ABOUT THE ARTISTS & CHEFS
GREGG MOORE is an artist, designer and educator. His studio practice explores the relationship between ceramics and new media, drawing from historical foundations while questioning and investigating perceptions of the ceramic field. His current work ranges from ceramic tableware, mixed media sculpture and multimedia installation that examines the practices of gardening, farming, cooking and eating.
Moore received his Bachelor of Arts degree in Geosciences from Skidmore College and his Masters of Fine Arts degree from the New York State College of Ceramics at Alfred University. He is a professor of Visual and Performing Arts and director of the Ceramics program at Arcadia University. His design studio, Heirloom, produces ceramic tableware inspired by farming, gardening, homemade food, family and community.
Moore’s work with Chef Dan Barber investigates even deeper relationships by creating objects that reflect the historical and ongoing co-evolution of ceramics and cuisine. As Stone Barns Art Fellow, Moore collaborated with the Season 1 Chefs in Residence on the production of custom tableware for their residencies. In Season 2, he curated collaborations between the Chefs in Residence and guest potters.
Artist Gregg Moore partnered with Season 1 Chefs: Chef Shola Olunyolo, Chef Omar Tate, Chef Johnny Ortiz and Chef Victoria Blamey
CHEF SHOLA OLUNYOLO is a distinguished member of the Philadelphia restaurant community, with a reputation for highly technical food and exciting flavors. Schooled in both England and Nigeria, he continued his culinary studies in a series of apprenticeships and stages across Europe, East, and Southeast Asia working at some of the most formative restaurants in the industry. Along the way, he’s cultivated up a phenomenal library of techniques, flavors and traditions with a special emphasis on fermentation. A culinary jack-of-all-trades, Olunloyo also worked in food writing and catering. In 2002, he opened the culinary laboratory Studiokitchen, where he experiments with culinary concepts, flavors, and cutting edge technology. In his kitchen, he works with restaurants and food equipment manufacturers to develop new ideas towards deliciousness.
CHEF JOHNNY ORTIZ is an indo-hispano born and raised in the small town of Taos, New Mexico, where he spent his youth primarily on the Taos Pueblo. It was here he first found his love for wild food, which is still an integral part of life of the culture. He remembers learning to eat the wild rose from his grandfather and how formative that single experience was. Chef Johnny has worked and led at such restaurants as Alinea, Willow’s Inn, and Saison. In 2015 he started his own project, /Shed. The beginning of /Shed started with the thought of making an experience around food that was fully authentic, where every detail had meaning and where he could have interaction with every step of the process himself.
CHEF VICTORIA BLAMEY: “Ms. Blamey loads her dishes with more excitement than you will find in other new restaurants that are getting far more attention,” wrote The New York Times’ restaurant critic Pete Wells of Chef Victoria Blamey’s distinctive cuisine at New York City’s Chumley’s, where she held the first Executive Chef position of her young career. From there, Victoria went on to Manhattan institution Gotham Bar & Grill, as its first new executive chef in over thirty years, and garnered a glowing three-star review from The New York Times. A native of Santiago, Chile, Victoria was a student of history until she left for the professional kitchen, leaving university to attend the International School of Culinary Studies in Santiago. Though she came to cooking relatively late, Blamey immediately set her sights on fine dining, working at restaurants including Mugaritz, ABaC, The Vineyard, Corton, and Atera in a tour across Europe, the United States and Australia.
Stefani Threet partnered with Chef Adrienne Cheatham
STEFANI THREET is the designer/maker behind Threet Ceramics, a handbuilt pottery line based in Philadelphia, PA. Stefani studied Ceramics at Alfred University and has done various residencies and studio assistantships across the country. She is very much inspired by abstractions from nature and ancestral patterns and designs. Stefani also draws color inspiration from the vast array of landscapes and fabrics in Oaxaca, Mexico where she once lived and currently spends several months a year.
Stefani recently opened a ceramics gallery in Philadelphia, PA called Ceramic Concept which highlights the ceramic works of artists of color, women, and local artists.
