The Future of Retail is Hospitality.

With the proliferation of technologies challenging notions of place and time, we understand more than ever that the ephemerality of a chance encounter, of a pastry eaten spontaneously one afternoon can become powerful markers which build meaning and connection.

Savinien brings his design sensibility, expertise in retail and hospitality, and strong cross-disciplinary creative direction, to imagine, develop and produce projects, events and publications which fold strategic thinking, architectural design, experiential content, and sometimes pastry.


Savinien Caracostea is an architect, pastry chef, and cultural entrepreneur who combines his extensive research around the future of retail and hospitality with expertise in spatial and culinary design to imagine, generate and activate the commercial and leisure spaces of tomorrow. He has degrees in Architecture from the Harvard Graduate School of Design and Cornell University, and a degree in Pastry Arts from the French Culinary Institute.

At the age of 9, he published the first issue of Journal des Rêves, chronicling the dreams of his family and friends from his parent’s studio. Later, while at Cornell, he directed AWKWARD — an artistic student lifestyle publication which took the form of a tactile box, a gastronomic fashion show, a circus, and a lost purse.

In 2012, while completing his M.Arch II at the Harvard GSD, Savinien invited celebrated pastry chef Pierre Hermé for an event, and subsequent publication, called Architecture of Taste, which he organized.

From 2014 to 2016, he was a Partner of AtelierSlice, a creative development office based in Stockholm. During his tenure, he opened the firm to international projects, bringing and playing decisive roles in commissions from the USA Pavilion at Milan EXPO, a consultancy project for H&M, and guest-editing Log 34: the Food Issue.<

Savinien honed his skills at the Rotterdam office of OMA/Rem Koolhaas, where he worked on the winning competition entry for the new Toulouse Convention Center, exhibition projects, and runway shows for Prada.

Since opening SAVINIEN LLC, he has consulted for top international fashion and hospitality groups, designed cafés, bakeries, corporate headquarters, fashion retail locations, and residential projects in the US, edited numerous publications around Food, Architecture and Retail, and has taught and lectured at prestigious universities. He currently teaches at the NYU Graduate Food Studies Program.