In the latest episode of We Are ETH, host Susan Kish speaks with ETH alumni Sue Tobler (Physics) and Remo Gisi (Computer Science), the creative forces behind Tastelab. The Tastelab is a Zurich-based culinary studio where data, algorithms, and physics come together to reinvent plant-based gastronomy. What began as a curiosity-driven experiment has grown into a pioneering business that blends scientific precision with sensory storytelling.

“At ETH, we learned to think in systems,” says Sue. “Now, instead of equations and particles, we work with flavours, textures, and emotions but the mindset is the same. It’s still about understanding how things interact and how small changes can create something completely new.”

At Tastelab, Sue and Remo treat cooking as both an art and an experiment. They use data analysis, sensory testing, and physical modelling to perfect each dish. For them, food is a medium where algorithms can guide intuition and physics shapes taste. “A recipe,” Remo explains, “is really just an algorithm, a process that solves the problem of flavour.” Their approach to algorithmic cooking and heat-transfer-informed design turns each plate into a data-driven yet deeply human creation, proving that precision and play can beautifully coexist.

Sustainability lies at the heart of their work, but not in the way it’s often portrayed. Since 2020, Tastelab has gone fully plant-based, a decision born not from restriction but from curiosity. “We don’t want to preach sustainability,” Sue notes. “We want people to fall in love with it — to taste how good the future can be.” Their philosophy is simple: lead by inspiration, not obligation. Whether they’re crafting a plant-based foie gras or developing new techniques to mimic the texture of fish, their dishes highlight what’s possible when creativity and conscience meet science.

Their years at ETH Zurich gave them not only the technical foundation but also the courage to experiment and build something new. Sue recalls her student days as formative:

“Organizing student events taught us to improvise, to lead, and to learn fast. It’s the same now — running Tastelab is one long, fascinating experiment.” Remo adds, “ETH taught us to never stop iterating. Whether it’s code or cuisine, it’s about testing, failing, and improving repeatedly.”

For both, moving from corporate jobs to entrepreneurship wasn’t a leap of risk but a natural continuation of curiosity. “At some point,” Remo shares, “you realize that waiting for the perfect idea is pointless. You start with what you have, experiment, and learn your way forward.”

Their advice to young innovators is clear: follow your curiosity, even when it takes you off the beaten path. “If something excites you,” Sue says, “there will be a way to make it work and if there isn’t, create one.”

From pop-up gastronomy to bespoke dining experiences, Tastelab is redefining the future of food, one data-driven dish at a time. With every experiment, Sue and Remo invite people to taste science, experience sustainability, and rediscover joy through flavour.

Listen to the full episode of We Are ETH to hear how Sue Tobler and Remo Gisi are turning algorithms into aromas and curiosity into cuisine.