As a versatile product designer, I am deeply passionate about creating unique objects and generating innovative ideas.
My portfolio covers diverse sectors, including baby products, urban cycling, and gastronomy.
Curated product design case studies below.
Picorocco — Baby hammock
Practical yet creative, this is an ultra-compact, lightweight, foldable, and functional hammock for use both at home and outdoors.
Created for resting, playing, or eating, it can be used by babies up to 9 kg in weight. A multidisciplinary project developed by the design and engineering department of the company.
Essential for the project is:
Complying with worldwide safety standards for baby products.
Aesthetically allow customisation in terms of colours and graphics.
Innovative shape and folding system.
Working simultaneously with the textile and engineering departments was very important for a consistent and successful final product. This project was developed by Casualplay Design & R+D Team. I had the privilege to personally present the design to our manufacturer’s R&D team in China - tune some last details before the first prototype. I was specifically involved in the prototyping stage and the beginning of production.
The result was a very successful product in terms of sales but also recognised with the most important award for product design in Barcelona, the ADI-FAD Delta Design Award in 2009 by jury vote.
Picorocco is now part of the permanent collection "Objectes comuns. Històries locals, debats globals" at DHub - Design Museum Barcelona.
Meia Dose — Amuse-bouche server
Create an object to serve an amuse-bouche. The piece would be assigned to a participating chef at the Chef of the Year contest 2018 (CCA), stage in Ålesund (Norway). This project is a collaboration between Edições do Gosto: a gastronomy events company, and Untable: a project connecting artisans and designers to chefs and the Horeca industry from Fábrica Moderna.
I decided to work on an object that would use traditional Portuguese materials but in a different context and form. I chose cork for the main body, a dense dark type, and copper for the interior part that would be in contact with food. My tools and machines would be CNC for the cork and traditional copper work techniques with a hammered finish. All finishings were handmade and that part of the work was very satisfying.
As a result, my object named Meia Dose (half dose) was chosen for chef Vítor Adão (100 Maneiras, Lisboa) who prepared a deconstructed codfish cake. The name of the object is an homage to daily lunch restaurant menus that traditionally serve half portions.
It was a successful contest and I got to produce more pieces.
With the Untable project, where I worked as project manager too, I attended Congresso dos Cozinheiros 2018 at Lx Factory and 30º Edition Chef of the Year at Alfândega, Porto. We had a booth with all the pieces produced for the contest.
