I’m Giulia Baldissera, designer based in Brussels since 2019, I’ve always been passionate about food — its traditions, flavors, textures, and colors.
My father passed on to me a deep love for interior and object design from a very young age, which is what first inspired me to study architecture.

I pursued my studies in Venice, Italy, where I discovered that architecture is much more than designing buildings — it’s about shaping experiences, systems, and rituals.
I graduated with a thesis on circular economy and food waste in the city of Brussels, which helped me realize I could merge my interest in food systems with design on different scales.

After a first experience in an architectural firm, I transitioned into a design studio and showroom, where I explored the technical side of iconic furniture pieces reissued by international brands like Cassina, Knoll, Acerbic, ecc...

During almost three years of collaboration, I developed a strong sense for detail and materiality. At the same time, my evenings and weekends were filled with shared dinners, experimental recipes, and conversations around food with friends and flatmates. It was in these convivial moments that I started imagining objects designed specifically for the table — pieces that could enhance the rituals of cooking, sharing, and eating.

That’s when I felt the urge to reconnect my earlier research on food waste with a more hands-on creative approach.
I began experimenting with cooked biomaterials and, in 2025, I joined The Material Way platform to deepen myunderstanding of biomaterial techniques and expand my practice.