Crossmodal Cooking: An Interview with Charles Michel

  • Russell Pryba


Charles Michel is a classically trained French-Colombian Cook and scientist who has worked in Michelin starred restaurants in France and Italy. In addition to this experience, Michel worked as a private chef in his native Colombia where he advocated for the use indigenous ingredients and experimented with creating immersive dining experiences with a group of artists and musicians. He is currently the Chef-in-Residence at the Crossmodal Research Laboratory at Oxford University where he works with the Experimental Psychologist Charles Spence, exploring the relationship between plating, visual aesthetics, and multisensory flavor perception.