Alex Hell

Specialized in Sustainable Product Design.

Alex Hell

About Alex Hell

Alex Hell is a Brazilian designer and co-founder of Studioneves, a ceramic atelier based in Portugal that develops sustainable, handcrafted tableware for the hospitality sector. With a background in events and communication, he transitioned to product design with a focus on environmental impact, material innovation, and practical application in professional kitchens. Since 2019, he has led sustainability initiatives within the company, including its B-Corp certification and the creation of guides to support responsible practices in ceramics and gastronomy. His work contributes to industry-wide discussions on circular design and climate-conscious production models for functional objects.

  • Winner of the A' Design Award.
  • Specialized in Sustainable Product Design.
  • Original Design.
  • Creative, Diligent and Innovative.
  • All Designs
  • Sustainable Product
Bioplates Biodegradable Tableware

Bioplates Biodegradable Tableware

Sustainable Product Design

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Interview with Alex Hell

Could you please tell us more about your art and design background? What made you become an artist/designer? Have you always wanted to be a designer?
I come from a background rooted in craftsmanship and storytelling. My journey started not with a formal design degree, but through building a ceramics studio — Studioneves — from the ground up, alongside Gabi Neves, a classically trained designer and my partner. What led me into design was not the desire to create beautiful things, but the urgency to solve problems beautifully. Over the years, I’ve become obsessed with the idea of functional aesthetics: creating objects that are not only visually striking but also deeply purposeful — socially, environmentally, and emotionally. I didn’t always know I would become a designer. But I’ve always been driven by questions — and design gave me a language to answer them.
Can you tell us more about your company / design studio?
Studioneves is a B-Corp certified ceramic design studio based in Portugal, founded by Alex Hell and Gabi Neves. We specialize in creating sustainable, handcrafted tableware for some of the world’s most respected restaurants and hotels — including clients with over 100 Michelin stars combined. What makes us different is our commitment to designing for durability, beauty, and impact. Every piece we create is made with rainwater, solar energy, and local materials — but beyond process, we focus on meaning. We believe tableware isn’t just functional — it’s a storytelling tool, a stage for experiences, and now, with Bioplates, a vehicle for circular design innovation. At our core, we are not just a studio — we are a mission-driven workshop building the future of sustainable hospitality, one plate at a time.
What is "design" for you?
Design is the art of solving problems with intention and clarity. It’s not just about aesthetics — it’s about making choices that shape how people live, feel, and interact with the world. For us at Studioneves, design means responsibility: to the user, to the environment, and to the future. A well-designed object should not only serve a function — it should embody a principle. It should last, communicate, and quietly elevate the everyday. In that sense, design is not decoration. It’s direction. It’s the most silent, yet powerful, form of leadership.
What kinds of works do you like designing most?
We love designing objects that quietly change behavior — things that are used every day, but carry deeper meaning. Our favorite works are those that live at the intersection of function, beauty, and impact. Plates, bowls, trays — these may seem simple, but when designed consciously, they can tell stories, reduce waste, and reshape industries. We enjoy working with materials that challenge us — ceramics, bioplastics — and turning them into tools for better living. Not flashy, but thoughtful. Not trendy, but timeless.
What is your most favorite design, could you please tell more about it?
Bioplates is our most meaningful design to date. It combines circular material innovation with elegance and technical performance. It’s not just a product — it’s a design-driven solution to one of hospitality’s most persistent sustainability problems.
What was the first thing you designed for a company?
Our first design was a handmade ceramic plate for a Michelin-starred restaurant in São Paulo, Brazil. It taught us how powerful tableware can be in telling a story.
What is your favorite material / platform / technology?
We love working with natural and organic materials — especially those that return to nature without leaving waste. Combining natural material with timeless design is at the heart of our studio.
When do you feel the most creative?
When we’re close to real problems. Creativity for us comes from constraint — from trying to solve something that hasn’t been solved well yet.
Which aspects of a design do you focus more during designing?
Function, emotion, and consequence. We ask: will it last? will it matter? and will it be remembered for the right reasons?
What kind of emotions do you feel when you design?
uriosity, challenge, and responsibility. Design is not a blank canvas for self-expression — it’s a call to respond meaningfully to the world.
What kind of emotions do you feel when your designs are realized?
Pride and humility. Pride for what was achieved — and humility for knowing it will evolve with use.
What makes a design successful?
