Domenique Mora: Where Design Meets Vision

   Vicky Lau: The Culinary Storyteller Behind Tate Dining Room Named Asia’s Best Female Chef in 2015, Vicky Lau transforms dining into an art form at Tate Dining Room and Bar. Blending her background in graphic communications with a passion for food, Lau crafts "Edible Stories"—dishes that delight both the palate and the imagination. From Design to Culinary Mastery Born in Hong Kong, Lau’s journey began with a graphic communications degree in New York, followed by work as a creative director. After an entrepreneurial venture with her sister, Lau pivoted to culinary arts, earning her Grand Diplôme at Le Cordon Bleu in Bangkok. This new path led her to Hong Kong’s Cépage, where her talent as a rising chef flourished. A Fusion of Art and Cuisine At Tate, Lau combines French and Japanese culinary techniques with stunning visual presentations. Each dish is a narrative, inspired by her design sensibilities and meticulous attention to detail. Recognized by the Michelin Guide, ...

In a world increasingly dominated by the digital and abstract, there's a growing global trend toward seeking experiences over products—an innate desire to feel deeply moved, to truly  live . The Waldorf Project is an immersive, multisensory theatrical experience that caters to this shift, inviting participants to engage in a journey where art transcends the visual to touch every sense. Through food, scent, drink, movement, sound, and environment, the experience unites the senses in a seamless, immersive spectacle. At the heart of this ambitious project lies the collaboration of a visionary creative team, including a food designer, choreographer, production designer, costume designer, product designer, and sound designer, all directed by British artist Sean Rogg. In  Chapter Four: Barakah , the experience is inspired by the Japanese emotion  amae —a temporary surrender in perfect safety—creating a space where vulnerability and trust coexist. The event will feature seven co...

Thornton’s store at Westfield Stratford hosted an avant-garde sensory experience: the bespoke  Sensory Accumulator , conceived by the visionary designers Bompas & Parr. This distinctive pink pod functions as an immersive apparatus, meticulously engineered to augment the gustatory experience by calibrating the optimal confluence of flavors for each individual palate. Upon entry, participants are subjected to an initial taste profiling, wherein their flavor predilections are ascertained. Subsequently, they are enveloped in an audio-visual symphony within the pod, where the visual stimuli are intricately synchronized to their personalized taste preferences. The experience is further augmented by the integration of EEG technology embedded in the headgear, which monitors and responds to the participant's cerebral activity, tailoring the visual environment to reflect their distinctive gustatory profile. The  Sensory Accumulator  isolates the participant from extraneous sens...

Bompas & Parr leads in flavor-based experience design, culinary research, architectural installations and contemporary food design.  The studio first came to prominence through its expertise in jelly-making, but has since gone on to create immersive flavor-based experiences ranging from an inhabitable cloud of gin and tonic, the world’s first multi-sensory fireworks and a Taste Experience for the Guinness Storehouse in Dublin, officially the best place to taste Guinness in the world.   They have also written four books, the most recent in late 2014  "Memoirs of a Stomach", a lost-and-forgotten 18th century tome brought up to date with visuals from inside the digestive tract of food. The studio  consists of a team of creatives, cooks, designers, specialized technicians and architects. With Sam Bompas and Harry Parr the team works to experiment, develop, produce and install projects, artworks, jellies and exhibitions, as well as archiving, communicating, an...

Milano Studio Appétit presents the latest project: “Things of Edible Beauty”, which expands boundaries of multidisciplinary design and perceptions. Studio Appétit explores the everyday aesthetics of food and it ornamental value, based on flavors, trend forecasting, and development. It is a new embodiment of fashion, combining design objects, edible products, visuals and fragrances, timeless yet changing by the season. Through a rich and luscious experiential world, innovative content and hyper aesthetic objects, it redefines the way we understand food and eating. Studio Appétit is a multidisciplinary experience design studio, specializing in eating design and culinary oriented projects. The studio utilizes the uncharted territories of the power of food design to create and enhance multi-sensory experiences. The studio is renowned for creating multifaceted experiential worlds of concept using product design, graphic design, space and installation design, and of course culinary arts...