Our relationships with food are formed through the meeting point of thousands of intertwining memories, senses and experiences. From cultural influences and trending patterns, to the completely unique makeup of our DNA. Food has the power to tap into our subconscious and send our minds into multisensory experiences far beyond simply eating.

But in terms of what multisensory means and how it can benefit our everyday lives is just as scientific as it is artful. Creative Director Chef Jozef Youssef, of Kitchen Theory Design Studio, has been delving deep into the topic of multisensory dining for over a decade now, pushing the boundaries of food to give us an exclusive look into how we can create these experiences for ourselves.

Chef Jozef’s years of experience in London’s most highly acclaimed Michelin star restaurants and hotels coupled with his academic interest in gastronomy, art and science led to him establishing Kitchen Theory in 2010. Working in collaboration with leading scientists and psychologists, Jozef pushes the boundaries of gastronomy to break down the multisensory perceptions of flavour through creative art forms all in the name of science.

Creating engaging experiences through the design studio is under-pinned by many research studies. One such is their mission - committed to “improving global wellbeing through innovations in gastronomy”. This also leads us to the immeasurable depths of their HYPERFOODS project, that has been meticulously crafted to help us make smarter food choices through artificial intelligence and nutrition. Using super-computing powers and artificial intelligence gives us an understanding of these molecules and better insight into the nutrition of our foods. Thus, creating a better relationship with food, one that can improve our health immensely.

Through Kitchen Theory, Chef Jozef applies his culinary skills, scientific knowledge and creativity to design more engaging and stimulating multisensory immersive corporate and private experiences too. Designed around food and drink – this experience is meaningful, memorable and remarkable. Creating food for our sensory pleasure can play a fundamental role in how we see what we eat. Chef Jozef explains “Our belief is that a deeper appreciation of our sensory and psychological relationship with food can aid in designing engaging, immersive and innovative food experiences which can not only serve as memorable and meaningful brand experiences but can also be used to encourage more sustainable and nutritious eating at home, schools, hospitals and care homes.”

The culinary creations can be experienced by anybody. You can discover the multisensory experience first-hand with the award winning ‘Kitchen Theory – The Chef’s Table’. The Kitchen Theory Chef’s Table - based in London, is open as a supper club three days of the month or bookable for private experiences. The immersive and intimate dining experience uses projection mapping, aromas, audio, lighting and narration to provide insight into the science and creative process as Chef Jozef and the team guide diners through a journey of a thought-provoking 10-course menu, designed with multisensory flavour appreciation in mind.

Here are a few of many beautiful culinary creations from Kitchen Theory with a little background to for a glimpse into how they combine food and science to create delicious edible art and an unforgettable experience. Discover more about Kitchen Theory here.