Working with innovators shaping the future of food, from blockchain to bone broth.
I've guided single-founder startups from zero to one, launched products at scale in established markets, and led teams from problem to prototype with only a week to make it work.
My expertise ranges across food tech, business and service design, and product development. I’m passionate about emerging technology and love prototyping at the intersections of digital and physical experiences.
And I’m pretty damn good in the kitchen, too.
Projects
Flo’s Appetizing:
Real-deal bagels handmade in Amsterdam
Flo's started as a pop-up and online business in late 2018, steadily growing a loyal following among Amsterdam’s large expat community and locals alike. After successfully funding a €25k Kickstarter campaign, Flo’s opened its first shop in Amsterdam West in November 2019 and the lines for hand-rolled, cold-fermented, and kettle-boiled bagels haven’t subsided since. Today the shop continues to thrive without me at the helm; I sold the business to an investor who’s expanding the brand I created from scratch into additional locations around the city.
Prototyping a new business model for a classic British brand
I collaborated with the brilliant team from one of Britain’s iconic coffee and tea brands to design and develop a new direct-to-consumer platform, which launched in April 2018.
Through design sprints and co-creative workshops with customers, we prototyped every aspect of the new experience, from developing bespoke letterbox packaging to designing unique tea blends and coffee roasts.
Kitchen Republic Academy:
Accelerating Amsterdam’s food startups
In partnership with Kitchen Republic, Amsterdam’s first culinary co-working space, I designed and facilitated a 12-week program for aspiring and emerging food entrepreneurs. The Academy offers hands-on learning for developing new business concepts with the guidance of industry experts and peer mentors. Since its launch in in October 2018, Kitchen Republic Academy has guided more than 30 food startups through its 12-week accelerator program.
LadyCrush, a ladies-first approach to natural wine
My latest project, LadyCrush is a monthly subscription for discovering natural wines made by women.
The curated boxes will feature the next, first, and future generations of ladies crushing it around the world as vigneronnes who are working with biodynamic practices in the vineyard and low-intervention winemaking in the cellar.
Work Experience
Looking for a collaborator? Get in touch.
Maybe I can help you with an idea you’re working on, or a project you’re tackling. Perhaps you just need a fresh perspective or someone to facilitate your team through some problem-solving? Do you have questions about what to do with your life or whether you should start that artisanal CBD gummy bear business or how to take care of a sourdough starter? I’m your gal.
Hey look, I wrote stuff!
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You Should Absolutely Be Adding Pickle Brine to Your Soup
Bonappetit.com: Cooking
December 4, 2021Photo By Isa Zapata, Food Styling By Cyd McDowell, Prop Styling By Paige Hicks
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This Italian Baking Extract Is So Bewitching That I Wear It as Perfume
Bonappetit.com: Highly Recommend
June 15, 2021Photo By Isa Zapata, Food Styling By Micah Morton
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When I Go Nuts at the Farmers Market, I Make Catalàn Escalivada
Bonappetit.com: Cooking
August 18, 2021Photo By Emma Fishman, Food Styling By Kat Boystova