Culinary Series
Epicurean/artist journey
Abstract Painter
Melissa Mahoney
Chef /Owner
Camper Restaurant
Greg Kuzia-Carmel
“As an artist, I wanted to express taste, and the experience of eating, in a visual way through painting abstractly. ”
Consuming Comfort
48” x 36” acrylic on canvas
The earthen umami flavors made me feel comforted. In the painting, the shades of green reveal the down-to-earth flavors of each bite. The accents of herbs and spices are conveyed in whites and grays.
Inspiration: fresh dumplings mixed with caramelized garlic and chive, artichokes, pea shoots, ginger, and Sungold tomatoes.
Luscious
48” x 48” acrylic on canvas
Pasta made from Stinging Nettles might evoke the feeling of eating something sharp and prickly, but the sensation that came from each bite was creamy and luscious. I utilized a soft, subtle color palette to convey this visually.
Inspiration: pasta mixed with candied Meyer lemon, olives, fresh garbanzo beans, spinach, basil, and crushed pistachios.
“Each dish inspired a painting that does not visually convey the food as a representational subject, but as a sensation of taste and texture.”
— Melissa Mahoney
Satiated
48” x 48” acrylic on canvas
There are so many flavors and complexities with each bite of this Vietnamese-inspired bánh mì. The range of colors and layers of circular shapes reflect this complexity.
Inspiration: salted pork, pickled cucumber, carrots, and pea shoots, finished with black garlic tapenade.
Savor
60” x 48” acrylic on canvas
The duality of the fish with a crusted, seasoned outside and the delicate, savory inside gave the sensation of revealed tenderness. The contrasting textures led me to paint subtle textures in the background and circular brushstrokes conveying the softness revealed, along with the layers of flavors.
Inspiration: Potato-crusted rock cod, romanesco, Meyer lemon, charred onions, black garbanzo beans, and hazelnuts
Delicately Unbridled
54” x 54” acrylic on raw linen
Fresh-from-the-sea ahi tuna with delicately peeled celery, diced melon, and accents of green onions in a ginger olio and cream, topped with pea shoots.
Inspiration: the texture combinations of crisp celery and creamy oil with melt-in-your-mouth tuna along with sesame seeds.
Fierce
48” x 48” acrylic on canvas
The flavors and the heat of the peppers in this dish made me feel energized. This boldness is reflected in the warm color palette of the painting.
Inspiration: Fried chicken sliders infused with smoked chipotles. Served on a toasted bun with a cool, crispy slaw and homemade pickles.
Burnt Velvet
48” x 48” acrylic on wood panel
The textures are velvety with a smoky flavor. The sweetness is a perfect flavor to end on.
Inspiration: S’mores dessert created with a base of crisp graham cracker crust, contrasted by the velvety texture of smoked chocolate crémeux topped with a burnt, fluffy meringue.
Cocktail series
12” x 36” (each) acrylic on canvas
Abstract Painter Melissa Mahoney
Food and cuisine have layers of flavors that you can taste, textures that you can feel, and temperatures and sensations that you can experience. As an artist, I wanted to express taste, and the experience of eating, in a visual way through painting abstractly.
I drew inspiration from the cuisine at Camper in Menlo Park, California. Camper creates high-end, deliciously crafted fare. The environment is warm and relaxing. Seeing the chefs cooking in an open kitchen visually starts the journey of enjoying the flavors to come.
In each bite of food and in each sip of crafted cocktail, the unique flavor profiles come across. Each dish inspired a painting that does not visually convey the food as a representational subject, but as a sensation of taste and texture.
For example, the rock cod dish has subtle flavors and textures that are revealed over time. In this painting, I removed color and painted in a neutral palette, capturing the layers of texture and using brushstrokes to express crispness as well as the delicateness of each bite.
As a visual artist, I often experience all of the five senses (touch, sight, hearing, smell, and taste), with a heightened sense of sight. This is similar to the sensation of “synesthesia:” a sensation produced in one modality when a stimulus is applied to another modality, as when the hearing of a certain sound induces the visualization of a certain color.*
Creating these paintings, transposing and translating my senses, led to a satiating journey of all the senses.
“It was interesting to see how an abstract painter interprets the sensations of eating. As a chef, I found it a unique collaborative and a way to celebrate the art of cuisine.”
Chef Greg Kuzia-Carmel
Originally from Upstate New York, Greg began his cooking adventures at a young age. Like many chefs, his life in food started innocently enough with a job washing dishes in high school to fund a snowboarding habit. When the opportunity presented itself to be groomed into a cook, he immersed himself in the craft and made the commitment to becoming a Chef.
His first professional tour encompassed three years in Boston where he cooked under Ken Oringer and Jamie Bissonnette (Toro) and Tony Maws (Craigie Street Bistrot). With a recommendation from Oringer, Greg was accepted into an apprenticeship at the Two-Michelin-Star Mugaritz in the Basque Region of Spain.
Upon returning to the United States, Greg accepted a position at Per Se in New York City. In his two years there, he would be promoted to a leadership role working directly with Chefs Eli Kaimeh and Thomas Keller. Following his time at TKRG, he helped open the critically acclaimed Governor in Brooklyn and worked with the Altamarea Group under Chef Michael White. After relocating to San Francisco in 2014, he was fortunate enough to find himself working alongside Michael Tusk at the venerable Quince and Cotogna.
Taking his cues from the seasons and the markets offerings, Greg loves cooking approachable fare with the occasional touch of creativity. Staying true to the goal of making fare that is first and foremost delicious, he interjects subtle influences from his travels and experiences into the menus. When he’s not in the kitchen, Greg can often be found out in the wilderness, taking photographs, and spending time with his family.
Camper
Menlo Park, California
898 Santa Cruz Avenue, Menlo Park, California
A rustic, Californian restaurant in
Menlo Park, California.
Serving hyper-seasonal foods and drinks.
Chef De Cuisine Greg Kuzia-Carmel.
