Consulting for a Regenerative Future

I help companies, organizations, and creative teams bridge science, strategy, and sensory design to create products and experiences that inspire consumers — and regenerate our food systems. My work blends behavioral insight, innovation strategy, and crossmodal design to help brands lead positive change through flavour, storytelling, and purpose.

 

Selected Clients & Collaborations

  • Givaudan – Keynotes and sensory innovation strategy for Latin America’s top food brands

  • Boston Consulting Group (BrightHouse) – Future of Food innovation workshops and long-term product visioning

  • McKinsey & Company – Behavioral design and product strategy consulting

  • UN World Food Programme (WFP) – Innovation networks and public engagement for innovation in nutrition

  • Symrise – Sensory storytelling and innovation frameworks for sustainable product development

  • Relais & Châteaux – Sustainability and regenerative hospitality strategy

  • Greenpeace – Experience design for environmental storytelling

  • Peclers Paris & L’Oréal – Sensory and emotional design for consumer experience

  • To’ak Chocolate – Chief Innovation Officer; regenerative product strategy and brand development

  • Basque Culinary Center – Professor and collaborator in Culinary Leadership, Innovation, and Gastrophysics.

  • Institut Lyfe (Paul Bocuse) – Faculty member developing curricula in Culinary Leadership and Sensorial Exploration.

  • Odaios Foods (Ireland) – Keynote and strategic design collaboration on sustainable dessert innovation.

  • Harmony Projects (Costa Rica) – Regenerative hospitality and food systems consulting.

  • UN Women – #WithHer Campaign – Creative direction and storytelling for gender equity in hospitality and food culture.

 
📅 June Update 📅 This has been such an energetic month with a lot of interesting activities emerging. I've never had so much meaningful work going on! So grateful for the opportunities to be of service, to think about change, and the #foodactivism
I've been pretty much in confinement since mid-march. Yesterday, I came back to the city for the first time since the crisis hit... and to be honest, I didn't miss it. Yes, it was nice to see people, lively streets with open restaurants and all... b
🎉CEVICHE on our next #LiveCookingClass 🍽 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ My patrons have voted, and the next Class is on Ceviche! So much to say about this icon of Latin American cuisine! A badge of honor to many cultures, this culinary institution has its roots in an a
I did a live with @platossinfronteras a week ago. It’s in Spanish, but go check it out on their IGTV! I improvised a warm salad and a soup based on beans and sweet potato, and some ingredients I found in the garden. Food is such a powerful med
🎉 FOOD TALK SHOW TODAY 🎉 Today my guest will be Chad Frischmann @ChadonClimate - we will talk about #TheRegeneration, the climate crisis, solutions, and the future of food. In particular, we will discuss the role of access to healthy diets and edu