Emilie Baltz believes in Unicorns.

She hunts for what does not (yet) exist and is dedicated to creating new possibilities in the world.

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Best known for her delightful innovation work in food & technology, Emilie uses food as a medium (and metaphor) for designing experience. With 20 years of work in design, hospitality, performance, technology and new media, her fluency across diverse creative industries successfully embraces both analogue and digital experience. Her expertise lies in using the 5 senses to tell stories that deepen engagement through embodiment.

As an award-winning artist, designer, author and public speaker her appearances include TEDx, DLD, PSFK Conference, Ignite Conference, Creative Mornings, TODAY Show, NBC, Wall Street Journal, D-CRIT and more.

Emilie is based in New York City and works out of the NEW LAB for emerging technologies. She is a founding members of NEW INC, the first museum led incubator hosted at the New Museum, and is also part of the founding faculty of the School of Visual Arts Products of Design MFA program, as well as the founder of the first Food Design Studio at Pratt Institute.

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“.

She is a Sundance Story Lab New Frontiers Fellow and co-recipient of the 2018 IDFA DocLab Best Immersive Non-Fiction Award for EAT TECH KITCHEN, a playful performance that critiques human behavior through the mash-up of food, technology and absurdity.

Emilie holds a Bachelors Degree in Film Studies from Vassar College and a Masters Degree in Industrial Design from Pratt Institute.

From 1994-2000, she trained intensively in contemporary dance and classical voice, learning what it means to connect, listen and harmonize with others.

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Wanna talk? Let’s have tea

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More Nuts & Bolts on LinkedIn

Some writing on Medium

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