瘋堂名人匯2022 「Hanabi Patisserie 」（北京）&「茶甡」（澳門）品牌分享會

瘋堂名人匯2022

< 食品創新設計X生活美學 >

「Hanabi Patisserie 」（北京）&「茶甡」（澳門）品牌分享會

活動策劃: 孟 舒 博士

<特邀嘉賓>

Hana & 田園 （Hanabi Patisserie 聯合創始人）

<對談嘉賓>

蕭啟東（「茶甡」創辦人/可持續發展總監/設計師）

<學術主持>

孟 舒 博士（瘋堂十號創意園 藝術總監）

活動日期：11月6日（SUN.）, 15:30-17:30

活動地址：澳門望德堂區瘋堂斜巷10號瘋堂十號創意園（花園）

參與對象：設計創意人士、美食從業者、藝術設計學生（上限80人）

【在線直播】時間：2022年11月6日（週日），15:30-17:30

騰訊會議ID：662-173-491

密碼：1106

主 辦：望德堂區創意產業促進會、瘋堂十號創意園

Organizer: Creative Industries Promotion Association of St. Lazarus Church District, 10 Fantasia-A Creative Industries Incubator

贊 助：澳門基金會

Sponsor: Macao Foundation

Fantasia Big-shot 2022

< Food Innovation Design X Life Aesthetics >

Hanabi Patisserie (Beijing) & Chazence (Macau)

 Brand Sharing Session

Curator Dr. MENG Shu

Date: November 6 (SUN.) 15:30-17:30

Venue: 10 Fantasia-A Creative Industries Incubator (Garden), Macao Calçada da Igreja de São Lázaro, No.10, Macau

Live stream （Time: November 6, 2022 (SUN.), 15:30-17:30）

Tencent Meeting ID: 662-173-491

Password: 1106

Special Guests

Hana & TIAN Yuan (Co-founders of Hanabi Patisserie)

Guest Speaker

SIO Kai Tong (Founder, Director of Sustainability, and Designer of ChaZence)

Academic Host

Dr. MENG Shu (Art Director of 10 Fantasia)

Participants: Designers, Food & Beverage Professionals, Students from art and design major (maximum of 80 people)

Organizer: Creative Industries Promotion Association of St. Lazarus Church District, 10 Fantasia-A Creative Industries Incubator

Sponsor: Macao Foundation

Hanabi Patisserie

Hanabi，日語譯為花火。花火綻放時刹那點亮夜空，一如甜品入口後即刻迸發的幸福感。甜點設計師hana，畢業于法國藍帶東京校區，藍帶認證高級甜品師，曾從事於藝術與設計領域，具備高度審美意識及製作經驗。

2020年Hanabi Patisserie品牌成立，設計師將中國食材與法式甜點技術相融合，隨季節及空間變化設計新式甜點，堅持視覺到味覺的一致性，意在通過甜點傳達如花火般絢爛卻又轉瞬即逝的侘寂之美。

目前Hanabi Patisserie為北京多家新銳餐廳、餐飲集團提供甜點研發與設計，並多次承接品牌活動及企業/私人禮盒定制，品牌專屬伴手禮亦持續研發售賣中。

Hanabi Patisserie

Hanabi, Japanese translation for fireworks. When the fireworks bloom, the night sky is instantly lit up, just like the happiness that bursts out immediately after the first taste of dessert. Dessert designer Hana, a graduate of Le Cordon Bleu (Tokyo Campus) and a senior pastry chef certified by Le Cordon Bleu, has worked in the field of art and design and has strong aesthetic awareness and rich production experience.

Hanabi Patisserie was founded in 2020. The designer integrates Chinese culinary ingredients with French dessert-making techniques and designs new desserts according to the change of the season and environment. While maintaining consistency between design and taste, the designer aims to convey the splendor and fleeting beauty of fireworks through desserts.

