At Collegio alla Querce, a historic Florentine estate masterfully reborn by Auberge Resorts Collection, a bespoke kitchen by Officine Gullo transcends its function to become the narrative heart of a new paradigm in experiential hospitality.
In the lexicon of modern luxury, authenticity is the most coveted and elusive of currencies. Today’s discerning traveler seeks not just opulence, but narrative; not merely comfort, but connection. This global shift has catalyzed a renaissance in architectural preservation, where storied buildings are not erased but thoughtfully reimagined, their histories becoming the very foundation of a contemporary guest experience. There is perhaps no place where this philosophy is more resonant than in the hills overlooking Florence, a landscape where the weight of history and the pursuit of beauty are etched into every cypress-lined vista.
It is here, nestled amidst terraced gardens with a rare, breathtaking dual panorama of Brunelleschi’s dome and the rolling Chianti countryside, that Collegio alla Querce has emerged as a benchmark for this new Tuscan luxury. Once a prestigious educational institute with roots stretching back to 1774, the sprawling complex of 16th-century buildings has been meticulously transformed by Auberge Resorts Collection.
The ambitious architectural restoration was entrusted to the renowned Spanish studio Esteva i Esteva, who sensitively revived the historic structures. Following this, the interior design was masterfully curated by the local firm ArchFlorence, who shaped the soul of the interiors with a language of contemporary Florentine elegance. Central to their interior vision was the transformation of the Collegio’s former refectory into ‘The Old Kitchen’, a restaurant and culinary hub that serves as the vibrant, beating heart of the property.
To anchor this pivotal space, the interior design team at ArchFlorence made a decision rooted in local synergy and uncompromising quality: they turned to Officine Gullo. This was not a mere procurement of equipment, but a strategic collaboration to forge a functional masterpiece that would serve as the restaurant’s operational core and its primary aesthetic statement. The challenge was immense: to create a kitchen that could withstand the rigors of the gourmet restaurant La Gamella, while simultaneously serving as an open, inviting stage for an immersive “Chef’s Table” experience.
A Modern Renaissance of Florentine Craft
Understanding the significance of Officine Gullo’s involvement requires an appreciation for their unique position at the nexus of heritage and innovation. Long before the term “bespoke” became a marketing buzzword, Florence was the global epicenter of artigianato, a culture of high craft where artisans passed down mastery in metalwork, leather, and stone through generations. Officine Gullo is a direct inheritor of this legacy. The Florentine company has cultivated a global reputation for creating “metals for cooking” that are less like appliances and more like functional works of art, built with flawless technical execution and the soul of a Renaissance sculpture.
Their philosophy stands in stark contrast to mass-produced luxury. Each kitchen is a bespoke project, a dialogue between the client’s vision and the company’s deep well of engineering expertise. They are masters of noble metals—high-thickness stainless steel, burnished brass, and hand-hammered copper—materials chosen not only for their beauty and longevity but for their professional-grade performance.
This focus on materiality and bespoke fabrication has positioned them as a leader in the growing “resi-mmercial” design trend, where the performance of professional kitchens is seamlessly integrated into spaces of high aesthetic value, from private estates to, as in this case, landmark hospitality projects. Choosing Officine Gullo was a declaration of intent: the kitchen at Collegio alla Querce would be a testament to authentic Florentine craftsmanship, engineered for the future.
Deconstructing the Design: A Monolithic Stage
The kitchen itself is conceived as a theatrical space, centered around a single, compositional fulcrum: a monumental 3.8-meter island that commands the room. This is not a peripheral workspace but the main stage, a monolithic block that organizes the flow and focus of the entire environment. Its form is a study in material dialogue. The primary work surfaces are crafted from high-thickness, satin-finish stainless steel, including a seamlessly welded sink, offering the hygienic, non-porous, and indestructible performance demanded by professional chefs.
This cool, technical precision is framed and warmed by burnished brass, a signature of the Officine Gullo style. The hand-burnished finish gives the metal a deep, living patina that will evolve over time, imbuing the piece with character and history. This brass trim elegantly defines the island’s perimeter and constitutes the frontal bar, an invitation to draw near, observe the culinary process, and engage directly with the chefs.
The island’s body is lacquered in ‘Artichoke,’ a custom, glossy blue-green hue. This sophisticated and historically resonant color choice avoids sterile kitchen tropes, instead connecting the space to the natural Tuscan palette of the surrounding gardens and hills. Beneath this elegant surface lies a study in ergonomic engineering, with integrated refrigerated compartments, custom drawers, and storage modules all designed to optimize workflow and maintain a pristine aesthetic.
Drawing the eye upward and completing the composition is the dramatic apex of the space: a custom “High Pyramid” extraction hood. Fabricated from hand-hammered, burnished copper with polished brass details, it hangs over the island like a grand, sculptural canopy. Beyond its powerful extraction capabilities, the hood functions as the kitchen’s primary visual anchor, its warm, metallic glow creating a sense of intimacy and theatre, defining the performance area below.
The Kitchen as an Immersive Experience
The success of this project lies in its profound understanding that in modern hospitality, design must serve experience. The open-plan layout, with the Officine Gullo island at its heart, fundamentally redefines the traditional relationship between the dining room and the kitchen. It dissolves the barrier between creator and consumer, transforming dining into a participatory event.
Guests seated at the Chef’s Table are not merely spectators; they are participants in a sensory narrative. They can appreciate the finesse of a dish’s preparation, engage in conversation with the culinary team, and feel the vibrant energy of a service in full flow. The space is also designed to host engaging culinary masterclasses, allowing guests to learn directly from the experts in an inspiring, hands-on environment.
This model of interactive gastronomy is a core tenet of the Auberge Resorts Collection’s philosophy, which prioritizes authentic, story-rich experiences that connect to the local culture. Here, the story is one of Tuscan ingredients, Florentine craft, and the timeless art of hospitality.
In conclusion, the Officine Gullo kitchen at Collegio alla Querce is far more than a collection of expertly crafted components. It is a powerful synthesis of architecture, design, and experience—a physical manifestation of a new, more thoughtful approach to luxury. It demonstrates that the soul of a historic place need not be sacrificed for modern performance, but can instead be enhanced by it. By embedding a jewel of contemporary Florentine craftsmanship within the walls of a 16th-century refectory, the project creates a space that is both a tribute to the past and a bold vision for the future of hospitality.
Photo credit: Serena Eller