FoodInSpace Awards 2025
Founded eight years ago by Marco Beolchi - a professional with over thirty years of experience in the real estate sector linked to the restaurant industry - FoodInSpace began as a blog focused on new openings in the food world, and has since evolved into a true international magazine.
Today, it is a global reference point for those involved in food & beverage design, from hotels to the most visionary and unexpected restaurants. Its mission is clear: to showcase and promote the most original, bold, and innovative concepts in the gastronomic field.
In 2024, I enthusiastically took part in the first edition of the FoodInSpace Awards and had the honor of winning in two categories: Bistrot and Color. These two awards were not only a personal satisfaction but also a confirmation of the expressive power of design when it is deeply connected to emotions, atmospheres, and identity.
This year, for the 2025 edition, I’ve been invited to join the international jury, alongside esteemed colleagues who are highly qualified and deeply immersed in the world of gastronomy and food space design. It is a role that honors me and fills me with a sense of responsibility.
The FoodInSpace Awards were created with the aim of celebrating excellence and originality in food-oriented design, recognizing ideas, visions, and projects that speak to the public in an authentic and innovative way.
Besides the pleasure of being part of this wonderful event, for me it’s also a valuable opportunity to stay connected with international design, with diverse cultures and ever-evolving spatial languages. Every exchange, every project, is a chance to learn, grow, and bring home new inspiration.
After all, the beauty of this profession lies in the fact that there’s always something new to learn.
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In 2024, I enthusiastically took part in the first edition of the FoodInSpace Awards and had the honor of winning in two categories: Bistrot and Color. These two awards were not only a personal satisfaction but also a confirmation of the expressive power of design when it is deeply connected to emotions, atmospheres, and identity.
This year, for the 2025 edition, I’ve been invited to join the international jury, alongside esteemed colleagues who are highly qualified and deeply immersed in the world of gastronomy and food space design. It is a role that honors me and fills me with a sense of responsibility.
The FoodInSpace Awards were created with the aim of celebrating excellence and originality in food-oriented design, recognizing ideas, visions, and projects that speak to the public in an authentic and innovative way.
Besides the pleasure of being part of this wonderful event, for me it’s also a valuable opportunity to stay connected with international design, with diverse cultures and ever-evolving spatial languages. Every exchange, every project, is a chance to learn, grow, and bring home new inspiration.
After all, the beauty of this profession lies in the fact that there’s always something new to learn.