When it solves a problem beautifully, lasts over time, and leaves a positive footprint — in minds and in nature.
When judging a design as good or bad, which aspects do you consider first?
Intent, impact, and integrity. Not everything needs to be revolutionary, but it must be honest, thoughtful, and useful.
From your point of view, what are the responsibilities of a designer for society and environment?
To consider the full life cycle of what we create. Designers shape culture and material reality — we must do it with care.
How do you think the "design field" is evolving? What is the future of design?
Design is shifting from object to system. From aesthetics to ethics. The future is regenerative, inclusive, and accountable.
When was your last exhibition and where was it? And when do you want to hold your next exhibition?
Ambiente Fair 2025, in Frankfurt, Germany. Next one probably Host, in Milan.
Where does the design inspiration for your works come from? How do you feed your creativity? What are your sources of inspirations?
From observing nature and how chefs create experiences through food. We design like chefs: with purpose, balance, and attention to detail.
How would you describe your design style? What made you explore more this style and what are the main characteristics of your style? What's your approach to design?
Minimalist, grounded, and intentional. We explore forms that feel timeless — not trendy — and emphasize material truth.
Where do you live? Do you feel the cultural heritage of your country affects your designs? What are the pros and cons during designing as a result of living in your country?
We live in Portugal, where craft meets heritage. The culture of ceramics, food, and simplicity deeply influences our work.
How do you work with companies?
We collaborate closely with restaurants and hotels — listening first, co-creating second. Each project begins with understanding the client’s real needs and values.
What are your suggestions to companies for working with a designer? How can companies select a good designer?
Trust the process. Good design needs time, context, and conversation. Choose designers whose values match your vision.
Can you talk a little about your design process?
We start with purpose. Then move to sketches, models, material tests, and real-world trials. We co-develop with users whenever possible.
What are 5 of your favorite design items at home?
A hand-thrown teapot, a Japanese paring knife, a Bauhaus lamp, a ceramic bowl by Gabi, and a Bioplate prototype we still use.
Can you describe a day in your life?
Morning starts with yoga and maditation at 6am. Than gym. After that, breakfast. Then hands-on studio time, testing materials or reviewing samples. Afternoons are for writing, meetings or creative deep work. This finishes the first half of the day. Then we pick up the kids at school and the second part os the day starts with sports, homeworks and house affairs. Put the kids in bed, meditation again, and bedtime.
Could you please share some pearls of wisdom for young designers? What are your suggestions to young, up and coming designers?
Design less. Observe more. Be generous with your curiosity and ruthless with your edits. And never forget who you're designing for.
From your perspective, what would you say are some positives and negatives of being a designer?
The positive: shaping culture. The negative: being asked to do it quickly, without thinking.
What skills are most important for a designer?
Empathy. Systems thinking. Visual clarity. And the ability to listen between the lines.
Which tools do you use during design? What is inside your toolbox? Such as software, application, hardware, books, sources of inspiration etc.?
Hands, sketchbooks, Rhino, Photoshop, casting molds, calipers, literature, and lots of kitchen prototypes.
Designing can sometimes be a really time consuming task, how do you manage your time?
By working in focused blocks and avoiding perfectionism in early stages. Progress over polish.
How long does it take to design an object from beginning to end?
Anywhere from a few weeks to over a year — depending on complexity and material development.
What is the most frequently asked question to you, as a designer?
Why does a plate need to be redesigned?" — and the answer is always: because how we eat is changing.
What was your most important job experience?
Developing Bioplates and testing them in high-end hotels under real-world pressure. Design means nothing if it doesn’t survive reality.
Who are some of your clients?
Six Senses, Aethos Hotels, Sublime Comporta, Alma Restaurant, and other Michelin-starred chefs around the world.
What type of design work do you enjoy the most and why?
We love projects that bridge ecology and elegance — things that are used daily but make a silent statement
What are your future plans? What is next for you?
Expand Bioplates globally and explore new regenerative materials for hospitality.
Do you work as a team, or do you develop your designs yourself?
We work as a team — our strength lies in collaboration. Gabi leads design, Alex guides strategy.
Do you have any works-in-progress being designed that you would like to talk about?
Yes — bowls and cups in the Bioplates collection, plus a new returnable packaging format.
How can people contact you?
Via email (contato@studioneves.com), Instagram (@studioneves), or through our website.
Any other things you would like to cover that have not been covered in these questions?
Only that design must do more than look good. It must do good. That’s the standard we design for every day.

