about us

As culinary creatives we naturally have an extreme obsession with taste and as chefs - we are lucky to have a very large memory palette. We do not need to taste everything, we can just imagine what things could taste like together in our mind, body, even soul: Both an intellectual and sensory process, it becomes an intuitive exercise that does require some talent but moreover training - to get both harmony and balance right.

 

Yet, taste is an active sense and is linked to our emotions, which in turn determine flavour. Like other sense awarenesses such as sight or sound, taste is much more subjective than often recognised and much more fundamental to our potential of experiencing the world than appreciated. As a project, we focus on natural tastes and less fussed by synthetic, artificial tastes or culinary settings. All our experiences are rooted in nature incorporating the five elements and its different compositions manifested into a multitude flavour topographies.

 

Ultimately, with our multi sensory, immersive, culinary interventions we attempt to dive deep into the sensory world exploring colour, sound, smell, texture, shapes, memories, culture and more all in relation to the micro- and macrocosm of taste . It is our mission to invigorate people's palates and to facilitate their ability to describe, determine and combine the multitude of flavours like never before cultivating a rich and flourishing biodiversity of taste.