STUDIØ 27: A new creative studio redefining culinary creativity and experiential design

STUDIØ 27 is a creative studio that is reshaping the boundaries of gastronomy, fashion, design and contemporary art. Founded by Brussels-based chef Paul-Antoine - Polo - Bertin, STUDIØ 27 seamlessly merges these diverse disciplines to craft extraordinary experiences, immersive installations and meaningful connections. With a changing team of talented designers, architects, florists and technical experts, STUDIØ 27 has collaborated with renowned brands such as Massimo Dutti (with Profirst), Repetto, Coperni, Evian and Renaissance Shop, and Courrèges (after show with Le Fooding), as well as with private clients.

STUDIØ 27 was born out of the increasing demand for Paul-Antoine Bertin and Nathan Gullentops' culinary expertise, which initially surfaced during their work at Ötap. As requests for floral arrangements, event setups and creative ideas multiplied, they recognised the potential to create something truly exceptional. To meet this demand, they assembled a team of skilled professionals, including designers, architects and scenographers, to tailor each event to the client's unique vision.

Inspiration at STUDIØ 27 stems from the worlds of fashion, design, everyday life and the talents of friends and architects. Their vision is to curate customised events that seamlessly align with the desires of brands and clients, ensuring an unforgettable experience for all participants.

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ABOUT PAUL-ANTOINE BERTIN

Born in Brussels in 1996, Paul-Antoine Bertin’s rich culinary path began as a self- taught cook. Starting to work as soon as he was 15 to finance his first travels, Bertin held various jobs, including as a sushi delivery guy and as a household appliances seller. His passion for traveling and discovering new cultures led him to study in the Philippines for six months when he was 15-16.

Bertin’s formal cooking journey began at the creative caterer Point Albert when he was 18. This experience (lasted 2 years) laid the foundation for his subsequent Brussels ventures, including the launch of Ötap restaurant in 2017 (recently converted into Raki), followed by Grain Bakery three years later, overseen by the talented Victoria Depre. In 2020, Bertin collaborated with Léopaul Robert to open the wine bar Rebel. In 2023, Paul-Antoine Bertin and Nathan Gullentops, whom he met while working at Point Albert, joined forces to unveil STUDIØ 27, marking a new chapter in their culinary exploration.

CURRENT PROJECT: HORTUS CONCLUSUS AT VILLA MAGNAN, BIARRITZ

This Summer, Hortus Conclusus takes place at Villa Magnan in Biarritz. Collaborating with Repetto, Paul-Antoine Bertin and architect Sacha Ketelbuters have transformed the space into a tranquil oasis.

Guests can now immerse themselves in the gentle movements of the silver curtains, perfectly choreographed to the rhythm of the wind. This captivating installation will be open for guests to enjoy until the end of the summer season.

Some images of past events by STUDIØ 27

HR images here.