“Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a Negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride.” - Anthony Bourdain
content
F&B PICS
F&B PICS
ItaliaSquisita “Aperitivo” book
EDITORIAL SECRETARY
EDITORIAL SECRETARY
compilation & editing of 100 recipes from italian bartenders and chefs for the development of the new book - "Aperitivo" - by the publisher & magazine ItaliaSquisita.
carried out in Milan, Italy. May-Dec 2024.
carried out in Milan, Italy. May-Dec 2024.
https://shop.vertical.it/collections/books/products/aperitivo
Tan Tan group comms
MENU & SOCIAL MEDIA DESIGN
MENU & SOCIAL MEDIA DESIGN
GRAPHIC DESIGN & LAYOUT OF TAN TAN’S BAR COCKTAIL LIST
the concept — idealized by me and by the chef & owner Thiago Bañares — is based on the exploration of five special ingredients which are expressed through two different techniques: syrups and infusions.
taking into account the concept of a dual approach, the menu was designed to be literally divided in half in order to highlight each of the techniques used and the respective cocktails created through them.
the lettering and drawings were made by the chef himself — and digitized by me — so that the menu could be more inviting and easy to understand, focusing on simplicity but with personality.
INSTAGRAM COMMUNICATION FOR TAN TAN GROUP’S COCKTAIL BARS: TAN TAN & THE LIQUOR STORE.developed especially for so-called ‘guest shift’ nights, when bars invite international guests to take over their venue for a night.
carried out in São Paulo, Brazil. April 2022-Jun 2023.
the concept — idealized by me and by the chef & owner Thiago Bañares — is based on the exploration of five special ingredients which are expressed through two different techniques: syrups and infusions.
taking into account the concept of a dual approach, the menu was designed to be literally divided in half in order to highlight each of the techniques used and the respective cocktails created through them.
the lettering and drawings were made by the chef himself — and digitized by me — so that the menu could be more inviting and easy to understand, focusing on simplicity but with personality.
INSTAGRAM COMMUNICATION FOR TAN TAN GROUP’S COCKTAIL BARS: TAN TAN & THE LIQUOR STORE.developed especially for so-called ‘guest shift’ nights, when bars invite international guests to take over their venue for a night.
carried out in São Paulo, Brazil. April 2022-Jun 2023.
MENU DESIGN
SOCIAL MEDIA DESIGN
Blue House B&B brand book
DESIGN & GUIDELINES
DESIGN & GUIDELINES
development and layout of the brand book and stationery for Blue House, a B&B
set on Seltjarnarnes Peninsula.
the property is surrounded by sea, mountains, volcanoes, glaciers and auroras and it is allocated over three houses and guests can choose from guestrooms or self-catering apartments.
carried out remotely. March-April 2021.
the property is surrounded by sea, mountains, volcanoes, glaciers and auroras and it is allocated over three houses and guests can choose from guestrooms or self-catering apartments.
carried out remotely. March-April 2021.
