CEO Guido Terreni. Courtesy of Parmigiani Fleurier

LUX speaks to Guido Terreni, CEO of Swiss Watchmaker Parmigiani Fleurier about the definition of luxury and the key values which distinguish the classic brand

LUX: What drew you to the world of horology and made you pursue a career in this industry?
Guido Terreni: My girlfriend was living in Switzerland. I decided to join her, and later she became my wife. At that time, I didn’t imagine that I was also getting married to watchmaking.

LUX: What are the core values of the Parmigiani Fleurier brand, and do you believe these have changed over time?
GT: Parmigiani Fleurier is founded on 2 very important values that are embodied in its founder, Michel Parmigiani, who is a living legend of restoration.

The first is a deep cultural knowledge of watchmaking history, and with it, its different crafts across all eras and all components. The second is discretion, because when you are a restorer, even with the highest of skills like Michel, your ego has to disappear. This is because your work is about giving a second life to the work of another creator.

These values are eternal, and our responsibility is to keep them at the heart of our Maison for the pleasure of our clients.

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LUX: In the two years since you were appointed CEO, sales at Parmigiani Fleurier have seen dramatic improvement. What is your business strategy and why has it been so successful?
GT: Indeed, we are experiencing a fantastic momentum that originated from the unveiling of the Tonda PF Collection at the end of 2021. The centre of the strategy is designing a pure and contemporary collection that respects the brand’s values of high horological content and understatement, to please the refined and non-ostentatious watch purists of tomorrow. Everything else, meaning distribution and communication, must be consistent with this desire, where quality over quantity is always respected.

Parmigiani Fleurier’s founder Michel Parmigiani in the restoration workshop. Courtesy of Parmigiani Fleurier

LUX: Your recently released Calendar Watches Trilogy reflects a number of different civilizations and cultures. Can you tell us about the importance of global or cultural approaches to watchmaking?
GT: Global and cultural approaches are part of the same game. The brand is always consistent when it expresses its creativity, whether to the world, or to a specific audience. Authenticity, deepness of the idea and excellence in the execution must always be there. When you address a different culture, what is deeper than interpreting a different way of mastering time?

It is not a commercial exercise. It is a cultural one, that starts from respect, understanding others and putting the Swiss watchmaking culture at the service of another one, while keeping the Parmigiani touch in doing so.

LUX: How can watches tell the stories of people?
GT: A timepiece is probably the most intimate object we accompany ourselves with. Apart from collectors that evidently have a watch for every occasion and every mood, the majority of watch lovers wear their watches for quite a long and continuous time. It is the only object you don’t think about when you choose your outfit in the morning. It is therefore always right for the owner, because it reflects his or her personality. That’s why you can tell a lot of things from how a watch is worn.

The Parmigiani Fleurier Manufacture. Courtesy of Parmigiani Fleurier

LUX: How do you balance honouring the history of traditional watchmaking techniques while also looking to the future and continuing to innovate?
GT: Personally, I value tradition as our roots. They forge your thinking and your craft, but if tradition becomes an obsession, it becomes a cage, a rail from which there is no escape or evolution.

Luxury, to me, is about evolving excellence. Innovation might not be technological, as the quartz watches, or more recently, the smartwatches have demonstrated in failing to supersede the traditional mechanical technology. You can innovate while respecting tradition. You can refuse to accept that everything has already been invented in watchmaking. That, to me, is interesting and creative and pushes our quest to be world premium. Luckily, there is no recipe to express an innovative luxury experience, it’s a question of sensitivity and balance.

LUX: What sets Parmigiani apart from other renowned watch brands, and how do you maintain a competitive edge?
GT: We create discrete high horology, where superior crafts and refinement must respect the non-ostentatious values of our clientele and our Maison. We maintain our competitive edge by aspiring to present innovations that are interesting, and that can become lifelong companions, like the Xiali Calendar, or reinterpreting important functions like the GMT with our GMT Rattrapante, or exploring new functions with the Minute Rattrapante.

LUX: What role does the restoration of watches and other artifacts play in shaping the brand’s philosophy?
GT: To quote Michel: “Restoration is our source of knowledge.” It is important not for the sake of replicating the past, but to acquire and keep alive that sensitivity to the mechanical art that moves us.

The Parmigiani Fleurier Maison. Courtesy of Parmigiani Fleurier

LUX: What are the key challenges facing the luxury watch industry at the moment and how should these be addressed?
GT: The luxury watch industry has become a very big market. The bigger it gets, the more mainstream it becomes. The risk for the industry is to lose contact with the true luxury experience, which has little to do with the size of the budgets at your disposal, but a lot to do with the ideas you have in mind.

Read more: Bovet’s Pascal Raffy on horological artistry and engineering

LUX: Looking to the future, what can we expect from Parmigiani Fleurier as it continues to evolve as a brand?
GT: The Tonda PF has just been born. We have to work with discipline and make the collection become iconic.

