MEET OUR CONTRIBUTORS
Food Design Nation counts on a global cohort of change-making agents working with food from diverse disciplines. Here we have featured our Mentors, Ambassadors, and Contributors. Click on the profiles listed to learn more:
Francesca Zampollo
Italy/Worldwide
Food Design researcher, consultant, keen public speaker, and teacher. Founder of the Online School of Food Design© and has spent the last decade developing the Food Design Thinking methodology. She is the founding editor of the International Journal of Food Design and the International Food Design Society.
Food Design researcher, consultant, keen public speaker, and teacher. Founder of the Online School of Food Design© and has spent the last decade developing the Food Design Thinking methodology. She is the founding editor of the International Journal of Food Design and the International Food Design Society.
Maud de Rohan Willner
UK/France
Maud de Rohan Willner is a creative food & experience designer based in London, UK (although she often moves around!), and she founded Salty Studio in 2018. Focusing on the senses, she aims to tell stories and create interactive experiences for her guests to remember. Combining food and design she wants to explore innovative ways to convey messages and transmit emotions, through textures, colours, flavours, aromas and more.
Maud de Rohan Willner is a creative food & experience designer based in London, UK (although she often moves around!), and she founded Salty Studio in 2018. Focusing on the senses, she aims to tell stories and create interactive experiences for her guests to remember. Combining food and design she wants to explore innovative ways to convey messages and transmit emotions, through textures, colours, flavours, aromas and more.
Vincenzo Sorrentino
Italy
Looks at reality with the eye of a child through Recreation Food. Always curious and fascinated to recreate old practices and cultures to renovate evolving relationships with food.
Looks at reality with the eye of a child through Recreation Food. Always curious and fascinated to recreate old practices and cultures to renovate evolving relationships with food.
Ana Gutman
Mexico
Experimental food photographer and visual artist exploring food, its context and emotional connection through visual media by using child-like playfulness, consciousness tools and fantasy elements to highlight its beauty and its reflection on the human experience and emotion.
Experimental food photographer and visual artist exploring food, its context and emotional connection through visual media by using child-like playfulness, consciousness tools and fantasy elements to highlight its beauty and its reflection on the human experience and emotion.
Gretel Scheiner
Israel/Argentina
Argentina-born curator, designpreneur, design researcher. As an experiential marketing producer in the events industry, she loves integrating curatorial perspectives, high-end content solutions and a deep understanding of hospitality trends into everything she does. Gretel believes that food can create intimacy and authentic relationships between brands and communities in many unexpected ways. Nowadays she is working on promoting innovative gastronomy culture and multisensory solutions in marketing plans and strategies.
Argentina-born curator, designpreneur, design researcher. As an experiential marketing producer in the events industry, she loves integrating curatorial perspectives, high-end content solutions and a deep understanding of hospitality trends into everything she does. Gretel believes that food can create intimacy and authentic relationships between brands and communities in many unexpected ways. Nowadays she is working on promoting innovative gastronomy culture and multisensory solutions in marketing plans and strategies.
Neeraja Dhorde
India
With a background in Communication Design and Strategy, Neeraja has been working on enriching food systems and experiences. Founder of Eatable Editions and the host of Virtual Dinner Parties, she has been connecting food communities across the world to initiate a dialogue about food systems. Very keen on sharing her design knowledge, she frequently teaches design at the University of the Arts, London.
With a background in Communication Design and Strategy, Neeraja has been working on enriching food systems and experiences. Founder of Eatable Editions and the host of Virtual Dinner Parties, she has been connecting food communities across the world to initiate a dialogue about food systems. Very keen on sharing her design knowledge, she frequently teaches design at the University of the Arts, London.
Carola Breuer
Germany
Food and service designer bringing the human-perspective to innovation and constantly seeking new challenges. As a trained chef, working and designing with and for food (related topics) Carola believes that a constant learning process has provided her a broader understanding on what design can do.
