The order of the recipes and the structure of the book are based on the frequency in which certain recipes were made and what other dishes they were paired with. 

On the left (book A), are the dates and menus of 46 dinners. Each dish with a corresponding recipe in book B appears in light yellow with an annotated page number. On the right (book B) are 46 recipes, one spotlighted dish per menu. In the right margin of each recipe page is a list of the pages where that dish is mentioned in book A. Therefore, book A can be used to navigate book B, and vice versa.

I am a chef designer living in New York.

Since May 14, 2018, I have worked at The New York Times on brand identity design.

As of May 11, 2020, I completed the BFA program in Communications Design, Graphic Design at Pratt Institute.

I thoroughly enjoy finding the nuances within the established systems of time, memory and language. View some of my older projects here.

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