Celebrating the UK extraordinary producers and makers
In 2020 we scoured the nation for artisans, producers and makers who were quietly striving to create excellence in their field. Our panel of curators found a richness of canditates but two, in particular, caught our eye as going above and beyond in the quest to produce something unique, sustainable and of exceptional quality.
The UK curator board
The judging process was complex, taxing and involved. We started with dozens on the longlist, chosen by 3 highly experienced Curators from the UK. We discussed the numerous attributes of each nominee in the long list ad nausium and learnt a lot about people who are willing to swim against the tide in order to achieve the extraordinary.
Cyrus Todiwala OBE
Chef and culinary curator
Cyrus worked his way up from Busboy to become the Executive Chef for 11 restaurants within a hotel chain in India before moving to London. His exceptional skills and knowledge of spices have enabled him to succeed in the fickle restaurant business, rise to fame on TV, be knighted and cook for the Queen. He is an ambassador for Rare Breeds Survival Trust, pursues sustainability in his restaurants and was a natural choice to be Curator for Respected by Gaggenau.
Darius Sanai
Editor-in-Chief, LUX Magazine and collectibles consultant
In 15 years at Condé Nast Darius has launched and edited over 25 publications, today he is the owner of LUX Global Media and Editor in Chief of the magazine. Speaker of six languages, well-travelled and expert in all things luxury, he can be found at FT and wealth management conferences and consulting for UHNWIs and corporations. He is a keen collector, appreciating fine wines, classic Ferraris, punk memorabilia and the craftspeople behind these creations.
Santiago Lastra
Chef and culinary curator
Having worked in kitchens since the age of 15, Santiago rose through the ranks around the world, building a reputation at establishments such as Murgaritz, Tate Modern and Hija de Sanchez in Copenhagen. He spent years working with small scale producers to create the menu for NOMA Mexico and now runs KOL in London: bringing authentic Mexican cuisine, albeit with a local ingredients, to Europe. His enthusiasm for food and it’s journey from farm to plate makes him a key Respected by Gaggenau Curator.
