Gökçe Kırımlı
About Me
I was introduced to art and design during my high school years at Istanbul Avni Akyol Fine Arts High School. Later, I graduated from the Industrial Design Department at Marmara University Faculty of Fine Arts. During my studies, I won first prize in the Carton Packaging Design Competition, which granted me a scholarship for education abroad.
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With this scholarship, I moved to Milan and completed my master's degree in Food Design. After graduation, I interned for three months with renowned designer Martí Guixé in Barcelona — an experience that deeply shaped my perspective on design.
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In 2019, I returned to Istanbul and founded Foodea with the aim of reflecting my expertise in food design into my projects and offering creative, innovative solutions to the food industry.
Today, I continue to develop my own projects and collaborate with professionals from various disciplines in the fields of gastronomy and design, creating imaginative work under the roof of Foodea.
Deneyimler & Projeler
Avni Akyol
Fine Arts Highschool
Painting Department
2008-2012
Marmara Üniversitesi
Fine Arts Faculty
Industrial Product Design
Licence Degree
2012-2016
Food Desig & Innovation
Master's Degree2018-2019
Intern at
Martí Guixé's Design Studio
in Barcelona
2018
My journey with art began at Avni Akyol Fine Arts High School. For four years, I received an intensive education in drawing techniques such as charcoal, oil painting, and conceptual still life. This foundation helped shape my aesthetic perspective and guided me toward the field of design.
I graduated from the Industrial Design Department at Marmara University Faculty of Fine Arts. During my studies, I interned at PaÅŸabahçe and Zoom TPU, where I worked on glass and plastic product design. In the 2014–2015 academic year, I continued my education in Genoa, Italy through the Erasmus program. As part of a team project there, we received an award in the “Design for People with Disabilities” category. In 2016, I won first prize in the KARTATAÅž Carton Packaging Design Competition, which earned me a scholarship for education abroad. These experiences helped shape my design perspective on both local and international levels.
My research led me to discover a master’s program in Milan that specialized in Food Design. At that point, my passion for food and design — two interests I had long carried separately — finally came together. I applied, was accepted, and relocated to Milan.
The one-year master’s program offered a comprehensive curriculum covering various subfields of food design. Among the instructors were leading figures in the field, such as Martí Guixé and Francesco Zampollo. This experience became a turning point that profoundly shaped both my professional path and creative approach.
After completing my master’s degree, I moved to Barcelona and worked as an intern for three months at the studio of world-renowned designer Martí Guixé. During this time, I designed bowls and cups using ceramic 3D printers for the L’Ex-Designer Project Bar, a project featuring 3D-printed objects. The pieces I designed were produced and began to be used actively in the bar.
I also contributed to Guixé’s experimental project focused on edible forms designed to evoke new sensations in the future, conducting research and working on form development. This experience deepened my perspective on how food and experience design can be integrated.
Throughout the internship, I also took part in various design projects for brands such as Estrella. It was a creatively enriching period that strengthened both my multidisciplinary and conceptual thinking skills.
Return to Istanbul and the founding of Foodea
2019-....
Following my education and internship abroad, I returned to Turkey in 2019. After settling in Istanbul, I took part in the Food Designers’ Table gathering — an experience that helped me clarify my vision and recognize the potential of food design in Turkey. It was this moment that inspired me to launch my own journey and establish Foodea, a brand that merges food and design.
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At Foodea, I focus particularly on the form of food, developing bespoke projects in collaboration with chefs, hotels, and restaurants. We approach food not just as something to taste, but as an aesthetic and experiential medium of expression.
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