Designer of the Day Interview with Alex Hell

Could you please tell us about your experience as a designer, artist, architect or creator?
I’ve been working in design and material innovation for over a decade, particularly at the intersection of sustainability, hospitality, and product performance. As co-founder of Studioneves, I’ve collaborated with award-winning chefs, hotels like Celller de Can Roca, Mirazur, Etxebarri, Six Senses and Aethos, and led the development of Bioplates — a tableware solution used by leading eco-luxury properties across Europe.
How did you become a designer?
I became a designer out of necessity — by trying to solve real problems. I didn’t start with a degree, but with an urge to do things better. The journey began by creating ceramic pieces for restaurants that needed aesthetics with purpose. Over time, I became a designer by learning through doing, testing, listening, and improving.
What are your priorities, technique and style when designing?
My three main priorities are: purpose, material intelligence, and emotional durability. Every project starts with a question: what problem are we solving? We combine digital tools (Rhino, Adobe Suite) with traditional techniques — including mold prototyping, hand-finishing, and industrial performance tests.
Which emotions do you feel when designing?
There’s a mix of tension and excitement — like you’re on the verge of discovering something that didn’t exist yet. I love the first sketches and the last refinements. When a product starts to “speak” on its own, that’s the moment of joy.
What particular aspects of your background shaped you as a designer?
My background in storytelling, entrepreneurship, and systems thinking shaped my design approach. I value clarity, endurance, and impact. I also learned a lot from chefs — their precision, their focus on experience — it shaped the way I think about usability.
What is your growth path? What are your future plans? What is your dream design project?
Our goal is to expand Bioplates globally and develop new regenerative objects for the hospitality sector. My dream is to design an entire ecosystem of circular serviceware — a collection that goes from food plating to zero-waste logistics.
What are your advices to designers who are at the beginning of their career?
Don’t chase recognition. Chase relevance. Learn how to listen, how to critique yourself, and how to refine. The best advice I received? "Design with your ears first."
You are truly successful as a designer, what do you suggest to fellow designers, artists and architects?
Success is not about visibility — it's about clarity. Focus on making fewer, better things. Avoid imitation, ignore trends, and stay close to the real users.
What is your day to day look like?
I start early with some time in nature, then go to the studio. Mornings are hands-on — material tests, quality control, physical mock-ups. Afternoons are for communication, planning, or deeper creative work. A good day ends with something real in my hands.
How do you keep up with latest design trends? To what extent do design trends matter?
We’re aware of trends, but we don’t follow them. Our focus is longevity and low environmental impact. Inspiration comes more from observation, nature, and use — not fashion.
How do you know if a product or project is well designed? How do you define good design?
If it solves a problem elegantly, withstands time, and people build an emotional relationship with it — it’s good design. Aesthetics matter, but so does resilience and purpose.
How do you decide if your design is ready?
When it no longer bothers me. When it communicates without needing explanation. And when users interact with it as if it always existed.
What is your biggest design work?
Bioplates. It’s a culmination of years of learning — a product that’s sustainable, durable, scalable, and aesthetically elegant. It represents our studio’s philosophy in its purest form.
Who is your favourite designer?
Buckminster Fuller — for his visionary thinking, holistic systems approach, and timeless relevance. He showed that design can be a tool for planetary change.Bruno Munari — for his clarity and humanity. And Dieter Rams — for his timeless discipline.
Would you tell us a bit about your lifestyle and culture?
I live in Cascais, Portugal — a coastal town where the Atlantic meets tradition and modernity. The light, the sea, and the rhythm of life here influence my design deeply. Music, food culture, and everyday rituals inspire how we think about beauty and sustainability.I live in the Portuguese countryside, surrounded by nature and silence. It influences everything — from the textures we create to the way we test endurance. Music and natural light are part of my everyday environment.
Would you tell us more about your work culture and business philosophy?
We’re a small, focused team. We work with purpose and kindness. Every decision is filtered through ethics, impact and usability. We’re not fast — we’re intentional.
What are your philanthropic contributions to society as a designer, artist and architect?
We created the Studioneves Sustainability Award to spotlight hotels and restaurants that lead by example. We also mentor young creatives and support local schools in education about design and materials.
What positive experiences you had when you attend the A’ Design Award?
The A’ Design Award gave us valuable feedback, visibility, and credibility. The three biggest benefits: learning to communicate better, connecting with an international audience, and being challenged to present our work at its best. Receiving the Silver Award was a meaningful recognition — it validated not only the product’s innovation but also our design philosophy. was an honor — it felt like a recognition of both our product and our process.

