"I’m a future-optimist stargazer working for this Earth’s evolution through unity".
books written and published
contributions for books
keynote talks given
academic journal founded
online school founded
infinite pizzas eaten
I’m a Design, Food Design and Food Design Thinking researcher, consultant, teacher, and I am the Co-Founder of the International Center for Food Design, the Founder and Chair of Inspiration at the Online School of Food Design.
II have been immersed in the world of Design and Food Design for almost 20 years. I approach Food Design from a Design background, and specifically from Design Theory. I became very passionate about the creative process, and how people can express their potential through creativity, and the difference they can make in the world. The combination of these interests poured out of my own creative journey in the form of a creative process for food designers. I have in fact developed the Food Design Thinking methodology, which is now a whole process with 52 methods. As a consultant, I thrive when my clients discover that creativity is always within reach, and that, yes, there are things like Food Design Thinking that can help but their own unique “soulprints” and fingerprints are the best ingredient to any creative outcome. I bring Food Design Thinking to companies facilitating workshops or full processes, and also training Food Design Thinking facilitators and making companies self-sufficient when it comes to creativity.
I have a PhD in Design Theory applied to Food Design, an MA by Project in Food Design, a BA in Industrial Design, and a Postgraduate Certificate in Learning and Teaching in Higher Education. I am the Founding Editor of the International Journal of Food Design, the first and only academic, peer-reviewed journal on Food Design, published by Intellect. In 2009 I founded the International Food Design Society, and since then organised the First International Symposium on Food Experience Design (London, November 2010), the International Conference on Designing Food and Designing for Food (London, June 2012), the 2nd International Conference on Food Design (NYC, November 2015), and the 3rd International Conference on Food Design (February 2017). I taught and worked with different clients, institutions, and various universities like Harvard, Stanford, Cornell, Auckland University of Technology, Zuyd University, Jangnan University, UDEM Universidad de Monterrey, and others.