Spring 2024 Art Commissions

Camari Mick

James Beard Award-nominated Camari Mick is the executive pastry chef of New York City restaurants the Musket Room and Raf’s. Though her desserts tend to involve humble ingredients, the chef elevates them in playful ways.

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Brandon Ndife

Brandon Ndife is an Indiana-born, New York-based artist whose work fuses elements of domestic life and the natural world. His sculptures question contemporary notions of beauty, consumerism, and urban landscapes by blending decay into mundane objects from everyday life.

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Jen Monroe

Jen Monroe is a New York-based chef, artist, and founder of Bad Taste, a project that questions consumerism around food from a fantastical and transformative perspective.

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Kim Gordon

Kim Gordon is a musician, songwriter, and mixed-media artist. She is the former frontwoman of Sonic Youth and author of the best-selling book Girl in a Band: A Memoir. She currently lives and works in Los Angeles.

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Sydney Vernon

Sydney Vernon’s multilayered practice encompasses painting, drawing, and collage. She blends her own family memories, popular culture, and history to imagine a poetic narrative of Black American life.

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Ginger Mayo

Ginger “Gigi” Mayo is a Brooklyn-based baker. She’s known for her elaborate, whimsical, and colorful celebration cakes that are as ornate as they are delicious.

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Imogen Kwok

Imogen Kwok’s work bridges the worlds of food, culture, and design. The London-based chef and artist brings her experience of working in Michelin-starred kitchens like Eleven Madison Park and Blue Hill to refined, precise, and nuanced culinary installations.

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Uman

Born in Somalia, Uman’s paintings are a window into dreams about her childhood in Kenya, her adolescence in Denmark, and her adulthood in New York, where she now lives. A prolific autodidact, the artist reimagines memories of flora and fauna from these locales to new and exciting ends.

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Chino Amobi

A native of Tuscaloosa, Alabama, Chino Amobi works in the realms of sound, painting, installation, and video. In recent years, he has created a two-part novel, a fashion label, and more as part of his futuristic universe Eroica.

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Huerik Palos

Mexico City-based Huerik Palos is the executive pastry chef of Pujol. Trained in Chile, Argentina, and France, he incorporates global flavors and techniques into his desserts and baked goods.

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Hernan Bas

Influenced heavily by 18th- and 19th-century portraiture, Hernan Bas’ work often features male adolescent subjects and coalesces around themes of the paranormal, occult, and conspiracy theories.

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Ryan Del Franco

Ryan Del Franco is a New York-based freelance pastry chef and Type 1 diabetic, two facts seemingly at odds with one another but that mesh together perfectly in his practice.