Designer, art director, and curator based in Barcelona.

Since 2014, she has led Creative Food Studio BCN, her own food design and food art studio, where she designs, produces, and curates projects that explore food as a symbolic, aesthetic, political, and transformative act.

Her work exists at the intersection of art, gastronomy, design, and critical thinking, with the purpose of creating experiences that move, challenge, and build new ways of relating to what we eat. In addition, she teaches at various Spanish and Latin American universities and is the coordinator of the Master’s Degree in Food Design at the Basque Culinary Center. She was awarded the FOODA 2023 Award for Best Food Design Professional. She is also the co-author of the book Food Design: A Guide to Food Design, published by RBA.