Vision

In recent years, technological, economic, and social shifts have significantly transformed how people engage with food. With the rise of convenience culture, diminishing home cooking skills, and fast-paced lifestyles, many people are becoming increasingly disconnected from the origins, processes, and meanings behind what they eat (Li et al., 2023; Wang et al., 2022).

While dining out and on-the-go eating are on the rise, a parallel decline in food literacy, sensory awareness emotional connection to food is becoming evident. This shift isn’t just affecting restaurants, it’s reshaping everything from retail and healthcare to education, hospitality, and sustainability.

At the same time, expectations around food experiences are evolving. Whether in high-end gastronomy, experiential retail, or public spaces, people no longer seek just a meal, they seek connection, narrative, beauty and emotion. This opens a rich space for design to reframe how we experience food across multiple domains.

I believe this is where Food Experience Design has the power to make a real impact, not just in restaurants, but wherever food or people meet. From immersive exhibitions to product-service systems, from hospital meals to museum cafés, food can become a medium for interaction, identity, sustainability, and storytelling.

My vision is to reconnect people with food in meaningful, multisensory ways by creating experiences that engage not only taste, but touch, sound, memory, culture, and emotion. Using tools from Service Design, UX/UI Design, and Human-Food Interaction, I work through hands-on, iterative methods that combine material exploration, co-creation with stakeholders, and deep context research.

Whether working with chefs, care providers, educators, or brands, I aim to design food experiences that are not only beautiful and enjoyable but also intentional and thought-provoking. I see the future of food as a collaborative and critical space, where eating becomes an act of connection, reflection, and delight.

As a designer, I want to be part of shaping that future, by creating systems, services and moments that help people not just consume food but experience it fully and remember it deeply.

Lee, M. Y., Lee, H., & Han, S. H. (2024). During-experience involvement and dining experience. Journal of Global Food Systems. https://www.research­gate.net/publication/381196761
Wang, Z., et al. (2022). Environmental sustainability in the foodservice sector. Journal of Cleaner Production, 130904. https://doi.org/10.1016/j. jclepro.2022.130904
Yilmaz, C. (2021). Customer experiences and perceptions for Michelin-star­red restaurants. https://www.researchgate.net/publication/353607073 
Kim, M. J., & Park, J. (2019). Memorable dining experiences and customer engagement. International Journal of Hospitality Management, 82, 1–9. https://www.sciencedirect.com/science/article/abs/pii/S0278431917308915