what i do
Welcome to Sensoverse, led by sensory food designer Laila Snevele. Laila specializes in sensory experiences for the best chefs to implement sensory knowledge in their gastronomic storytelling while creating innovative tools to support their ambitions. Her vision extends beyond mere culinary excellence; she actively shapes the future of food and restaurants, inspiring groundbreaking concepts that redefine tradition and our vision of food.
Based on neuroscience and multisensory sciences, the more senses are involved in any experience, the stronger connection our brain makes with the experience.
RESEARCH AND DEVELOPEMENT
Research of a topic of your interest based on multisensory approach. We develop design proposals, solutions, speculations and experiences based on the results.
tableware and food experience
Based on your concept or idea, we create custom tableware and other eating tools and elements for restaurants and events. We work with many materials and techniques to make ideas into reality.
CONSULTING
We consult on your existing ideas or tools what possible sensory influences they might have on the overall experience allowing you to understand if that’s the effect you wish to achieve or what you can do to achieve your desired results.
CURRENTLY WORKING ON AN ONLINE SENSORY TRAINING PROGRAM FOR BEST CHEF’S OUT THERE!
I WORK WITH BOLD, INNOVATIVE AND DARING CLIENTS WHO WANT TO PERFORM AHEAD OF THEIR
COMPETITION AND TIME.
DO YOU LIKE TO PUSH THE BOUNDARIES OF YOUR FIELD AND YOU ARE NOT AFRAID OF NEW IDEAS AND SOLUTIONS?
I THINK WE WILL WORK WELL TOGETHER!
IT ALL BEGINS WITH
AN IDEA.
ABOUT LAILA SNEVELE
Sensory food designer Laila Snevele explores the perception of food through multisensorial research. What role does color, shape, texture, temperature, sound, mouthfeel and aroma play in our understanding of a certain food? And how can we use these elements to change or elevate our sense of taste? Snevele designs recipes for the brain.
I see our senses as a free resource that we are not using the full potential of. In my practice I combine food design with multisensory research. I am interested in human behavior and the stimuli that influence our choices and likings. I am curious to understand the brain, how it perceives different information and translates it in our food experience. I am exploring how by arranging the knowledge available from science and combining it with creative application and research we can feed the brain the right information that would understand the stimuli as a specific experience.