SHIBUI PAINTINGS

As a human being living in the 21st Century I believe that we need to acknowledge our current psychological dependency on technology. This smart phone, social media and immediate gratification mindset, is leading us to an unsatisfied mental state where more and faster is expected by everyone at all times, creating constant stress. I believe that to counteract this learned excellence at technical multi-tasking, we should search for simplicity in daily life based on the Japanese idea of shibui, where elements and experiences are appreciated by their own virtues and simplicity is devoid of the unnecessary. With this in mind I create works that are deconstructed to very basic visual elements aiming to stimulate the limbic brain – the part that has no capacity for language but, instead, controls emotions and behavior. I am also inspired by Malevich’s Black Square and by the culinary arts. In recent years, I have been moved by Chefs like Mossimo Borutta and Grant Achatz who constantly visit museums and study art to develop their dishes. Now I want to do the opposite of them: I want to be inspired by food preparation to create my art.”

– Georges Le Chevallier 


 

Mangú con Tres Golpes (after Dominican Republic food)
Acrylics, Graphite, Aerosol Paint and Coffee on Canvas, 48”x36” 2017

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Paella with Shrimp and Squid (after Chef Jose Andres)
Coffee, Aerosol, Graphite and Paint on Canvas, 20”x20” 2016

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Molton Chocolate Cake (after Chef Jean-Georges Vongerichten)
Coffee, Aerosol, Graphite and Paint on Canvas, 20”x20” 2016

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Chicken Roasted in a Wood-Fire Brick Oven Served with a Tuscan-style Bread Salad (after Chef Judy Rodgers)
Coffee, Aerosol, Graphite and Paint on Canvas, 20”x20” 2016

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Baked Goat Cheese with Garden Lettuces (after Chef Alice Waters)
Grape Juice, Nails and Paint on Canvas, 72”x72” 2015

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Radishes in “Dirt” (after Rene Redzepi)
Coffee, and Paint on Canvas, 36”x36” 2015

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Bedouin Affogato (after Chef Giada De Laurentiis)
Coffee, Aerosol and Paint on Canvas, 32”x32” 2015

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Oyster and Duck Gumbo with Andouille Sausage (after Chef John Besh)
Coffee, Sand and Paint on Canvas, 32”x31” 2015

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Smoked Salmon Crisps (after Chef Thomas Keller) Coffee, Sand, and Paint on Canvas 32”x32” 2015

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Smoked Salmon and Caviar Pizza Grape Juice and Paint on Canvas, 24”x24” 2015

Smoked Salmon and Caviar Pizza (after Chef Wolfgang Puck)
Grape Juice and Paint on Canvas, 24”x24” 2015

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Black Cod with Miso Coffee and Paint on Wood 16”x16” 2015

Black Cod with Miso (after Chef Nobu Matsuhisa)
Coffee and Paint on Wood, 16”x16” 2015

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Tasmanian Sea Trout Coffee, Oil Stick and Paint on Wood 16”x16” 2015

Tasmanian Sea Trout (after Chef Tetsuya Wakuda)
Coffee, Oil Stick and Paint on Wood, 16”x16” 2015

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Carne Asada with Black Beans Coffee and Paint on Canvas 16”x16” 2015

Carne Asada with Black Beans (after Chef Rick Bayless)
Coffee and Paint on Canvas, 16”x16” 2015

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Braised Short Ribs Coffee and Paint on Canvas 16”x16” 2015

Braised Short Ribs (after Chef Tom Colicchio)
Coffee and Paint on Canvas, 16”x16” 2015

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Oysters Rockefeller Coffee, Oil Stick and Paint on Wood 10”x10” 2015

Oysters Rockefeller (after Chef Jules Alciatore)
Coffee, Oil Stick and Paint on Wood, 10”x10” 2015

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Egg and Bacon Ice Cream Coffee, Oil Stick and Paint on Wood 10”x10” 2015

Egg and Bacon Ice Cream (after Chef Heston Blumenthal)
Coffee, Oil Stick and Paint on Wood, 10”x10” 2015

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