The true intention of the project, Sinduda, is to provide a hospitality experience like no other, celebrate time and place, and leave each guest with a token of our appreciation for them investing time with us.
Year
2018-Present
2018-Present
SERVICES
Print Design
Product Development
Environmental Design
Branding Development
Illustration
Logo Design
CLIENT
Sinduda
COLLABORATORS
Diego Rodriguez / Chef
Jeremiah Elbel / Artist
PROJECT OVERVIEW
Time To Say Goodbye To That Voice Of Doubt
”When I was trying to articulate what to name this concept, I kept thinking back to all the times I doubted what I was capable of. My creativity used to thrive on proving that voice inside my head wrong and motivated me to find new ways to express myself through the culinary arts. This idea of second guessing myself led to me ultimately saying “sinduda wey,” or...without doubt, dude. This is a statement that represents my philosophy and approach to cooking not only now but for the remainder of my culinary career. No more second guessing. Time to say good-bye to that voice of doubt and say hello to Sinduda.”
CHEF DIEGO RODRIGUEZ
PROJECT OVERVIEW
Inspired By The Flavors Of Coastal Italian Cuisine
From the plants that yield grain used to create pasta to the rocky shores of Amalfi Beach, every image integrated into this menu design presents a connection to coastal Italy. Crisscrossing throughout the design structure is a color palette of blues, pinks and oranges...once again reinforcing time and place. The overall design of the menu helped to accentuate the natural wine used for the course pairings and the rustic but delicate recipes rolled out in front of each guest.
PROJECT OVERVIEW
This One's For You Don Ruben!
EXCERPT FROM CHEF'S TAKE
“Birria is a ubiquitous dish when talking about Jalisco, where I was born and grew up. It’s usually beef marinated in a complex adobo and then slowly braised and traditionally served with onion, cilantro, and tortillas. Oxtail isn’t a common cut of meat used to make the dish but it’s something found often in Mexican cuisine. The gelatinous nature of the meat packed with beef flavor really lends itself to a long braise. I grew up eating this during baptisms and communions. I’ve been told that before my own baptism, my grandpa had to slaughter his favorite cow to make this dish and feed everyone at the party. He did not speak to anyone for days after that. This ones for you Don Ruben (my grandpa)!” DR
