- Insiders Profile -

Bernardo Araújo

Photo credits: Yako&Co

◆ What inspired you to create Yako&Co, and how did aprons become the central canvas for your vision?

I love to cook, to spend time with family and friends. I was looking for an apron for those moments, and I couldn’t find what I was looking for, so I decided to create one myself. What started with a craftsmanship hobby moment became a life project and a brand that I started to take very seriously. So I guess family and friends were the inspiration.

◆ If you had to describe Yako&Co in just three words, what would they be?

The Yakoholic’s Apron.

◆ What’s the story behind one of your most popular aprons — who was it made for, and what made it unique?

There is one that’s stuck in my memory. It is not a happy story, but we remember it well. In one of the Chefs On Fire events, Gonçalo Castel-Branco asked us to make an apron for Chef Joe Best in honour of his memory that day. We felt that it was a good contribution to that difficult but special moment.

◆ You work closely with chefs, bartenders, and artisans. How does their feedback influence the design process?

The first inspiration for the production of our aprons was the craftsman’s apron; we wanted to replicate the work aprons of the past, adding style and functionality. At that time, I started a tour to talk with different craft workers in order to find out what special fixtures the apron should have.

In the beginning, our focus was retail, especially concept stores; however, soon we were invited to gastronomic events, and the doors to this segment opened naturally. We immediately understood the importance of listening to the feedback of the real stars and users of our products. This feedback allowed us to introduce significant changes to our range, which is today much more suitable for the professional’s use.

Photo credits: Chefs On Fire

◆ In your view, what connects craftsmanship in design to craftsmanship in the kitchen?

At Yako&Co, we believe that an apron should be your outfit as well as it is the outfit of the craftsman. We believe that matching all the elements of craft design and kitchen needs was essential when creating our aprons. In our case, we wanted to create an apron that is more than a work tool, could be an outfit, something that you wear when the guests arrive, rather than something that you wide at that moment.

◆ Could you walk us through your ideal day in Lisbon — from breakfast to a late-night bite, with a few favorite food or coffee spots along the way?

Breakfast at my “home” in Lisbon, JAM Hotel in Santos, then a walk to Largo do Carmo for a coffee and visit one of my favourite shops, The Feeting Room. Lunch with friends in O Velho Eurico or Canalha. After lunch, a walk in Jardim da Estrela and then a visit to 8 Marvila to meet friends. Dinner at Rocco or Plano and then out to Imprensa for a cocktail.

Photo credits: Lisbon Insiders / Luís Ferraz

◆ What’s one thing most people don’t realize about creating a product that blends function, style, and storytelling?

For me, creating a product is the consequence of a vision, a way of doing things, a desire to reach the public with a specific identity and way of life. So, all the steps have to be well thought out, from the study of the inspirations, trends, materials, and packaging to the production methodologies, and then the market needs. Only the perfect combination of these factors allows us to create good products that people want to have.

◆ If you could create a custom apron for any chef in the world — dead or alive — who would it be and what would it look like?

Fortunately for us, we have made personalised aprons for many of the chefs we admire, and we expect to do more in the future.

◆ Can you share with us your hidden gem or local hangout?

JAM Hotel’s rooftop bar.