Cindy Chao at the new Cindy Chao The Art Jewel Gallery. Courtesy of Cindy Chao The Art Jewel

Cindy Chao is known for fusing art and jewellery to create unique collectibles. Here she speaks to LUX about the importance of her heritage, emotions and craftsmanship

LUX: How has your upbringing shaped your career?
Cindy Chao: Creating art jewels, for me, is a continuation of my family heritage. My grandfather was an architect who always took me to the construction sites of his architectural projects. I was trained from a young age to see the world in a structural and spatial way. My father was a sculptor. He taught me to take into account each angle, form and expression of what I observe, and to transform observations into well-rounded creations.

Both my grandfather and father moulded who I am today. Having the mind of an architect helps me to visualise my compositions three-dimensionally, and with the hands of a sculptor, I am able to pour life and emotion into my wax sculptures.

LUX:  How do you bring the two disciplines of jewellery and art together?
CC: My vision is to bring art and jewellery together by redefining how jewellery pieces are created and perceived. If a great piece of art must transcend culture, language and geographical boundaries in order to be widely understood and appreciated, the same should be true for jewellery. Thus, I hold the belief that every piece of fine jewellery should be a miniature artwork in a wearable form.

My jewellery creations are an extension and an expression of my emotions and soul. They carry the thoughts and the mood I experience when I obtain inspiration during the creation process. By combining my creativity with high-quality craftsmanship, I aim to imbue my art jewellery pieces with collectible value.

Cindy Chao The Art Jewel Gallery Gravity-free Showcase.

LUX: Can you share some insights into the process of creating your pieces and the techniques and materials you prefer to work with?
CC: I always view the world from a three-dimensional perspective, so my creations are very architectural, sculptural and organic, and can be appreciated from every angle.

I start every creation with wax sculpting, which is where I sculpt a wax block into a 1-to-1 ratio sculpture of the jewellery piece in my mind. The process is an ancient technique, once widespread in Europe in the 18th-19th centuries. This enables my work to be three-dimensional throughout the project.

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I am particularly fond of crafting my works in titanium. Being one of the lightest types of metal, titanium can effectively reduce the weight of the entire piece; however, its toughness and extremely high melting point also make the forging and setting extremely difficult, and any mistake would cause the whole crafting process to start over again. Using the toughest metal to form the softest curvature has always been an ultimate goal of mine.

Recently, I’ve been working on using unconventional materials in my jewellery pieces. For example, ox horn, maple wood, and golden ebony are applied and combined with titanium, 18K gold, silver, and various precious stones. These organic materials lack malleability and require careful evaluation, selection, and calculation of the joining positions and angles between the metals and unconventional materials.

Sapphire Floral Brooch from the White Label Collection

LUX: Which of your pieces are you most proud of?
CC: I believe that a good work is one that, when you look back, leaves you with no regrets, and with no room to think, If I had another six months, I could have done better.

I believe my latest 2022 Black Label Masterpiece Spring Cardamom Brooch is one of those “no regrets” works.

I created a pair of Spring Cardamom Brooches, inspired by freshly sprouted Cardamom pods, to express the vitality and hope of a new Spring. The brooches feature two oval-shaped cabochon Colombian emeralds of nearly 81 carats each. Next to the emeralds are two glistening hollow diamond spheres that are composed of several fancy rose-cut diamonds. The juxtaposition of a large emerald and the hollow diamond ball is my exploration of the coexistence of the abstract and real.

The brooches were also my attempt to accentuate sculptural aspects with colour science. I truly wanted to create a sense of dimensionality through the undulations, color arranging, gem setting and light. They were set with 28 shades of green gemstones, complemented by yellow and brown diamonds.

2022 Black Label Masterpiece X and XI, Spring Cardamom Brooches

LUX: Can you tell us about your annual butterfly masterpieces and what inspired you to start creating these every year?
CC: My first annual butterfly was completed in 2008, the fourth year after I founded the brand and at a time when I was still establishing myself as a jeweller. It was very challenging for me at the beginning, as an artist and as a brand, and I did not know how long I could persevere. I embarked on this butterfly creation with a feeling that it might be the last piece of work in my life. Even if my creative period ended that way, I wanted it to be special.

The short yet splendid life of a butterfly deeply inspires me. It reminds me that even though human life is brief and fragile, we should constantly undergo metamorphosis, surpassing our limits, and ultimately live a brilliant and meaningful life.

