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Culture

Work in progress: meet the creatives who haven't let age slow them down

Getting older doesn’t mean giving in or giving up as pioneering website, Bolder, proves.

‘It’s like being on another planet’: photographer Jonathan Smith gets up close with one the world’s great glaciers

Jonathan Smith’s sublime photographs transport us to the Perito Moreno glacier in Argentina, revealing detailed glimpses of an awe-inspiring body ...

Pottery 2.0: how Oliver van Herpt is reinventing an ancient craft

We meet the 27-year-old Dutch designer who’s using 3D printing to change the way ceramics are made

Design

Inside the studio: Sophie Ashby

Interior designer Sophie Ashby has gone from obscurity to leading one of London’s key agencies before the age of 30. ...

When Aston Martin met Gaggenau: a conversation

Aston Martin and Gaggenau are both brands driven by the desire to push beyond the usual boundaries of either British ...

The journey is the destination

In a hidden corner of suburban North London, designers Tim Simpson and Sarah van Gameren, who form the Studio Glithero, ...

Spaces

Pioneers: Dame Zaha Hadid – the architect who taught us how to love curves

Gaggenau pays tribute to the Anglo-Iraqi architect whose otherworldly buildings revolutionised modern architecture

Coming in from the cold: architecture on ice

Northern China can be unforgiving in winter. But like so many other frigid landscapes it provides an ideal backdrop to ...

Shopping experiences in fantasy worlds

Modern department stores and boutiques are dispensing with the interchangeable luxury look of the past and transforming into fantasy spaces, ...

Taste

Gaggenau Sommelier Awards 2018: meet the finalists

Next month, Beijing will play host to the third Gaggenau Sommelier Awards. Here, we interview the finalists.

Sea to surface: the Californian chef bringing algae to fine dining

Justin Cogley likes to go on coastal runs near his home in Carmel. Not only do they keep him fit, ...

Northern star: how one chef put the Faroe Islands on the world’s culinary map

Chef Poul Andrias Ziska tells us how tradition meets innovation in his cooking and why sea-breeze fermentation is something we ...

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