In collaboration with The MICHELIN Guide, The Gaggenau Black Jacket Society celebrates talented chefs who represent the pinnacle of excellence in their craft. This special group strives for perfection in every dish.
Throughout the year, Gaggenau and The MICHELIN Guide host exclusive gatherings across the United States. These experiences reflect Gaggenau’s commitment to culinary excellence and include MICHELIN-Starred restaurants like Frevo in New York City and Vespertine in the Los Angeles area.
Gaggenau is the Home Kitchen Appliance Brand Partner of The MICHELIN Guide, and each event brings Gaggenau’s Professional Kitchen Principle to life, supporting craftsmanship at the highest level.
The Celebrations
At both events, attendees experienced first-hand the brand's new visual philosophy: Two Frames, One Circle, a Piece of Art. They were introduced to The Gaggenau Expressive Series, the brand’s first entirely new built-in series of appliances in nearly two decades, which affirms the brand’s role not only as an appliance innovator, but as a cultural icon in the home. The appliances are inspired by Bauhaus principles and minimalist modern architecture that showcases bold, sculptural forms.
California
On April 29 and 30, an esteemed group of architectural and design guests, trade partners and chefs gathered at Vespertine (Two MICHELIN Stars and Green Star) in Culver City, California hosted by Chef Jordan Kahn, who shared personal insights about his experience with Gaggenau.
The next icons of Gaggenau—Oven, Combi-Steam Oven, Combi-Microwave, Fully Automatic Espresso Machine, Vacuum Drawer, and Culinary Warming Drawer—were showcased in bespoke cabinetry across three floors of Vespertine.
Attendees immersed themselves in a hands-on experience celebrating the intersection of design innovation and culinary expression. Guests were guided through each immersive space, experiencing the appliances’ intuitive design and performance while enjoying curated bites along the way.
The event featured personal insights from Gaggenau’s global leadership, including Marine Danze, Product Owner, and Simon Sieben, Project Manager, who shared behind-the-scenes stories about the development of each appliance—stories rooted in craftsmanship, design, and a deep respect for the chef’s creative process.
Also in attendance were chef talents Josiah Citrin (Two MICHELIN Star Mélisse and One MICHELIN Star Citrin) and Mattia Agazzi (One MICHELIN Star Gucci Osteria da Massimo Bottura).
New York
From May 6 to 8, an exclusive group of luxury design professionals and trade partners gathered at Frevo (One MICHELIN Star) in New York City hosted by Chef Franco Sampogna with Guest Chef Val Cantú and Guest Pastry Chef Kelli Huerta, both visiting from Californios (Two MICHELIN Stars). Attendees experienced the Gaggenau Expressive Series of appliances in an intimate, gallery-like setting, where each appliance was displayed with sculptural intention.
Gaggenau’s Global Managing Director Dr. Peter Goetz welcomed guests with an introduction into the brand culture and heritage. Guests were immersed in an intimate experience celebrating the intersection of design innovation and culinary artistry, and discovered the inspiration for the new series of appliances directly from the designers behind its development, Marine Danze, Product Owner and Alexander Stuhler, Industrial Designer. The team's sharing of their ten-year design journey offered rare insights into Gaggenau's creative process.
Attendees included designers, architects and residential builders, as well as talented chefs like Junghyun ‘JP’ Park of Atomix (Two MICHELIN Stars).
The Menu
California
The exciting events began with canapés, paired with Champagne and fresh custom-blended juices.
- Snap Peas with strawberry, wild onion and abutilon
- Kinmedai with maradol papaya and timur pepper
- Coturnix Quail with sacred pepper and Myrica gale
- Dungeness Crab with banana and black truffle
- Wild Scallop with passionfruit and aji Amarillo
- Wild Cacao with cucumber and cacao blossom
Dinner events included a thrilling tasting menu and wine pairings.
- Vernal Equinox featuring peas, kiwi and spruce
- Kinmedai with maradol papaya and timur pepper
- Coturnix Quail with a Quail egg emulsion and Myrica gale
- Spring Lamb with yeast fudge and magnolia
- Caramelized Pancake with 18yr Single Malt Scotch and black currant
- Layers with black raspberry, beet and arctic rose
- Wild Cacao with cucumber and cacao blossom
New York
The collaboration menu on the first two nights featured dishes (with wine pairing) by both Chef Franco Sampogna and Guest Chef Val Cantú.
- Blue Fin Tuna (Sampogna) – Shiso and Nori
- Chilapita (Cantú) – Black Masa, Kampachi, Petrossian Special Reserve Ossetra Caviar
- Spanish Carabinero (Sampogna) – White Pepper and Koshihikari Rice
- Milk Bread (Sampogna) – with Smoked Tofu and Fonio
- Tetela (Cantú) – Tortilla, Mozzarella and Garbanzo Bean
- Camote (Cantú) – Sweet Potato, Mole Negro and Mole Blanco
- Sea Bream (Sampogna) – Swarnadwipa and Guajillo Chili
- Guinea Fowl (Sampogna) – Vin Jaune and Black Truffle
- Strawberry (Cantú) – Crescenza, White Chocolate and Strawberry
The final dinner (with wine pairing) was by Chef Franco Sampogna.
- Blue Fin Tuna – Shiso and Nori
- Carrot – Almond and Red Curry
- Spanish Carabinero – White Pepper and Koshihikari Rice
- Milk Bread – with Smoked Tofu and Fonio
- White Asparagus – Cashew and Ponzu
- Sea Bream – Swarnadwipa and Guajillo Chili
- Guinea Fowl – Vin Jaune and Black Truffle
- Chocolate with Porcini and Wasabi
The Future
The Gaggenau Black Jacket Society will continue its journey throughout 2025, with regional events planned across the United States. These gatherings will further celebrate the craftsmanship and culinary excellence of visionary chefs. Stay tuned!
All Images courtesy of Gaggenau X Vespertine X Frevo X Californios | Two Frames, One Circle - A Piece of Art