Extended Interview with Alex Hell

Could you please tell us about your experience as a designer, artist, architect or creator?
I come from a background rooted in craftsmanship and storytelling. My journey started not with a formal design degree, but through building a ceramics studio — Studioneves — from the ground up, alongside Gabi Neves, a classically trained designer and my partner.
How did you become a designer?
What motivates me is the chance to reduce harm and add meaning through form. I became a designer because I couldn’t find existing solutions that aligned with my values — so I built them.
What are your priorities, technique and style when designing?
It wasn’t planned, but it was inevitable. The questions I was asking about sustainability, waste, and aesthetics naturally led me to design.
Which emotions do you feel when designing?
We design sustainable tableware and regenerative material solutions. I’d love to design entire systems: from circular kitchens to closed-loop hotel operations.
What particular aspects of your background shaped you as a designer?
Forget about being a legend. Stay curious, take responsibility for what you put into the world, and never stop listening.
What is your growth path? What are your future plans? What is your dream design project?
A good designer executes. A great designer anticipates. One builds what’s asked; the other builds what’s needed.
What are your advices to designers who are at the beginning of their career?
When it meets a need with clarity, longevity, and minimal footprint. When it respects the user — and the planet.
You are truly successful as a designer, what do you suggest to fellow designers, artists and architects?
Because bad design costs more in the long run — in waste, frustration, and lost potential. Good design compounds in value.
What is your day to day look like?
I’d design for low-resource schools and circular community kitchens — solutions where design could create dignity and autonomy.
How do you keep up with latest design trends? To what extent do design trends matter?
A regenerative hospitality ecosystem — where every material, from the plate to the menu, follows a circular path.
How do you know if a product or project is well designed? How do you define good design?
Restraint. Knowing when to stop. Letting the material and purpose guide the form.
How do you decide if your design is ready?
Yvon Chouinard, Dieter Rams, Neri Oxman, Eileen Gray, Buckminster Fuller.
What is your biggest design work?
The simplicity of Rams’ Braun pieces. The poetic logic of Oxman’s work. The humanity in Gray’s furniture.
Who is your favourite designer?
Bioplates. Because it solves a real problem, is scalable, and tells a story without saying a word.
Would you tell us a bit about your lifestyle and culture?
Observe more. Speak less. Prototype faster. Fail in public. These steps shaped me the most.
Would you tell us more about your work culture and business philosophy?
I’d be working in regenerative agriculture or teaching systems thinking.
What are your philanthropic contributions to society as a designer, artist and architect?
Design is the human instinct to arrange the world with care and intention.
What positive experiences you had when you attend the A’ Design Award?
Gabi Neves, my partner and cofounder. She grounded and elevated the entire journey.

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