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
Bombay sapphire Azurmendi Rocambolesc X PlayStation

Lurn-in A

| Project info

[ Product Design / UX Design ]

| Sketch
| 3D Render
| Visual
When aroma transforms from an invisible element into an essential part of sensory memory.

Lur In A was born from the desire to give form and presence to the intangible world of aroma. An invisible ingredient that plays a fundamental role in how we perceive, remember and emotionally connect with food, yet is often overlooked within the dining experience.

The challenge was to design a device capable of capturing the ephemeral nature of scent without altering its essence. Rather than masking or amplifying aroma artificially, the objective was to respect its fragility, allowing it to appear, evolve and disappear in a controlled and intentional way. Aroma was approached not as an accessory, but as a core component of the sensory narrative.

 

The project unfolded through an extensive process of research, testing and refinement. Different materials, structures and diffusion mechanisms were explored in order to understand how aroma behaves in space, how it interacts with temperature, time and movement, and how it can be delivered with precision and consistency. This investigation transformed something fleeting and unpredictable into a reproducible method that could be integrated seamlessly into a high-level gastronomic context.

| Info

From an experience design perspective, Lur In A functions as a mediator between dish, environment and memory. The device introduces aroma at a specific moment, guiding perception and anchoring the experience in the diner’s sensory memory. What was once invisible becomes tangible through its effect, reinforcing the emotional and narrative depth of the dish without disrupting its balance.

 

Lur In A reflects Makeat’s approach to experience design as a space where research, technology and sensitivity converge. A project that translates the intangible into a precise system, demonstrating how design can give structure to the ephemeral and transform aroma into an essential, memorable part of the gastronomic experience.

 

 

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
makeat@contact.com

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

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MAKEAT 2026 - All rights reserved