The hospitality industry is constantly evolving. A recent study by the Host Milano exhibition provides an example, identifying a new format being tried out by a series of European restaurants.
It takes the “traditional” chef’s table one step further, placing the whole kitchen in the middle of the restaurant. Something of a paradigm shift in the eating-put experience: now, while dining out, chefs and guests seem to occupy a single shared dimension. The “lines” between customer and chef, between burners and service, are blurred, making the “kitchen” dimension the hero of the whole experience.
This new trend reflects and highlights the philosophy that sets GICO apart. Alongside functionality, high performance, the latest technologies and a focus on energy efficiency, we have always placed a lot of emphasis on the looks and design of our kitchens.
This core priority stands out both in the general vision for the GICO product range and, above all, in the tailor-made kitchens we offer, designed to make the chef’s job easier while enhancing each chef’s personal identity. This “bespoke” approach to the look of the end product to be delivered to the restaurant is applied across the board, from our “monobloc” island suites to the H+100 and H+110 kitchens from our new modular line.
These are custom-designed kitchens, attuned to the latest developments in our industry and to the chef’s individual demands, whether in terms of aesthetics or function. We will also be showcasing these very kitchens at the Host Milano exhibition, due to be held from 13 to 17 October.
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