It connects flavour and precision. Science and emotion. Health and indulgence. Agriculture and technology. Craftsmanship and industry. Design and psychology. Tradition and innovation.
Yet the people shaping these fields rarely work together. Scientists innovate. Chefs create. Designers communicate. Psychologists study behaviour. Businesses bring ideas to market. Each contributes a piece of the puzzle.
Before we innovate, we understand. Before we validate, we listen. Exchange and understanding are the foundation — but they are the beginning, not the end.
Taste is too complex to be mastered by a single discipline. To unlock its potential, you need a dedicated space for genuine exchange. By bringing diverse fields together, we move beyond simple conversation into a profound collective understanding of how flavour, design, and human behaviour intersect.
This is not just theory; it is the precise mechanism that drives tangible innovation. We connect the dots so your business can create what none of those disciplines could create alone.
It will emerge where disciplines meet. Where perspectives collide. Where knowledge becomes action.
And where people create something together that none of them could have created alone.
This is the vision upon which Globe of Taste is being built.
Membership is by invitation only. Founding Members gain lifetime access to innovation, knowledge and cross-disciplinary collaboration that drives real results.
Founder & Visionary
Scientist, flavour design, sensory design
Madagascar Vanilla Advocate, Ethical Ingredient Expert
Chef, Flavor Archtitect, Gastronomy Design
Seasoning Innovations, culinary applications
Fine dining, modern gastronomy innovation, polish cuisine
Art de Table, Dish Presentation, Flavor Pairing
Global Food Experience, Flavor Perception, Culinary Innovation
Beverages Innovations, Mixology
Champagne Viticulture, authentic flavors
Cusine Franco-Brasilienne, Patisserie, Eventconcepts
We evaluate your ideas from every angle simultaneously.
By uniting taste, science, and experience under a single multi-lens framework, our interdisciplinary network provides the deep validation and improvement needed to unlock their full potential.
expertise@globeoftaste.com
Berlin, Germany — Active Globally
Globe of Taste is an International Interdisciplinary Platform by Dr. Steudel AG
Yana Steudel is the driving force behind Globe of Taste. With deep expertise spanning taste philosophy, strategic innovation, and interdisciplinary collaboration, she envisioned a platform where the boundaries between science, craft, and culture dissolve. Her work bridges the gap between sensory science and real-world application, transforming how industries understand and leverage taste.
“Taste connects flavour and precision, science and emotion, tradition and innovation. The future emerges where these forces meet.”
Georges Geeraerts is a true authority on ethical sourcing, especially when it comes to vanilla. His profound knowledge of the product and his genuine care for the farming communities in Madagascar are matched only by his strategic acumen as a business developer—making him the perfect bridge between sustainable agriculture and global market reality.
Christoph Büchner combines master-level culinary technique with executive leadership in one of Germany’s most prominent political and cultural hubs. Whether overseeing large-scale parliamentary events or refining everyday gastronomic concepts, his goal remains constant: to lead with empathy, drive innovation, and deliver exceptional culinary experiences rooted in a deep passion for flavor.
“Flavor is not created solely on the tongue. It is shaped by memories, by a sense of home, but also by a longing to explore new places. Atmosphere, interior design, and attentive, welcoming service also have a significant influence on the overall dining experience. Our mood and the time we allow
ourselves to enjoy a meal play an equally important role.”
Emilio Heilmann is a flavour specialist at WIBERG, where he combines extensive expertise in seasoning, flavour development and culinary innovation with a passion for connecting people through taste. His work is driven by the belief that flavour is far more than a sensory experience—it is a universal language capable of building relationships, inspiring creativity and bringing cultures together. For Emilio, the future of gastronomy lies in collaboration, curiosity and the continuous exploration of new possibilities.
“For me, Globe of Taste is more than a platform dedicated to food and flavour. It is a place where curiosity, exchange and human connection come together to explore the endless possibilities of taste.”
Ernest Jagodziński is one of the leading voices in modern Polish gastronomy, known for his refined interpretation of tradition through a contemporary lens. Recognized as “Discovery of the Year” and later as a “Chef of Tomorrow” by Gault & Millau Polska, he has represented Poland internationally and today mentors the next generation as coach of Team Poland Bocuse d’Or.As the founder of Chef’s Table by Ernest Jagodziński in Poznań, he creates curated dining experiences rooted in seasonality, sustainability, and storytelling through flavor.
“To inspire people to see food not as a product, but as one of humanity’s greatest cultural and natural treasures. Because the future of taste is not waiting to be discovered. The future of taste is waiting to be created—together “
Sandrine Morant designs multi-sensory environments for the world’s leading hotels, restaurants and brand spaces. Her studio creates spaces where light, sound, texture and aroma converge to shape how people experience taste and hospitality.
Florian Schwarz is a seasoned culinary director and executive chef who blends classic European technique with a global perspective. Driven by a deep respect for seasonality and local ingredients, he transforms decades of high-pressure kitchen leadership into unforgettable dining experiences. For Florian, fine dining isn’t just about exquisite presentation—it’s about crafting moments of genuine connection through food.
“For me, taste is memory, emotion and surprise. It connects what we experience with what we remember, and it often says more than words can. “
Raul Ferreira is a mixologist, bar consultant and hospitality professional with extensive international experience in beverage innovation and guest experience. His work bridges mixology, wine, spirits and hospitality, always with a strong focus on authenticity, storytelling and the cultural dimension of taste. He believes that the future of flavour lies in connecting tradition with innovation while creating meaningful experiences that bring people together.
“For me, Globe of Taste is an opportunity to contribute to a global dialogue about culture, innovation and the future of hospitality. I believe the future of taste belongs to those who preserve heritage while creating new possibilities.”
Laurence Chenevotot Michez is an independent Champagne producer and co-owner of a small family estate in Champagne, France. For more than fifteen years, she and her family have dedicated themselves to crafting expressive, terroir-driven Champagnes from organically cultivated vineyards. Working every day between the vineyard and the cellar, she believes that authentic taste is born from nature, craftsmanship and time—not from standardisation. Her vision combines deep respect for tradition with a gastronomic approach that celebrates emotion, individuality and the unique character of every harvest.
“What attracts me to Globe of Taste is above all the human dimension. I believe that when people from different disciplines come together, they do more than exchange knowledge—they create new ideas, new perspectives and new possibilities.”
Mariana Freitas is a Brazilian gastronomy professional with French culinary training. Having built her career between Brazil and France, she has worked alongside renowned chefs including Alain Ducasse and Yannick Alléno before returning to Brazil to establish her own French gastronomy business. Her experience across two culinary cultures shapes her belief that the world’s greatest strength lies in its gastronomic diversity.
“We have so much to offer, and together we will succeed. That is why I want to be part of Globe of Taste: to show the world that our culinary differences are our greatest strength.”