Emilie Baltz

Food Technologist · Experience Designer · Product Strategist

New York City

Artist Profile

Emilie Baltz is a French-American food technologist and experience designer with a particular focus on food and sensory storytelling. She holds a Masters of Industrial Design from Pratt Institute.

Baltz currently teaches Experience Design at the School of Visual Arts (SVA) and is the founder of the Food Design Studio at Pratt Institute. She lectures around the world on the transformative power of food experience in the lives of creators and consumers. Baltz has published two books and won the Best First Cookbook in the World at the Prix Gourmand in the Louvre in Paris.

She is the founding member of NEW INC, the first museum led incubator hosted at the New Museum. She is also a member of New Lab, an interdisciplinary new manufacturing lab in Dumbo. Baltz also leads strategic innovation workshops for major brands to explore new product ideas. Her work - meeting at the crossroads of design, performance, and visual arts - has gained her international press attention. 

Brand Experience: Intel, Panasonic, Airbnb, Puma, LVMH, Microsoft, Pepsi, AOL, eBay, Patron, Dupont, Sabra, Milk Studios

Learn more about this artist:


Press & Speaking


Artist Role:  Creative Director

We eat first with our eyes. This dinner that explores the effect of color on our perception of taste. Guests are served a multi-course meal of all white foods under changing colored light while questioning how what we see affects what we taste.

This experience was created for the Brooklyn Brewery Mash Tour, in collaboration with Chef Andrew Gerson.


Artist Role:  Creative Director

A sensory experience that uses the table as a canvas, tracing the interactions of guests by engaging them in a hands-on dinner. From vinaigrette drizzled on palms to tasting with one's fingers, guests take a tactile journey through a meal as they eat using no utensils, left with only their hands to taste and savor the food. Originally commissioned for a private dinner during Armory Week, Traces was later adapted for Sabra and other private events.

With Sabra, Emilie adapted the experience to celebrate National Hummus Day at Dwell On Design during NYC Design Week. During the event, a camera also shot aerial footage that was streamed live to a panoramic frame projected onto the wall above the table. This technology allowed onlookers to engage with the content being created.


Artist Role:  Creative Director

A multi-room, multi-course dining experience that engages museum patrons in reimagining the role that art plays in daily life by transforming a fundraising gala dinner into an edible playground. Commissioned by the Bemis Center for Contemporary Arts in Omaha, Nebraska, Circuit of the Senses is a 120 person dinner party that embodies Emilie's vision of creating experiences that stimulate playful, multi-sensory interaction that re-train adults in childlike discoveries of the world and reawaken curiosity in the everyday. 

Guests are assigned individual paths through the galleries and encounter interactive courses inspired by the five human senses: eating from singing grills and spinning bowls, feeding from a table that come alive and dining on clouds of rosemary vapor.


Artist Role:  Creative Director

An immersive dinner that serves up a taste of risk by transforming a nuclear reactor into an experimental dining adventure. 

Produced in collaboration with the Brooklyn Brewery, guests embarked on a multi-course meal hosted in various rooms of "R1", a decommissioned nuclear reactor located 25 meters under the center of Stockholm.  Each course was presented as a different experiment that asked guests to risk something; from eating live shrimp to confessing secrets, the experience used food to stimulate emotions of adventure, experimentation and courage.

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Artist Role:  Photographer. Author, Designer

Believing that desire is no longer a single ingredient in today’s experience-driven world, the “L.O.V.E FOODBOOK” is an exploration of the relationship between food and emotion by presenting a collection of love-based recipes from all genres of cuisine that defy the experience of traditional cookbooks.

A 240-page volume of unique recipes that spans the full spectrum of culinary expression, renowned chefs and mixologists from Paris to New York were asked to create bespoke recipes inspired by the emotion of love.

The book was the recipient of Best First Cookbook in the World at the Prix Gourmand 2013, held in the Louvre, Paris.

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Artist Role:  Creative Technologist & Inventor

An experiment in food and technology, originally created by the artist as a personal multimedia installation. It has been commissioned for adaption by several brands and organizations, including recently for the Outside Lands Music and Arts Festival in San Francisco.

A variety of musical notes are played as participants lick a cone of ice cream, or popsicle microphone, which are connected through sound sensors. In this blending of food and technology, experiences of tongue to taste are transformed as the eater becomes the performer.