Food Design Alternative Master

Verónica L. González is a cross-border contemporary artist born in Tijuana, México. Her initial influence in the acts of eating is based on the nostalgic, the fun and the rebel. As a practitioner of industrial design, she expanded her vision with a Master’s in Innovation in Monterrey and Mexico City, which merged into a clear and expertise way of understanding food as a social act, soon translated into his own forming of insurgent, expressive and thoughtful installations finding his own dimension in the field of food-art.

She is the co-founder of Ananas Ananas food-art studio alongside Elena Petrossian. Their work focuses on creating edible installations and dining experiences that encourage their audience to interact with food in a multi-sensory and experimental way. These experiences are intentionally temporary, meant to be enjoyed mindfully and to facilitate intimately present moments. The art studio is deeply committed to rethinking food production systems and highlighting real, meaningful actions against food waste. While deconstructing the fine dining space, the duo seeks to connect and immerse the audience on an individual and collective level in the food they eat. Since 2019, they produce works in exhibitions, openings and spaces for artistic and commercial purposes.

Co-founder of Bompas & Parr, Sam works as creative director of the company. He spends his time developing ideas that are universally appealing, experientially compelling and highly press-worthy. Projects such as Alcoholic Architecture have had a reach of 3.7 billion and Symphony in Blue (for Johnnie Walker Blue Label) had a reach of over 3 billion. Press accolades include TimeOut’s ’50 Best Londoners’ and Evening Standard’s ‘1000 most influential people’.

Over the years Sam has cultivated an extensive network of historians, chemists, micro-biologists, artists, musicians, art directors, flavourists, chefs, professional noses, inventors, stage illusionists, and pyrotechnicians who collaborate with Bompas & Parr to create genuine world firsts such a fireworks show where you can taste the fireworks as they explode above your head, attended by a quarter of a million people.

Sam lectures internationally and has delivered keynotes for companies such as Google, Unilever, Diageo and Coca-Cola and at the Met, Royal Academy of Arts and Victoria & Albert. Particular areas of expertise include: location based experiences, consumer journeys, visitor experiences, routes to creativity, the future of food and drink and multi-sensory design.

Marije Vogelzang is a visionary designer, speaker, author, and a world-renowned pioneer in the realm of food design. 

She started working with food when she was still a student in 1999. She graduated from Design Academy Eindhoven in 2000 and between 2004 and 2011 she ran two experimental restaurants in Rotterdam and Amsterdam next to her design work.

With a distinguished career that spans the globe, Marije has successfully exhibited her groundbreaking work worldwide. Her transformative designs have graced renowned institutions such as the Tokyo Metropolitan Art Museum and the Cooper Hewitt Smithsonian in New York. As a captivating speaker, Marije takes to international stages. Her remarkable ability to blend creativity, philosophy, and food has made her a sought-after figure in the industry. Through her talks, she challenges conventional thinking, ignites imagination, and provokes new perspectives on the intersection of nourishment and human experience.

In addition to her global impact as a designer, Marije Vogelzang has spent eight years as the head of the "Food Non Food Department" at Design Academy Eindhoven.

Marjorie | Creative Director

A French native with a Master’s in Industrial Design + passion for the culinary arts. Marjorie honed her skills in London, designing with prestigious groups like LVMH to merge luxury with innovation. In 2016, she came to Pinch, where her love for Food Design took center stage, giving her the opportunity to craft whimsical yet sophisticated food furniture experiences. Marjorie continues to lead Pinch forward, bridging food + design in disruptive ways.

Bob | Founder + Executive Chef

With 40+ years of culinary expertise, Bob is a master of taking risks and redefining what’s possible. As sous at Glorious Food in the ’80s, his varied culinary adventures sharpened his mastery of flavors, catering for icons like Andy Warhol, David Bowie, and Grace Kelly. After founding + running Creative Edge for 21 years, Bob set out to revolutionize catering once again - this time by launching Pinch Food Design. Since then, he has been pushing boundaries, crafting solutions, and creating iconic, one-of-a-kind experiences.

Caique Tizzi is an artist and chef who has been cooking dinners and presenting food installations in museums, galleries and art events across the world. In his projects, food becomes a way to express the ongoing relationships between human culture and nature. The choice of ingredients, cooking methods and historical research are starting points to create multi-sensorial narratives.

Caique has worked many public and private museums and institutions in Germany, Spain, France, Tunisia, USA, Abu Dhabi, Mexico, Hong Kong. His work is featured in publications like: The Kitchen Studio: Culinary Creations by Artists (Phaidon Press, 2021), Arte à Mesa: Diálogos entre Arte e Comida na América Latina (Act. Editora - São Paulo, 2024) & Meandering - Art, Ecology, and Metaphysics (Steinberg Press, 2024)

FONDO is a food design studio translating concepts into edible situations.

They investigate contemporary theory and art practices, and develop our research through food. With its goal being to communicate information generating food-based circumstances as a legitimate exhibition format. They consider cooking as a valid creative discipline in the making of meaning.

Sonja Stummerer and Martin Hablesreiter studied both architecture in Vienna, London, and Barcelona. After graduation they worked in Tokyo, before founding the transdisciplinary studio honey & bunny. Their work is based on social and ecological sustainability. Honey & bunny do publications, installations, exhibitions, performances and design.

They directed the movie “food design”, curated the exhibitions “food design” at the MuseumsQuartier Wien, “food design humanity” at Lodz/ PL, and participated in numerous international solo and group exhibitions, among others in London, Zürich, Vienna, Salzburg, Milano, Amsterdam, Gwangju, Hanover. They have performed about sustainability in Milano, London, Paris Salzburg and others.

FONDO is a food design studio translating concepts into edible situations. They investigate contemporary theory and art practices, and develop their research through food. With its goal being to communicate information generating food-based circumstances as a legitimate exhibition format. They consider cooking as a valid creative discipline in the making of meaning.

Dr. Francesca Zampollo is a Design Theory and Food Design researcher, consultant, teacher, and keen public speaker.
She is the author of the Food Design Thinking methodology which she brings to companies, schools, and professionals. Francesca is the founder of the OSFD Online School of Food Design©and the founding editor of the International Journal of Food Design, the first and only academic journal on Food Design, the founder of the International Food Design Society, and she organised the first, second, and third International Conferences on Food Design.
Francesca earned a PhD in Design Theory applied to Food Design in 2014, she taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a full time lecturer and researcher, and now teaches in various universities as a visiting lecturer. Francesca’s current research and work revolves around Design Theory, System Design Thinking, and the role of spirituality in Design.
francescazampollo.com