My passion lies in the cultural practice of eating, its staging and development. I move between designable processes methodically, from the idea to the concept - up to the holistic implementation.
The origin of my creative work can be found in my many years of working as a chef with different culinary backgrounds such as japanese, vegan and french cuisine. Through my studies in Product and Process Design, I found the tool to bind my interests.
In the past years I have been working with sensory experiences and culinary art, developing recipes for start-ups, designing food concepts for restaurants and hosting experimental dinners in my studio in Basel, Switzerland.
My independent work as a food designer and my involvement as a creative consultant have been wonderful experiences that I am eager to shape my future with. I am excited to continue pushing the boundaries of culinary artistry, bringing innovative concepts to life, and making a lasting impact in the world of food design.
