Summer 2024 Art Commissions

Daniel Turner

Daniel Turner salvages elements from the world around him—think cafeteria furniture reduced to powder or an industrial  kitchen melted down to a metal slab—to create atmospheric and tactile sculptures. The austere visual vocabulary belies his genuine fascination with material. The New York-based artist opens a solo show at Hauser & Wirth Los Angeles this summer.

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Monika Varšavskaja

Monika Varšavskaja is part of a new culinary generation whose menus reflect their own identities. The France-based, Estonian chef’s colorful, graphic dishes bring to mind summers at her grandma’s dacha, locally grown produce, and Slavic staples such as dill, smoked fish, and beets.

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Tobias Spichtig

Influenced by the theatrics of fashion and music, Tobias Spichtig’s ethereal portraits and installations of interiors put the intimate on display while maintaining an elusive quality. Eyes are blacked out in a Modigliani-like effect, and animated, monochrome clothes drape over invisible bodies.

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Jamian Juliano-Villani

For Jamian Juliano-Villani, the image is a backdrop on which she projects. She cannibalizes her environment, the work of her predecessors and peers, and found visuals from her large archive to capture the zeitgeist of the moment. With her non-conformist attitude, the New York-based artist is carving out a lane of her own while championing creatives she admires.

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Tom Friedman

Tom Friedman uses familiar items as jumping off points for his idiosyncratic world. In a circular logic, the Massachusetts-based artist’s uncanny creations recall everyday objects and human figures made from pencils, spaghetti, insulation foam, chewed bubblegum, pubic hair, and erasers.

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Louisa Lim

Since she arrived in France by way of Singapore less than a decade ago, Louisa Lim has made a name for herself in the culinary scene through thoughtful attention to detail. The cheffe pâtissière of Odette’s intricate creations combines sophisticated techniques with layers of flavors, from spirals of matcha marshmallow to petals of syrup-drenched peach slices.

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Dinara Kasko

A bright red balloon, Christmas ornaments, a knit hat, childrens’ toys, and a pumpkin. Ukrainian chef, and former architect, Dinara Kasko uses a 3-D printer to make molds for her hyper-realistic cakes. After fleeing her war-torn homeland, the chef relocated to Los Angeles, where she continues to bake and use her platform to advocate for peace.

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Lotus L. Kang

Lotus L. Kang finds transcendence in materiality. Unfixed photographic film absorbs the light and humidity of various environments; plants like the lotus root are cast in aluminum. When viewed as a whole, the New York-based artist’s multilayered installations evoke liminal spaces, and formlessness begets structure.

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Harmony Hammond

Pioneering feminist artist and activist Harmony Hammond elevates making something out of nothing into an artform. For the past six decades, the New Mexico-based artist has advocated for the visibility of lesbian artists and redefined minimalism along the way. Her resilience materializes in her use of textiles and natural materials, wound-like punctures and blood-red hues.

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Sandy Truong An Tran Ho

The Australian-born and Los Angeles-based chef’s flavor-and-color-packed dishes, like her famous rainbow dumplings, reflect her playful and creative approach to making food: no cookbooks, multicultural references, and a penchant for the vibrant hues and crunchy greens of Vietnamese cuisine.

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Eunji Lee

For Eunji Lee, pastry is art. The founder of Lysée, a pastry boutique in New York’s Flatiron District, blends her South Korean, French, and New York City influences in artful, thick layers of vanilla cream, heart-shaped strawberry tarts, and, in trompe l’oeil fashion, a dessert disguised as corn.

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Laszlo Marie Badet

Laszlo Marie Badet, a Paris-based model and Chanel seamstress-turned-chef, approaches cooking like sewing. Braided bread, a table-sized raspberry pie, and menus written on apples make up Badet’s visually striking dinner menus and still lifes. The self-taught chef nurtured her love of cooking during her childhood in the Swiss village of Cully.