THE FOURTH WALL CONCEPT
The Fourth Wall is a place where gastronomy, creativity and interior design come together. The concept explores the journey of food, from the way it is grown to how it is stored, prepared and consumed, and was created by ARTEIM founders Andrew Hays and Kimm Kovac for Poggenpohl and Electrolux Grand Cuisine. Drawing on their background within the performing arts arena, Hays and Kovac reimagine food as art and cooking as theatre, with the activities within the space unfolding like the acts of a play.
Launched with a series of intimate dining experiences, The Fourth Wall kitchen was christened by Michelin-starred chefs Magnus Nilsson and Nuno Mendes. It was awarded several gongs including a Red Dot Award for design concept, an iF Award for design, and a Plus X Award for best product. ‘What makes his [Andrew Hays’] kitchen so instantly desirable is its blend of drama […] and functionality,’ said Lucia van der Post in the Financial Times’ How To Spend It. ‘The Fourth Wall is a new and tremendously exciting trailblazer for the brand. One that dreams are made of.'