In the Loop: Kyleigh Wawak, Adia Benson, and Lucas Daniel
350 N LaSalle St
Chicago, IL 60654
Culinary Design at gravitytank
As the food and beverage industry becomes increasingly competitive, innovation is more important than ever. Food companies are starting to recognize the value that user-centered design brings to future product pipelines and growth initiatives.The comprehensive culinary design practice at gravitytank combines user-centered design with professional culinary training and a deep understanding of cultural and food trends. Tackling projects ranging from beer to baked goods, gravitytank uses a set of tools and methods to explore what people value in their food. In every project, they define new products and experiences that resonate with consumers and make sense for gravitytank clients.
About Adia, Lucas, and Kyleigh
Adia Benson, Junior Associate, Culinary Design
After receiving her degree in culinary arts from Auguste Escoffier in Avignon, France, Adia spent the next several years working with food and branding for Daniel Boulud's The Dinex Group and Thomas Keller’s Restaurant Group. In 2011 she joined Martha Stewart Living Omnimedia where she worked with the editorial team focusing on storyline development for food related content as well as supporting marketing and sales. With a bachelor’s degree in organizational behavior and communication from New York University, Adia combines her passion for culinary art and food products with her understanding of human behavior and brand development.
Lucas Daniel, Partner, Strategy
With over eight years of consulting experience, Lucas has a passion for problem solving and involving others in the innovation process. He is currently leading an internal training initiative called gtU and developing an external-facing offering based on this content. Prior to his work with gravitytank, Lucas received a master of design degree from IIT Institute of Design and holds a BA in anthropology from UC Berkeley. He has a diverse background in interaction design, publishing, and cultural anthropology.
Kyleigh Wawak, Lead, Culinary Design
Kyleigh brings a unique perspective and culinary prowess to gravitytank. As a classically trained chef, she is an integral part of food innovation projects, from the initial trend and consumer research to developing food prototypes. She began her foray into food service by graduating from Kendall College in Chicago and honed her skills at the Peninsula Hotel. Kyleigh also has a degree from Miami University’s Farmer School of Business and experience as a project manager, so she is excited to combine her passion and love of cooking and food with helping companies solve problems, develop new products, and grow their businesses.