10 years of insight into French gastronomy

Marielle Salvador, PhD — Auckland

Designing customer experience in food, hospitality and culinary tourism.

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Marielle Salvador, founder of The Sixth Taste
SweetSaltySourBitterUmamiExperience
Sweet Salty Sour Bitter Umami Experience.
The sixth taste

Food is more than five tastes. Experience becomes a flavour of its own.

Experience is flavour — Experience is flavour — Experience is flavour —
The Sixth Taste — Experience is flavour About

Meaningful, sensory and culturally rooted experiences.

A memorable experience is not created solely at the table. It begins long before the first bite and continues long after the last.

The Sixth Taste is a consultancy dedicated to designing customer experiences across food, hospitality and culinary tourism.

I am a French specialist in consumer behaviour and culinary experience design, with ten years' experience alongside renowned and Michelin-starred chefs at Institut Paul Bocuse, one of Europe's leading schools of culinary arts and hospitality. My work included designing and supervising pop-up restaurant concepts in France and Japan, and conducting research on consumer behaviour in culinary tourism.

Now based in Auckland, I support hospitality operators, food brands and tourism organisations in creating experiences that are memorable, emotionally resonant and strategically impactful. We design experiences that connect people to places, brands and culinary identities.

What we do

Four ways to shape the experience.

Research-led, field-tested. Every project starts with how your guests really feel — and ends with measurable value.

Hotels · Restaurants · Wineries · Tourism operators

Customer experience design

Designing exceptional guest experiences

  • Customer journey mapping
  • Experience design & innovation
  • Storytelling & immersive experiences
  • Co-creation with teams
  • Service experience optimisation
01
Food companies · F&B brands · Consulting firms

Culinary marketing & brand strategy

Strengthening your culinary identity

  • Consumer research & behaviour analysis
  • Food trend insights
  • Brand positioning
  • F&B concept development
  • Experience evaluation
02
Tourism operators · Wineries · Regions

Culinary tourism & territory

Local culture, terroir and storytelling

  • Culinary experiences rooted in place
  • Terroir & local producers
  • Storytelling of a destination
03
Hospitality schools · Universities · Companies

Education & workshops

Learning through experience

  • Creativity sessions
  • Experiential workshops
  • Hospitality teaching
  • Professional training
04

WhyThe Sixth Taste.

Academic rigour and kitchen credibility. A 360° methodology that turns experience into value.

10yrs

Starred kitchens

Ten years alongside renowned and Michelin-starred chefs, and many Meilleurs Ouvriers de France.

CAP

Culinary expertise

French certificate in cooking (CAP Cuisine) and a deep knowledge of French culinary culture.

360°

Methodology

Customer journey, storytelling, experience design and brand strategy, combined in one approach.

PhD

Consumers & trends

Deep knowledge of food trends, consumer expectations and F&B innovation. Hospitality teaching and professional training.

Who we work with

Let’s work together

Let’s talktaste.

The Sixth Tastemarielle@thesixthtaste.nz · thesixthtaste.nz · Auckland, New Zealand