Luesma & Vega is a design and production studio specialized in fine dining dishes. Founded by Ester Luesma and Xavier Vega, the studio is innovative in artisanal production techniques and glass is the main material.
The slow design creation process allows each of the pieces that make up a series to be unique and maintain formal coherence, presenting small variations responding to the philosophy of the study.The experience in the design of dishes was developed in collaboration with Ferran Adrià, working side by side with the team of The Bulli from the year 2004 until the closing in 2011.Every year some of the pieces developed for renowned chefs are incorporated into the general catalog.
Haute cuisine restaurants like The Celler de Can Roca, Quique Dacosta, Diverxo, Azurmendi, Arzak, Mugaritz and many others have entrusted their ideas and projects in Luesma & Vega.
Ester Luesma and Xavier Vega started their journey as Luesma & Vega in 1991, introducing new glass techniques in Spain such as vitrofusion and advanced thermoforming. Until 2010 the studio is dedicated to the production of objects and sculptures in glass, collaborate with decorators and design commemorative works and awards for entities.
In 2004, the El Bulli team visits them and invite to be part of the design group for the development of dishes. In 2010, due to the great interest of great chefs in this job, Luesma & Vega decides to specialize in the development and production of customized dishes for haute cuisine.The study makes the collections for the Miramar de Paco Pérez restaurant since 2011, projects for El Celler de Can Roca such as "the Somni" or the collection for Hidey Matsuhisa's Koy Shunka restaurant that receives the international design award ESDI-CIDIC in 2012.
The dishes created by Luesma & Vega help to emphasize the speech that the chef wants to convey, thus completing the puzzle of his imaginary. The dishes respond to a complete functional briefing, they must be resistant to the use and the usual thermal processes, to the industrial washing, to solve the needs of the room equipment, stackable, comfortable and intelligent.
In the communicative aspect the dishes are exclusive to each project, making each dining experience unique and different. The personalized creation hand in hand with the chef allows to obtain a tableware that precisely frames the work of the gastronomic creator. Recent studies in gastrophysics conducted with some pieces at Oxford University they demonstrate the influence on the perception of flavors and in a better evaluation of the experience, responding better to the expectations of haute cuisine customers.