We will continue to be true to our values and we will continue to be creative, innovative and assure a supreme execution, while aiming to always being interesting.

Find out more: www.parmigiani.com

Thomas Keller at pictured at his Napa restaurant, The French Laundry. Image by Deborah Jones

Ever since legendary chef Thomas Keller opened his restaurant The French Laundry in California’s Napa Valley more than twenty years ago, he has been inspiring diners – and chefs – with his forward-thinking food. Keller tells Emma Love about his latest plans for fine dining without the fuss

Three years ago, American chef Thomas Keller reached a milestone in his illustrious career. The French Laundry, the Napa Valley restaurant he opened in 1994 and which quickly garnered international acclaim as well as three Michelin stars, reached its 20th anniversary. Some might use an occasion such as that as an excuse for throwing a party but Keller decided to spend $10 million on completely re-designing the kitchen and restaurant grounds. “There is a time that comes in life to push the envelope and explore new methods to stay relevant,” he says, citing the new state-of-the-art kitchen equipment and the 15,000-bottle wine cellar as examples of the changes that were unveiled in April this year. “That quest for evolution and wanting to shake things up has always been part of my DNA.”

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This comes as no surprise: Keller is a chef who has spent years challenging the industry with his restaurants (as well as The French Laundry, he is also behind Michelin-starred outposts of Per Se and Bouchon) where his ‘law of diminishing returns’ philosophy of cooking means that tasting menus come with multiple tiny courses where ingredients are never repeated. “The less you have of something, the more you appreciate it,” he reasons sensibly. “For me, not repeating ingredients is a challenge. If you use corn more than once in a ten-course menu that’s kind of lame, don’t you think? There’s so much variety out there and so many vegetables, we don’t need to use something twice.”

His quest for evolution – and changing the way we think about food – seems to be at the heart of all his projects from his wine label Modicum, which is used as an educational tool for his sommeliers, to Finesse, the bi-annual magazine he publishes in place of a newsletter which focuses on themes he considers to be important, such as community and design. “Modicum was set up so the sommeliers could work with the winery to understand about harvesting, blending and the many different aspects that go into producing wine,” he explains. “With Finesse we are also trying to educate and inspire by giving people an insight into what we do and touching on those topics where we can tell stories. It’s another way of having an impact.”

The new kitchens at The French Laundry. Image by Michael Grimm

Then there’s Cup4Cup, which he began in 2010 in collaboration with his then research and development chef at The French Laundry, Lena Kwak. Initially offering a gluten-free flour blend which is a substitute for all-purpose flour, more recent products in the range (which is sold at Whole Foods in the US) include mixes for pizza, waffles and pie crusts. “I never thought I would produce flour,” says Keller. “When Lena started, her first task was to come up with a recipe for our signature salmon cornets. It’s the way people begin their meal at The French Laundry and they are iconic but the problem was that anyone who is food intolerant couldn’t eat them. We thought it was something that everyone should be able to enjoy so we created a gluten-free flour. The brilliance behind Cup4Cup is that you can literally replace a cup of regular flour with a cup of gluten-free flour and you can’t tell the cornets apart.”

Read next: Gucci’s Robert Triefus on how to create a sustainable fashion power house

Gluten free apple pie by Cup4Cup

As the Cup4Cup brand happened organically, so did his collaboration with friend and Italian olive oil producer Armando Manni, whose extra virgin olive oil is used at The French Laundry and Per Se. One day in 2010, the pair were in Keller’s Yountville backyard chatting about Manni’s idea for a chocolate bar made with olive oil (which preserves many of the natural antioxidants found in cocoa beans); Keller agreed to be his partner for the project on the spot. “Armando worked with the University of Florence and a laboratory in Paris on scientific trials to develop a new method that replaces cocoa butter with olive oil, but still retains the taste of chocolate,” recalls Keller. “At the eleventh hour, we realised that we couldn’t use a traditional factory because we required a fundamental change in the way the equipment was made.” Their solution? To modify the equipment and build their own factory, which added another two years to the development process. Finally, the K+M Extravirgin Chocolate bar launched in March.

Now he’s turning his attention to other projects, one of which is curating the restaurants at Hudson Yards, the largest retail, commercial and residential development in New York since the Rockefeller Center. “What we want is to create a community of neighbourhood restaurants. Not Michelin-star fine-dining necessarily, but places where you return again and again because you love their Dover sole or steak.” In other words, restaurants – such as Extebarri in Spain’s Basque country where he once ate what he described as “the most perfectly grilled sardine that I’ve ever had” – that create memories so people want to return. “If a chef executes a philosophy that gives you a positive, lasting memory, that’s what success is. That’s what we try and achieve at The French Laundry.”

thomaskeller.com