Miriane Zgheib

“Senses exist everywhere, especially in those small simple acts of each day. It just make sense! Nowadays, with the hectic rhythm of humans, small things are forgotten. To be more specific: the PLEASURE of small things. Anyway, life without pleasure is dull like a lemon without a zest! Design comes as an innovation process to…

Filipa Pias – Redesign food experience

Filipa Pias has a Master and MBA Executive in Printing Technologies and is a Ph.D. Student in Faculdade de Arquitetura de Lisboa. In 2009, she founded the volunteer project Design é preciso (We need design), a Portuguese design network that links designers to social solidarity activities. She conducted a Master Class on design for the…

Materia Food Studio

Materia Food Studio is a food design and communication studio based in Bogotá, Colombia. It was founded two years ago by Carolina Vargas and Carolina Rosso, designers interested in using food as a tool to communicate. We focus on expressing a concept, idea, or identity to people through food and the experience of eating. We…

Amber Chan

Amber Chan is the first food designer in Taiwan, who has organized food design workshops and created food design projects since 2012. She also lectures on the contents and the methods of food design in schools, companies, magazines and TV programs. “As I believe that food design is a way to deliver many important food…

Escaparatech

Escaparatech work on i+D+Art and Experiential Marketing. They combine technology, design, and creativity while investigating the possibilities of food design and emphasizing the design of the gastronomic experience. Escaparatech acts as an experiential design laboratory whose objective is to create added value to different rules. Complementing them through artistic research and discovering unexplored links between…

MIIT Food Design Studio

Miit Studio is a French Food Design Studio founded by designer Léa Bougeault. Her imagination and her creativity led Lea to pursue studies in Product Design. Food quickly emerged as a material full of resources. Food has a “social power” that the designer can intensify by giving it an unexpected form and by upsetting its…

Erik A. Leonavicius

Erik A. Leonavicius is passionate about exploring, to creating  and delivering, together with his students and clients, inspiring food & beverage experiences, innovative business models, and hospitality environments. He connects innovation, hospitality and foodservice theory with practice: from gathering customer insights to idea generation, rapid prototyping, business model design, financing, roll-out, operations, distribution and marketing….

Panem Et Circenses

Panem Et Circenses is an art collective created by Alessandra Ivul and Ludovico Pensato in 2012. Based in Bologna, in 2015 PEC opened the Center for Contemporary Art on Food Culture (CACCA). “A genuine site-specific approach fused with an associative vocation are the founding elements of the research that underlies the aesthetic and formal choices…

De.sign&food.house

Design&food.house is an experience event and eating studio, originates as a centre for appling research to novelty and fruition of consumption and hosting. It defines and develops events, and delivers conceptual design around emotion linked to locations, atmospheres, and food. Ivana Carmen Mottola is founder, Creative Director and designer at Design&food.house; she is a Post-Graduate from Sant’Anna…

Kristiane Kegelmann

Born and raised in Munich, the artist Kristiane Kegelmann has found a new home for her creative work in the young and vibrant metropolis of Berlin.Her works are inspired by sculptural forms, but she doesn’t exactly view herself as a sculptor in the classical sense. With her focus on ephemeral materials such as chocolate and…