Translating scientific research, cultural tendencies and technological innovation into the world of food, creating a healthy, sustainable & delicious future

What will we snack on in 2030? Could we hack our own digestive system? What if we move the farm into the city? Can we eat ourselves to happiness? Can we build a farm under water? How can we feed 9 billion people in 2050? What if we preserve food instead of waste it? Can something nutritious be equally delicious? What could be new sources of green protein?


The Studio

The Eatelier is a food design studio, which focuses on translating scientific research, cultural tendencies and artistic developments into the world of food. We work to research, experiment, develop and produce projects and experiences. Next to that, we provide strategy, analysis and advice for brands to bring their food- and/or beverage product into a healthier and more sustainable future.

The studio works with commercial brands, cultural institutions and private clients to deliver food/drink design and brand consultancy, to initiate product innovation and to create compelling culinary experiences to a wide variety of audiences.

The studio collaborates with various designers, scientists, artists and chefs to offer a wide variety of skills and knowledge in order to create a bridge between the world of food and a diverse number of industries.

The studio is based in Eindhoven, The Netherlands but works throughout the EU.

The designer

The Eatelier is run by Katinka Versendaal, a fooddesigner with a background in product design, in which she graduated from Design Academy Eindhoven in 2009. Throughout the years she moved from product- into fooddesign and founded The Eatelier in 2015. She got offered a scholarship from PepsiCo to specialize further and she recently completed the Master of Food Design & Innovation at Scuola Politecnica di Design, Milan, Italy in 2017.

She is an experimental fooddesigner with a curiosity for what is going on in the world of food; the developments in the scientific field and social tendencies and what that will mean for the way we eat, nowadays and in the future.

The clients & collaborators