Andrew Stellitano

26 March 2012

Andrew Stellitano shows just how adventurous you can be with food, using all manner of grub as a medium to create really exciting, forward-thinking design. Not only is he responsible for creating the world’s most expensive mince pie, his innovative techniques include laser cutting lasagne contours for a geographical dish, printing sonnets in cuttlefish ink on pasta, and making filigree lace out of dehydrated banana leaves. And, to top it off he’s included some really great food puns like fortune cookies filled with your browsing trends, and Francis Bacon in bacon. Just too good to eat!

Given this, it’s no surprise he’s collaborated with Bompas & Parr and has a top-notch client list. Follow his blog to see more of his experiments.

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Maya Davies

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