At this moment, Hanabi Patisserie provides dessert development and design services for many new restaurants and catering groups in Beijing, and has undertaken many brand activities and customization of corporate/private gift boxes. Brand-exclusive souvenirs are also being developed and sold.

合作機構

/ Lane Crawford百貨

/ 招商基金

/ 梵幾FNJI

/ 北京藏紅花西餐廳

/ 北京Restaurant Y餐廳

/ 北京俏江南春風十裡餐廳

/ 北京Metal Hands咖啡館

/ 北京氣和萬國精釀啤酒

/ Tigerhood太格有物

Cooperative Institutions:

﹒Lane Crawford

﹒China Merchants Fund

﹒FNJI

﹒Saffron Restaurant, Beijing

﹒Restaurant Y, Beijing

﹒Spring Breeze (South Beauty) Restaurant, Beijing

﹒Metal Hands Coffee, Beijing

﹒Qihewanguo Craft Beer, Beijing

﹒Tigerhood

特邀嘉賓/ Special Guests

Hana

Hanabi Patisserie聯合創始人，甜點設計師

2002年畢業於中國美術學院附屬中學

2007年畢業於中央美術學院出版設計專業

2014年於北京國子監梵幾客廳梵幾咖啡擔任甜點設計師

2016年前往日本東京法國藍帶廚藝學院代官山校區學習法式甜點，同年獲得藍帶授予的法式甜點大課程畢業文憑

2017年受邀為北京太古裡新銳餐廳Rstraunt y 設計原創甜點

2017年受邀杭州未遲民宿美食講座

2018年受邀為北京藏紅花西餐廳設計原創甜點

2018年與田園共同創立Hanabi Patisserie甜點品牌

2020年受邀為海外海集團旗下俏江南三裡屯店設計原創國風法式甜點

2021年受邀參加Tigerhood露營市集

2021年為Lane Crawford百貨設計VIP新春堅果禮盒

2022年受邀參加Teddy CAMP露營市集並設計聯名產品

2022年為招商基金設計中秋月餅禮盒

Hana

• Co-founder of Hanabi Patisserie and dessert designer
• Graduated from the High School Affiliated to China Academy of Art in 2002
• Graduated from China Central Academy of Fine Arts Publishing Design major in 2007
• Worked as dessert designer at Fnji Furniture Fnji Coffee (Guozijian), Beijing in 2014
• Went to Le Cordon Bleu Tokyo, Japan to pursue French dessert study and obtained Superior Pastry Certificate awarded by Le Cordon Bleu in 2016
• Was invited to design original desserts for Rstraunt y, a new restaurant in Taikoo Li, Beijing in 2017
• Was invited to give a lecture on food at Weichi Homestay in Hangzhou in 2017
• Was invited to design original desserts for Saffron Restaurant, Beijing in 2018
• Co-founded Hanabi Patisserie with TIAN Yuan in 2018
• Was invited to design original Chinese-style French desserts for South Beauty (Sanlitun) under Haiwaihai Group in 2020
• Was invited to Tigerhood Camp in 2021
• Designed VIP Chinese New Year Nut Gift Box for Lane Crawford in 2021
• Was invited to participate in the Teddy CAMP and designed co-branded product in 2022
• Designed Mid-Autumn Mooncake Gift Box for China Merchants Fund in 2022

