Created and launched Florya, a vegetable-tanned leather essential oil diffuser, through a crowdfunding campaign on Kickstarter.
- Product design: crafted an innovative, artisanal leather flower as the centerpiece.
 - Project management: planned and managed production, budget, and timeline.
 - Crowdfunding success: +30 customers, over €1,000 raised.
 - Commercialization: first sales and direct customer engagement.
 
Outcome: Complete hands-on entrepreneurial experience, from ideation to market launch, demonstrating the ability to turn an idea into a tangible product.
Worked on the Atlas Butterflies project, an upcoming exhibition (2026) combining artistic design and engineering innovation.
- Designed and prototyped innovative structures blending mechanical and electronic elements with artistic vision.
 - Material selection and rapid iterations to optimize performance and aesthetics.
 - Mechanical/electronic integration, testing, and documenting assembly procedures.
 - Collaboration with creative and technical stakeholders, coordinating tasks and sharing progress.
 - Delivered a final functional prototype, demonstrating a seamless integration of design and engineering.
 
Outcome: Gained hands-on experience across the full development cycle, from concept to working prototype, enhancing both technical and creative skills in a collaborative environment.
2023 — R&D Intern, ADAS Systems
Contributed to the development and testing of Advanced Driver Assistance Systems (ADAS):
- Conducted feasibility analyses and developed early-stage prototypes to evaluate system concepts.
 - Performed risk assessments and safety evaluations to support vehicle testing processes.
 - Collaborated with engineering teams to optimize test procedures and ensure reliable results.
 
Outcome: Gained hands-on experience in ADAS development, from concept validation to practical vehicle testing, strengthening technical and analytical skills in automotive engineering.
2022 — Chef de Rang (Michelin-Starred Restaurant)
I worked in a Michelin-starred restaurant, where I learned to keep high standards in a fast-paced and demanding environment. I managed busy services with up to 40 covers, adapted quickly to unexpected challenges, and coordinated closely with the team, kitchen, and sommelier.
This experience strengthened my responsibility, teamwork, and leadership skills, while teaching me to stay calm under pressure and provide excellent customer service.