Jashan Sippy is a green building certified architect. He was the first to present an edible architectural walkthrough for his architectural research – Gastronomy & Architecture: Multisensory Experiences. Jashan pursued an M.Sc. in International Business in the US, specializing in entrepreneurship and founded Sugar and Space.
The agency designs spaces of food and food installations including their signature Al Dente Walls made of upcycled pasta, conceptualizes and hosts a variety of engaging eating experiences across the globe, and transforms food waste into 3D printed food. Jashan lectures at universities of design, hospitality, entrepreneurship and anthropology globally. He is certified by European Bartender School and Kiev International Culinary Academy, and has been the food and space correspondent for the Dutch Institute of Food and Design.
He recently co-founded Food Design Nation, a collaborative digital platform for global food creatives to collectively design better futures of food.