About

Demian Repucci is a designer in multiple disciplines whose work ranges from spaces, environments and products to graphics, brand development and innovation consulting. With experience both designing and working in restaurants, Demian also consults on culinary projects ranging from restaurant development to food retail menu writing.
After starting his career in architecture, Demian’s work expanded to encompass design in multiple disciplines and scales. Demian regularly consults for large design and branding agencies on brand development projects and creative concept generation. Projects he has worked on range from product line development for a large beverage company, a total redesign of the brand and retail environment of a Brazilian bank, product and packaging concepting for cereal brands, design of a major beer brand’s factory experience tour, design of a new seasonal menu for a gourmet ‘ready-to-eat’ chain, and multiple restaurant and retail environment concepts. Demian has also led client teams through business design and innovation development sessions.
Demian’s passion for restaurants and the dining industry ranges from outside to inside. In addition to designing restaurant concepts, spaces, and graphics, Demian has spent time training in the kitchens of several noted restaurants. He has done kitchen internships of various lengths at restaurants such as London’s St. John Restaurant and River Cafe, and New York’s Blue Hill, Dovetail, Prune and Donatella. In 2002 Demian was a winner of the James Beard Foundation award for ‘Best Restaurant Design’ for his work with Blackbird Restaurant in Chicago.
Demian was co-founder of Lovegrove & Repucci, a product design firm whose work largely focused on design insights at the intersection of food and design.  He designed products such as the ‘New York Delft’ porcelain dinnerware collection and the ‘Greenaid’ reusable shopping bag, both of which have been sold around the world. Demian’s design work has been featured in many major publications including the New York Times, the Washington Post, London’s Sunday Telegraph, The Toronto Globe and Mail, Paris’s Liberation, Bon Appetit, Dwell, Domino and Paper Magazine.
Demian lives in New York City, dividing his time between design projects and cooking projects. He spends a lot of time at grocery stores.

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Demian Repucci is a designer in multiple disciplines whose work ranges from spaces, retail environments and products to graphics, brand development, restaurant design and innovation consulting.

Beginning in architecture, Demian’s work expanded to encompass design in multiple disciplines and scales. Demian regularly consults for large design and branding agencies on brand development projects and creative concept generation. Projects he has worked on range from product line development for a large beverage company, a total redesign of the brand and retail environment of a Brazilian bank, product and packaging concepting for cereal brands, and design of a major beer brand’s factory experience tour. Demian has also led client teams through business design and innovation development sessions.

Demian has a passion for restaurants and the dining industry, his experience both designing and working in restaurants giving him a range of insight from outside to inside. In addition to designing restaurant concepts, spaces, and graphics, Demian has spent time training in the kitchens of several noted restaurants, doing kitchen internships at restaurants such as London’s St. John Restaurant and River Cafe, and New York’s Blue Hill, Dovetail, Prune and Donatella. Demian has designed several restaurant concepts, spaces and graphics as well as consulted on recipe testing and new seasonal menu development for a gourmet ‘ready-to-eat’ chain. In 2002 Demian was a winner of the James Beard Foundation award for ‘Best Restaurant Design’ for his work with Blackbird Restaurant in Chicago.

Demian was co-founder of Lovegrove & Repucci, a product design firm whose work largely focused on discovering opportunities at the intersection of food and design.  He designed products such as the ‘New York Delft’ porcelain dinnerware collection and the ‘Greenaid’ reusable shopping bag, both of which have been sold around the world. Demian’s design work has been featured in many major publications including the New York Timesthe Washington Post, London’s Sunday Telegraph, The Toronto Globe and Mail, Paris’s LiberationBon AppetitDwellDomino and Paper Magazine.

Demian lives in New York City, dividing his time between design projects and cooking projects. He spends a lot of time at grocery stores.

To contact Demian Repucci:      demian@demianrepucci.com
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