Classic Contemporary Brand for Extreme Foodies
Le Sanctuaire
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We tapped into Le Sanctuaire’s Jing Tio's passion. He has made it his life's mission to seek out the most interesting and cutting-edge kitchen goods.
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“To provide cooks who possess the most discriminating appetite for culinary excellence” is still the mission today as they have relocated to San Francisco’s Union Square. They now cater to fine dining restaurants and professional chefs. However, their mission to source the highest quality cooking ingredients and tools has not changed.
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The brand was developed to focus on a specific audience. This Personality Profile collage was for the retail store. This exercise was an important step to see exactly who to focus our attention on and to keep that vision in mind as the brand evolves.
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Our relationship with Le Sanctuaire started in 2003 when owner, Jing Tio , focused his efforts on developing a catalog of professional chef-quality cooking tools that would be available to passionate home cooks. However, a retail space seemed a more likely avenue for his boutique kitchen shop to have consumers see and feel quality products.
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Look and feel exploration
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So what does "discriminating appetite for culinary excellence" really look like? We answer that question visually.
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DIRECT FROM THE FARM: Their product, see:smell:taste, is fresh family farmed and hand selected by the owner, known as "The Spice Guy".
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