A graduate of Beckmans College of Design, Daniel Trewe is engaged in a design practice that intertwines furniture design with a background in culinary arts. His work explores how methods, thinking, and sensibilities from the kitchen can be translated into form, composition, and material expression. Through this approach, design is treated as both a functional discipline and a narrative tool, where objects often carry elements of storytelling, humor, and personal reference.
During his studies, his bachelor’s thesis marked a key development in his practice, combining his experience as a chef with design as a way to better understand process, intuition, and creation. Drawing on concepts such as balance, composition, and sensory awareness, connections between taste and form are explored, resulting in objects that reflect both disciplines. His process moves between research and tactile experimentation, where making becomes a way to reflect, generate ideas, and refine concepts through iteration and full-scale prototyping.
Materials are approached flexibly, sometimes supporting an established form and in other cases shaping the concept itself. A recurring interest lies in the meeting between wood and textiles, highlighting contrasts between hard and soft while maintaining a cohesive expression. Natural materials and earthy tones are often used to emphasize form, while construction methods allow for disassembly, repair, and longevity.
Functionality plays a central role, with careful consideration given to ergonomics, usability, and overall composition. Craftsmanship is understood both through hands-on work and collaboration with specialists, extending the possibilities of each project. His practice is shaped by a strong work ethic and efficiency rooted in his culinary background, resulting in a distinctive approach where design and cooking inform and strengthen one another.