It took me a whole year to create my first butterfly, the Ruby Butterfly Brooch, and I poured all my efforts into it. From the front, you may only notice the pair of rubies on the butterfly, but when turning it over, you discover that the entire butterfly is fully set in a three-dimensional manner from the side to the back. The “side-flying” butterfly with its wings folded together and not yet fully spread, as if it had just emerged from the cocoon and was about to take off, symbolises my state of mind at the time.

From then on, I decided to use the “Annual Butterfly” as a symbol of transformation for both an artist and a brand.

Sweet Violet Earrings from the White Label Collection

LUX: On the note of butterflies and metamorphosis, can you speak about your evolution as a jewellery designer?
CC: My growth as an artist is closely related to confidence, which is crucial for creating good works, but it requires time to accumulate through experience. My increased confidence is reflected in two aspects: first, simplified lines and “subtraction” in my work. Because I have mastered the techniques, I don’t need as many lines to present a piece anymore. Second, there is a breakthrough in colour. Comparing the first “Ruby Butterfly Brooch” with the latest “Aurora Butterfly Brooch,” one will notice that I have become bolder in my use of colour. Just like a painter, the colour tension in early works and later works is certainly different.

The Aurora Butterfly

LUX: In what ways is Asian culture particularly important to you, and how is this reflected in your work?
CC: Influenced by my grandfather and father, I received an education in aesthetics from an early age. My creations are imbued with a traditional Chinese style of “impressionism”, using depictions of nature to express emotions. In my works, I want to showcase a harmonious blend of structural forms and artistic conception, brimming with a poetic and emotive essence.

LUX: You have achieved many accolades in your career, from your pieces being selected for Christie’s auctions to being featured in the Smithsonian National Museum of Natural History and the V&A. What would you say has been the highlight of your career so far and why?
CC: I am grateful for the acknowledgement from esteemed international institutions such as museums, art fairs, and auction houses over the past few years. These commendations have not only been instrumental in building up a firm foundation for my brand, but also instilled within me a profound sense of confidence.

Read more: Veuve Clicquot CEO Jean-Marc Gallot on the spirit of the iconic brand

In November 2021, I received the “Chevalier de l’Ordre des Arts et des Lettres” distinction from the French Ministry of Culture. This is definitely a highlight of my artistic career. France – being one of the birthplaces of jewellery art with its extensive history and cultural heritage – has consistently equipped me with abundant inspiration and nurtured my creative endeavours. I feel deeply honoured to be recognised for my vision and contribution in bridging eastern and western cultures through art, and I am aware of the great responsibility that lies ahead.

Sapphire Dragonfly Brooch from the White Label Collection

LUX: What would you say is the overall message you are conveying through your work?
CC: Our lives are finite, whereas genuine art possesses the ability to withstand the trial of time, transcend time, and be passed on from generation to generation.

LUX: You have broken boundaries as a Taiwanese woman in a male-dominated, Western-centric industry. Are you hopeful for the future of other Asian women in the jewellery, art and luxury markets and how do you hope to see your legacy continue?
CC: I am optimistic about the future of Asian female artists as they are gaining global recognition for their immense talent. The opportunities for women in Asia are vast and promising.

My team and I have created our own unique path on this journey, and we aim to continue the growth in the following decades to come, and to become a truly global brand that embraces its Asian heritage. In order to preserve this craft within the wider jewellery industry, I feel it is important to teach and inspire young talent to embrace this age-old knowledge and savoir-faire of jewellery-making.

The making of the Spring Cardamom Brooches

LUX: What would you say differentiates a jewellery piece which is a collectible from one which isn’t?”
CC: The value of a collectible jewellery artwork includes two aspects: rare gemstones and artistic value.

Firstly, top-grade rare gemstones are the primary element that gives jewellery pieces their collectible value. As a new investment vehicle, the market trend for rare gemstones has garnered increasing attention in recent years.

Artistic value is also one of the elements that contribute to the collectability of jewellery pieces. Collectible art jewellery possesses aesthetic, intellectual, and philosophical value beyond ordinary commodities. Artists dedicate themselves wholeheartedly, infusing their emotions into their creations, allowing their pieces to convey the artist’s unique creative stories and inner world.

All images courtesy of Cindy Chao The Art Jewel

Find out more: www.cindychao.com

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Reading time: 9 min
a man wearing a pink jacket standing by a pink wall with his arms folded
a man wearing a pink jacket standing by a pink wall with his arms folded

Nachson Mimran, co-founder and Creative Executive Officer of to.org, and Creative Director and Chairman of the Board of The Alpina Gstaad

Impact entrepreneur, tech investor, art collector and philanthropist: Nachson Mimran wants to change the way we invest. Here he shares with LUX what is exciting him now

To.org, a platform that Nachson Mimran co-founded in 2015 with his brother Arieh, might be the most influential collective you’ve never heard of. Using the collective descriptor Creative Activists, this motley crew of VC investors, philanthropists, activists, futurists, kids and creatives have orchestrated provocations with social and cultural purpose and to drive change.

