Turning vision into form

In the world’s most demanding kitchens, creativity is key and execution is the priority. MoldBrothers is there for chefs who want to push boundaries, set standards, and turn every plate into a signature. Born from the understanding of chefs’ challenges, we deliver food shaping tools that reflect their intent and precision. Products that transform vision into form, products that carry the mark of blue.

Custom Easter Egg for
Nicolas Rouzaud at The Connaught

Turning vision into form

Custom Easter Egg for
Nicolas Rouzaud at The Connaught

Explore professional food shaping tools

Realistic Fishbone
Tuille Mold

€45,00 excl. vat

Anillo de perlas Mold

€18,00 excl. vat

Realistic Cone Tuille
Mold

€45,00 excl. vat

Quail-Forrestiere X
Alex Dilling

€45,00 excl. vat

Jan Hartwig Restaurant JAN

“MoldBrothers allows me to give shape to my ideas. As a chef, I’m constantly looking for ways to transform concepts into tangible experiences on the plate. With MoldBrothers, I have the freedom to create tools that are as precise and refined as my own vision. They understand the balance between creativity and technical perfection, and that’s what makes them an invaluable partner for anyone striving to go beyond the ordinary.”

Jan Hartwig Restaurant JAN

Hans Neuner

What I like about Moldbrothers is that, no matter how crazy the idea might be, they always have an open ear and truly have the knowledge to make it work. And if they tell me it’s possible to do, then it’s 99% certain it can be done. We love working with them and look forward to continuing our collaboration in the future.

Hans Neuner

Jeroen Achttien Inter Scaldes

“Flavor is always the most important thing on the plate. If you can refine it with a unique presentation, it adds an extra dimension to your dish. MoldBrothers understands this like no other and digs deeper than you can think yourself, offering you a new direction every time. Together, we ensure that flavor, presentation, and originality come together. That combination is simply amazing.”

Jeroen Achttien Inter Scaldes

Tim Raue Restaurant Raue

“Working with MoldBrothers was a delight. Not only do they accept every challenge that is thrown at them. They handle it in such a way that whatever is needed to create a unique piece, MoldBrothers will do it. And they are super fast in every step in the process!”

Tim Raue Restaurant Raue

Custom projects

Merge creative thinking with industrial precision

De Librije

¾ Quenelle

De Librije

The request from De Librije was brief and without context: “Make a mold in the shape of a ¾ quenelle.” We developed the shape as specified. Only when the dish was plated did the intention become clear. By leaving one quarter of the cavity open, the quenelle could be filled rather than scooped — something a traditional quenelle doesn’t allow. This made it possible to portion foie gras with precision, while integrating the garnish directly into the form instead of placing it around it. The result was controlled, repeatable, and suited to service at the highest level. The combination of foie gras, North Sea shrimp, and tomato became a recurring element in De Librije’s menu

Locanda di Orta

Custom butter mold

Locanda di Orta

At Locanda di Orta, chef Andrea Monesi sought a clear answer to a precise question: how to serve two different butters that feel distinct yet share one visual language. The starting point was our existing butter cone mold. Rather than introducing a new form, Andrea stayed within that geometry and added a second mold carrying the restaurant’s embossed logo. The result is a paired presentation: two butters, immediately recognisable, visually different, yet consistent in design. The clean lines of the cone integrate seamlessly with the embossed mark, keeping the presentation restrained and aligned with the character of the kitchen.

Café Dior x Mirazur

Botanical Pastry

Café Dior x Mirazur

In 2021, Stijn and Joost visited Mirazur to discuss a potential future collaboration between MoldBrothers and the restaurant. Following several projects developed for Mirazur with chef Mauro Colagreco and executive chef Luca, the collaboration expanded beyond the restaurant context. When Dior partnered with Mauro Colagreco to develop the food concept for Café Dior in Bangkok, MoldBrothers was involved to support the execution of that vision. Working under the culinary leadership of Mauro and Luca, MoldBrothers developed the tools that translated the established aesthetic into tools suited for consistent daily service within the Dior environment.

Restaurant Hide

Staircase

Restaurant Hide

The staircase at HIDE is a distinctive architectural element, spiraling organically through the building. Chef Josh Angus approached MoldBrothers to develop a silicone mold that draws from this form. The staircase served as a reference, without aiming for a literal copy. The resulting mold was introduced as part of a dessert and has since become a recurring element on the menu at HIDE.

Restaurant Rumour

Bibendum

Restaurant Rumour

Chef Jenő Rácz became the youngest Michelin starred chef in his country. His career includes time at leading international kitchens, including Joël Robuchon and The Fat Duck. He earned his first Michelin star at Taian Table, where it was retained for multiple years. To mark this milestone, Chef Jenő approached MoldBrothers with a specific request: a meditating Bibendum. A quiet interpretation of the Michelin symbol, focused on balance and calm rather than celebration.

Aulis

Dessert Mold

Aulis

The mold developed for Aulis builds on an earlier, self made mold originally used at L'Enclume, where an anvil served as the reference for the form. In this case, MoldBrothers was not brought in to introduce a new idea, but to refine an existing one. The goal was to improve consistency, speed, and repeatability without changing the character of the original shape. By formalising the form into a production ready silicone mold, the process became more controlled and reliable, while the intent of the dish remained intact.

212

Nettle Leaf

212

Working with pasta was not an obvious use case for our tools until chef Andrea Selvagini proposed a different approach. He was convinced that a silicon press could be used to shape pasta sheets with more control. Italian by origin and based in Oslo, Andrea chose the nettle leaf as the reference. A form tied to spring, when wild nettles emerge throughout the landscape. To make this work, MoldBrothers developed a custom toolkit consisting of a double sided press and a matching outline cutter. Together, they allow the pasta to be shaped cleanly and consistently.

Recipe by chefs, for chefs

We work together closely with leading chefs to create recipes that fit our products.

Cheese Tuille Recipe

Glass fig leaf
recipe

Any questions unanswered?

Who are MoldBrothers molds made for?

Our products are designed for high culinary chefs who want to push boundaries and have quality as a guiding principle.

Which collaborations does MoldBrothers have?

We work together with a lot of chefs. Not only for product development, but also to explore new techniques and recieps. We collaborate with, for example, Alex Dilling, Ron McKinlay, JulesCooking and of course our TestKitchen Chef Mike Cornelissen.

What is a tuille?

A tuille is a thin crisp used to create texture in both sweet and savory dishes. At MoldBrothers, we have several tuille molds and recipes available.