FLAVOR
WORKS
We design flavors that translate time, place and sense memories into experiences.
TASTE IS
A SCIENCE.
Flavor Works is a consulting practice built on the belief that great flavor is never accidental. We combine deep scientific rigor with hands-on culinary craft to help food & beverage companies build products people don’t just like — they crave.
WHAT WE
DO.
Comprehensive flavor roadmaps for brands seeking differentiation. We map your category, identify white space, and build a flavor language that is distinctly yours.
CPG • Restaurants • SpiritsFrom concept to prototype. We work in the lab and in the kitchen to develop formulations that deliver on flavor promise at scale, without compromise.
Development • Prototyping • Scale-upRigorous sensory evaluation, consumer testing design, and data-driven insight to ensure your product performs where it matters most — in the mouth.
Evaluation • Testing • AnalysisDeep-dive sourcing and functional ingredient analysis. We find the extraordinary in the supply chain and build it into your product story.
Sourcing • Provenance • FunctionFor restaurants, hotels, and hospitality groups seeking to push their culinary program. We collaborate with chefs to design menus with scientific backbone and creative edge.
Hospitality • Collaboration • TrainingWe translate the ethos, aesthetics, and emotional world of major brands into flavor and aroma. We translate the passion that has already created success into a new medium.
Brand • Identity • Sensory
WILLIAMS
Lars Williams has spent his career at the intersection of avant-garde cuisine and applied science. As head of research at some of the world’s most progressive culinary programs, Lars developed an obsessive command of flavor chemistry, fermentation, and the cultural context of taste.
His work has taken him from the research kitchens of Noma in Copenhagen to distilling spirits under the Empirical Spirits banner, where he co-founded one of the most scientifically rigorous craft distilleries in the world. He brings an engineer’s precision and a cook’s instinct to every project.
JOHNSON
Dr. Arielle Johnson is a flavor scientist whose work sits at the frontier of food chemistry and culinary creativity. Trained at UC Davis with a PhD in flavor chemistry, Arielle spent years as the in-house scientist at Noma and the MAD food symposium, bridging rigorous academic research with world-class gastronomy.
She is the author of Flavorama, a landmark guide to the science and art of flavor, and has been a leading voice in making flavor science accessible, practical, and exciting for chefs, product developers, and food curious humans everywhere.
LET’S TALK
FLAVOR.
Whether you have a half-formed idea or a fully spec’d brief, we want to hear from you. Tell us what you’re working on.