I build cultural experiences at the intersection of hospitality, movement and contemporary rituals
anáura
Culture, Hospitality and Contemporary Rituals
[taste is the strategy]
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a studio for culture in motion, shaped by Claudia Sofia Von
anáura.- the breath of creation, unleash the guiding intelligence from within ↓
[projects]
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Good Times, Do Good at Potato Head Bali.
F&B FROM VISION TO EXPERIENCE AND BRAND STORY, Potato Head was one of the first places where I watched sustainability stop being an operations brief and become a cultural stance.
The question we kept asking wasn't how to reduce harm, it was how to make regenerative living genuinely desirable in every touchpoint of our key pillars: music, design, sustainability, wellbeing and f&b.
F&B became a next step: international chefs, Balinese makers, natural wine, music, design, local sourcing understanding the backbone of the supply chain - all of it moving together as one living argument that good times and good values are not in conflict.
That argument has since travelled far beyond the island building a story that lives beyond geography and builds a global like-minded community.
https://seminyak.potatohead.co/
photo credits adrian morris and potato head
Wellbeing is the lens at Six Senses Ibiza: The Beach Caves.
CREATIVE PARTNERSHIPS AND EXECUTION FOR THE BEACH CAVES LAUNCH, IBIZA: The brief wasn't to produce events. It was to create conditions for co-creation and organic hosting by the community we wanted to build.
An island inside an island connected to the world. Six Senses sub brand needed to be launched as a cosmopolitan beach club built on creativity and wellbeing, with a distinctive experience that reflected Ibiza’s wilder roots.
For the inaugural season at The Beach Caves, we designed a framework of creative partnerships - photographers, illustrators, cultural voices, that gave the space a point of view rather than a schedule, turning The Beach Caves rocks into a cultural hub over the sea.
What I learned: the difference between a hotel that programmes culture and one that genuinely hosts an invisible but lively calendar.
https://www.sixsenses.com/en/hotels-resorts/europe/spain/ibiza/dining/beach-caves/
CONCEPT DEVELOPMENT & COMMUNICATION STRATEGY ACROSS PARTNERSHIPS: Eight restaurant concepts across Lima, Lisbon, Istanbul, Madrid and beyond. What we were really working on wasn't branding but DNA: what a chef keeps when everything changes - the ingredient, the language, the kitchen, the audience.
Diego's answer was always the same: the emotional memory of a place, the conviction. Heritage not as nostalgia but as a living tool based on core respect for nature in every way.
From Andean soul food in Costa Rica to Peruvian nikkei in the Indonesia, we built a global identity that lives infused in every concept and team.
how we inhabit the present will create the future;
Diego Muñoz Global Projects: The Freerider as a Creative Trademark
The World’s 50 Best Restaurants: Food as Diplomacy
CHEF’S LIAISON, EVENTS DEVELOPMENT AND PRODUCTION, WORLDWIDE: Working across five continents with the world's most influential culinary platform taught me that food moves faster than almost any other cultural language.
Chefs cross borders that politicians can't. A table in Lima or Istanbul carries more information about a place, its history and its aspirations than most official narratives.
My work there was about making those conversations visible through hosted experiences, explorations and activations designed not just to celebrate the list, but to reveal the power and impact of a community with the aim of transforming how we taste the world.
MARCA PERU: The taste of a country in all colours
WORLDWIDE MEDIA AND RESONANCE. CREATIVE DEVELOPMENT FOR PERU’S CULINARY ECOSYSTEM
Peru is not simply a project I've worked on. It's home.
For years, I've had the privilege of contributing to the international journey of Peruvian gastronomy alongside chefs, producers, media and institutions — developing press partnerships and cultural collaborations that helped these stories travel with depth.
As a Peruvian, this work has always felt deeply personal. It wasn't about promoting a cuisine, but about supporting a cultural movement that reshaped how the world understands Peru: through its landscapes, biodiversity, migration and people.
That trust continues to shape everything I build today — and it is where projects like Tusan begin: not from trend, but from memory, identity and the desire to keep evolving the conversation.
Belmond Andean Explorer • Ritz Carlton Costa Rica • St Regis Cap Cana • Casa Bonay Barcelona • Bar Brutal Barcelona • Yakumanka by Gaston Acurio • Cantina Peruana • Room for Dessert • Sisterfields • PMY Copenhagen • Neolokal Istanbul • Elkano Getaria • Mater Iniciativa • Terroir Talks • Food for Soul • Food on the Edge • Round Tables Tel Aviv • Netflix •Discovery Channel • Vice • Meitre • MWC
Potato Head Bali • Six Senses • The World’s 50 Best Restaurants • Google • Basque Culinary Centre • The Edition Hotels • Mexico Tourism Board • Marca Peru
[studio]
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Taste is not an aesthetic preference. It's a way of thinking
Strategist. Host. Curator. Writer. Producer.