Food and service designer bringing the human-perspective to innovation and constantly seeking new challenges. As a trained chef, working and designing with and for food (related topics) Carola believes that a constant learning process has provided her a broader understanding on what design can do.
Gabriella Lai
Hong Kong
Multidisciplinary designer working with visuals to explore the phenomena of food through conceptual thinking and cultural sensitivity, unfolding and interpreting the complexities of our perceptions and relationships with food within cultural, social and political context.
Multidisciplinary designer working with visuals to explore the phenomena of food through conceptual thinking and cultural sensitivity, unfolding and interpreting the complexities of our perceptions and relationships with food within cultural, social and political context.
Jane Armour-Raudon
New Zealand
Uses food as a communication tool, a way to express thought and ideas. Jane has an extensive background in Design, Applied Arts and Food plus a Postgraduate Degree in Design where she majored in Food Design. Her work ranges from large product activations engaging the public and small catering events to mentoring food startups.
Uses food as a communication tool, a way to express thought and ideas. Jane has an extensive background in Design, Applied Arts and Food plus a Postgraduate Degree in Design where she majored in Food Design. Her work ranges from large product activations engaging the public and small catering events to mentoring food startups.
Fernanda Brugger Gontijo
Brazil
Uses design as a tool to communicate and provide experiences with food by creating products and promoting experiences to question, propose and imagine a new way to feed ourselves through Cisnelab. Aims to represent local and traditional Brazilian cuisine for contemporary consumption patterns.
Uses design as a tool to communicate and provide experiences with food by creating products and promoting experiences to question, propose and imagine a new way to feed ourselves through Cisnelab. Aims to represent local and traditional Brazilian cuisine for contemporary consumption patterns.
Alexa Trilla
Spain/Turkey
Curious creative and founder of Archicookture - A trained architect and chef specialized in food design, Alexa defines herself as "archicooktect", which includes any common aspect between space, light and the senses.
Curious creative and founder of Archicookture - A trained architect and chef specialized in food design, Alexa defines herself as "archicooktect", which includes any common aspect between space, light and the senses.
Yue Liu
Italy/China
With a background in product design and growing up in China, Milan-based techno-poet works through Tofoo Design to tell powerful stories through food, design and art by questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.
With a background in product design and growing up in China, Milan-based techno-poet works through Tofoo Design to tell powerful stories through food, design and art by questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.
Xijing Xu
Germany/China
With a background in product design and growing up in China, Berlin-based gastrophile works through Tofoo Design to tell powerful stories through food, design and art by questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.
With a background in product design and growing up in China, Berlin-based gastrophile works through Tofoo Design to tell powerful stories through food, design and art by questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.
Julia Baptista
Brazil
Uses design as a tool to communicate and provide experiences with food by creating products and promoting experiences to question, propose and imagine a new way to feed ourselves through Cisnelab. Aims to represent local and traditional Brazilian cuisine for contemporary consumption patterns.
Uses design as a tool to communicate and provide experiences with food by creating products and promoting experiences to question, propose and imagine a new way to feed ourselves through Cisnelab. Aims to represent local and traditional Brazilian cuisine for contemporary consumption patterns.
Ricardo Yudi
Brazil
Food design ideation and methodology researcher, founder of s3foodlab and two-time TEDx speaker. Ricardo is also co-founder of the Latin American Food Design Network.
Food design ideation and methodology researcher, founder of s3foodlab and two-time TEDx speaker. Ricardo is also co-founder of the Latin American Food Design Network.
Ixchel E. García
Mexico
Leads Umani Fermentos, a collective of food professionals who work with a secret ingredient: time. By studying and applying the process of fermentation, the team manages to enrich the flavors and nutrients of fresh ingredients.
Leads Umani Fermentos, a collective of food professionals who work with a secret ingredient: time. By studying and applying the process of fermentation, the team manages to enrich the flavors and nutrients of fresh ingredients.