特邀嘉賓/ Special Guests

田园

Hanabi Patisserie聯合創始人，平面包裝設計師

2002年畢業於中國美術學院附屬中學

2007年畢業於北京電影學院動畫藝術專業

2008年就職於美國GLU遊戲公司

2009年在前往美國加州總部任職遊戲主美

2011年創立追夢創優（北京）科技有限公司，擔任藝術總監

2017年受邀杭州未遲民宿美食講座

2018年與Hana共同創立Hanabi Patisserie甜點品牌

2020年受邀為海外海集團旗下俏江南三裡屯店設計原創國風法式甜點

2021年受邀參加Tigerhood露營市集

2021年為Lane Crawford百貨設計VIP新春堅果禮盒

2022年受邀參加Teddy CAMP露營市集並設計聯名產品

2022年為招商基金設計中秋月餅禮盒

TIAN Yuan

• Co-founder of Hanabi Patisserie and packaging graphic designer
• Graduated from the High School Affiliated to China Academy of Art in 2002
• Graduated from Beijing Film Academy, Animation major in 2007
• Worked at Clu Mobile, USA in 2008
• Went to the headquarters in California and worked as the Chief Game Graphic Designer in 2009
• Established DreaminGame (Beijing) Co., Ltd. and served as the Art Director in 2011
• Was invited to give a lecture on food at Weichi Homestay in Hangzhou in 2017
• Co-founded Hanabi Patisserie with Hana in 2018
• Was invited to design original Chinese-style French desserts for South Beauty (Sanlitun) under Haiwaihai Group in 2020
• Was invited to Tigerhood Camp in 2021
• Designed VIP Chinese New Year Nut Gift Box for Lane Crawford in 2021
• Was invited to participate in the Teddy CAMP and designed co-branded product in 2022
• Designed Mid-Autumn Mooncake Gift Box for China Merchants Fund in 2022

對談嘉賓/ Guest Speaker

蕭啟東Calvin Sio

跨領域設計師

原質東隅創始人

茶甡持續發展總監

澳門產品設計協會會長

澳門設計師協會副監事長

WSC世界技能大賽導師

作品曾獲多家國際權威及設計機構頒授獎項，並被刊登在多家國內外雜誌刊物中，其中有當代最具代表性與影響力的TIME《時代》雜誌中「2021百大發明」等。提出創新思維是社會未來可持續發展的中心，帶領澳門品牌邁向國際，成功將品牌推廣至《紐約MoMA現代藝術博物館》The Museum of Modern Art ( MoMA)《法國老佛爺百貨》Galeries Lafayette《日本涉谷LOFT》THE LOFT CO.,LTD ( Shibuya, Japan )《蔦屋書店》Tsutaya Bookstore等世界性文化地標此外更專注未來綠色創新的可能性，為當代社會提出一個負責任、文化滋養、友善湖源的生活方式。透過創新思維落地策略專案，滲入簡單純粹的永續理念以推動社會正面影響，喚起大眾對永續發展的感受和重視。以跨領域設計打破澳門在地域、技術及人才專業分隔等問題，將科學、生命學術、藝術文化等核心產業進行連結，探索在未來循環經濟策略中城市、建築、新材料、科技、健康、文化等的社會實踐。透過跨產業的「合作共生!，打造一個真正的循環經濟體系，共用資源創造及永繼商業價值

Calvin Sio

Multidisciplinary Designer

Founder, Hylé Design 

Director of Sustainability, Zence Object Technology Co., Ltd.

President, Macau Product Design Association (MOPDA)

Deputy Supervisor of Macau Designers Association

Instructor, WSC WorldSkills

Calvin has been recognized by numerous international authorities and design institutions, and published in a wide range of domestic and foreign magazines and publications, including “100 Best Inventions of 2021” in TIME magazine, the world’s most influential and representative publication. To develop society sustainably and lead Macau brands internationally, he believes creative thinking is key.

His brand has been featured in such globally renowned landmarks as MoMA, Galeries Lafayette, THE LOFT CO., LTD. (shibuya, Japan), Tsutaya Bookstore, etc. For contemporary society to pursue a responsible, culturally nurturing, and lake-friendly lifestyle, he is more focused on the possibility of future green innovations; the simple and pure idea of sustainability is infused with innovative thinking to promote positive social impact and get the public involved in sustainable development.

It is Calvin’s intention to use cross-disciplinary design to break down Macau’s geographical, technical, and professional barriers, connect core industries such as science, life science, art, and culture, and explore cities, architecture, new materials, technology, health in a circular economy strategy, culture, etc. Social practice. “With Cooperation-Symbiosis, we can create a circular system to share beneficial resources and sustainable business value.”