For Caique Tizzi, food is both an artistic medium and a way to understand the world. Working across sculpture, installation, and collective experiences, the Berlin-based artist and chef uses ingredients, culinary traditions, and the rituals of dining to explore the relationships between nature, culture, and community. His elaborate, often multisensory works transform familiar foods and everyday materials into unexpected forms, inviting us to reconsider how we experience them.   

Tizzi opens up his camera roll to share some of the influences behind his work. From the colors and textures of food markets around the world to the sculptural possibilities of pineapple and corn, his selection reveals an enduring fascination with natural forms, material transformation, and the connections between art and everyday life.

Markets as Living Museums

Images from markets around the world where I have traveled, worked, and cooked. For me, markets are places of discovery, where food, culture, history, and everyday life come together.

Fruit Skin × Mesh

I have an ongoing fascination with textures, surfaces, skins, and structures, both natural and artificial, and how they can be transformed into something else.

BBQ Grill

Fire, transformation, and the act of cooking are something ancient, social, and collective. The grill is both a tool and a gathering place.

Pineapple and Corn

Two ingredients I have been exploring through sculptures and installations. I am interested in their shapes, histories, symbolism, and the possibilities of imagining new botanical forms.

Artistic References and Artist Friends

Works by Sol Calero, Stephanie Comilang, Simon Speiser, and Adam Fearon. Friendships and exchanges with other artists have always been an important part of my practice.