Steinbeisser was founded in 2009 by Jouw Wijnsma and Martin Kullik. In 2012 Steinbeisser launched the Experimental Gastronomy initiative, based at the Lloyd Hotel in Amsterdam and active around the world.
The Experimental Gastronomy brings together renowned chefs and artists for a one-of-a-kind culinary experience. Food and drinks are entirely plant-based (vegan) and sourced from local organic and biodynamic (Demeter) producers. Artists create cutlery and tableware that celebrates experimentation and the search for new ways to enjoy food. The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature.
Launched in 2016, Steinbeisser’s online store Jouw… presents a collection of extraordinary cutlery and dishware created by artists for the Experimental Gastronomy. Driven by a search for new ways to enjoy food, these pieces don’t follow the normal rules of usability. Instead, they challenge you to reconsider preconceptions about the relationship between tableware and the user. They can be loved for their thought-provoking function but also for their beauty.