A Philosophy
of Taste

Isabelle Marchetti grew up in a household where Sunday lunch lasted four hours and every dish carried a story. Trained as a sommelier in Lyon and later as a food anthropologist at SOAS London, she spent a decade documenting culinary traditions across three continents before founding Saffron & Co. in 2018.

Her vision was simple but radical: to treat food curation with the same rigour and artistry as a museum curator treats art. Every private dinner, every meal kit, every travel itinerary she designs carries the weight of deep research, personal relationships with producers, and an almost obsessive commitment to the sensory experience.

"I don't create menus. I create moments that people will describe to their grandchildren."