by Mable Yiu
Chef, artist, and entrepreneur Stephanie Nass finds new ways to tie together culinary and artistic expression...and not just with beautiful photos.
Please tell us about Victory Club and how it all came about.
Victory Club is the supper club I founded to bring together friends of friends over the culinary and visual arts. Events take place 2-3 times per month in artists’ studios, private collections, galleries, and museums. The art in each space inspires the menus. Members bring their friends so the group at each event is comprised of friends of friends.
Last winter, I started culinary school at ICC and hosting people in my apartment for dinner. Everyone invited was asked to bring a guest, and the art on my walls— my own paintings but also treasured pieces from artist friends—sparked our conversations. These informal homecooked meals helped me connect the art and food lovers of New York City, in person and on Instagram, and ultimately led to the membership organization that Victory Club is...
How did you get into the food industry and what are you doing that's unique in the food world?
Growing up, my brother Teddy gave me the nickname “Chefanie” because I spent every free second in the kitchen. After college, I worked in Silicon Valley, and Victory Club is exactly what I wished existed when I was doing that job: a way for food, art, and friendship to converge in my busy schedule.
I am passionate about food & art and constantly look for ways to bring these things together. I look for modern plating techniques to apply to familiar dishes and consider food an important artistic medium for self-expression.
What are your plans for the future?
I hope Victory Club will continue to inspire more people in interesting venues for many years in the future!! I also hope the club will find partners that share a passion for reaching food and art lovers. I am personally working on a cookbook, as well as designing and producing embroidered napkins with aspirations to do more tableware.
Dream client to cook for/work with?