Food space innovation is a balance of respect for food history and culture, keen foresight of industry trends, and a playful collaborative spirit.
Little Cloud Mochi - A Mochi Pop Up. Fresh mochi with whipped cream and seasonal fruit. San Francisco, California
Loló Restaurant dessert menu and recipe development. San Francisco, California
Cresta Colorada Mexicana Rosticeria menu and recipe development. Photo by Nicola Parisi. Barcelona, Spain
Nourish Co. Cookbook recipe tester. Photo by Nourish Co. San Francisco, California
“Edible Fabrics" - Produced a line of edible leathers for a food+fashion exhibit presented at the Brooklyn Fashion & Design Accelerator - Arnhem, Netherlands
“World Crust" - Pizzeria concept design focused on providing employment and cultural expression opportunities for low income, minority, and immigrant women - Milan, Italy
NaturaSi retail and experience design project to connect shoppers with nature - Milan, Italy
Bahlsen holiday cookie packaging design and development - Milan, Italy
Camping Cuisine. Fully-customizable dehydrated gourmet meals for Intrinsic Journeys Wilderness Retreats - Winter Park, Colorado
Fruit and vegetable juice recipe development: Beet, grapefruit, and mint. Tangerine, pumpkin, and chili - Boulder, Colorado
Dairy-free milk brand breakfast recipe development - Boulder, Colorado
Allergen-free snack mix recipe development - Boulder, Colorado
Fast casual Mexican eatery. Limited Edition menu items: Jamaican jerk chicken burrito. Vietnamese banh mi pork belly tacos - Boulder, Colorado
Tea company recipe development. Earl grey pancakes with pomelo cream. Lapsang Souchong smoked salmon with fennel citrus slaw - Denver, Colorado