Founder and Creative Director, BALTZ WORKS
Emilie Lucie Baltz is a French-American food designer and artist based in New York City and Paris. She creates eating experiences that provoke new connections within the 5 senses as a means of stimulating the individual and the collective. At the intersection of design, performance and the visual arts, Baltz’s work mirrors that of a chef in the kitchen, mixing ingredients of expression by blending photography, product and environment with the human senses to provoke new interpretations of individual and collective foodways. By using the eating experience as both lens and machine for cultural reflection and creation, Emilie works to reframe, re-question and remind us of the fundamental place food occupies in our life as a portal into both the primitive and the civilized.
Baltz has omnivorously trained in diverse mediums of storytelling, from Modern Dance to Screenwriting and Industrial Design and holds a B.A. in Film Studies from Vassar College and an M.I.D from Pratt Institute. She is based between New York City and Paris, France and is part of the founding faculty of the School of Visual Arts Products of Design program as well as the founder of the Food Design Studio at Pratt Institute. She teaches team-building workshops and innovation sessions for corporations, small businesses and institutions, as well as creating multi-sensory performances for public and private institutions.
Her work has been commissioned by EMPAC (Experimental Media and Performing Arts Center), The Vitra Design Museum, New Media Scotland, Triennale of Portugal, Eyebeam, New Zealand Food Institute, Yale University, The Museum of Art and Design and The Museum of Sex. She has collaborated with artists David Byrne, Chef Albert Adria, David Lynch, Droog Design and Limoges Porcelain. Her corporate clients include LVMH, Microsoft, AOL, Ebay, F&W Media, Bombay Sapphire, Ketel One, Dupont, Panasonic and PUMA.
Baltz is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand“.
Emilie lectures internationally on the power food to transform the lives of creators and consumers.
MID in Industrial Design, Pratt Institute
BA in Film Studies, Vassar College