Casper from Zenith

February 4th, 2010

Like the friendly ghost it brings to mind, the Casper chair is an inviting chair designed for stylish hospitality ventures.

The contemporary polypropylene stacking chair by Allermuir UK is designed to meet a variety of modern applications as a contemporary café and dining solution.

Available from Zenith Interiors, the distinctive angular upper backrest blends down into the curvaceous seat for a smooth-backed poised look.

A slot in the lower back lends a distinctive look, which softens the surface of the space whilst simultaneously allowing the chairs to be liberally
shifted around.

With a gloss finish on the back and a matt finish on the front, available in a palette of striking colours, this is a highly adaptable chair for commercial use.

It is available on a four-leg base, sled base or a beam, with or without arms.

An option of upholstered seat pads allows interior designers to be creative with the chairs, choosing from white, red, yellow, green, blue or coffee to
match the setting.

The Casper chairs are tested to AFRDI level 5 and British Standard BSEN 13761 for commercial use.

Casper is part of the Zenith quick ship program available on a 2 week delivery from Sydney. A matching barstool will be released in April 2010.

Zenith Interiors
zentihinteriors.com.au

zenith caspar chair

INDESIGN is on instagram

Follow @indesignlive

The uncharted plate: Ivan Brehm’s pursuit of crossroads cooking with Gaggenau and human connection.

In this candid interview, the culinary mastermind behind Singapore’s Nouri and Appetite talks about food as an act of human connection that transcends borders and accolades, the crucial role of technology in preserving its unifying power, and finding a kindred spirit in Gaggenau’s reverence for tradition and relentless pursuit of innovation.

Cooking from the heart, designing with precision: Chef James Won and Gaggenau’s culinary partnership

To honour Chef James Won’s appointment as Gaggenau’s first Malaysian Culinary Partner, we asked the gastronomic luminaire about parallels between Gaggenau’s ethos and his own practice, his multidimensional vision of Modern Malaysian – and how his early experiences of KFC’s accessible, bold flavours influenced his concept of fine dining.