Bompas & Parr

Pablo Britton

About Bompas & Parr
Architects of taste; feeding minds and stomachs.

London based, operating globally, Bompas & Parr is recognised as the leading expert in multi-sensory experience design. The studio works with commercial brands, artistic institutions, private clients and governments to deliver emotionally compelling experiences to a wide variety of audiences. Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries.

About Pablo Britton
Development Chef | 20+ Years in F&B
With two decades in top-tier commercial kitchens, Pablo has worked across fine dining and pastry including at Attica, the Rockpool Group, and Vue De Monde, with stints in Michelin starred restaurants in Europe and the UK. In the event space, I’ve delivered projects for renowned businesses such as Meta, Aesop, and the National Gallery of Victoria, working with partners such as Noma and Melbourne Food and Wine Festival.
Combining a design degree with culinary expertise, Pablo brings a distinctive blend of creativity and cooking innovation. Passionate about ideas-driven projects, with a curiosity for the evolving landscape of F&B.

 

Carolyn Steel

Carolyn Steel is a leading thinker on food and cities. Her award-winning books Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020) have been translated into 12 languages, establishing her concept of ‘sitopia’ (food-place) internationally. Carolyn studied architecture at Cambridge University and has since been a visiting lecturer at universities including Cambridge, Wageningen, Slow Food and the London School of Economics. A director of Kilburn Nightingale Architects in London, Carolyn is in worldwide demand as a speaker. Her 2009 TEDGlobal talk has received 1.4 million views.

Alice Rawsthorn

Alice Rawsthorn is an award-winning design critic and author, whose books include Design as an Attitude and, most recently, Design Emergency: Building a Better Future, co-written with Paola Antonelli, senior design curator at MoMA, New York.  Alice’s weekly design column for The New York Times was syndicated worldwide for over a decade.  In all her work, Alice champions design’s potential as a social, political and ecological tool to foster positive change.  Born in Manchester and based in London, she is a founding member of the Writers for Liberty campaign for human rights and a cofounder, with Paola, of Design Emergency, a podcast, YouTube channel and research platform that investigate design’s role in forging a fairer future.

Marije Vogelzang

Marije Vogelzang is a visionary designer, speaker, author, and a world-renowned pioneer in the realm of food design. With a distinguished career that spans the globe, Marije has successfully exhibited her groundbreaking work worldwide. Her transformative designs have graced renowned institutions such as the Tokyo Metropolitan Art Museum and the Cooper Hewitt Smithsonian in New York.
In addition to her global impact as a designer, Marije Vogelzang has spent eight years as the head of the «Food Non Food Department» at Design Academy Eindhoven.
As an author, her latest book, «Lick It: Challenge the Way We Experience Food,» revolutionises our understanding of the act of eating. Through sensory exploration and imaginative concepts, she challenges us to expand our palates and unlock the extraordinary connections between nourishment, creativity, and the human experience.

Joan Simó

Joan Simó has a biology background and a doctorate in agri-food engineering and biotechnology—researcher for over 12 years and scientific director of the Miquel Agustí Foundation. In 2019, he became the coordinator of the agri-food field at the UPC. He has been the director of innovation and sustainability of the Ametller Origen Group and a teacher at the Escola d’Enginyeria Agroalimentària i Biosistemes de Barcelona (UPC) since 2008. He is also a founding partner of two companies: Germina Green Design, which is related to designing green roofs and solutions for the city, and ADN Institut, which is dedicated to genetic diagnosis and counselling.

Andoni Luis Aduriz

Mugaritz

Andoni Luis Aduriz (San Sebastián, 1971) has led Mugaritz since 1998, a project that he defends as a creative ecosystem where cooking is just the pretext for deep interdisciplinary experimentation for which he has earned 2 Michelin stars and has been the only space considered by For 14 consecutive years, one of the ten best restaurants in the world according to the renowned list of The World’s 50 Best Restaurants. In 2023, Andoni Luis Aduriz was awarded the Icon Award from this same prestigious list for his contribution and inspiration to the global gastronomy sector. This same year, according to Forbes magazine, he was considered one of the 100 most creative people in the world. Defender of the flavour that stories have, of exploration as a slogan or of the many possibilities that gastronomy has when it transcends its conventional margins, Andoni is an active disseminator (of knowledge associated with connections between food, neuroscience, health, nutrition, culture…) and communicator (author of more than a dozen books -among which are collaborations with scientists and thinkers). Founding trustee of the Basque Culinary Center, his presentations in forums such as Harvard University or MIT, his membership on the Board of Trustees of the Basque Culinary Center Foundation and the Board of Directors of Innobasque or his position as an innovation and creativity mentor at Madrid Culinary Campus ( MACC) are reflection of Mugaritz’s vocation to disseminate the knowledge acquired in the field of creativity in organizations, health, perceptions, or the food of the future… Since 2018, he has been president of the chefs association Euro-Toques Spain. His particular gastronomy vision and critical outlook are also reflected in the articles he has written weekly since 2013 for El País Semanal. During his career, he has received awards such as the National Gastronomy Award, the Chef’s Choice Award from St. Pellegrino, the Eckart Witzigmann Award, the Healthy Gastronomy Award from the Royal Academy of Gastronomy and the National Hospitality Award in the category of best chef. -entrepreneur awarded by Hostería España, among others. He has recently been named Goodwill Ambassador of Japanese Cuisine (awarded by the Minister of Agriculture, Forestry and Fisheries of Japan) and awarded The Best Chef Science Award according to the Best Chef Awards.

The selected keynotes address the need to highlight design as an attitude and a pathway to creating a better world. The carefully curated selection of keynotes uniquely resonates with the crucial need to emphasize the role of design as an influential attitude, particularly within the realm of food. These keynote speakers intricately weave together the threads of culinary innovation, sustainability, and holistic food system design.

These experts underscore how design isn’t just about aesthetics or efficiency; it’s a paradigm shift that has the power to shape a better world through food. By considering the entire lifecycle of food—from production and distribution to consumption and waste management—the speakers demonstrate how design can be a force for positive change in promoting healthier, more sustainable, and culturally enriching food experiences.

In essence, the keynotes elevate the perspective of design within the context of food, urging us to view it as an overarching attitude that can revolutionize how we approach culinary practices, address food-related challenges, and contribute to a more harmonious and resilient global food system.