Children dancing outside on the grass with clouds in the sky

Members of the community who will benefit from to.org’s Music and Arts Centre at the Bidi Bidi refugee settlement, northern Uganda. Photo by Estevan Padilla, courtesy of to.org

These include 2022’s The Throne, a waste- plastic 3D-printed port-a-potty, installed next to a demountable Jean Prouvé house in the gardens of The Alpina Gstaad, which provokes visitors to consider waste plastic as a resource to solve global issues such as the lack of sanitation infrastructure. Then there’s 2019’s Naughty Barbie, whose creation provoked Mattel to confront its use of virgin plastics and its role in the global scourge of ocean-destined plastics. Alongside his work with to.org, Mimran is Creative Director and Chairman of the Board at The Alpina Gstaad, and Provocateur in Chief of several organisations, including Extreme E.

Every

a white dripping icing on a diamond shaped object

Courtesy of EVERY CO.

For me, a brand is changemaking if its product overlaps with the UN’s SDGs and delivers something people need. Every creates animal-free proteins, such as Every Egg White , which behaves exactly like animal-derived egg white.

Follow LUX on Instagram: luxthemagazine

Chef Patrick Lassaque used it in macaroons at Chantal Guillon, San Francisco. Every also launched , a vegan, zero-sugar beverage with a gentle alcoholic kick.

theeverycompany.com

SPAARKD

A woman wearing a white sleeveless hoodie

Sleeveless hooded sweater by Grounded Absurdity. Proceeds from sales will support creatives in northern Uganda’s Bidi Bidi refugee settlement. Courtesy of SPAARKD

SPAARKD is a new platform from the team behind Pangaia, which aims to democratise the $3T fashion industry and eliminate the harmful materials and production practices of the fashion world. SPAARKD gives anyone the opportunity to create their own products, based on SPAARKD’s designs and Pangaia’s eco-materials library, without the typical barriers such as minimum orders and complicated logistics. Using SPAARKD, we launched Grounded Absurdity. Proceeds from sales of our first drop supports creatives in a refugee settlement.

www.spaarkd.com

Mamou-Mani

A white cup on a straw mat

Courtesy of Mamou-Mani Ltd

Arthur Mamou-Mani is an eco-parametric architect who uses materials such as fermented sugar and wood as sustainable materials in digitally designed architecture and 3D print furniture.

Read more: Jean-Baptiste Jouffray on the future of the world’s oceans

I have huge admiration for his designs, his commitment to sustainability and innovation, and his belief in making cutting-edge fabrication available to us all, as seen at FabPub, the digital fabrication lab he founded in London’s Hackney.

mamou-mani.com

Care.e.on

green and brown mini skincare bottles on an orange background

My friend Madison Headrick launched this on-the-go luxury skincare range. It’s a game changer for people who travel a lot, and for those of us who pack light for the gym. Care.e.on is cruelty free, removes the hassle of decanting products and packaging is sustainable. The En Route Essentials 5pc Kit is my go-to for long flights.

careeon.com

This article was first published in the Spring/Summer 2023 issue of LUX

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Reading time: 3 min
A woman in a yellow top and grey blazer standing in a kitchen
Sakshi Chhabra Mittal is the founder and CEO of FoodHak, a startup revolutionising the food industry by combining science, tech and traditional Ayurvedic principles to make healthier meals more accessible to all. Here Sakshi, speaks to Samantha Welsh about starting an innovating company and the potential for food science

LUX: What were your first entrepreneurial steps?
Sakshi Chhabra Mittal: I started working with doctors while in a full time job, to create a health-focussed line of food that was anti-inflammatory, low glycaemic index, gluten-free, dairy-free and free from refined sugars. Their patients heard about this and asked to subscribe. This pushed me to do a soft launch from my home kitchen; intended to be one week, it stretched to over four months with strong demand (purely word of mouth) and nearly 100% retention. I then found a kitchen near my office, woke every day at 5am to start operations with a part-time chef, kitchen assistant and an operations team. We learned a lot, most importantly, if you are building a business in the D2C space, your product becomes your life!

