The difference between a meal and an experience

Some of our favorite moments are born around the table – memorable stories, good food, and warm laughter. It’s what we were founded on in 1993, and it’s what we believe in today. Driven by a love for shared meals, our company was built to bring exceptional tableware to market. It’s our belief that business should feel as easy for customers as it does to enjoy dinner with friends. Whether it’s an eight-course meal or a morning cup of coffee, every moment matters.

Our aim is to inspire moments around your table, both big and small. We are Fortessa Tableware Solutions, the difference between a meal and an experience.

As part of our ongoing partnership with Fortessa we’re asking our favorite chefs to create delicious dishes showcasing Fortessa plates. 

If you try recreating this on your own, post a picture and tag @chefsroll and @fortessatableware . We can’t wait to see how it turns out for you.

Mandarin Cake

“An elegant dish deserved an elegant dessert, I got inspired by the pattern on the plate which reminded me of delicate flower petals. For my dish, I used seasonal ingredient and made a layered cake with vanilla sponge cake, mandarin jam, mandarin gelee two ways for texture, a caramelized white chocolate bark with cocoa nibs and feulletine, chocolate ganache, candied mandarin slices and vanilla ice cream. Garnished with edible flowers” -Chef Ana Paola De Anda @apdeanda 

Blue Lagoon

 “The shades of blue and the white reminded me of the ocean and sand. I wanted to play off those two contrast in colors so I plated a (white) garlic aioli on the ocean side and a (Blue) Octopus on the white side of the plate. I used Butterly pea powder to turn it blue. The title came to me immediately after plating the dish.” -Chef Mikel @mikel_anthony

Singaporean Chili Crab

“This bowl is beautiful. I immediately knew colors would pop coming out of it! I wanted to take advantage of that feature so I used stewed golden cherry tomatoes to make the chili. I garnished with king crab, tomato concasse, garlic chips, Thai basil, and an edible gold accent.” – Chef Mikel @mikel_anthony