We, as the Designer Interviews ("DI") had the distinct pleasure and opportunity to interview award-winning, most creative and innovative Alex Hell ("AH").
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.
Alex Hell Designs
We are pleased to share with you original and innovative design work by Alex Hell.
Alex Hell Design - Bioplates Biodegradable Tableware
Designer Interview of Alex Hell:
DI: 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?
AH : 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.
DI: Can you tell us more about your company / design studio?
AH : 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.
DI: What is "design" for you?
AH : 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.
DI: What kinds of works do you like designing most?
AH : 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.
DI: What is your most favorite design, could you please tell more about it?
AH : 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.
DI: What was the first thing you designed for a company?
AH : 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.
DI: What is your favorite material / platform / technology?
AH : 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.
DI: When do you feel the most creative?
AH : 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.
DI: Which aspects of a design do you focus more during designing?
AH : Function, emotion, and consequence. We ask: will it last? will it matter? and will it be remembered for the right reasons?
DI: What kind of emotions do you feel when you design?
AH : uriosity, challenge, and responsibility. Design is not a blank canvas for self-expression — it’s a call to respond meaningfully to the world.
DI: What kind of emotions do you feel when your designs are realized?
AH : Pride and humility. Pride for what was achieved — and humility for knowing it will evolve with use.
DI: What makes a design successful?
AH : When it solves a problem beautifully, lasts over time, and leaves a positive footprint — in minds and in nature.
DI: When judging a design as good or bad, which aspects do you consider first?
AH : Intent, impact, and integrity. Not everything needs to be revolutionary, but it must be honest, thoughtful, and useful.
DI: From your point of view, what are the responsibilities of a designer for society and environment?
AH : To consider the full life cycle of what we create. Designers shape culture and material reality — we must do it with care.
DI: How do you think the "design field" is evolving? What is the future of design?
AH : Design is shifting from object to system. From aesthetics to ethics. The future is regenerative, inclusive, and accountable.
DI: When was your last exhibition and where was it? And when do you want to hold your next exhibition?
AH : Ambiente Fair 2025, in Frankfurt, Germany. Next one probably Host, in Milan.
DI: Where does the design inspiration for your works come from? How do you feed your creativity? What are your sources of inspirations?
AH : From observing nature and how chefs create experiences through food. We design like chefs: with purpose, balance, and attention to detail.
DI: 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?
AH : Minimalist, grounded, and intentional. We explore forms that feel timeless — not trendy — and emphasize material truth.
DI: 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?
AH : We live in Portugal, where craft meets heritage. The culture of ceramics, food, and simplicity deeply influences our work.
DI: How do you work with companies?
AH : We collaborate closely with restaurants and hotels — listening first, co-creating second. Each project begins with understanding the client’s real needs and values.
DI: What are your suggestions to companies for working with a designer? How can companies select a good designer?
AH : Trust the process. Good design needs time, context, and conversation. Choose designers whose values match your vision.
DI: Can you talk a little about your design process?
AH : We start with purpose. Then move to sketches, models, material tests, and real-world trials. We co-develop with users whenever possible.
DI: What are 5 of your favorite design items at home?
AH : A hand-thrown teapot, a Japanese paring knife, a Bauhaus lamp, a ceramic bowl by Gabi, and a Bioplate prototype we still use.
DI: Can you describe a day in your life?
AH : 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.
DI: Could you please share some pearls of wisdom for young designers? What are your suggestions to young, up and coming designers?
AH : Design less. Observe more. Be generous with your curiosity and ruthless with your edits. And never forget who you're designing for.
DI: From your perspective, what would you say are some positives and negatives of being a designer?
AH : The positive: shaping culture. The negative: being asked to do it quickly, without thinking.
DI: What is your "golden rule" in design?
AH : If it’s not useful, meaningful and sexy — don’t make it.
DI: What skills are most important for a designer?
AH : Empathy. Systems thinking. Visual clarity. And the ability to listen between the lines.
DI: Which tools do you use during design? What is inside your toolbox? Such as software, application, hardware, books, sources of inspiration etc.?
AH : Hands, sketchbooks, Rhino, Photoshop, casting molds, calipers, literature, and lots of kitchen prototypes.
DI: Designing can sometimes be a really time consuming task, how do you manage your time?
AH : By working in focused blocks and avoiding perfectionism in early stages. Progress over polish.
DI: How long does it take to design an object from beginning to end?
AH : Anywhere from a few weeks to over a year — depending on complexity and material development.
DI: What is the most frequently asked question to you, as a designer?
AH : Why does a plate need to be redesigned?" — and the answer is always: because how we eat is changing.
DI: What was your most important job experience?
AH : Developing Bioplates and testing them in high-end hotels under real-world pressure. Design means nothing if it doesn’t survive reality.
DI: Who are some of your clients?
AH : Six Senses, Aethos Hotels, Sublime Comporta, Alma Restaurant, and other Michelin-starred chefs around the world.
DI: What type of design work do you enjoy the most and why?
AH : We love projects that bridge ecology and elegance — things that are used daily but make a silent statement
DI: What are your future plans? What is next for you?
AH : Expand Bioplates globally and explore new regenerative materials for hospitality.
DI: Do you work as a team, or do you develop your designs yourself?
AH : We work as a team — our strength lies in collaboration. Gabi leads design, Alex guides strategy.
DI: Do you have any works-in-progress being designed that you would like to talk about?
AH : Yes — bowls and cups in the Bioplates collection, plus a new returnable packaging format.
DI: How can people contact you?
AH : Via email (contato@studioneves.com), Instagram (@studioneves), or through our website.
DI: Any other things you would like to cover that have not been covered in these questions?
AH : Only that design must do more than look good. It must do good. That’s the standard we design for every day.