About us.
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Approach
(01)
We go there first, then we design.
Every project begins in the room where it will happen: the space, the light, the occasion, the people it is for. Only then do we decide what the thing actually is. From there we build all of it — the recipes and the written methods, the objects and the tools, the story it tells — and hand it over so your people run it without us.
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Clients & partners
(02)
We’ve partnered with forward-thinking brands to create work that is clear, meaningful, and enduring.
Restaurants, hotels and hospitality groups, and increasingly brands from outside the kitchen. What they have in common is not the sector: it is that they want to say something through food, and they want it made properly.
Partners & suppliers
The people we buy from and build with. Their names are here because the work would not exist without them.
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Our team
(03)
A small studio, with the industry behind it.
The core team is small on purpose: one conversation, one line of thinking from first sketch to final plate. When a project needs more hands, they come from people we have cooked with for years.
Mario Barrios Garrido
Founder and Creative Director
Twenty-five years in pastry, most of them in kitchens with a star over the door. Mexican by birth, trained by leaving: he started travelling young and cooked his way through some of the best restaurants in Europe, ending up on the opening teams of major hotels in Amsterdam.
Somewhere in those years the job stopped being about recipes. A dessert that works is a design problem — proportion, structure, temperature, timing, and the ten seconds it survives between the pass and the table. Most kitchens solve it by instinct. He wanted to solve it on paper first.
Taste Studio is what came out of that: a design house that treats gastronomy the way a studio treats a brand. Sketch, prototype, test, hand over. Same discipline, different medium.
We grow when the project does.
The studio stays small, but the network around it is not. When a project needs more hands — or a client needs help beyond our walls — we bring in collaborators we have worked with for years: chefs, pastry chefs, makers and specialists from inside the industry, each with a long career behind them. You never get a stranger. You get someone we would put our name next to.
The first visit is where it starts. The vibe cannot be read from a brief.