Gastronomic Design House
Gastronomic Design House
Design House developing Gastronomic Solutions for your brand
Design House developing Gastronomic Solutions for your brand
Twenty-five years inside Michelin-starred kitchens. Now a design house in Amsterdam.
/
Identity
(01)
Where creativity becomes edible and gastronomy a way of communication
Twenty-five years inside the world’s best kitchens — Michelin-starred restaurants and Europe’s leading hospitality groups — and a network earned there, dish by dish: kitchens, suppliers, makers. That is where Taste Studio comes from. We are a Design House born inside gastronomy, not next to it.
Twenty-five years inside the world’s best kitchens — Michelin-starred restaurants and Europe’s leading hospitality groups — and a network earned there, dish by dish: kitchens, suppliers, makers. That is where Taste Studio comes from. We are a Design House born inside gastronomy, not next to it.
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera roll
Camera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollCamera rollSelected Work.
(02)
Four projects, four ways of working. Each one started in the room where it happens.
/
Why it matters
(03)
Food design is not about making things look better — it is a strategic tool, and it does specific things for a business.
Stand out
Build identity
Be remembered
Open new doors
Elevate the experience
Stand out
In a global market where everyone has the same suppliers and the same references.
Build identity
Something recognisable that carries across the whole brand, not just the plate.
Be remembered
The detail a guest describes to someone else the next day.
Open new doors
Work that travels: press, collaborations and rooms that were not asking for you before.
Elevate the experience
The moment at the table stops being service and becomes the reason people came.
Stand out
Build identity
Be remembered
Open new doors
Elevate the experience
Stand out
In a global market where everyone has the same suppliers and the same references.
Build identity
Something recognisable that carries across the whole brand, not just the plate.
Be remembered
The detail a guest describes to someone else the next day.
Open new doors
Work that travels: press, collaborations and rooms that were not asking for you before.
Elevate the experience
The moment at the table stops being service and becomes the reason people came.
/
Departments
(04)
Research & Development
1
We work beside your culinary management team on technique, structure and what will realistically survive a service. We also go looking for ingredients almost nobody in Europe is cooking with. You cook it and you own it — we are simply very useful to have in the room.
Technique
Structure
Feasibility
Sourcing at origin
Trials and documentation
Brand Strategy
Consultancy
2
For groups it is rarely one dish. It is a whole portfolio, across several rooms and often several cities, and it has to hold up on a quiet Tuesday when none of us are there. At this scale we spend as much time writing things down, building the tooling and training people as we do on flavour.
Menu portfolios
One standard across cities
Documentation
Tooling
Training
Gastronomic Development
3
For when the concept exists but the menu does not yet. We build the recipes properly: yields, costs, a written method, and enough testing that nothing surprises anyone on a Saturday. We know we have finished when your team stops calling to ask.
Costed recipes
Yields
Written method
Handover
Food Design & Product Development
4
Sometimes a dish asks for a shape nobody sells: a mould, a metal fitting, an ice marker, a silicone form. We draw it and then we make it here. You do not have to be a restaurant: brands, agencies and events end up here too.
Moulds
Metal fittings
Ice markers
Silicone forms
Products with a specification
Research & Development
We work beside your culinary management team on technique, structure and what will realistically survive a service. We also go looking for ingredients almost nobody in Europe is cooking with. You cook it and you own it — we are simply very useful to have in the room.
Technique
Structure
Feasibility
Sourcing at origin
Trials and documentation
Brand Strategy
Consultancy
For groups it is rarely one dish. It is a whole portfolio, across several rooms and often several cities, and it has to hold up on a quiet Tuesday when none of us are there. At this scale we spend as much time writing things down, building the tooling and training people as we do on flavour.
Menu portfolios
One standard across cities
Documentation
Tooling
Training
Gastronomic Development
For when the concept exists but the menu does not yet. We build the recipes properly: yields, costs, a written method, and enough testing that nothing surprises anyone on a Saturday. We know we have finished when your team stops calling to ask.
Costed recipes
Yields
Written method
Handover
Food Design & Product Development
Sometimes a dish asks for a shape nobody sells: a mould, a metal fitting, an ice marker, a silicone form. We draw it and then we make it here. You do not have to be a restaurant: brands, agencies and events end up here too.
Moulds
Metal fittings
Ice markers
Silicone forms
Products with a specification
Research & Development
We work beside your culinary management team on technique, structure and what will realistically survive a service. We also go looking for ingredients almost nobody in Europe is cooking with. You cook it and you own it — we are simply very useful to have in the room.
