In 2025, I conceived, initiated, and produced a multi-format culinary pop-up series in Mexico City, inviting Paris-based Italian culinary artist Niccolò D’Alessandro to develop the gastronomic dimension of the project. Conceived as an ongoing dialogue between gastronomy, design, and cultural exchange, the series unfolded across distinct yet interconnected formats, positioning gastronomy as cultural production and experiential design. The first chapter, El Brunch by Niccolò, was hosted at Patio 77 as a curated culinary residency. Designed as an intersection of French, Italian, and Mexican influences, the experience brought together a tasting menu, considered table design, and an intimate hospitality setting that encouraged connection and exchange. Beyond the culinary program, the residency expanded into a collaborative design initiative, commissioning Taller Luum and Peregrinas Natural to co-create a limited tableware collection. The handcrafted clay plates featured Niccolò’s original drawings and were produced by artisans in Zautla, Puebla. These pieces became an integral part of the experience, reinforcing the dialogue between food, territory, and craft. The second chapter, La Mesa by Niccolò, evolved into a one-night private dinner hosted at Goya Apartamento in partnership with Dobel Tequila. Conceived as a shared-table format, the evening blurred the line between curated event and private gathering, offering Dobel Tequila a culturally embedded and experience-led brand presence. Across the series, I led the projects from conception to execution, overseeing creative direction, narrative development, talent and partner coordination, production planning, brand integration, and on-site management. Acting as the central point of alignment between chef, venues, artisans, and brand partners, I ensured coherence across identity, sourcing, design, and guest experience. Structured as a cohesive series rather than isolated events, the project established a replicable framework for cross-cultural collaborations, positioning gastronomy at the intersection of art, craftsmanship, and experiential culture. The development of the series was further extended through a photographic documentary produced in collaboration with photographer Tania Chavez, tracing the sourcing of ingredients and materials across Mexico City’s markets. Conceived as a visual research component, the series documented gestures, textures, and local exchanges, reinforcing the project’s grounding in territory and craft.