Delaney founded Corner Lab with chef Sylvain Roucayrol to work on creative projects in food and hospitality - creating innovative dining concepts, organizing events, even a line of clothing. They have created menus, graphics and spearheaded the image creation for multiple partners in Europe. They work primarily with Tuba Club, in Marseille, on the menu, restaurant and creative direction. Their debut book, Fish: Cuisiner le poisson de Marseille à Tokyo is available wherever books are sold.