Freelancer profile translated to English.

Description

Are you opening a restaurant, a pastry shop, or an artisanal business?

Are you taking over an establishment?

Do you feel your image no longer reflects what you truly do?

This is exactly where I come in.

My name is Sébastien Meyer, a visual identity craftsman specializing in the food industry since 2018.

I design clear, durable, and fair visual identities — logos, graphic universes, complete brand guides, menu cards, packaging, and print materials designed for the daily life of an establishment, not just for opening day.

What sets me apart from a general graphic designer: I know the visual codes of the restaurant industry, the printing constraints of a menu card, the balance between readability and desire, and the on-the-ground reality of a project leader during an opening. I don't sell a style. I build an image that reflects you and lasts over time.

I work alone, on a few projects at a time, with personal involvement from the first exchange to the delivery of print-ready files.

My usual projects: complete visual identity for opening or takeover, existing image redesign, creation of menu cards and print materials, packaging and labels for artisanal products, graphic guidelines and multi-support variations.

Candidate for the Meilleur Ouvrier de France — Graphic Design 2026.

Industry field of expertise

Languages

French
Native or bilingual
English
Conversational

Workplace preferences

Remote only

Primarily works remotely

Concours Lépine
On Malt
Graphic design for event communication materials
April 2023 - April 2023
Paris, France
For the past four years, I have been responsible for the graphic design and production of communication materials for the Concours Lépine, one of France's most iconic innovation events. A recurring, demanding mission, carried out under tight deadlines and with strict technical constraints.

My main task is the design of all the event's signage — guiding without imposing, informing without overwhelming, creating visual coherence in a dense and complex environment. Large-format panels, intermediate supports, stand identification elements — each format has its own constraints regarding readability, lighting, and printing.

I also design the event map each year — a technical exercise that combines cartographic precision and immediate readability — as well as the press kit for journalists and institutional partners.

My mission also includes the continuous improvement of the graphic charter and the creation of new materials according to the needs of each edition. Evolving an identity without betraying it, proposing natural rather than abrupt changes — this is an exercise I find directly applicable to my daily work with culinary establishments.

The reality of this mission also involves constraints: very tight deadlines, imposed formats, institutional requirements. It is under these conditions that know-how makes the difference — working quickly without sacrificing quality, anticipating printing constraints, delivering production-ready files from the first delivery.

Four years with the same institutional client is a silent validation. The goal is never to create a beautiful one-off project. It is to build a lasting relationship, based on trust and rigor.
Print Graphic Designer Graphic Charter Logo Print Graphic Design
Sébastien Meyer
Visual identity craftsman | Culinary graphic designer
RESTAURANTS AND FOOD SERVICE
January 2018 - Today (8 years and 7 months)
France
- Art Direction: Consulting and support in graphic design creation
- Creation of graphic & print identity: logos, business cards, graphic charters, brochures, presentations, flyers, posters, POS displays, packaging...
- Social media account management for chefs
Visual Identity Graphic Charter Graphic Design Art Direction Packaging