“The relationship between client, collaborator and the earth inspires me into every new beginning.”
Hailing from a multi-disciplinary artistic lineage, her childhood was immersed in farm to table style meals and found-object art installations. As a competitive equestrian, Jacqueline developed a strong and versatile skill set that informs her leadership style as she guides both her creative and culinary teams as well as her clients.
“The satisfaction I get from seeing people smile, laugh, and enjoy themselves in the presence of my food is unexplainable.”
Andy seeks inspiration through his international travels from the spice markets of Turkey, street carts of Thailand, to the Basque region of Spain. Living in San Francisco grants him access to extensive ingredients which continue to provide a platform for culinary exploration. As a working chef, he takes great pleasure in creating dishes from the ground up.
“I love creating harmony between the food that we make and design elements that nature provides.”
With an extensive hospitality background including restaurant management, Steven has found his niche in event design and floral arranging. In addition to his success with flora and fauna, Steven’s integrated design with found object art enhances the innovation of Work of Art’s installations. His last name says it all.