Hospitality professional and part-time designer, turned fermenter. After a few years working in architectural design I decided to shake up my mid-20s with living abroad in Australia, New Zealand and Canada. I used the hospitality industry as a vessel to work and travel after a few years sat at a desk. Little did I know I would fall in love with working in restaurants, constantly interacting with people and enabling myself to help craft experiences in real time. My design background stems from consulting in workspace and technology design in projects of high-end office environments, public spaces as well as technical & research spaces. All of which demand the highest delivery of function in their creation. I care about client needs and believe in creating an intense understanding of these in order to implement successful and rewarding design delivery. I studied architectural technology at the University of Brighton, learning technical aspects of building design driven by construction science and building performance. However, I still have a passion to understand design philosophy from an aesthetic and creative point of view, from multiple facets of media and design outputs. A great strength of being a designer with a study background of building science and engineering is understanding creative-driven process but without neglecting technical aspects that need to be considered in order to coordinate successful project implementation.This comes full circle into how I operate within the hospitality industry. My project experience within design really aids in how I process such scenarios. Understanding and acting on questions and requests that in turn cultivate an experience in the form of a culinary event.