Ines Lauber
Germany
Industrial/product designer running an experimental design studio with a focus on food. Ines and her team create food experiences, concepts and offer consulting for food companies and brands, restaurants and other initiatives and even design exhibitions and artifacts.
Industrial/product designer running an experimental design studio with a focus on food. Ines and her team create food experiences, concepts and offer consulting for food companies and brands, restaurants and other initiatives and even design exhibitions and artifacts.
Ishita Shah
India
Consulting chef, food stylist and recipe writer who designs concepts, kitchens and develops recipes for menu curation. Ishita is also a visiting creative chef and 3D food printing technologist at Sugar & SPACE.
Consulting chef, food stylist and recipe writer who designs concepts, kitchens and develops recipes for menu curation. Ishita is also a visiting creative chef and 3D food printing technologist at Sugar & SPACE.
María Fuentenebro
Spain
María has a background in Multidisciplinary Design and Branding and a master’s in Food Design and Innovation. She believes that food is one of the most powerful tools to shape the future, and a universal language that can bring people together. Along with Mario Mimoso, she has founded Sharp & Sour, a multidisciplinary design studio focused on food futures. Their mission is to help companies and organisations navigate through uncertain times and new food scenarios, mainly but not limited, through speculative design.
María has a background in Multidisciplinary Design and Branding and a master’s in Food Design and Innovation. She believes that food is one of the most powerful tools to shape the future, and a universal language that can bring people together. Along with Mario Mimoso, she has founded Sharp & Sour, a multidisciplinary design studio focused on food futures. Their mission is to help companies and organisations navigate through uncertain times and new food scenarios, mainly but not limited, through speculative design.
Mario Mimoso
Spain
Mario has a background in Multidisciplinary Design and Branding, and graduated from a master’s in Advanced Studies in Design where he developed a strong passion for futures and speculative design. Along with Maria Fuentenebro, he has founded Sharp & Sour, a multidisciplinary design studio focused on food futures. Constant learning and ethics are some of his core beliefs.
Mario has a background in Multidisciplinary Design and Branding, and graduated from a master’s in Advanced Studies in Design where he developed a strong passion for futures and speculative design. Along with Maria Fuentenebro, he has founded Sharp & Sour, a multidisciplinary design studio focused on food futures. Constant learning and ethics are some of his core beliefs.
Elín Margot
Iceland
Elin is a Designer artist located in Reykjavík and focusing on creating future food culture. She graduated from a BA in product design at the Burgundy Superior School of Applied Art (ÉSAAB, Never, FR); a MA in social design at the Insitu Lab (Strasbourg, FR) and a MA in critical/speculative design at the Icelandic University of the Arts (Reykjavík, IS). Lately she has been focusing on the representation of gender in our food habits, questioning our interspecies relationships in our food system and creating a gentle activism through food practices such as fermentation.
Elin is a Designer artist located in Reykjavík and focusing on creating future food culture. She graduated from a BA in product design at the Burgundy Superior School of Applied Art (ÉSAAB, Never, FR); a MA in social design at the Insitu Lab (Strasbourg, FR) and a MA in critical/speculative design at the Icelandic University of the Arts (Reykjavík, IS). Lately she has been focusing on the representation of gender in our food habits, questioning our interspecies relationships in our food system and creating a gentle activism through food practices such as fermentation.
Manoj Talreja
India
Manoj Talreja, founder of India-based Sales and Marketing consultants Sorted Experiences, specialized in F&B experiences. Manoj uses storytelling as a tool to promote local, home grown talent and brands. Through events, entertainment and F&B Pop ups, Manoj believes that experience is all about people connecting with other people -
Human connection makes an event experience unforgettable.
Manoj Talreja, founder of India-based Sales and Marketing consultants Sorted Experiences, specialized in F&B experiences. Manoj uses storytelling as a tool to promote local, home grown talent and brands. Through events, entertainment and F&B Pop ups, Manoj believes that experience is all about people connecting with other people -
Human connection makes an event experience unforgettable.