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LUX: How did this evolve into a tech specialism?
SM: While I was studying for my MBA at Wharton in US, I was fascinated how tech can help scale science and business innovation. After graduating, I joined an early-stage tech VC where I invested in Babylon, Deliveroo and Darktrace, and was then invited to join SoftBank in Silicon Valley where I used my biotech training to invest in companies innovating in oncology, immunology, data science.

soups and curries with rice in bowls

LUX: What brought about the pivot to food science?
SM: I had studied diseases professionally but personally I developed a rare liver breakdown during my first pregnancy. Known as OC, Obstetric Cholestasis recurs in subsequent pregnancies in more than 90% of cases. There is no known cause or cure but as our bodies are machines, science can offer answers, so I did clinical research into food types, changed my diet and managed to avoid OC recurring. I had found a gap in the market! Food science can help us potentially reduce chronic disease, relieve government healthcare budgets, live more sustainably, foster education in nutrition.

LUX: Clinical evidence links poor gut health with inflammation and disease; how does FoodHak’s proprietary tech bespoke complementary dietary solutions?
SM: We have built proprietary data models, taking all published clinical research on food, and making ingredient-disease links. This is our personalisation engine. We are launching personalisation features on our website, where people select meals according to their health goals, for example, to aid in adjusting cholesterol, blood pressure, immunity. We are also developing a personalised AI recipe generator App.

LUX: Tech or taste, what comes first?
SM: TASTE! Food is an experience, you have to get the taste right, everything else like lifestyle changes and customer retention follow on.

A curry in a bowl

LUX: How does FoodHak fit within the fast-growing plant-based nutrition market and what is your USP?
SM: We are a first mover in the ‘food as medicine’ space. We bring clinical research to the table via delicious dishes that can help people live a long, disease-free life. Tech companies tell you what you should and shouldn’t eat based on data sets but none completes the loop and personalises food. Our proprietary data models create bespoke recipes, our AI recipe generator varies and extends choices. The market opportunity is the vast population suffering allergies, inflammation, sugar-related issues etc. FoodHak’s dishes are plant-based using around 30 varieties with superfoods. We focus on a low glycaemic index, being gluten free, dairy free, free from refined sugars, we use science and tech, and we deliver bespoked gourmet meals to your door!

LUX: How do you achieve operational efficiencies with this model?
SM: We use sophisticated food packaging technology where we heat seal food in pouches. This gives us a naturally longer shelf life on fresh food and helps us with our zero-food waste policy. Our customers enjoy the extra flexibility in the shelf life as well. This enables us to run large-scale batches in food manufacturing, which reduces workshifts, encourages less frequent deliveries, and so saves on operational costs.

food dishes in bowls

LUX: How has working in diverse industries influenced your leadership style?
SM: We make a deliberate effort to interview women to join the company. I learnt from working in finance that if you don’t seek out women to join the company you will never have an equal opportunities workforce. Over 50% of our employees are women. I am also proud that virtually 100% of our workforce is diverse, including minorities and people from developing nations. Diversity of opinion around the table is critical to making the right decisions.

LUX: Has Covid changed corporate culture at FoodHak?
SM: I believe to build a strong culture and values from day 1 in a start-up is impossible with people working from home (WFH). The feeling of connection and ownership comes when you sit with your team and see them problem-solve in their respective areas. You see your product being made and packaged with love. You see the values exhibited by the senior leadership on a day-to-day basis. There is no reason to be WFH unless you really need to. It’s also important that each employee at FoodHak has equity from Day 1. They have a sense of ownership over the business, the product they are making, they want to come into work and give it their best shot to make the company succeed. We believe that the early employees have sacrificed so much to help build the product and they should be growing their wealth as the company grows.

a chocolate cake with a piece on the spoon.

LUX: How successful have you been in attracting investment?
SM: We went out to raise $5M but were oversubscribed and ended up extending the round. It became clear that our proposition is strong, the product is differentiated, and the time is now to lead the future development of food, which is not into fake meats or other processed alternatives. It is real food powered by science and tech. We have one of the best cap tables (possibly) in Europe, with Venture Capital firms like First Minute Capital, Urania Ventures, strategics like Holland and Barrett, and influential business angels like CEO of the Vision Fund, CEO of Palo Alto Networks, Jim Mellon, Jeremy Collar, Mervyn Davies, Lydia Jett and others!

Read more: Chef Rasmus Kofoed: The Vegetable King

LUX: How do you see tech continue to drive FoodHak’s success forward?
SM: We can use this tech to create any food in any category really quickly, while continuously adding variety on a weekly / monthly basis. We can also use ingredient swaps to create personalised recipes at scale. So, think of us as the new age, health-focussed, food conglomerate that’s powered by science and tech!

