David Chipperfield received his Diploma from the Architectural Association in London and from 1978 - 84 worked at the practices of Douglas Stephen, Richard Rogers and Norman Foster. He established his own architectural practice in London in 1984 and in 1987 the office in Berlin was established. The practice currently has 130 staff and has won over 20 national and international competitions as well as many international awards and citations for design excellence, including RIBA, RFAC & AIA. David Chipperfield has taught architecture in Europe and the United States and has lectured extensively on the work of the practice. He has been Professor of Architecture in the Staatliche Akademie der Bildenden K?nste, Stuttgart, Germany, visiting Professor of Architecture at Harvard University, USA, University of Graz, Austria, University of Naples, Italy, Royal College of Art, London, ?cole Polytechnique, Lausanne, Switzerland, Art Institute Chicago, USA and Naples School of Architecture, Italy. In 2001 David Chipperfield held the Mies van der Rohe Chair at the Escola T?cnica. He is currently honorary professor at the University of the Arts London and was visiting professor at the Illinois Institute of Technology in Chicago, USA in early 2006. In 1993 he was awarded the Andrea Palladio Prize and in 1999 the Heinrich Tessenow Gold Medal. In 2004 David Chipperfield was made an Honorary Member of the Florence Academy of Art and appointed Commander of the Order of the British Empire (CBE) for services to architecture.
|Material: Wood||Use: Meat Cutting Board; Cheese Board|
|Shape: Round||Feet: Yes|
|Thickness: 0 - 2 In.||Country of Manufacture: Italy|
Questions & Answers
Alessi Tonale Plate in Beech - Wood by David Chipperfield
Eliza from Diamond Bar, CA– Verified Buyer
Great wooden plate...I use it as a cup tray works good
A bit small & oiling needed
Frank from Charlestown, MA– Verified Buyer
Looks good and works well though it is a bit smaller than we had envisioned from the dimensions. Also found that to keep it looking good and make it easier to clean off cheese - soft cheese in particular - oiling with mineral oil was desirable.