Technique
Structure
Feasibility
Sourcing at origin
Trials and documentation
Brand Strategy
Consultancy
For groups it is rarely one dish. It is a whole portfolio, across several rooms and often several cities, and it has to hold up on a quiet Tuesday when none of us are there. At this scale we spend as much time writing things down, building the tooling and training people as we do on flavour.
Menu portfolios
One standard across cities
Documentation
Tooling
Training
Gastronomic Development
For when the concept exists but the menu does not yet. We build the recipes properly: yields, costs, a written method, and enough testing that nothing surprises anyone on a Saturday. We know we have finished when your team stops calling to ask.
Costed recipes
Yields
Written method
Handover
Food Design & Product Development
Sometimes a dish asks for a shape nobody sells: a mould, a metal fitting, an ice marker, a silicone form. We draw it and then we make it here. You do not have to be a restaurant: brands, agencies and events end up here too.
Moulds
Metal fittings
Ice markers
Silicone forms
Products with a specification
/
How we work
(05)
How we work
Our methodology:
Explore
1
We go to where it will happen before we design anything: the space, the light, the occasion, the people it is for. That cannot be read from a brief.
Explore
1
We go to where it will happen before we design anything: the space, the light, the occasion, the people it is for. That cannot be read from a brief.
Explore
1
We go to where it will happen before we design anything: the space, the light, the occasion, the people it is for. That cannot be read from a brief.
Define
2
What the thing actually is — a dish, a menu, a format, an object, a whole experience — and which ingredients it is built from. That decision is made here, not later.
Define
2
What the thing actually is — a dish, a menu, a format, an object, a whole experience — and which ingredients it is built from. That decision is made here, not later.
Define
2
What the thing actually is — a dish, a menu, a format, an object, a whole experience — and which ingredients it is built from. That decision is made here, not later.
Design
3
Form, flavour and function at the same time. Often the idea asks for something nobody sells yet: an ingredient almost no one is working with, or a shape that has to be made from scratch.
Design
3
Form, flavour and function at the same time. Often the idea asks for something nobody sells yet: an ingredient almost no one is working with, or a shape that has to be made from scratch.
Design
3
Form, flavour and function at the same time. Often the idea asks for something nobody sells yet: an ingredient almost no one is working with, or a shape that has to be made from scratch.
Develop
4
We build it properly — recipes with their yields, costs and a written method, and the physical side too: moulds, tooling, and any product the project needs. Tested until nothing surprises anyone on the day.
Deliver
5
Everything we made, handed over: the recipes, the written methods, the moulds and the tooling, the documentation — all of it, complete and yours. Built so your people run it without us.
Deliver
5
Everything we made, handed over: the recipes, the written methods, the moulds and the tooling, the documentation — all of it, complete and yours. Built so your people run it without us.
Deliver
5
Everything we made, handed over: the recipes, the written methods, the moulds and the tooling, the documentation — all of it, complete and yours. Built so your people run it without us.
Taste is the last thing that happens. Before it there is a room, a light, a smell, an expectation.
The vibe is everything.
Pricing Plans.
(06)
Two ways in. Both start with a visit, and both end with everything in your hands.
Every engagement starts the same way: we come to your kitchen, we taste what you serve, and we design from there.
Project
Annual
Development
From €140
/ hour
For when the concept already exists. You have the idea and the vision — what you need are the deliverables. Recipes built properly: yields, costs, a written method, tested until nothing surprises anyone on a Saturday. Advisory along the way. We hand over the documents your kitchen cooks from, and then we get out of the way.
Both packages run on an hourly rate — and an honest one. The final rate is set after the first visit: once we have talked about the nature and the size of the project, we estimate the hours it actually needs and give you a real number, not a guess. Ongoing annual engagements are priced below the project rate. Everything starts with that first conversation.
Our expertise
Recipe development
Costing and yields
Written methods and documentation
Research and development
Sourcing at origin
The Full House
Rate set after the first visit
The whole studio on your project. Everything in Development, plus the design half of the house: food design and product development — moulds, tooling and forms made in house — advisory across pastry and savory, and the design of the complete project from first idea to final handover. For projects that need more than recipes: a shape, an object, an experience, a whole concept built end to end.
Both packages run on an hourly rate — and an honest one. The final rate is set after the first visit: once we have talked about the nature and the size of the project, we estimate the hours it actually needs and give you a real number, not a guess. Ongoing annual engagements are priced below the project rate. Everything starts with that first conversation.
