Experience Design Portfolio
Every experience has a target behavior, whether anyone names it or not. Candor. Energy. Trust. Movement. The work starts by naming it, then reverse-engineering the environment to produce it: the seating, the lighting, the scent, the pacing, the budget. Nothing gets chosen because it looks good. It gets chosen because it does the job.
The two concepts below show the same method applied to two different outcomes. Both are concept builds, not documented past experiences, built to show exactly how the system works.
01
Founder Dinner
Designed for the conversation founders rarely get to have.
The Environment
Warm ivory and soft sage tones. A round table, no hierarchy. Low botanical arrangements that don’t block eye contact. Matte ceramic plates, linen napkins, candlelight throughout.
How It Works
Every element is selected to serve a specific purpose. The seating removes hierarchy. The lighting creates warmth. The menu invites ease, not performance. The music stays low enough that conversation leads. Nothing is accidental.
Sensory Design
SightWarm candlelight, ivory and sage palette, low botanicals, no visual clutter.
TouchLinen napkins, warm plates, ambient temperature, grounding.
ScentSandalwood candle, white garden roses or eucalyptus, warm and clean, nothing sweet.
MusicAcoustic jazz or classical guitar, low enough to disappear into the background. The space should feel alive, not silent.
Sample Menu
WELCOME: still and sparkling water, optional wine.
FIRST COURSE: burrata with heirloom tomatoes and basil oil.
MAIN: slow-roasted short rib, roasted vegetables, crusty bread.
DESSERT: panna cotta with seasonal fruit.
Served family style to create a sense of community. Sample menu only. Every menu is customized per client, occasion, and dietary needs.
02
Executive Celebration Evening
Designed to mark a moment: arrival, celebration, and connection.
The Environment
Rooftop or elegant private venue with natural light where possible. A mix of standing and seated elements. Colors: dark plum, blush, and lilac to signal the importance of the moment.
How It Works
Sparkling wine and champagne mark the moment before a word is spoken. Citrus in the scent profile keeps energy and focus sharp as the evening moves. Food is passed and stationed. Seating invites rest but not permanence, so people move, and the conversation moves with them.
Sensory Design
SightDark plum anthurium arrangements, blush and lilac tones, candlelight, constant and easy movement.
TouchFun, sophisticated glassware; passed canapés.
ScentLight citrus notes.
MusicBossa nova or jazz with percussion, energy and sophistication, not a party.
Sample Menu
WELCOME: champagne or sparkling rosé.
PASSED BITES: smoked salmon blini, fig and brie crostini, prosciutto-wrapped melon.
STATION: cheese, charcuterie, and seasonal fruit.
SWEET ENDING: mini pavlovas or chocolate truffles.
Sample menu only. Customized per client, occasion, and dietary needs.
Let’s Design Your Next Experience.
Vita Curated — Experiences that drive outcomes.