Mado Todd-Morel is a Franco-American Designer, currently working in the Bay Area. She is concepting Interior Design with Food&Beverage programs for restaurants, bars, hotels, spas, residential. Concepts are from cuisine to service, tabletops to menu and operational service. Focusing on: positioning, branding, marketing, F&B Concepts.
Along side being a designer Mado creates furniture design, painting and sculpting. She has exhibited for solo shows and group shows both in the US and in France.
In 2015, she went on to receive her Master's of Industrial Design from the Rhode Island School of Design. In addition, she was a member of the Data Narratives Experimental Program to Stimulate Competitive Research granted by the US National Science Foundation.She earned her undergraduate degree at the Ecole Superieur d' Art et de Design of Reims , where she majored in Product and Space Design. Her primary interests in design focuses on how to transform spaces and combine culinary experiences to interiors.
Mado is consistently working in food design - an arena of design focused on the growth, the sensual and temporal contexts of meals, and the way we present them and consume them. Food design itself is a discipline that is fairly new and constantly evolving, forcing its principles to change and shift, respond and react. Mado uses play and discovery as major elements in her work to communicate how she currently sees the world, and how she intends to shape it.
Combining her love of nature, passion for glass, and desire to adapt, Mado has created a system in Hydroponic Kitchen that exists in tomorrow's home - a system designed to bring one's garden indoors, necessarily and beautifully.
Partnerships/ Kraft Foods, Publicis Drugstore Paris, Gérard Bertrand, Eurogerm ...
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