Howdy! I'm Cole

When I was in my last year of university, I decided that after five years of journalling pen to paper (always black 0.5mm from Muji), I would transition to digital. The reason being was my desire for the “Ctrl+f” of life. How could I possibly look through books and pages of notes to find repeated themes, key events or lessons learned? It was almost impossible. Since then, I can simply use my thumb and index finger to prompt what I am searching for; the day I met my wife (search word: Camilla), how many times I’ve reminded myself to stretch (37) or early thoughts on a new business idea (search words: compostable + earplugs). These journals however, were just words. It’s time to expand.

Welcome to Pearsall Projects. On this site you will find many moments of my life’s journey. Some are quite widely known; businesses like Acid League and Proxies have both had their time in the sun - recognized by friends and fans alike, whereas writings on a sleeper train from Shanghai to Huangshan were once only contained in the notes app on my phone.  

I chose the word Projects [def. a set of aims, ideas, or activities that someone is interested in or wants to bring to people's attention] carefully. Not only is it perfectly alliterative with my last name… it also doesn’t have the seriousness or weight that many would expect from a portfolio of works. Consider this as a peak into my personal Bell Labs, Skunk Works or DARPA

World of Flavor

My moments of bliss are biting into a fresh exotic fruit in the rainforest, finding a Jian Bing stall for breakfast in crowded Shanghai, or un-locking my jaw to fit in a juicy cheeseburger at an American Diner.

Over the past 15 years, I have been navigating my way through the endlessly stimulating world of food. From my first experiences in kitchens, progressing to service, social dining, formal schooling as a food scientist, product development, design and entrepreneurship.

This insatiable love has taken me to over 30 countries, where I have eaten on the side of the road, dined in the desert and in three Michelin-star restaurants.

Right now, I am stepping away from a career in the culinary landscape. My pallet is saturated, and I am hungry for adventures in new industries. However, one thing will always remain the same.

If you want snacks, I got snacks.