We invent new edu-tainment concepts that bring regenerative cuisine to life.



invitation-only culinary explorations for innovators across the food system.

Featuring chefs Maria Finn, Laurent Ruben, Nicole Derseweh, Robert Dorsey III

an immersive arts and culinary experience series in collaboration with Villa Albertine - France's leading cultural institution in the US.




The featured chef cohort will begin experimenting in August with regenerative food products and sharing daily about their explorations and discoveries.

The chefs talent and creativity will be celebrated at the premiere art fair in the US.



San Francisco, CA
March 5, 2022

San Francisco, CA
March 24, 2022

Paris, France
June 16, 2022

San Francisco, CA
January 25, 2023

San Francisco, CA
March 29, 2023


The future of our food brings forth a plethora of interrogations and dynamic tensions we are facing today:

  • How might we honor cultural traditions while creating new specialties of the local terroir?

  • How might we move from monoculture/globalization of food production to more local, soil-enriching permaculture-type production, while ensuring we can still feed the soon to be 10B humans on the planet?

  • How might we encourage the creation of new food products that will be beneficial to our human health, that of our communities and our planet, while also respecting the fragile balances of those different ecosystems?

  • How might we accommodate the convenience and pleasure we seek in everyday eating, while balancing our personal nutritional needs and promoting long-term health?

  • How might we leverage the power of technology to help each of us eat in a way that is beneficial to our unique bodies and needs, while benefiting our environment?

Evolving our food system is as much a global issue as it is a personal journey.

It will require technical/technological advances, as well as cultural shifts in mindsets and habits. It will be influenced by incentives such as market dynamics, regulatory frameworks, and our own traditions, social networks, local environments, beliefs, choices and preferences.

Our culinary experiences reflect the variety of tastes, savors, and textures of acclaimed restaurants.
In addition to local and seasonal produce, they generally feature several types of seaweeds, mushrooms, koji, bi-valves, and hemp. And other regenerative products that tickle the fancy of the chefs we work with. 

We also craft surprisingly delicious signature cocktails and mocktails. 

What does this mean practically?

Production methods include regenerative agriculture, precision fermentation, circular and waste-reduction models: 

  • Permaculture & soil-regenerating

  • Aquaculture & carbon-capturing

  • Repurposing food production with by-products


The term "regenerative" or "regeneration" does not yet have a shared definition across disciplines or audiences. 
Regenerative agriculture is becoming a buzz word in the food industry. But it is not yet on the public's radar. 

Buckminster Fuller's meaning of the term regeneration applied to a system that benefits 100% of life. 
Applying this lens,
our working definition is food that benefits individuals, their communities, and the planet.

In other words, making our need for food a force for good

The Nature Conservancy reports how today’s system of food production “threatens both people and nature, degrading our land and water, accelerating climate change and species loss, and making our farms, fields and fisheries less productive over time.”

They advocate for a “shift to a regenerative food system, producing food on land and at sea in ways that work in partnership with the world around us… that goes beyond sustainable and creates positive growth for communities, economies and the planet.”