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Join us for an intimate studio visit with our Artists-in-Residence, followed by a locally-sourced meal on our scenic campus.

About this event

Artists’ Table is The Watermill Center’s year-round series of gatherings, inviting the public to an intimate presentation by Artist-in-Residence Joyce Ho, followed by a farm-to-table meal by Chef Colin Ambrose on The Center’s scenic campus.

Joyce Ho works across diverse mediums from painting, video, to installation. By integrating the deconstruction of movements and fragmentation of daily rituals with rich and illusory light and shadow, the artist demonstrates the intimate and isolating tensions between people and reality. The artist’s works simultaneously captivate her viewers while keeping them in a state of confrontation, rendering the quotidian action depicted in her work as a momentary ritual. Ho has exhibited internationally, including Phantasmapolis: Asian Art Biennial, Taichung, Taiwan (2021); We Do Not Dream Alone: the Asia Society Triennial, Asia Society Museum, New York, NY, U.S.(2021); Yokohama Triennale: Afterglow, Yokohama Museum of Art, Yokohama, Japan (2020); Meditations in an Emergency, UCCA Center for Contemporary Art, Beijing, China (2020); Sunset on a Dead End: The Notorious and Their Inexplicable Modes of Existence, Power Station of Art, Shanghai, China (2019); NO ON: Joyce Ho Solo Exhibition, TKG , Taipei, Taiwan (2019); 9th Asia Pacific Triennial of Contemporary Art, Queensland Art Gallery, and Gallery of Modern Art, Brisbane, Australia (2018). Joyce Ho is a recipient of the 2022 Baroness Nina von Maltzahn Fellowship for the Performing Arts at The Watermill Center.

Colin Ambrose is the Executive Chef of Estia’s Little Kitchen in Sag Harbor, New York. Colin has a 30 year career as a restaurateur on the East End, best known for founding the original Estia in Amagansett. Ambrose was one of the original founders on the East End of the slow food movement and grows many of his vegetables and herbs for his restaurants. Chef Ambrose is also the host-producer for The American Rivers Tour, where he looks to fellow chefs and locations – exploring new twists on American and Mexican fare along the way.