About us
We are a studio that through research, exploration and practice of different manifestations of design, we develop effective solutions and ideal scenarios for the configuration of experiences, objects and spaces.
Our values
Design with sustenance
Our design methodologies incorporate research and analysis at all times as pillars of our processes in order to understand the nature, context and intention of each of our projects.
Collaborative work
We believe in transdisciplinary work. We seek collaboration between different specialties, areas of knowledge and organizations to promote dialogues that enrich our processes and guarantee comprehensive projects.
Innovation
We integrate new approaches into our design methods, allowing exploration and experimentation in the processes to develop functional and innovative solutions aligned with the needs of our present and future.
What we do
Exhibition and museographic design
Food Design
Interior design
For permanent rooms, temporary exhibitions, pavilions, foundations and private collections.
Design of edible and eating objects, environments and experiences on food and gastronomy.
Residential and commercial design and production of special furniture.
Curation and
conceptualization
For temporary exhibitions y
research projects
Consultancy and advice
Proyect Management
For the development of museum and infrastructure cultural projects.
Coordination of projects, production and development
José Antonio Sada Sánchez Mejorada is an architect (UIA, 2020), has a master's degree in Design Studies (CENTRO, 2020) and in Food Design and Innovation ( Scuola Politecnica di Design , 2021). His academic and professional training have allowed him to delve into the design of objects, spaces and contexts and to establish dialogues between them to satisfy specific needs in several projects.
As a museographer, he has participated in the design and development of exhibition projects in the main museums of Mexico such as the National Museum of Anthropology, the National Palace Gallery, the National Museum of the Viceroyalty, the Great Museum of the Mayan World of Mérida, the Carlos Pellicer Cámara Museum of Anthropology and the Santo Domingo Cultural Center, among others. In the international sphere,, he has collaborated In projects with museums such as the Tobacco and Salt Museum in Japan, the Gold Museum in Colombia, the Louvre Museum of France, the Metropolitan Museum in New York , the Los Angeles County Museum of Art and the National Museums of Liverpool in the UK.
His work as a researcher focuses on the application of theoretical frameworks of design in gastronomy and food to establish bridges between tradition and innovation to generate actionable projects and conversation pieces to promote changes and ideal scenarios. As is the case of his research the cooking recipe as a design artifact , published in the number 14 of the Creative Economy magazine and his Cacao foams project , presented at the third international congress on Food Design and Food Studies in Lisbon , Portugal (2022) and currently happening in mesatemporal program.