Katherine Chan is a rare bird. In discussion, her razor-sharp intellect picks out words and details with tweezer-like precision, but with an empathy and openness that always grasps at the bigger ideas. She is simultaneously a serious gourmand: a deep lover of cuisine, wine and perfume, very much in-tune with the earthly delights and her senses (her blog link here).
Pairing an empathetic intellect with the senses - perhaps this is why we love her so at ADG? She has been one of our friends since the beginning of the studio, and we are thrilled to profile her as our 3rd studio muse. She currently is a director at Miguel Abreu Gallery in the LES. We visited her at work, where she graciously gave us a tour of the latest exhibition, and answered some questions to give us a peek into her universe.
Q. Describe your work in 10 words:
A. I work at a contemporary art gallery on the LES.
Q. Favorite drink:
A. A chilled glass of dry white wine, preferably French.
Q. Dream day:
A. Wandering through the streets of a foreign city and taking in the sounds of languages I don't understand, smells I've never encountered before, sights I've never laid my eyes on. Travel inspires me, challenges my world view, shifts my frame of reference so I can see the world anew when I return home to New York.
Q. Current significant inspiration:
A. I'm currently in the midst of reading Rosalind Krauss's A Voyage on the North Sea: Art in the Age of the Post-Medium Condition on the Belgian artist, Marcel Broodthaers, whose marvelous work is currently on view in an exhibition at the Museum of Modern Art here in New York.
Q. 3 objects that are always in your bag (minus practicalities such as wallet, phone, keys):
A. A travel-sized bottle of perfume for refreshing during the day, chewing gum, and a pair of noise-canceling headphones that I use to shut out the chaos of the city on my daily commutes.
Q. Last visited restaurant/bar:
A. Annisa, a fantastic restaurant in the West Village run by Anita Lo, a Chinese-American chef who redefines fine French cuisine by fusing it with a global palate of flavors and textures.
Q. Life is best with:
A. Great art, great food, and the company of great friends.