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Stephanie Szemetylo

Grad­u­ate Stu­dent, MDes Program

Stephanie Szemetylo


Curriculum Vitae
  • B.S., Industrial Design, University of Cincinnati

Stephanie Szemetylo is an industrial designer and design researcher who is passionate about investigating humanity-centered dilemmas and working at the intersection of design and sustainability. Using both creative and analytical modalities, she seeks to apply integrative design methodology to develop and implement environmentally responsible products, services, and systems.

Stephanie gained diverse professional experience through her undergraduate university’s cooperative education program to inform how her design career would take shape. After internships designing fashion jewelry and watches at Fossil and designing laparoscopic surgical devices at Ethicon Endo-Surgery, she struck a balance between aesthetic sensitivity and meaningful problem solving at Kohler Co. There, she designed the initial prototypes for Real Rain, an overhead shower panel that delivers a luxurious yet water efficient natural rainfall experience with 775 nozzles. This new-to-world, brand-building product was issued numerous patents, where she is listed as co-inventor, and has earned a Red Dot Design Award for Product Design, an International Design Excellence Award - Silver, and an iF Design Award.

Continuing as a full time designer at Kohler, Stephanie worked on a range of kitchen and bathroom projects, design research inquires, and sustainability efforts. Her most rewarding contributions were designing prototypes for safe sanitation for the Indian market with funding from the Gates Foundation and facilitating workshops with the company’s Design for Environment team to identify opportunities to reduce the impact of products in development using a lifecycle framework.

At Stamps, Stephanie aims to build on her industrial design experience by enhancing her skills in design research, service design, and co-design. Her thesis research focuses on the roles that design can play in promoting plant-based eating in restaurant settings as a climate change mitigation measure.