FONDO is a food design studio translating concepts into edible situations, using food as a medium for storytelling, research, and immersive experiences rooted in art and contemporary culture.

Dr. Francesca Zampollo is an internationally recognized food designer, researcher, and educator, founder of the Food Design Thinking methodology, the International Journal of Food Design, and the International Food Design Society.

Her work has played a fundamental role in shaping and expanding the field of Food Design globally.

Verónica L. González is a cross-border contemporary artist from Tijuana, México, exploring food through nostalgia, playfulness, and rebellion. With a background in industrial design and innovation, she creates expressive food-art installations that understand food as a social act.

She is the co-founder of Ananas Ananas alongside Elena Petrossian, a food-art studio creating immersive edible installations and dining experiences that invite audiences to engage with food in experimental and multisensory ways while questioning food systems and waste. Since 2019, they have developed projects across artistic and commercial spaces.

Francesca is an internationally recognized food designer, researcher, and educator, known for pioneering the discipline of Food Design and developing methodologies that explore eating beyond the plate.

Through her academic, curatorial, and creative work, she investigates how food experiences can be intentionally designed to create emotional, social, and meaningful connections.

Sam Bompas, co-founder of Bompas & Parr, works as creative director of the company. He spends his time developing ideas that are universally appealing, experientially compelling and highly press-worthy.

Projects such as Alcoholic Architecture have had a reach of 3.7 billion and Symphony in Blue (for Johnnie Walker Blue Label) had a reach of over 3 billion. Press accolades include TimeOut’s ’50 Best Londoners’ and Evening Standard’s ‘1000 most influential people’.

Over the years Sam has cultivated an extensive network of historians, chemists, micro-biologists, artists, musicians, art directors, flavourists, chefs, professional noses, inventors, stage illusionists, and pyrotechnicians who collaborate with Bompas & Parr to create genuine world firsts such a fireworks show where you can taste the fireworks as they explode above your head, attended by a quarter of a million people. Sam lectures internationally and has delivered keynotes for companies such as Google, Unilever, Diageo and Coca-Cola and at the Met, Royal Academy of Arts and Victoria & Albert. Particular areas of expertise include: location based experiences, consumer journeys, visitor experiences, routes to creativity, the future of food and drink and multi-sensory design.

Marije is a visionary designer, speaker, author, and globally recognised pioneer in food design. Since beginning her work with food in 1999, she has developed an international practice exploring the intersection of creativity, philosophy, and human experience.

A graduate of Design Academy Eindhoven, she ran two experimental restaurants between 2004 and 2011 and currently leads the Food Design Playground.

Her work has been exhibited worldwide, including at the Tokyo Metropolitan Art Museum and Cooper Hewitt Smithsonian in New York.

Marjorie, Creative Director.
A French native with a Master’s in Industrial Design + passion for the culinary arts. Marjorie honed her skills in London, designing with prestigious groups like LVMH to merge luxury with innovation. In 2016, she came to Pinch, where her love for Food Design took center stage, giving her the opportunity to craft whimsical yet sophisticated food furniture experiences. Marjorie continues to lead Pinch forward, bridging food + design in disruptive ways.

Bob, Founder + Executive Chef.
With 40+ years of culinary expertise, Bob is a master of taking risks and redefining what’s possible. As sous at Glorious Food in the ’80s, his varied culinary adventures sharpened his mastery of flavors, catering for icons like Andy Warhol, David Bowie, and Grace Kelly. After founding + running Creative Edge for 21 years, Bob set out to revolutionize catering once again - this time by launching Pinch Food Design. Since then, he has been pushing boundaries, crafting solutions, and creating iconic, one-of-a-kind experiences.

Based in Paris, Zélikha Dinga is the creative mind and founder behind Caro Diario, a multidisciplinary studio crafting edible scenographies, conceptual catering, and art-driven food installations. With a background rooted in cooking and visual culture, her work blurs the lines between food, fashion, and art direction.