Our expertise
Everything in Development
Food design and product development
Moulds, tooling and forms, made in house
3D modelling and printing
Pastry and savoury advisory
A project has a tight start and a tight finish — speed and urgency run on our starting rate.
Project
Annual
Development
From €140
/ hour
For when the concept already exists. You have the idea and the vision — what you need are the deliverables. Recipes built properly: yields, costs, a written method, tested until nothing surprises anyone on a Saturday. Advisory along the way. We hand over the documents your kitchen cooks from, and then we get out of the way.
Both packages run on an hourly rate — and an honest one. The final rate is set after the first visit: once we have talked about the nature and the size of the project, we estimate the hours it actually needs and give you a real number, not a guess. Ongoing annual engagements are priced below the project rate. Everything starts with that first conversation.
Our expertise
Recipe development
Costing and yields
Written methods and documentation
Research and development
Sourcing at origin
The Full House
Rate set after the first visit
The whole studio on your project. Everything in Development, plus the design half of the house: food design and product development — moulds, tooling and forms made in house — advisory across pastry and savory, and the design of the complete project from first idea to final handover. For projects that need more than recipes: a shape, an object, an experience, a whole concept built end to end.
Both packages run on an hourly rate — and an honest one. The final rate is set after the first visit: once we have talked about the nature and the size of the project, we estimate the hours it actually needs and give you a real number, not a guess. Ongoing annual engagements are priced below the project rate. Everything starts with that first conversation.
Our expertise
Everything in Development
Food design and product development
Moulds, tooling and forms, made in house
3D modelling and printing
Pastry and savoury advisory
A project has a tight start and a tight finish — speed and urgency run on our starting rate.
/
FAQs
(07)
Wondering How We Work?
Answers to common questions about our process, services, and how we work.
Our home is gastronomy — every kitchen, from pastry shop to Michelin star. Never elitist. And with lifestyle brands: when a brand wants to tell its story through something edible, we design it.
We design gastronomic solutions: a dish, a menu, an object, a whole concept. Four departments cover it — from research to consultancy to the moulds we make in house.
We are a design house, and our base rate to start designing is €140 an hour — that covers Development, the simplest way to begin. When a project asks for more expertises — a mould, an object, the full house — the rate is tailored to the project, and we talk about it after the first visit.
A recipe handover: weeks. A full concept with tooling and testing: months. After the first visit you get a realistic timeline, not an optimistic one.
Based in Amsterdam, working worldwide. The first visit is ideally in person — the vibe cannot be read from a brief.
There is no small project. One mould, one dish — if design sits at the core, we are in.
Everything, yours: recipes, methods, moulds, documentation. Built so your team runs it without us.
Our home is gastronomy — every kitchen, from pastry shop to Michelin star. Never elitist. And with lifestyle brands: when a brand wants to tell its story through something edible, we design it.
We design gastronomic solutions: a dish, a menu, an object, a whole concept. Four departments cover it — from research to consultancy to the moulds we make in house.
We are a design house, and our base rate to start designing is €140 an hour — that covers Development, the simplest way to begin. When a project asks for more expertises — a mould, an object, the full house — the rate is tailored to the project, and we talk about it after the first visit.
A recipe handover: weeks. A full concept with tooling and testing: months. After the first visit you get a realistic timeline, not an optimistic one.
Based in Amsterdam, working worldwide. The first visit is ideally in person — the vibe cannot be read from a brief.
There is no small project. One mould, one dish — if design sits at the core, we are in.
Everything, yours: recipes, methods, moulds, documentation. Built so your team runs it without us.
Our home is gastronomy — every kitchen, from pastry shop to Michelin star. Never elitist. And with lifestyle brands: when a brand wants to tell its story through something edible, we design it.
We design gastronomic solutions: a dish, a menu, an object, a whole concept. Four departments cover it — from research to consultancy to the moulds we make in house.
We are a design house, and our base rate to start designing is €140 an hour — that covers Development, the simplest way to begin. When a project asks for more expertises — a mould, an object, the full house — the rate is tailored to the project, and we talk about it after the first visit.
A recipe handover: weeks. A full concept with tooling and testing: months. After the first visit you get a realistic timeline, not an optimistic one.
Based in Amsterdam, working worldwide. The first visit is ideally in person — the vibe cannot be read from a brief.
There is no small project. One mould, one dish — if design sits at the core, we are in.
Everything, yours: recipes, methods, moulds, documentation. Built so your team runs it without us.