Kevin O’Hanlon
Kevin O’Hanlon graduated from the College of Journalism in Dublin, Ireland and in photojournalism from the International Center For Photography, New York. He has reported from and directed documentaries and commercials around the world focusing on art and creativity. He has travelled and worked in China, Cambodia, Australia, India, Europe, in Central and South America, on the Navajo Reservation in the American South West and more recently in Haiti where he created an art program at the Maranatha Orphanage and School in Haiti, bringing art supplies and canvasses and helping Haitian School children to paint. He owns Rogue Space | Chelsea and is owner and creative director of documentary productions company FilmsOnArtists and director of GroundArts.org.
Kelly Worman
Kelly Worman, curator at Rogue Space | Chelsea, is also an artist who has been exhibiting her paintings since 2002 when she received her Bachelors degree in Fine Arts and Education from Monmouth University. Kelly received her formal certification in Graphic Design from New York University in 2008. She continued her fine arts studies at the School of Visual Arts and arts administrational studies at Parsons School of Design in Manhattan. Kelly received her Masters in Fine Arts with a concentration in Painting in 2011 from Pratt Institute. For the past 10 years, she has acted as an art teacher/mentor to students of all ages, worked in the Soho and Chelsea art scene, organized artist open studio and gallery tours, curated a number of group and solo shows, and exhibited her own work.
Matteo Boffo
Growing up in Northern Italy, I always found cooking to be a means of challenging my creativity as well as gathering the people that I love. I started cooking at my mother’s side, when I was first tall enough to reach the stove, and have been doing it ever since. My inspiration has always been to take a new approach to traditional meals.
Traveling has had a great influence on my growth as a chef, as it has allowed me to experience different cultures and flavors. My cooking style is a mixture of the great culinary traditions of my home country, Italy, and the more exotic flavors typical of Thailand, Japan, India, Mexico and Morocco. Working as a personal chef in England, Italy and now the United States has enabled me to meet wonderful people and customize my culinary skills to satisfy each customer’s tastes and nutritional needs. My target is to produce healthy meals without ever sacrificing flavors. This is why at the foundation of my cooking is seasonal, organic and fresh produce. Eat Well!
