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What We Do

Colleborration - What We Do: The Eatelier | Katinka Versendaal
What We Do


In my design process, I examine the historical context, events and value definitions that have led to our current situation and diet. I analyse the status quo and define and create alternative visions for the future. In collaboration with academics, scientists, chefs and hospitality professionals, I develop dishes and food products that respond to these newly developed theories and resulting future aspirations. I call this Speculative Gastronomy.”

Gastronomy & Hospitality

Working with food leads me to connect my work to the gastronomic world. This is the place where innovative or provocative experiments with food can take place, and the field that the world looks to for inspiration and concrete examples about what to eat next. Therefore, gastronomy and taste research can play a fundamental role in promoting sustainable practices, and in communicating public health and environmental issues.

Academia & Industry

Scientific research has shown that there is a direct link between our diet, public health, food production, climate and biodiversity. In this, food is the connecting factor between so-called macro and micro levels; between the local and planetary scales, between individual choices and global behaviour, and between human health and planetary well-being. Food is therefore the crucial topic and medium through which we can initiate a redefinition of our current (dualistic) value system and through which concrete interventions can be made. Together with academia and the industry we aim to analyse and understand, redefine and improve our current food system.

Would you like to collaborate with us? Get in touch to discuss the possibilities.

    How We Create

    The Eatelier Collaboration

    For any additional questions, get in touch.