Crossmodal Cooking: An Interview with Charles Michel

  • Russell Pryba

Abstract

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.

Published
09-05-2016