Innovator
Researcher
Impact Consultant
Leveraging expertise in cognitive science, multisensory arts, psychology,
facilitation and design to drive transformative change
50 Next Empowering Educator
An initiative from people behind The World’s 50 Best Restaurants and Bars and the Basque Culinary Center, 50 Next celebrates young people shaping the future of gastronomy. I am honored to have been selected as part of the Class of 2022 in the Empowering Educators category!
Research
With over 15 peer-reviewed publications, my research in gastrophysics and sensory perception has shaped global conversations on food aesthetics and behavior. From my tenure as Chef-in-Residence at Oxford to ongoing academic collaborations, I explore how the senses influence our experience of taste, pleasure, and decision-making.
From Michelin-starred kitchens to pioneering new food experiences, I bridge culinary arts, psychology, and design to push the boundaries of what’s possible.
Whether developing new sensory-driven concepts, regenerative food systems and hospitality, or cutting-edge product design. I help reimagine and shape the future.
Public speaker
I’ve given over 30 talks on the future of food and conscious eating, on stages such as The Royal Society with Prof. Brian Cox, The Royal Institution, Tech conferences, TEDxHackney, TEDxMogadishu and TEDxBucharest.
My work has received broad press coverage.
I have published over 12 papers in peer-reviewed journals on multisensory science. I am an active contributor to the emerging field of Gastrophysics, and have developed courses on Conscious Eating, Food Leadership, Sensorial Exploration, and Transformational Experiences. I am currently teaching these courses in several institutions around the world, at the Institut Paul Bocuse in Lyon, and online.
IMPACT CONSULTING
I collaborate with organizations, brands, and institutions to create transformative experiences at the intersection of food, science, and human behavior. Through strategic consulting, experience design, and regenerative thinking, I help businesses innovate, drive meaningful engagement, and create lasting impact in the food, hospitality, and sustainability sectors.
EDUCATION
I design and teach cutting-edge programs on multisensory aesthetics, Gastrophysics, and experience design at leading institutions like the Basque Culinary Center and Institut Lyfe (ex-Paul Bocuse), and TU Dublin.
My work empowers students, professionals, and industry leaders with new perspectives on food, creativity, and human connection.
TEDx Talk: “Delicious Evolution”
