Design & Engineering Innovation

DESIGN & ENGINEERING INNOVATION

A fusion of craftsmanship, technology, and culinary artistry.

Where Luxury Pastry Meets Engineering Precision

Elevating chocolate, pastry and design through advanced 3D modelling, bespoke tooling, silicone mould development and mechanical innovation.

I’ve always believed that creativity doesn’t stop at flavour or aesthetics — it extends into the tools, mechanisms and materials we use to bring ideas to life. Over the years, my work has naturally evolved beyond the kitchen into engineering, product design and mechanical problem-solving, allowing me to develop tools, prototypes and equipment that push the boundaries of modern pastry.

From custom silicone moulds to functional chocolate machinery, this is where art meets engineering — and where innovative ideas become real, usable solutions.

What I Design

A modern blend of engineering, precision and culinary innovation.

Custom Silicone Mould Development

High-precision, food-safe silicone moulds for chocolate, pastry and artistic production.
Multi-part systems, fine-detail masters and rapid prototyping designed for clean edges and professional results.

3D Printed Components & Prototypes

Custom cutters, mould masters, structural elements and assembly jigs.
Fast iteration, crisp detail and competition-ready precision, tailored to your exact requirements.

Mechanical Concepts for Pastry

Roller systems, spinning units, belt-driven mechanisms and temperature-related solutions designed specifically for pastry and chocolate.
Created to improve consistency, workflow and creative possibilities in professional kitchens.

Technical Drawing & CAD Models

CAD development, STL generation, line drawings and mechanical illustrations that support accurate mould production and structural planning.
Bridging the gap between concept, engineering clarity and real-world usability.

What This Means for Clients

You gain access to a rare skillset in the culinary world — a fusion of engineering accuracy with artistic expertise. I design, prototype and develop tools that transform the way chefs create and innovate.

You benefit from:

• Competition-level precision tools
• Bespoke moulds unavailable commercially
• Rapid concept-to-prototype development
• Engineering-led solutions for structural showpieces
• Innovation designed specifically for pastry and chocolate
• Professional mechanical concepts tailored for real kitchen use
• Whether you are a hotel, manufacturer, competition team or creative studio, I provide solutions built for demanding professional environments.

Featured Technical Projects

A curated selection of recent design and engineering work:

Chocolate Spinning Machine

A dual-roller mechanism with a centred motor system, engineered for smooth, controlled rotation and refined finishing techniques.

3D-Printed Mould Masters

High-detail PLA masters created for silicone casting, allowing sharp edges, repeatable results and production-ready quality.

Functional Chocolate Barrel

A refined, food-safe dispensing concept integrated into a sculpted chocolate barrel — combining sculptural chocolate artistry with a working tap system for service or presentation.

Structural Armatures for Showpieces

Lightweight, engineered internal supports for large-format chocolate sculptures, designed to manage balance, load and assembly while maintaining a clean external finish.

Services Offered

Product Design Consulting

Technical and creative problem-solving for chefs, hotels, chocolatiers and manufacturers seeking custom tools or innovative culinary solutions.

Prototype Development

A complete development chain from sketch to CAD design, 3D print, silicone casting and final mould or component.

Technical Systems and Mechanisms

Conceptualising and refining bespoke equipment and mechanisms for pastry and chocolate applications.

Structural Engineering for Showpieces

Internal armatures, joint solutions, balanced assemblies and load-bearing structures for competition or display showpieces.

Custom Mould and Tool Design

Precision cutters, silicone systems and thermoform prototypes developed to meet specific creative or production needs.

Why Work With Me

For over three decades, I have worked at the highest levels of pastry and chocolate, constantly pushing what is possible in design, form and structure. My work blends artistry with advanced engineering, creating tools, moulds and mechanisms trusted by professionals, competitors and luxury brands.

My strengths:

• Elite, world-level competition experience
• Deep understanding of both food materials and engineering materials
• Rapid progression from concept to functional prototype
• Proven innovation across pastry, chocolate, mould-making and mechanical design
• A uniquely technical approach to chocolate artistry and structural showpieces

This combination is rare in the culinary world and enables solutions that few others can offer — from one-off prototypes to professional tools and systems.

Enquire About a Project

If you need a custom mould, precision tool, mechanical concept or engineering support for a showpiece or product, I would be pleased to discuss your project.

Use the contact form or email to outline your idea, and we can explore how to develop it into a refined, working solution.