Rafael Ribeiro

Rafael is a Brazilian Food Designer interested in the dialogue generated between design, cuisine and psychoanalysis. His work focuses on the creation and development of food interfaces and emotional and symbolic experimentations, from observation of the relationship between people, food and places. Rafael Facebook Page

Into the Food

Into the Food is an Italian Food Design studio founded by designer Antonella Mignacca. Into the Food has developed a specific expertise in the area of food and eating design. By focusing on the creation of an experience connected with eating and interacting with food, our investigation opened up a whole new world of possibilities and brought their…

Taller de Casquería

Taller de Casquería works across disciplines, not ascribing their resolutions to any of them in particular. Their work aims to build on an ambitious understanding of the role of the architect that looks beyond the framework conditions of the status quo and does not shy away from proposing complex technical, social and political innovations. Taller de…

Luka Or

Luka Or is a product and interaction designer based in Israel. He started his design studio in beautiful Jaffa after receiving his Bachelor’s Degree from HIT (Holon Institute of technology, Israel) in 2003. Luka loves products and specializes in designing products that tell stories by the way they look and the way they are used. He believes…

Papila

Papila is the first Design Studio specialized in the food sector. Founded in 2009 by Alberto Arza, Eva García and Roberto Cortés, our job consists in investigating, designing and innovating with all the elements related to the Eating Experience. With a unique perspective combining design and food, we offer our services in food design, graphic…

Rick Schifferstein

Rick (H.N.J.) Schifferstein is Associate Professor at the Faculty of Industrial Design Engineering of Delft University of Technology. He has worked over 25 years in academia, both in scientific research and in education. He first spent more than 10 years working in the agricultural and food domain and now more than 15 years in industrial…

Bompass & Parr

Bompas & Parr leads in flavour-based experience design, culinary research, architectural installations and contemporary food design. The studio now consists of a team of creatives, cooks, designers, specialised technicians and architects. With Sam Bompas and Harry Parr the team works to experiment, develop, produce and install projects, artworks, jellies and exhibitions, as well as archiving,…

The Deli Garage

The Deli Garage is a German food cooperative that helps small local manufacturers market their products, turning quality delicacies into special design products. With a big help from the design team of Korefe they have made some “boring” products into something interesting and new. Website Link

Back To Basic Tank

Vanessa Losada & François Winberg are two transdisciplinary artists, eco-chefs and food designers. They are based in Madrid where they own an EcoDeli (experimetal restaurant) called Menúdavida: Organic Food Culture. From here they operate and develop different activities such as fairs, festivals and exhibitions related to food, art, design and ecology. Website Design

honey&bunny

In 2003 Sonja Stummerer and Martin Hablesreiter founded the interdisciplinary architecture studio honey&bunny productions in Vienna. They have developed and constructed roof expansions, have edited a film (“Food Design – the film”), curated the exhibition “food design” for Vienna and Graz and taken part in numerous single and group shows. They have given a number…