Artist STATEMENT

I serve food to people. The experience is not about my cooking skills or the quality of specific ingredients but rather is aimed at a receiver, the person who eats what I make, in the environment in which create it. It’s not the what, but is rather the where and how: a total experience. These elements are bound together and need one another in order to provide an experience of the senses.

The experience of eating is under constant influence – of the physical environment and conditions of its production. My curiosity is focused on the moment when that influence happens. What would happen if I would create an out-of-tune composition of dishes and space? How would the environment influence the perception of taste? And how would taste reflect the visual experience of its setting?

At the core of my art is an experience of taste and, therefore, the ways in which I choose to present it, are not visual, but experiential. Nevertheless, the space I design for food to be eaten is an immersive environment with controlled lighting and colour, making the whole experience necessarily reliant on visual elements. It is thought of as a crossover between installation and performance: I want to ultimately create a non-realm space, sensorial machine that expose and place attention on chosen aspect.

This means that my art exists in the moment, in the act of the audience engaging with it, in literally ingesting it.

Because of its ineffability, as the art disappears as soon as is consumed, I use several media to document it. Videos, 360-degree recordings and live blogs becomes projects of their own.

My research into experiential encounters with food and its settings has included Futurist Cookbook by Marinetti, Tiravanija’s Untitled(Free/Still) or Victory Gardens 2007+ project lead by Amy Franceschini. All of this artworks are relaying on food, but I am going one step further taking the moment, when a person taste what I have prepared, as a finished piece.

I want to share my love for food. I would like to re-examine the relationships we have with food, relationship art has with food and the possibilities connected with it. I think that food is more than a nourishment and should be treated as such.