One face of Corneliani spring/summer 2026 is Jackson Boxer, a chef who sees elegance in generosity
Defining elegance has been an almost 100-year mission for Corneliani. The Italian menswear brand, founded in Mantua in the 1930s, is known for its timeless silhouettes and high-calibre craftsmanship, as well as a relentless pursuit of Italian savoir-faire in all parts of a man’s life.
The brand’s current definition of elegance is what it calls “nobility of spirit”: for Corneliani, elegance means being generous and kind, and being a gentleman means being a, literally, “gentle” man.
The brand has spent the past couple of seasons exploring this definition by swapping models for real people – the idea being to show all different types of “gentle” men wearing Corneliani. And for spring/summer 2026, one of those men is chef and restaurateur Jackson Boxer.
‘For me, a fundamental principle of elegance is generosity, and the consideration of other people before yourself.’ I’m speaking to Boxer on the set of Corneliani’s SS26 shoot, where he will shortly be photographed wearing the brand’s latest collection, including a grey bomber, an organic cotton polo shirt and a pair of tropical wool trousers.
‘I think the greatest thing that any small amount of success gives you,’ he goes on, ‘is the capacity to be kind to other people, to be generous with your time, with your knowledge and with your understanding.’
Chef Jackson Boxer wears jacket, £2,200, striped shirt, £350, linen shirt, £290 and trousers, £495. All Corneliani.
Boxer has had more than a small amount of success. His micro-empire of restaurants is wildly popular across London, with his latest opening, Dove in Notting Hill, drawing headlines for what’s widely regarded as London’s bougiest burger, thanks to being made from rarely used 50-day dry-aged rib cap.
He describes his cooking style as an ‘emotional language’, a way of investing a huge amount of care and attention into something handmade and tactile for someone else’s enjoyment.
‘When I was young, I was mostly interested in getting attention for myself through making the most elaborate and innovative kinds of food that I could think of,’ he says. ‘But as I get older, I find that the great pleasure of age is having the wisdom to say as much as possible with as few gestures as possible.’
The same attitude extends to his clothes. When he’s not wearing his version of chef whites (a crisp white T-shirt and a hard-wearing pair of jeans), he reaches for well-made, well-cut clothes that feel as good as they look. ‘I love beautiful clothes. I love beautiful fabrics,’ he says. ‘I want to wear things that are incredibly well made and refined against my skin.’
As few gestures as possible, as well made as possible – it’s a philosophy that works as well in the kitchen as it does in Corneliani.
