What’s Cooking at DES? Unusual Pairings with Food Tech Entrepreneurs
In September, over 200 professionals gathered in Emeryville for Clay with Your Food, a one-of-a-kind event that fused creativity, cuisine, and community. Sponsored by CoreNet, ISPE, and I2SL, the evening brought together Food Tech entrepreneurs, top chefs, real estate professionals, architects, and designers for a celebration of Bay Area innovation.
Hosted at Jered’s Pottery, the event went far beyond a typical panel or networking mixer. Instead, it served up a multi-sensory experience where culinary experimentation, scientific insight, and artistic expression collided in the most unexpected ways.
Gordon Zagar (Left) leads a panel of Food Tech founder-scientists: Michael Selden of Finless Foods, Doni Curkendall of The Better Meat Co., and Dr. Kasia Gora of SCiFi Foods.
The Vision Behind the Event
The event was spearheaded by two leaders at DES—Kevin D. Norman, Managing Principal of the San Francisco office, and Kirsten Fordyce-Wheeler, (formerly) Director of Interiors. Representing ISPE and CoreNet respectively, the pair saw a unique opportunity to shine a light on the emerging Food Tech industry that is reshaping Emeryville’s real estate and innovation landscape.
They were inspired by the pioneering work of companies developing sustainable proteins—alternatives that respond to global food supply challenges posed by climate change and population growth. With DES’s recent work on theLAB Emeryville, an adaptive reuse project for SteelWave, the firm was already immersed in supporting life science in the neighborhood. The idea for an event that celebrated this evolving ecosystem was a natural next step.
DES’s Kevin Norman welcomes the crowd on behalf of ISPE, one of the event’s sponsors.
Kilns, Cooking, and Creative Challenges
To bring their vision to life, Kirsten and Kevin teamed up with Jered’s Pottery, whose studio provided the perfect venue—complete with a private outdoor lot and functioning kilns. The unconventional format of the event included a judged cooking competition, where top Bay Area chefs used Food Tech ingredients and the pottery kilns to prepare innovative dishes on-site.
Hosts Sarah and Jered, of Jered’s Pottery, which provided an unexpected and hospitable venue for this event.
Each chef-created entry incorporated alternative proteins from the panelist-represented companies: plant-based Foie Gras and Rhiza protein from The Better Meat Co, fermented (lab-grown) beef from SCiFi Foods, and mushroom steak tips from unClassic Foods.
Chef Ryan McIlwraith’s entry, served up on Jered’s Pottery.
Meanwhile, the scientist-entrepreneurs took their turn at the potter’s wheel, competing to create ceramic vessels in a spirited side challenge. The event also featured a panel discussion moderated by Gordon Zagar, offering attendees a deeper look at the science and mission behind the companies represented.
Scientist-entrepreneurs giving pottery a competitive spin at the wheel.
A rapt audience watches as the judges evaluate the pottery entries by the scientist-entrepreneurs.
Key Takeaways and Insights
For many attendees, the highlight of the evening came during a presentation by Luiza Villela, CEO of unClassic Foods. Her company focuses on mushroom-based proteins designed as standalone, flavorful centerpieces—not meat substitutes. She emphasized the value of shared physical space in her entrepreneurial journey, noting how being around others provides both inspiration and emotional support.
Kevin’s takeaway centered around the power of stepping outside your comfort zone. Whether it was scientists shaping clay, chefs using unfamiliar ingredients and tools, or sponsors rethinking event formats, the evening was a celebration of cross-disciplinary experimentation and open-mindedness.
The audience enjoys Luiza Villela’s (unClassic Foods) talk about her effort to market mushrooms as a luxury alternative to meat protein.
Despite the complexity, the event came together seamlessly. “Half the committee thought I was crazy,” Kirsten recalled, “but others were excited by the ambition.” With support from Jered’s team and perfect fall weather, the evening became a standout example of how professional gatherings can be both educational and unforgettable.
Chef Ryan McIlwraith surveying his Mezze platter.
Judges deliberate and taste the chef’s entries.
In the end, Clay with Your Food proved to be more than a quirky evening of food and pottery—it was a template for how cross-sector events can energize industries and communities. It brought together people who don’t often share the same space, let alone a potter’s wheel or kiln.
Looking Ahead: Food Tech’s Future in the Bay Area
As companies in the Food Tech space inch closer to large-scale production—with many just now receiving approvals from the FDA and USDA—the demand for tailored space and support services is poised to grow. The event sparked important conversations about how the real estate community can help these startups thrive.
“There’s a long road to scale, and financing is only one challenge,” Kevin noted. “We need to understand what kinds of spaces—labs, shared kitchens, production facilities—will best support their growth.”
These conversations are just the beginning. The event’s high attendance by real estate professionals bodes well for the Bay Area’s role in supporting this sector.
By creating an environment grounded in creativity and hospitality, the team behind the event demonstrated that professional development doesn’t have to be predictable—it can be as imaginative as the innovations it seeks to support.
Event sponsors and participants
Judges
Robert Scarf, Global Account Manager, MillerKnoll
Joshua Bridie, Global Director of Interior Design, Google
Kirsten Fordyce-Wheeler, (Formerly) Director of Interiors, DES
Chefs
Ryan McIlwraith, Executive Chef of Alora
Sarah Rich, Chef/Owner of Rich Table
Bill Corbett, Executive Global Chef of Salesforce
Panelists / Speakers:
Dr. Kasia Gora, CTO/Co-Founder of SCiFi Foods
Michael Selden, CEO/Co-founder of Finless Foods
Doni Curkendall, EVP Operations of The Better Meat Co.
Luiza Villela, CEO of unClassic Foods
Sponsors
CoreNet
ISPE
I2SL
In-Kind Sponsors
DES / Light Fiction (Photography and Videography)
CRI (Furniture and Event Set-Up)
