Emilie Baltz is a French-American food technologist and experiential artist who focuses on food and sensory storytelling.
Baltz teaches Experience Design at the School of Visual Arts (SVA) and is the founder of the Food Design Studio at Pratt Institute. She lectures around the world on the transformative power of food experience in the lives of creators and consumers. Baltz has published two books and won the Best First Cookbook in the World at the Prix Gourmand in the Louvre in Paris.
She is the founding member of NEW INC, the first museum-led incubator hosted at the New Museum, and is also a member of New Lab, an interdisciplinary manufacturing lab in Brooklyn that serves entrepreneurs who are defining the future of technology and human experience. Most recently, Baltz was awarded a Simons Foundation Fellowship to explore the science of human perception through the lens of sweetness.
Baltz creates immersive experiences, education, and entertainment that catalyzes new ways of thinking, inventing, and engaging with the world. Her work — at the crossroads of design, performance, and visual arts — has gained her international press attention.
She holds a Masters of Industrial Design from Pratt Institute, and most definitely believes in unicorns.