would you never eat, and why? | What item of fashion would you never wear, and why? |
| Honey is a flavour and sweetness that I really don’t like. Still, there things that I like more than others. I really don’t close my mind to just eat things that I like. I always feel curious to try different things. |
I never wear hats. I think they look terrible on me. |
| 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 will try to connect and integrate myself so I can have a full experience. I would like to get to know the other participants, but always concentrate in my work. I will definitely try to enjoy the experience from the first minute. |
I would have an aperitif at Naviglio! |
| What do you expect from this challenge? | What do you expect from this challenge? |
| To be satisfied with my work, and to represent my region in the right way. I’m really conscious that it’s a hard job, but it offers the chance to improve. Being able to interact with the best chefs in the industry in Milan, I have no doubt that I will grow professionally. | To experience something new and to catch all the references that can inspire me. I'm sure it would be something magical! |
Moises Nieto's interview was conducted by Vogue.it
