I used to spend my days creating digital products, where every pixel mattered and every user interaction was meticulously crafted. But, somewhere along the way, I started craving something more tangible. That’s when Reverie came to life - my culinary venture. I went from designing user interfaces to curating unforgettable cooking experiences. It wasn’t an overnight decision, but a leap of faith - a bold move that has brought me more joy (and a few sleepless nights) than I could have imagined.

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The shift: From tech to table

Transitioning from a tech product designer to a culinary experience designer felt like diving into a completely different pool. On the surface, these two worlds couldn’t seem further apart, yet they share a surprising amount in common. In tech, I designed user journeys; now, I design culinary journeys. Both require creativity, attention to detail, and an understanding of the end-user - or in this case, the diner. But let’s be honest: going from designing software to catering a team dinner or hosting a cooking class isn’t as seamless as switching design tools.

This shift impacted more than just my professional life. It spilled into my personal life in unexpected ways. I used to unwind by watching Netflix after a long day in front of a screen. now, my "relaxation" involves testing new recipes, brainstorming menus, or simply losing myself in the rhythm of chopping vegetables. it’s a different kind of energy, one that feeds my soul, even when I’m physically exhausted.

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Mental health and joy: The power of connecting through food

I never anticipated just how much joy I would derive from bringing people together through food. Hosting cooking classes for team-building events or creating bespoke menus for private dinners isn’t just about the food - it’s about the experience. it’s the laughter that fills the room, the shared triumphs of perfectly caramelised onions, and the bonds that form over a simmering pot of Phở.

But there’s an added, unexpected benefit: Mental clarity. Having spent most of my professional life in front of screens, switching to something so hands-on has been incredibly grounding. The sensory immersion - smelling fresh herbs, kneading dough, plating dishes with care - has become my form of mindfulness. while I still have moments when my mind feels tangled with to-do lists, there’s an undeniable joy in creating something real, something people can share and enjoy together.

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The hard parts: When the pot boils over

Let’s be real: Entrepreneurship isn’t all sunshine and soufflés. There have been plenty of moments where things have gotten, well, messy. balancing this new venture with my existing role as a product designer hasn’t always been easy. Some days, it feels like I’m juggling several full-time jobs, and the pressure can be intense.

The hardest part? The unpredictability. One minute, I’m riding high after an amazing event; the next, I’m staring at a grocery bill that makes me question my life choices. But here’s the thing: Every challenge has taught me more about resilience, problem-solving, and, most importantly, patience. like any startup, there are moments when it feels easier to quit - but it’s in pushing through those times that you grow stronger, more creative, and ultimately more successful.

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Tips for starting your own venture

If you’re thinking of starting your own business, especially in something as unconventional as food experiences, here are a few tips I’ve picked up along the way:
 

1. Start small, think big:
   Don’t try to do everything at once. start with a single event or a small offering, and learn from that. Scale up as you gain confidence.

2. Network like crazy:
   Whether you’re in tech or food, connections are everything. Reach out to others, get feedback, and collaborate.

3. Know when to ask for help:
   You can’t do it all. and that’s okay. Hire help when you need it, lean on friends and family, and don’t be afraid to admit when you don’t have all the answers.

4. Embrace the chaos:
   There will be tough days and things will go wrong. The trick is to accept it, learn from it, and keep going.

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Still a product designer: why I’m not letting go of tech

Even though I’m now deeply involved in the culinary world, my product design background continues to play a crucial role in reverie’s success. Designing user experiences has trained me to think strategically, and that mindset translates directly into every event I plan. I still love solving complex problems, whether it’s figuring out a feature flow or designing a multi-course menu. Product design taught me to focus on people’s needs - and that’s exactly what I do when creating culinary experiences.

Balancing both careers has given me a unique edge. I bring the structure and precision of product design into my food events, and it’s this blend that makes Reverie stand out. I’m not just serving food; I’m crafting experiences that are as thoughtful as any digital product I’ve ever worked on.

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Conclusion: why you should take the leap

Starting a business is never easy but if it’s something you’re passionate about, it’s worth every late night and early morning. If you’re on the fence about taking the leap into entrepreneurship, here’s my advice: Do it.
It will challenge you, frustrate you, and at times completely drain you - but it will also fill you with a sense of purpose and joy you never thought possible.

The shift from tech to table has been one of the most rewarding experiences of my life and I wouldn’t trade it for the world. And remember, you don’t have to let go of your current career to chase your dream - you might find, like I have, that the two complement each other in surprising ways.