Sweet discipline.
I recognise in this project a useful lesson for the premium lifestyle sector: heritage becomes contemporary only when treated with discipline. Creativity is not the gratuitous reinvention of tradition, but the ability to preserve flavour, texture, ingredients and gesture while making them relevant to a new market. Pandan Bakery originated from a concrete intuition: in […]
Wonders of taste.
For several years, chocolate has increasingly been showcased as the centerpiece of a complete sensory experience, where aesthetics, technique, and innovation come together. I have seen this evolution bring new depth to the way chocolate is experienced. However, some projects go beyond the product itself, reaching the retail space through an integrated design approach that […]
Chocolate reimagined.
In recent years, observing the food sector, I have become increasingly convinced that the success of a product relies not only on taste, but on attention to every detail and the overall experience it delivers. For me, innovation means taking a holistic approach to a product: from the selection of raw materials to sustainability, from […]
Aggregates valences.
Last Christmas, I received several packages of these products as a gift. What struck me the most was the brand image the company managed to create around this category of food products. JOSÉ is a project born with the purpose of preserving memory, tradition, and quality—both in products and in relationships. The name, with its […]
Creative culinary.
I was recently introduced to the gastronomic scene in Brussels, where Studiø 27 is bringing a breath of innovation. Founded in 2023 by Paul-Antoine Bertin and Nathan Gullentops, the creative collective stands out for its unique approach that blends design, art, and sensory experiences, creating culinary experiences that engage all the senses. The goal is […]
Flavors refined.
I continue to witness growing innovation in the food industry, particularly in the presentation, packaging, and spaces where food comes to life. The idea of developing new flavors while creating an entirely new retail concept targeting the high-end market is especially intriguing, particularly in the realm of ice cream. The Gelato Collection project, created by […]
Flavor fusion.
I’ve taken some time to reflect on how creativity, design, and innovation are becoming increasingly present in food. In recent years, there have been countless examples across different styles and genres, but some stand out for their almost engineering-like approach to their creations. This meticulous process can truly be appreciated when you see and taste […]
Culinary imagination.
I am fascinated by projects that combine creativity and innovation to reinterpret tradition without losing its core values. In today’s world, this approach is invaluable, regardless of the industry. For the past nine years, Bao Makers has been the heart and soul of Singapore’s culinary scene, offering more than just delicious bites. Their bao buns […]
Seed-to-table.
Cross-pollination between sectors is one of the guiding themes of this curated section, and also one of the things that fascinates me most, especially when backed by a forward-thinking strategy. In Singapore, at the innovative Hyundai Motor Group Innovation Center, renowned three-Michelin-star chef Corey Lee is developing a tech-driven “seed-to-table” restaurant concept that opened a […]
Yes chef.
For those like me who love a challenge, this is exciting news, I would say a very challenging adventure. The owner of the most Michelin stars in the world, who owns 34 restaurants in nine countries, has 19 Michelin stars, and has served numerous presidents, kings, and queens, is now co-chairing the culinary committee of […]
