Futuristic Dining

I designed and led a groundbreaking series of futuristic dining experiences inside a high-tech culinary lab, where gastronomy met science at its boldest edge. Blending food science, biotechnology, and microbiology, I crafted provocative menus driven by fermentation, enzymatic transformation, and layered umami. The project explored advanced techniques like distillation and food 3D printing to reshape textures, aromas, and the way we perceive flavour itself. The result: a multi-sensory journey that challenged conventions, ignited curiosity, and left guests with an unforgettable, forward-looking taste of what dining could become.