New York-based CHEF ADRIENNE CHEATHAM spent eight years at Le Bernardin and was executive chef at Red Rooster Harlem. She’s the founder of SundayBest, a pop-up dinner concept in which she highlights the subtleties, nuances and lesser-known facets of Soul Food and Southern cuisine, and she is currently working on her first cookbook. Chef Adrienne used the Hudson Valley as a backdrop to explore how Southern and Soul Food have evolved over time with the integration of ingredients and techniques from various cultures.
STEVEN YOUNG LEE is the Resident Artist Director of the Archie Bray Foundation for the Ceramic Arts in Helena, Montana where, for the past 15 years, he has maintained an active studio practice along with orchestrating an organization devoted to excellence in ceramics. In 2004-05, he lectured and taught at numerous universities throughout China as part of a cultural and educational exchange in Jingdezhen, Shanghai and Beijing and spent two months in Seoul, South Korea studying ceramic tradition and history. In 2005-6 he was a visiting professor at Emily Carr Institute of Art and Design in Vancouver, B.C.
Lee has lectured extensively in North America and Asia. In the Fall of 2016 he was one of four artists featured as part of the Renwick Invitational at the Smithsonian Museum in Washington, D.C. In March 2013 he participated on a panel, "Americans in the Porcelain City," at the Metropolitan Museum of Art in New York. Also in 2013, he was one of several international artists invited to participate in “New Blue and White,” an exhibition at the Museum of Fine Arts in Boston, MA featuring contemporary artists working in the blue-and-white tradition. In 2019, he had a solo exhibition at the Portland Art Museum. In 2021, his work was included in “Crafting America,” a survey of contemporary craft at the Crystal Bridges Museum of American Art and OBJECTS:USA 2020 curated by Glenn Adamson in partnership with R&Co in New York, NY. His work has been collected by the Smithsonian Museum, the Los Angeles County Museum of Art, the Portland Art Museum, the Newark Museum of Art, the Daum Museum of Contemporary Art, the Everson Museum of Art, the Four Seasons Hotel in Seoul, Korea, and many private and public collections.
Lee earned his BFA and MFA in Ceramics from Alfred University.
Steve Lee partnered with Chef Jonathan Tam
Canadian CHEF JONATHAN TAM trained at Noma and was head chef at Relae, where he gained a deep understanding of seasonality to develop a creative vegetable-forward cuisine. Later this summer, Jonathan will embark on his next chapter, opening restaurant JATAK in Copenhagen. He used his residency at Stone Barns to explore traditional Chinese technique and Cantonese heritage cooking, reinvented and reinterpreted with Hudson Valley ingredients.
NENA ESCOBAR creates pottery that aspires to elevate the importance of the handmade through its quality, permanence, and relevance of present day. Through this work, she hopes to enhance our everyday rituals of eating and drinking. This belief, with an emphasis on use, is an examination of the human relationship to our physical world; one of longevity, pleasure, ease, and beauty. In these creations of functional pottery, Nena emphasizes the need for human interaction, the importance of the physical object as a prompt, and a desire to find meaning in our material culture.
For her work with Chef in Residence Jorge Vallejo at Stones Barns Center, Nena created three signature pieces for service to be paired with his cuisine. This work was informed by Nena’s extensive studio practice using traditional Chinese cobalt blue and white design, and inspired by the Mexican folk pottery of Talavera de Pueblo as well as Mayan textile design.
Nena received a BFA degree in Painting from Maryland Institute College of Art and a MFA in Ceramics at New York State College of Ceramics at Alfred at Alfred University. She is a full time studio potter and adjunct professor living in Ft. Lauderdale, Florida.
Artist Nena Escobar partnered with Chef Jorge Vallejo.
CHEF JORGE VALLEJO is chef and owner of Quintonil in Mexico City, named one of the World’s 50 Best restaurants, and an alumnus of some of the world’s most respected restaurants including Noma, Pujol and the St. Regis Hotel’s Diana Restaurant. Chef Jorge applied Mexican traditions and techniques to the early summer bounty of Stone Barns and the greater Hudson Valley.