About ── A Gastronomic Innovation Center

Makeat is an innovation, design and product development studio focused on the gastronomic ecosystem. Based in Barcelona, we work at the intersection of thinking, making and experiencing, designing projects that transform ideas into systems, tools and experiences with real impact.

 

We understand gastronomy as a complex, living system where creativity, innovation, science, strategy, operations, technology and emotion coexist. Our work moves between analysis and creation, combining consultancy and design as two complementary ways of approaching the same challenge: understanding reality in depth in order to transform it with purpose.

 

Through Consultancy, we analyse contexts, processes and behaviours to define clear frameworks for decision-making, innovation and growth, and activate this knowledge through workshops, talks and tailored learning formats, designed to share methodology, align teams and open new perspectives. Through Design, we translate those frameworks into tangible solutions (products, tools, devices and experiences) where form, function and narrative are inseparable.

 

We work with materials, technology, processes and people. We collaborate with brands, operators and professionals from food, drinks, science, design and business, acting as a bridge between innovation and real use. From this way of thinking and making, initiatives like Tools by Makeat naturally emerge, expanding the possibilities of gastronomic design through creative tooling.

 

At Makeat, every project is an opportunity to explore new languages, question conventions and design with intention. We think through every detail, every texture, shape, scent and flavour, because we believe that meaningful impact happens when ideas are not only imagined, but carefully built.

| Our Methodologies

At the core of our work are the methodologies that guide how we think and how we build. Food Thinking allows us to approach gastronomy as a living system, connecting culture, context, technique, experience, science, innovation and creativity to develop projects with depth and meaning. FAC.U² structures the journey from analysis to creation, helping us turn understanding into action with clarity and coherence. Together, these methodologies are embedded in every project we develop at Makeat, across both consultancy and design, ensuring that ideas are not only creative, but also solid, intentional and executable.

A02 ── Team
| Juan Umbert
Co-Founder & CEO
| Adrià Colominas
Co-Founder & CTO
| Víctor Echevarria
Head of Strategy
| Alicia Cusco
External Consultant - Catao
| Carlos Clemente
Project Manager
| Pol Bernat
Conceptual Designer
| Chema Ortolano
Head of Consultancy & R&D
| Maria Rodríguez
Head of Communications
| Mariona Prats
Head of Production
| Alex Lahuerta
Creative Designer
| Lucie Levrard
Production Doer
| Samuel Colominas
Graphic Designer
| Marta Florido
Product Designer
| Manuel Mur
Senior Designer
| Javi Albo
Administrative Officer
| Ana de Sousa
A02 ── Our ecosystem

Lasarte | Disfrutar | SIPS |  Macallan | Aethos Mallorca | America’s Cup | Azurmendi | Bellus | Bombay Shapphire | Dewars | Salmón Gurú | Grosvenor House JW Marriot Hotel | Jumpers | Levi’s | Mo Barcelona | Rocambolesc | Moet & Chandon | NeoSpot | Popitas | Bacardi | Lluc Crusellas | Carles Codina (Four Seasons Madrid) | Welbilt | Paradiso | Grupo Esencia | Le Tribute | Miquel Guarro | Hofmann | Mamzel Marbella | Mr. Porter |

THINKERSFOOD UNIVERSE
GMT+1 16:19
Gastronomy’s next revolution

Awakening Gastronomy's Potential

M01
Departments
Innovative Consulting1
Design & Development2
| Info

We always start with the right questions.

At Makeat, consultancy is a space for applied thinking. We work with brands, operators and teams to analyse, redefine and optimise their models from the ground up, understanding gastronomy as a complex system where strategy, operations, technology and experience are deeply interconnected.

Our approach starts with a deep analysis of the context: objectives, processes, flows, resources, and user behavior. From there, we design actionable strategies that enable informed decision-making, reduce operational friction, and build more efficient, scalable, and coherent models. This way of thinking is also activated through workshops, talks, and knowledge-sharing formats designed to share methodology, align teams, and open new perspectives.

We don’t offer standard recipes. Each project is approached through a transversal perspective that combines Food Thinking, strategic design, innovation and technical expertise, transforming analysis into clear direction. This way of working also extends to the design and execution of gastronomic experiences and catering concepts for events, where consultancy becomes a live, tangible experience.

Areas of focus

  • I+d: Explore the unknown
  • Research and analysis for product development
  • Trend analysis and idea generation for new business
  • Product development: From idea to reality
  • Menu engineering and concept development for restaurants, hotels and more.
| Info

Design as a process that turns ideas into experience.

At Makeat, design is a process for turning ideas into real experiences. Every project starts with a question, a concept that needs to be explored, challenged and made tangible. Design is not the final layer; it is the way we think through complexity by doing.

We move through the ongoing dialogue between aesthetics and functionality, understanding design as a space of negotiation rather than choice. Form and function evolve together through iteration, testing and making, shaping solutions that are both meaningful and usable.

From product design to experience design, we work through functional and sensorial logic at the same time. Design is not about defining how things look, but about deciding how they work, how they are used and how they are experienced. Concept, technique and execution are developed in parallel, informing one another throughout the process.

The user plays a central role in this journey. We design by observing who uses the object, who interacts with the system and who inhabits the experience. Needs, behaviours and contexts are not inputs at the beginning, but active drivers that shape decisions as the project evolves.

We work hands-on with materials, technologies and production processes, using prototyping and testing as tools for learning and refinement. Solutions are designed to work in real conditions: they must function, be feasible, scalable and integrate naturally into their environment.

Design, for us, is the bridge between strategic thinking and tangible experience. A way of learning by making, aligning creativity with structure, and transforming ideas into systems that can be used, lived and sustained over time.

Areas of focus

  • Product and system design
  • Experience and service design
  • Edible Branding and food-based experiences
  • Tooling, devices and custom solutions
  • Prototyping, development and validation
  • Material, technology and production process design
Careers at Makeat BCN

We work with chefs, brands, and innovators around the world to turn imagination into matter — and we’re always looking for curious, restless minds to join us.

 

We value thinkers who build and makers who think. People who are comfortable with ambiguity, who see both code and cuisine as creative tools.

gestion@makeat.tech

Carrer Ramon Turro, 5,
Barcelona, Spain 08005
+34 646 044 137