With all the Right Elements, Samantha Gilliams ’18

Throughout her career, Gilliams has treasured France's exceptional and rare ingredients, such as foraged mushrooms. “Quality is important because it’s what French cuisine is. Without quality ingredients, it’s not France.” Cooking in high-pressure kitchens, she realized that her interest was less in the restaurant environment, than in something more essential. “While I had a love of food, my passion was behind the fact that I was working with nature and was able to connect with the elements.”

Gilliams blended her expertise in ingredients and culinary arts with her anthropological background in her next position at Studio Carbon, an agency specializing in concept, design, and strategy in the restaurant industry. Here, she played a pivotal role in the successful launch of two new restaurants in Paris and in the reimagining of a third. In this fast-paced, autonomous position, she contributed to every aspect, from conceptualizing interior designs to crafting menus and refining branding strategies. Gilliams quickly took on and adapted to management responsibilities, broadening her skill set and gaining invaluable industry insights.

Studio Carbon served as an excellent stepping stone to her current position at Balbosté, a culinary production studio creating bespoke immersive experiences for luxury brands, such as Hermès, Louis Vuitton, Miu Miu, Chloé, and Dior, to name a few. As Project Manager, she is the key actor in myriad logistics and creative endeavors. “I’m in contact with almost every single person who takes part in our projects,” she says. In Balbosté’s elaborate productions, this means a host of artists and designers. And in terms of the kitchen, “I'm there for every single brief. I get to taste the menu and give my opinion.”

The results are whimsical, but masterful. Gilliams describes the agency as adventurous and playful. “We’re very playful. There’s a lot of graphics and color. We create a universe for the brand’s dining aspect.” Her team is also ambitious. “What we come up with, most people would say, is not possible, and then the next second, we’ve made it happen. The best feeling is when I’m at an event and realize that everyone has what they need to do their job. I know I did my work right, and everyone can work smoothly.”

When not building worlds around food, Gilliams practices yoga and cooks for herself and her friends. “On my way home there’s this little farmer’s market where I can buy direct from producers and get great ingredients,” she adds. She certainly knows what to do with them.