Throughout the recent development of social media, a shift in food culture is keenly observed. The onset of social media, namely Instagram, is bringing about a new segment of the food industry where emphasis is placed more upon the food’s aesthetics than the taste and eating experience. Social media is becoming a driving force in shifting food consumption behavior, to the extent that food businesses are altering their products and restaurants to satiate customer’s need to post appealing photos.
In response to this shift in food culture, I branded and developed a company that offers cosmetics for food, allowing users to assert their own creativity to their dishes and sharing them online. I was heavily inspired by existing brands that thrive with social media such as Glossier, Everlane and Tasty, and designed products, packaging, and product tutorials, all of which live on tastiér’s website.
Tastiér was then pitched as a revolutionary new product line in hopes of encouraging a response and conversation regarding our shifting food culture.
Designed and branded a food start-up merging health and design introducing a novel food product that make health foods fun.
A collaboration with Ruby Schechter.
Brown x RISD's Gendo Taiko is a student-led traditional Japanese Drumming group with annual performances called "Gravity".
For Gravity 2018, I acted as creative director for the opening song, with responsibilities including arrangement preparation, lighting direction, and costume design and fabrication. I also designed the program booklet for Gravity.
Over the summer of 2017, I interned at Industrial Design studio Visibility, where I was involved with designing for clients including Hem, Roll & Hill, OTHR, Very Good and Proper and Brunette. My responsibilities included concept generation, 3D modeling, rendering as well as prototyping.
A redesign of Auntie Anne's pretzel packaging that aims to enhance user experience whilst incorporating ideas of sustainability.
Winner of Better World By Design x Autodesk Challenge: "Reimagining Food Systems".
An installation bringing experiences in the kitchen to the dining table.
Whilst creating and consuming food are both multi-sensory experiences, these activities put emphasis on very different senses. Cooking requires a lot of visual cues and touching the food, whereas eating usually relies heavily on the taste and smell of the food. This installation highlights the different experiences and senses used as a chef and as a diner. By bringing the skills and activities used in the kitchen to the dining table, the diners may fully be able to enjoy their meal as a multi-sensory experience.
A custom sized road bike frame designed with the help of Shinichi Konno and created under the guidance of the faculty and assistants of Tokyo College of Cycle Design (TCD).
Measurements of the bike were taken to fit my dimensions before being fillet brazed with brass solder. The frame and fork were checked with a reference plane and various jigs to ensure accuracy. The seat stay tubes were then heat treated for a curved detail, before the joineries are hand finished.
A pair of handmade sneakers for the bold, independent woman.
A watering can prototype based on the aesthetics of MUJI whilst providing the standard functionality of the product.
Featured in RISD's Industrial Design Triennial.
A ride-along toy designed to be used throughout a toddler's growth.
An exploration in form and function of ceramic vessels for the home.
Each design consists of creating a clay positive and a mould, which is then used to slip cast the final product.
A coffee maker rendering exercise drawing inspiration from Braun's KF20 Aromaster.
A family of blue foam vessels that embody the words dynamic and asymmetrical. They must consist three differently proportioned forms, yet remain thematically consistent with each other.
Vessels were shaped from polystyrene foam and covered with layers of joint compound, which is sanded before it is finished with white spray paint.
Light bulb packaging prototypes that utilizes sustainable strategies such as reusability, form and material exploration.