Products & Packaging

Catherine Renee Dimalla is an award-winning multidisciplinary designer living and working in the San Francisco Bay Area. She grew up in many places and with many experiences in North America, Australia, New Zealand, and the Philippines. There has always been a sense of duality in her life: her multicultural background, her love of location and place but also her desire to never be still. Design has allowed her to exercise visual memories of markets, street signs, architecture and culture from around the world.

Catherine designed and developed Piquant as an outlet to express her great love of food and design. To see more of her work, visit her portfolio.

Ana Nicole Rodriguez is a food writer and entrepreneur living in her native New York City. Her travels throughout Europe and Latin America inspired a love for storytelling through the medium of food. Even her parents, foodies in their own right, exchanged vows inside a small Spanish restaurant in the West Village.

Ana Nicole is a James Beard Foundation scholarship recipient and holds a Restaurant Management & Culinary Arts degree from The Institute of Culinary Education. She has staged at the Michelin-starred restaurant, Blue Hill, NYC and worked on the editorial team of Food Arts magazine. She also ghost blogs for a major TV personality, cooking and styling original recipes. To tweet at Ana Nicole follow @ana_nicole_r

Kieran Lyons is a young idiot living in Oxford, MS. He's also a writer, instructor, and student in the University of Mississippi creative writing MFA program. He has what he evasively calls "an art background".

He recently moved from the Medium South to the Deep South to chase the ghosts of writers past, naively assuming that his childhood years living as an ex-pat in Bolivia would prepare him to reprise his role as stranger in a Southern land. His latest act of hubris - planting a foolishly ambitious backyard garden - was, like all the rest, a mistake of love: love of food and drink, love of art and writing, love of people and places, love of the local and the far-flung. Kieran has eaten at a nice restaurant or two in his day. He is currently writing a novel about cannibalism.