Steve Pearce
Steve Pearce trained in applied biochemistry before moving into development and sales roles that would eventually steer him toward flavor and fragrance creation. His background in science gave him a rigorous approach to aromatic reconstruction, one that he eventually applied to some of the most unusual briefs in the industry. In 2008, NASA approached Pearce with an unusual request: recreate the smell of space. Drawing on astronaut testimonies that consistently described the scent as something between gunpowder, raspberries, and rum, Pearce set to work translating an intangible sensory memory into a reproducible formula. The resulting aroma eventually became available to the public under the name Eau de Space. Pearce's ability to reconstruct extinct and seemingly impossible scents, from Cleopatra's hair to historical last meals, set him apart as someone who treats fragrance as a form of sensory archaeology. He founded Omega Ingredients to house this work, developing flavors and fragrance ingredients for food, beverages, and cosmetics alongside his more experimental projects.
The hits
Notable creations
The signature
How Steve composes
Pearce favors a scientific approach to composition, starting with molecular analysis before building toward familiar olfactory categories. He frequently works with unusual base materials, drawing on his flavor background to introduce savory, metallic, or fermented notes that most perfumers avoid. His work tends toward atmospheric and conceptual pieces, often with an edge of strangeness. Where many perfumers build around heart and base notes, Pearce starts with the target memory or concept and works backward to the formula, a process that produces fragrances that feel more like experiments than mainstream products. He gravitates toward ingredients with scientific novelty rather than luxury pedigree.
Philosophy
What drives Steve
Pearce operates from the belief that every scent has a chemical logic, and that even the most elusive aromas can be reverse-engineered if you understand their molecular structure. He gravitates toward briefs that seem impossible. Rather than defaulting to familiar accords, he seeks out sensory gaps: aromas that exist only in historical accounts, space mission logs, or the memories of individuals. This appetite for the impossible drives his work at Omega Ingredients, where he treats each project as a puzzle that biochemistry can solve. He is less interested in trend-driven fragrance design than in the challenge of recreating scents that have never been commercially available.
The houses