Tapping into the expertise of world-famous chef Ferran Adrià, furniture brand Ondarreta produces a seating series that’s ideal for gastronomic environments and flexible enough for other settings.

Hospitality experiences are fleeting by nature, but the best ones solidify themselves in our memories. Chef Ferran Adrià – the name behind El Bulli and considered one of the world’s top chefs – has created countless unforgettable experiences for his guests. Spanish furniture brand Ondarreta teamed up with Chef Adrià and his team to develop the chair dreamed of by the chefs of elBullifoundation , that would also work in any gastronomic environment. The result is a special finish for the Supra collection – whose original design is by Note Design Studio – that captures a specific ephemeral phenomenon related to gastronomy and memorializes it in a chair.

Reflecting on his many years spent in restaurants, Adrià had the idea to develop ‘a special chair for the cook who eats in a rush, whenever and wherever possible’, says Ondarreta CEO Nora Arratibel. ‘It needed to be ergonomic, stackable, versatile, very lightweight, affordable and durable, with a design that could accept versions of the same model with different finishes.’

As its name suggests, Supra Fumé explores the transience of smoke emanating from burning wood, the colour of which dissolves in the air. Once the flame has been extinguished, only the glow and heat of the embers remain. ‘The Fumé finish is completely innovative in the furniture sector,’ says Arratibel. ‘It expresses the colour of smoke and adapts to a building as special as ElBulli1846. Achieving this result was a significant challenge for Ondarreta’s product development team, which, despite having experience with the development of different types of polypropylene, faced the added complexity of translucency. In this case, as often happens in such processes, there were several trial-and-error phases before achieving the desired result.’

Supra’s embedded versatility and different finish options make it not only adaptable to other gastronomic environments but also suitable for other settings, such as workplaces, hotels and residences.