How long has Eginstill been around?
We’ve been around since 2007. Back then I had my own small workshop and did all the designing, woodwork and installations myself. We started out small as I guess does everyone.
How did you get into kitchens?
Actually, by coincidence I worked in the restaurant and bar business for quite a while. I always enjoyed starting up new businesses and especially felt drawn to the design side of every new project. I spent a few years working in several places around the world. One of the best was my summer in Ibiza in 2001 working in El Ayoun, which was a legendary restaurant in San Rafael but is sadly no longer around. I ended up working in the mountains in France where I met the love of my life and we then moved back home to Amsterdam. I became fed up with working at night so I started to help out a friend in his woodworking workshop. The smell of the timber, the physical element combined with the design and details struck me and I realised that was what I wanted to do.
So why kitchens?
In my eyes, the kitchen is the most important place in the house – the heart in a way. It has to be a logistically perfect setting, because ultimately it is a working space. Trying to hit the right combination of functionality, aesthetic and materials is what I love the most about designing kitchens. What we always arrive to comes from a mix of the
clients’ wishes, the location and my experience.
What defines Eginstill kitchens?
Functionality, personality and honest materials. We always explore new materials and details – no concessions or boundaries.
What does the future hold for the company?
Who knows?! There’s the world to conquer in a way. We can go anywhere, shipping is easy and I still love traveling and meeting new people. The smell of good food, new places, new materials… We’re working on something new and more accessible, but that’s for the long term. For now, we will continue to push boundaries and make incredible, unique items.
What trends are you seeing now in the kitchen sector?
I guess more and more people are starting to realise it’s the most important place in the house so people tend to move from the standard brands to more personal solutions like the ones we can offer. Gas cooking is on its way out, and induction cookers with incorporated extraction are going to be the new standard. Easy cleaning, more efficient and we lose the ever-annoying hood.
Are there any projects in Ibiza currently that you can talk about?
We finished a super nice kitchen in a house near Benirrás last summer. There’s nothing concrete right now for 2018, although we have some exciting conversations happening. Watch this space!
Are there different rules that apply for an Amsterdam house as opposed to one in Ibiza?
There are no standard rules. Every object and client is unique and we take a fully custom approach to every project.
Any architects that you would care to mention who you love?
In Amsterdam we love to work with Nicemakers, RA. Studio and Framework Studio. They’re all local, up-and-coming studios. On Ibiza we have worked with Ibiza Interiors.
What do you love most about Ibiza?
It’s difficult to put in to words, for me it’s pure feeling. The moment I get off the plane and set my feet on the ground, I’m tremendously happy. When I think of Ibiza I think of the amazing views and different colours you can see overlooking the campo from the terrace of a stunning house.
Are you a stick or carrot kind of boss?
I’m not the type of person that rules with an iron fist, so more the carrot kind of boss… I’d like to think my team would say the same thing – ha-ha! I know they don’t see me as ‘the boss’, we all work together on creating something amazing; I need them as much as they need me. We work together, eat together, and grow together. It’s working well so far.
What’s your favourite food? Do you have a secret eatery and a guilty pleasure in Amsterdam and Ibiza?
Oooh… Difficult to say but grilled chicken I guess. I still love the kebab at La Paloma but that’s not much of a secret anymore. I had a super nice dinner experience recently at Ibiza Food Studio in the old part of the city. In Amsterdam,
a guilty pleasure for me is definitely chicken kebab at Donny’s.
What music are you listening to now?
As we speak I’m listening to Avalon. Roxy Music is a pretty guilty pleasure as well!
Long night or long lunch?
It definitely used to be a long night for sure. It still is once in a while, but then I like to go all the way so a long night which continues on to a long lunch is perfect.