Tina Breidi is a Lebanese born designer, based in Cape Town, driven by exploring traditional cultures and tackling social and environmental challenges. She believes that any material, product, or service embeds a cultural history, allowing for more meaningful and impactful design.
Tina graduated from the Académie Libanaise des Beaux Arts (ALBA) in 2013, with a Master's degree in Product Design. During her studies, she collaborated with her colleague Elita Maalouf on the project “Twing, the Musical Swings” which won the 1st place at the European competition “Design for Change”. The project addressed social cohesion in public spaces through playful interactions among strangers.
In 2016, she moved to Milan for a Masters in Food Design at the Scuola Politecnica di Design (SPD). During that year, she also participated in the organization of Spier Secret Festival, a culinary experience in Johannesburg, focused on ethical production and sustainable practices.
In 2017, Tina joined Marije Vogelzang Studio in the Netherlands for a 4 months internship. Marije’s philosophy had an inspirational impact on Tina's diploma Project “Aromatic Chocolate” back in 2013. She worked on the project VOLUMES from ideation to production. The project was based on behavioral research by food psychologist, Brian Wansink of Cornell University, aimed at influencing mindless consumption. VOLUMES was exhibited in the Museum für Kunst und Gewerbe in Hamburg and adopted by DeliCees, a local restaurant in Dordrecht.
Later this year, Tina joined Design Indaba, Cape Town, a multifaceted platform aimed at inspiring and empowering people to create a better future through design and creativity. She was the curator and coordinator of Antenna 2017 & 2018, a new initiative between Design Indaba and Dutch Design Week. Twenty design graduates with innovative ideas were selected and mentored to share on stage, in Eindhoven, their fresh perspective on the future of design.
In June 2018, Tina joined the Dutch Institute of Food and Design DIFD founded by Marije Vogelzang as a correspondent for Lebanon and South Africa.
Today, Tina is gaining skills in chocolate making, where she is exploring the universal indulgence brought by the cocoa fruit, as well as the shady scene throughout the supply chain. She is presently developing a workshop about chocolate for design students.