Culinary Artist in Residency
This opportunity supports and celebrates artists working at the intersection of food and art. Open to creators of all backgrounds—not only those with traditional fine arts training—the program invites anyone whose creative practice engages food as material, whether through research, performance, sculpture, social practice, or event-based work. The residency unfolds in two parts: a 10-day winter session on Ox-Bow’s campus (dates confirmed with the final cohort) and a culminating public program held in summer or fall of the same year. Up to six artists or collaboratives are selected each cycle.
Residents receive room and board during their time on campus, a $1,500 artist fee in support of their public program(s), a $600 travel stipend, and a $200 materials budget for the winter residency. Additional materials funding and event support are provided for the public program. Throughout both sessions, residents have access to Ox-Bow’s professional kitchen, studio spaces, and the support of staff who specialize in both culinary and artistic production.
As an art school and residency centered around the communal experience of dining, Ox-Bow views the kitchen as a studio and hospitality as an art form. The Culinary Artist in Residency emphasizes collaboration, experimentation, and care—inviting participants to explore how food shapes community, narrative, and creative exchange. The winter session fosters research and dialogue, while the public program encourages residents to share their vision through an immersive event.
Finalists are interviewed prior to final selection. Applications are open to individuals and collectives, with participation determined by panel review.
If you have questions regarding the applications process or the Culinary Artist in Residency, please email oxbow@ox-bow.org.
Applications are open now here and are due July 5 at 12:00 a.m. EST.
Meet the 2026 Culinary Residents:
(from left to row from top left) work by Cheyenne Skye Broughton; portrait of Cheyenne Skye Broughton; work by Wei Cheng (Blooming Sisiters, 2023, ceramics and wire, size: various); portrait of Wei Cheng; work by Rae Friedman (image depicts the fourth installment of Rae's culinary social project, Ordinary Risks on Lake Michigan (7/20/25) Photo Credit: Erik Aldrich); work by Noya Kansky (untitled, 2025, Marigold/Monstera leaf/early girl tomatoes/floral mechanic, 1 x 1 ft, photo: Corrina Hui); portrait of Noya Kansky; work by Luna Vela (Sunchoke Tamal w/ Mole Blanco); portrait of Luna Vela
“I’m grateful I had the chance to learn from my fellow residents during dedicated time for experimentation and skill-sharing. When my fellow residents and I cooked dinner each night, our plans evolved in real time as we discussed, made alterations, and came up with new ideas to try out. It was an immense pleasure to riff on each others’ cuisines, finding out where we overlapped and what strange directions we could take together. It was a singular experience to take this time with other people who think creatively about food in an art context. The skills and knowledge I gained at Ox-Bow will benefit my practice and surely lead to new collaborations with a growing network of artist-cooks.””
2024-2025 Culinary Artist-in-Residents (from left to right): Sara Clugage, Daniel Pravit Fethke, Edward Cabral, and MAGNET
“Ox-Bow’s Culinary Artist Residency program gave me the space to confidently experiment with collaborative cooking. Their incredible artist-run kitchen is at the heart of everything that happens on campus, and this program takes advantage of Ox-Bow’s unique history and studio infrastructure to push artists, chefs, and the audiences around the Saugatuck community to think through the acts of cooking, gathering, and sharing meals in new and exciting ways. It’s intersectional while remaining uniquely, beautifully true to the Ox-Bow spirit of joyful and spontaneous culinary collaboration.””
Photos by Eugene I-Peng Tang (Summer Fellow 2024)