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Bugatti Fashion Collection Debuts in Milan at “The Magic of La Vie en Bleu” Event

Bugatti Fashion Collection Debuts in Milan at “The Magic of La Vie en Bleu” Event



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Now, instead of just showing up to a party in a Bugatti, you could actually be doing so while wearing Bugatti. Yes, Bugatti Automobiles has expanded into the fashion world with their first Fall/Winter 2014-15 collection. To celebrate the luxury brand’s full menswear and accessories collection, they partnered with L’Uomo Vogue to create the exclusive “The Magic of La Vie en Bleu” event.

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Held on Saturday, January 11, the presentation took place in the historic house museum of the 19th century author and poet Alessandro Manzoni. Paying homage to the brand’s distinctive color, the blue-themed night was filled with celebrities such as actor Stephen Dorff, Anna Dello Russo, Gaia Trussardi, Dean and Dan Caten, Moncler Chairman Remo Ruffini, the President of the Italian National Chamber of Fashion Mario Boselli, who walked down a uniquely blue carpet.

Welcoming the guests was L'Uomo Vogue Editor-in-Chief Franca Sozzani and Bugatti Automobiles S.A.S. President Wolfgang Schreiber. Making its debut, the Ettore Bugatti line, showed guests its impressive tailoring on fine Italian fabrics from Biella. Also included in the night was the ultra-chic sportswear line, Bugatti Extreme Performance outdoor which combines high-tech treatments and processes with luxurious materials. Who said you can’t look good while working out?

A first for the automobile manufacturer, the collection represents their founder, Ettore Bugatti’s vision and the heritage of the brand that was established over 100 years ago in France. With a French savoir-vivre attitude, German engineering and Italian creativity, the apparel and accessories embody a collection that is both sophisticated and imaginatively avant-garde.

To get your new digs, you’ll have to stop into an exclusive Bugatti boutique, the first two being in Hong Kong and Beijing, or visit a flagship store and corner shops in fine departments stores around the world.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy’s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.

In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.


Watch the video: Prescott Hillclimb La Vie En Bleu-Vintage Bugattis 2012 (August 2022).