I’ve spent most of my life moving between cities, tables, rituals and temporary communities, following the ways people create belonging through culture, food, travel and shared experiences.
My work has taken many forms: cultural strategy, hospitality concepts, editorial projects, destination narratives and gatherings, but it always returns to the same conviction: taste is not an aesthetic preference. It’s a way of thinking. A tool for building worlds worth remembering.
From Google and YouTube to Potato Head, Six Senses, Belmond and The World’s 50 Best Restaurants, I’ve worked with people shaping how we gather, explore and live today.
What do I do? Evolve.
I thrive with those ready to exceed their present tense.
[practice]
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Anáura is my practice applied to hospitality and brand innovation - co-created with a global tribe and the people and places it serves.
This work moves between cultural research, narrative direction and experiential development: from the strategy to the stories that travel long after the project ends.
Brands don't need more experiences, they need experiences that emerge from who they already are.
We build the culture that exceeds the brand.
In a time when the hospitality and wellness industries have flattened the very things that make them meaningful - ritual becoming content, slowness becoming aesthetic, depth becoming a statement - presence becomes the rarest thing to build.
What we make doesn't live only in a feed. It lives in how a place is remembered, in the questions a moment leaves open, in the writing that accumulates over years and the stories that outlast the set dates.
We create presence beyond content.
CONCEPTS for hospitality, destinations and culture
Sense - Understanding brands and culture to build brand culture.
EXPERIENCES for transformation and connection
Shape - Designing the experiences. Making them happen.
COLLABORATIONS for communities, partnerships and expansion
Connect - Building communities. Extending the stories.
[writing]
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Otherlands; essays, maps, soundtracks and sometimes fiction.
Cities, rituals, tables, transit. What hospitality reveals about belonging. What food reveals about memory.
the new migrant kitchens changing madrid
Published on Substack, occasionally elsewhere.
; sign for news and dispatches
Watch the full documentary by Giant Cookie/
GIANT COOKIE : THE REMIXERS x FESTIVAL DE MALAGA (full length)
THE REMIXERS: A non-stop food & wine experience at the edge of the basque country.
DEVIATION, DREAM AND EXECUTION UP UNTIL THE LAST PESCAITO IN MALAGA.
The Remixers was an adventure out of love. The freedom of bonding authentically through and for food, to give what we receive, create, transform and give as energy, the core of hospitality as a transformative practice guided by ELKANO and XEMEI/BAR BRUTAL crew. A deep dive on wine, terroir and the respect for nature.
[encounters]
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co-creatives, usual suspects, expanding from taste into culture and openness
Pamela Yung
Bar Brutal Crew
Chef of No Nation
Food becomes a language for migration, memory and belonging. Between New York and Asia, Pamela explores what identity tastes like when it is constantly being rewritten through friendships, human connection and time spent in places that become home.
Here and Melbourne Food & Wine cooking with Rosheen Kaul.
Natural Revelations
Bar Brutal isn't a case study in branding. It's a case study in how a shared sensibility - natural wine, honest food, a particular kind of openness - becomes a self-shaping community. Nobody plans the regulars but everyone knows who to call when they're missing home.'
Gut Oggau
Will Goldfarb
Building Your Jungle
From New York to Bali, Will's work asks a different question: how do you build a life around a practice?
Craft and place converge at Room4Dessert, a different understanding of hospitality, not just as a skill but as a restorative offering born from listening to one place in this planet.
The Family We Choose
Gut Oggau reminds us that identity can be set in the spotlight. Through wine, storytelling and a cast of imagined family characters, the estate transformed a product into a living mythology: a celebration of lineage, chosen kinship and the stories that connect us across generations, hosting the world.
Sake in Motion
Listening to Sake
Part cultural translator, part explorer, Sussie moves between worlds with generosity and curiosity. Through sake, travel and education, she creates bridges between traditions, proving that understanding often begins with paying closer attention to what is we think we already know.
Recently we experimented with a reconnecting Sake and Clay session.
[community]
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+1 / My journey has been anything but ordinary, and yet I’ve always found a sense of home.
At every step, community in every city has been my way to build, relate and find joy. I’m shaping a new circle that intersects with more circles.
Keep an eye, it will come to you soon.