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As a design strategist I have 3 roles : - lead design thinking in our long term innovation projects, through a close collaboration with R&D, Marketing and Consumer Insight. Coordinate with Industrial Design agencies or freelancers to turn concepts into reality, through design iterations and prototyping. - lead design in prioritised shorter term brand projects. - grow the innovation culture, through the organisation of events, conferences and new ways of working. Markets : Europe, Middle East, North Africa
I joined The Chocolate Centre of Excellence at its opening. My role, outside of creating the department and recruiting the team (up to 4 designers), was : - management of product and graphic design competencies to support global Research & Development projects, focused on chocolate - design of product and packaging - coordination of partnerships with design schools - management of continuous innovation and implementation of an innovation process - artistic direction and design of Maison Cailler, online premium chocolates brand. I managed the branding, all the physical elements (chocolates, packaging, accessories), and the brand touchpoints, both boutique and web. Markets : France, Italy, Spain, Russia, China, India, Brazil, for the biggest projects.
Worldwide packaging and product projects focused on ice cream : Mövenpick, Extrême, Dreyer’s, La Laitière, etc. Markets : Europe, Latin America, North America
• Development of food concepts for international food and beverage industries (McDonald’s, McCain, Coca-Cola, Cargill, Triballat, Martini, ...). From the food concept to its communication, work on each step of the project : food prototype,CAD, packaging, branding, POS,... • Food trends researches through worldwide trips and food conceptualisation.
Product Design, Graphic Design, Packaging Alain Mikli and Grand Vision International Supply , Plan Créatif, Pôle Génie Civil Ouest, restaurant «chez Bruno», Nextage and Absolut and Campari, ...