EATING IN (NY)
New Book ‘DELUCA Pies’
Make life delicious!
EATING IN (NY)
Sliced Apple Blossom Tart
Apple Tart with Buttery Pate Brisee and Crème Anglaise
WORKING IN (NY)
About Branding PART1
In PART1, I share the different interpretations of design between countries.
WORKING IN (NY)
Branding Elements
Brand basics: Let’s talk about brand story, brand personality and the brand attributes that make up the Brand DNA.
EATING IN (NY)
Braciole alla Genovese [Italian beef rolls with Genovese sauce]
A Christmas recipe that was passed down in the Deluca family
EATING IN (NY)レシピ
Vegetable Tart
These buttery, vegetables and fresh herbs filled tarts are perfect for casual entertaining.
EATING IN (NY)
Sausages & Polenta | Polenta con Salsiccia
Inspired by a meal I ate at a restaurant in Liguria, Italy.
WORKING IN (NY)
［Branding Project］dwell hotel
Introducing the branding project for a hotel opened in Colombo, Sri Lanka
EATING IN (NY)
The battle of Pate Brisee
How I developed my own Perfect Pate Brisee
EATING IN (NY)
Broccoli Rabe Crostini
It is perfect pre-dinner fare when served on a crostini for bruschetta with mozzarella di bufala.
EATING IN (NY)
Creamy Baked Eggs with Leeks
Its creaminess and herbal fragrance add an easy and special flare to your morning routine
WORKING IN (NY)
About Branding PART 2
Branding Terms: the differences between logos, visual identities, corporate identities and branding.
WORKING IN (NY)
Branding Workflow
Welcoming you to our branding process.
WORKING IN (NY)
About HI(NY)
Our Founding & The HI(NY) Design Perspective
EATING IN (NY)
Smoked Salmon and Endive Salad with Oranges
Perfect for those sweltering New York summer nights
WORKING IN (NY)
Relocation of the Kyoto Office
The Nishinoyama House. Designed by famed architect Kazuyo Sejima of SANAA, our new concrete and glass workspace seamlessly blends indoor and outdoor living.
WORKING IN (NY)
About Branding PART 3
In PART3, we introduce you to the key of successful branding.