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04_Header_DIOS Design Institute of Spain

Day 4: DIOS Design Institute of Spain

Weddings and their catering are cinematic highlights. But what makes such a special day extraordinary? What exactly do the food, location and design make up for a big day? Xavier Morón, the highly decorated founder & CEO of the Hidden Factory, which breathed new life into gastronomy, will find the answers together with Juan Umbert, CEO of Makeat, whose creations are like edible marvels.

Say the word of consent or not: your mouth is already watering? Then you are exactly right here!

Gastronomy is a very important piece of the bridal world. At the debate on the importance of design in the organization and gastronomy services at weddings with Xavier Moron, Chef Designer and founder of Hidden Factory Barcelona, and Juan Umbert, CEO of Makeat, you will discover so much about gastro food and mixing with design.

Video: Design Institute of Spain

Design Experience: Gastro Food & Wedding

A professional Open Talk about how combining aspects of design and technology in gastronomy we can get a singular experience in wedding events.

Curated and organized by Design Institute of Spain for Valmont Barcelona Bridal Fashion Week.

Impressions of the event

Valmont Barcelona Bridal Fashion Week<br>Xavier Moron, founder of Hidden Factory Barcelona (left) and Juan Umbert, CEO of Makeat (right)
01_Open Talk

Valmont Barcelona Bridal Fashion Week
Xavier Moron, founder of Hidden Factory Barcelona (left) and Juan Umbert, CEO of Makeat (right)

Valmont Barcelona Bridal Fashion Week
02_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
03_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
04_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
05_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
06_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
07_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
08_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
09_Open Talk

Valmont Barcelona Bridal Fashion Week

Valmont Barcelona Bridal Fashion Week
10_Open Talk

Valmont Barcelona Bridal Fashion Week

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Speakers

Day 4:  DIOS Design Institute of Spain

Lara Bartalucci, Marketing & Communication Manager at www.designinstitute.es

Marketing and international trade specialist. Organizational change processes. Coach and holistic therapist.

Day 4:  DIOS Design Institute of Spain

Xavier Moron, Chef designer and Founder of www.hiddenfactorybarcelona.com.

He has worked as a chef de partie in diferent areas of Michelin-starred restaurants with chefs like Ramon Freixa** and Paco Pérez (Miramar**) pastry with Christian Escribá (Stunning Wedding Cakes) and Xano Saguer (Chocolat Master).

Day 4:  DIOS Design Institute of Spain

Juan Umbert, CEO at www.makeat.tech.

Makeat is a technology-based StartUp with the aim of revolutionizing and helping the world of gastronomy through innovation and technology, developing a digital manufacturing center dedicated to the future of gastronomy, being pioneers in this discipline.

Short interview with Juan Mellen

What is food design?

Food Design Thinking is the process that triggers creativity and leads to innovative, meaningful, and sustainable propositions for new dishes, food products, food events, food services, food systems, and anything in between.

Is food the most important piece of a bridal event?

When planning an unforgettable wedding, you will need to think about the reception hall, your dress, the music, photography, etc., but what might surprise you is that the most important element that contributes to the success of a wedding reception is actually the food! No matter how beautiful the venue or how great the DJ is, people are going to remember if they enjoyed what they ate. 

Do you think it is important for Chefs and designers to co-create with their consumers in the bridal world?

Foodservice designers and food tech suppliers who don’t include chefs in their designs, particularly when it comes to the corporate dining arena, miss out on a range of opportunities to keep the process flowing smoothly. Collaborating with the chef early on, and certainly before specifying equipment, avoids a multitude of issues. It is far better to gain buy-in from the chef on equipment and kitchen layout beforehand vs. watching them struggle with the kitchen setup after all the decisions are made. 

Day 4:  DIOS Design Institute of Spain
"Over the next decade, the landscape of food experiences will be transformed. Future forces will intersect with inspired design to reshape the entire cycle of food activity, from production, distribution, and manufacturing to shopping and eating."
Juan Mellen President of the Design Institute of Spain