Since 2020, Caro Diario has developed culinary experiences for brands such as Alexander McQueen, Gucci, Prada, H&M Studio, Nike, and Veja, among others — from post-runway dinners to ice cream pop-ups and seasonal table rituals. Zélikha’s work has been featured in Vogue, Financial Times, The New York Times and Vanity Fair, and continues to reshape how we experience food — as a medium of expression, memory and desire.

Founded in 2009 by Jouw Wijnsma and Martin Kullik, Steinbeisser brings together chefs, artists, and designers through their Experimental Gastronomy initiative. Plant-based, seasonal ingredients from local organic and biodynamic farms meet playful, experimental tableware, turning every meal into a thought-provoking, multisensory experience.

At the intersection of gastronomy, art, sustainability, and design, they create immersive dinning experiences that challenge conventional eating rituals and invite new ways of relating to food, objects, and one another.

Caique is an artist and chef who has been cooking dinners and presenting food installations in museums, galleries and art events across the world. In his projects, food becomes a way to express the ongoing relationships between human culture and nature. The choice of ingredients, cooking methods and historical research are starting points to create multi-sensorial narratives.

He has worked many public and private museums and institutions in Germany, Spain, France, Tunisia, USA, Abu Dhabi, Mexico, Hong Kong. His work is featured in international publications such as The Kitchen Studio (2021), Arte à Mesa: Diálogos entre Arte e Comida na América Latina (2024) & Meandering Art, Ecology, and Metaphysics by Steinberg Press (2024).

Sonja Stummerer and Martin Hablesreiter studied both architecture in Vienna, London, and Barcelona. After graduation they worked in Tokyo, before founding the transdisciplinary studio Honey & Bunny. Their work is based on social and ecological sustainability through publications, installations, exhibitions, performances and design.

They directed the movie “food design”, curated the exhibitions “food design” at the Museums Quartier Wien, and participated in numerous international exhibitions, among others in London, Zürich, Vienna, Salzburg, Milano, Amsterdam, Gwangju, Hanover.

Deep Food is a creative duo redefining the act of eating as a discursive, multi-sensory design practice. Founded by Cindy Chan and Heinrik Ng, their edible-based creations unfold through performances, immersive exhibitions, and cultural workshops that explore identity, perception, and place.

Their works have been commissioned by institutions such as M+ Museum, Oi! art space, Hong Kong Arts Centre, and Detour. Projects like Board of Dinner and XAI for Empathy were recently featured at London Design Festival and Dutch Design Week, gaining coverage from Dezeen and Stir World. Backed by programs like the HKDC Design Incubation Programme and UAL’s Creative Business Accelerator.

FONDO is a food design studio translating concepts into edible situations.

They investigate contemporary theory and art practices, and develop our research through food. With its goal being to communicate information generating food-based circumstances as a legitimate exhibition format.

They consider cooking as a valid creative discipline in the making of meaning.

Who Eats Art is the experimental food art practice of Shanghai-born creative Gong Hua. Working across food installations, sensory experiences, and conceptual displays, her practice explores surrealism, fetishism, and the emotional dimensions of consumption. Inspired by Salvador Dalí’s obsession with food imagery during the pandemic, Gong began investigating how food intersects with psychology, architecture, and art.

Through immersive edible compositions and material experimentation, Who Eats Art challenges conventional perceptions of food while contributing to a growing movement redefining how food is experienced. Reinforcing collaboration and collective creation, advocating for teamwork and respect for every role involved in the realization of ideas, while preserving one of the essential values of food design: the authentic expression of identity.

Lucas Posada is a Colombian food designer, educator, and regenerative food systems consultant focused on ecological sustainability, agrobiodiversity, and community development.

As co-founder of Cocina Intuitiva, based in Colombia, he works at the intersection of ecology, culinary arts, and food design thinking to promote regenerative food cultures. Through research and collaboration with family farmers, he develops overlooked ingredients and agricultural by-products while supporting rural communities and biodiversity.