Object, Experience & Space
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In 2025, I would like to call myself as a cook — but my kitchen is much bigger than most.
For the past 9 years, I’ve wandered through different corners of design — graphic, photography, industrial, interior — collecting methods like spices, and testing ideas like recipes.
Some days, I’m plating a chair like a delicate dish. Other days, I’m slow-cooking a space until it feels just right.
I’m fascinated by the quiet tension between humans and the objects we live with. I love asking questions like:
What if a hallway could whisper? What if a chair could sigh? What if silence could be designed?
To me, design is like cooking — it’s a deeply intuitive act of care. It’s about noticing. About timing. About knowing when to stir, and when to let things simmer.I don’t chase perfection. I chase flavor — the kind that stays with you long after the experience ends.
So whether it’s a spatial model, a drawing, or a fork, I always try to cook up something that’s honest, curious, and a little bit unexpected.