BREUNINGER - MATTER OF TASTE

For Breuninger's "Matter of Taste" Experience Event, I developed and created a series of food stations that transformed culinary craftsmanship into individual visual worlds. Rather than traditional food presentations, each station became a set installation in which product, material and craft merged into one aesthetic language.

OYSTER BAR - FRISCHEPARADIES

For the FrischeParadies Oyster Bar, I created a clean, sculptural setting built around ice, stone and lemon.

Large custom-made ice cubes — including one featuring the Breuninger "B" - were combined with organically shaped concrete and stone bowls inspired by the forms and textures of oyster shells. The oysters themselves were presented almost like individual objects within the installation.

Lemons added subtle accents of colour and freshness throughout the table. The result was a refined and minimal interpretation of an oyster bar, with subtle Mediterranean and maritime references and a material language that kept the product itself at the

BREAD INSTALLATION — JULIUS BRANTNER

For Julius Brantner, the installation centred around the tradition and craftsmanship of breadmaking.

Rather than presenting bread simply as food, I treated each loaf and piece as a handcrafted object in its own right.

Bread was arranged alongside materials and elements associated with traditional craft — rope, tiles, ceramics and natural surfaces — creating sculptural still lifes within a restrained, predominantly tone-on-tone palette.

The backdrop became part of the installation itself, with bread and plates merging into one composition. Referencing the atmosphere of a traditional bakery, the idea was translated into a contemporary and artistic setting.

The result was a homage to Julius Brantner's passion for breadmaking and its heritage across generations — with the bread itself becoming both the centrepiece and the art object of the