Find our more: foodhak.com

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Reading time: 5 min

By Darius Sanai
Editor in Chief

Ozone at the Ritz Carlton in Hong Kong, the highest bar in the world, has a long row of bar stools along its floor to ceiling picture window. You settle on a stool, place your Mojito on the counter in front of you, and stare out at a view of… nothing much. Where is Hong Kong? You lower your sights and, far below you, is a meandering stretch of water lined by buildings. The city that takes your breath away with its architectural glamour from the ground is now so far beneath you, from the 118th floor, that it almost loses impact; I was reminded of looking at Paris from a helicopter once, and pondering that human achievement needs to be appreciated at the scale it was created on.

OZONE - Private Dining Room

Why do we so love views, and in particular, bars with views? From London’s Shard, you can gaze down from any of three lively and extensive bars at sweeping views of the city, from floors in the mid-30s: a perfect height for admiring a low-rise city like London. In Dubai, you can head to the Burj-al-Arab’s top-floor bar, and perhaps you will be as disappointed as I was at the tawdry collection of plump men and sad Russian hookers desecrating a surreal vista over the inky Gulf. The Rainbow Room in New York is still the most atmospheric bar with a view in the world, wearing its Jazz Age history on its sleeve (and try drinking Martinis there during an electrical storm for a genuine out of body experience).

Read next: Colombia’s quiet renaissance 

And perhaps that – slipping out of reality – is why views and bars are so intimately attached. For these watering holes are all in the middle of man-made firmaments, cities aching with crowds and claustrophobia and high anxiety; just as a Beluga vodka Martini provides an escape from the everyday, so does a vista stretching along, above and away. Together, they are an irresistible combination.

OZONE - Bar Area

And so it was at Ozone. Slowly, the eyes adjusted to the relief map of Hong Kong spread out far below. Even in the gallery facing oblivion, the lighting was (correctly) kept low, so you could start to pick out ships and landmark buildings. The crowd was lively: low on suffocating young gents in finance talking about money markets, high on a blend of skin colours and nationalities, out for fun, not for expenses. And, as a slightly disingenuous counterpoint, Ritz Carlton levels of service, which you somehow don’t associate with somewhere so…groovy. Cocktails and champagne whizzed through the crowds with old-fashioned efficiency and deference. My Moscow Mule was refreshing and long, made even more revitalising by a cool breeze blowing in from the open roof. At 490m altitude, it was a discernible couple of degrees less hot than Hong Kong below.

Read next: Investing in a Porsche 911 Turbo

You exit Ozone via the lobby of the Ritz, a surreal interlude of calm elegance, and outside, suddenly, Hong Kong towers over you again.

If Ozone looks down at the view, Aqua is the view. This spot, a kilometre or so from the Ritz, is on the 30th floor, some 88 floors below Ozone. Also in Kowloon, the fast-emerging half of the city across the water from the historic centre, the city centre of Hong Kong – known to locals as Central – is a bristling wall of multi-coloured towers. In the foreground, fishing boats, ferries and old Chinese junks chunter through the water, which is multi-coloured, from the reflections of the buildings facing. It is the urban equivalent of being in the heart of the Alps, except instead of glacier whites and granite greys, green, pink and silver neon light up the cityscape facing you and the water below.

Aqua Interior ML03

If you can take your eyes off the view, you will note that Aqua takes its cocktails and food quite seriously. Less of a party spot than Ozone; more of a place for an aperitif that turns into a thoughtful dinner, with good friends. The Moscow Mule here packed a punch, with real ginger and a dab of mint, and one of my favourite vodkas, Ketel One, still made in an old gin pot still. It adds texture and class.

The chef’s selection of sushi came with an instruction not to ask for wasabi as it mars the flavour; the lobster, wagyu beef and toro nigiri were indeed delicate, buttery, nutty, gentle. For all the correct international conversation about human beings desecrating the planet, and the follies of modern urbanity, an evening at Aqua may lead you to conclude that humans are still capable of adding beauty, soul, and delight to the world. And that this bar high in the heart of Hong Kong is one of the very best places to appreciate that.

Meanwhile, a good friend tells me that the bars on the other side of the expanse of water are less spectacular, but more edgy. To be continued..

Ozone, Ritz Carlton, Hong Kong ritzcarlton.com; Aqua Spirit, Hong Kong aqua.com.hk

 

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Reading time: 4 min