Born in Sao Paulo, Brazil, lives in Berlin, Germany, works internationally.
Caique Tizzi is an artist and chef who has been cooking dinners and presenting food installations in museums, galleries and art events across the world. In his projects, food becomes a way to express the ongoing relationships between human culture and nature. The choice of ingredients, cooking methods and historical research are starting points to create multisensorial narratives.
Caique Tizzi has worked with KW Institute for Contemporary Art, Gropius Bau, Berlinische Galerie, Julia Stoschek Foundation, Neue Nationalgalerie in Berlin. Kunstverein München, Kunsthalle Osnabrück in Germany. He has worked with TBA21 Thyssen-Bornemisza Art Contemporary, CAPC Bordeaux, Hirafen in Tunis, Tunisia, Fabric Festival in Providence, Berlin Art Week 2021, 2022 and 2023; Cookbook curated by Nicolas Bourriaud, Andrea Petroni at Abu Dhabi Art 2022, Audemars Piguet Contemporary at Miami Art Basel 2023 amongst many others.
His work is featured in publications like: The Kitchen Studio: Culinary Creations by Artists (Phaidon Press, 2021), Arte a Mesa: Dialogos entre Arte e Comida na America Latina (Act. Editora - São Paulo, 2024) & Meandering (Steinberg Press, Madrid - Vienna 2024)
