The Invisible Dog (New York City) and BUoY Arts Center (Tokyo) are thrilled to welcome Emmanuel “Gus” Reckel artist in residency during NAFAS Festival
Emmanuel “Gus” Reckel is a baker, educator, and culinary artist who approaches food through wild fermentation, traditional nutrition, and hospitality. For Gus, food isn't just sustenance—it's a hands-on way to bring people together, share stories, and explore plant-based eating.
Before turning to sourdough, Gus spent nearly two decades working in international finance across Paris, London, Zurich, and New York. In 2014, wanting a direct connection to craft and community, he traded his desk for a bakery and opened L’imprimerie in Brooklyn. Over the next decade, he focused on wild sourdough, ancient grains, and working with local suppliers.
As his practice grew, Gus began collaborating with artists and cultural spaces to explore food as a visual and sensory medium. He has worked with the French Cheese Board and artist Dorothée Selz on bread sculptures, and regularly creates custom culinary pieces—like his baked "edible doves"—for exhibitions at The Invisible Dog Art Center.
Today, Gus’s work centers on food as a tool for connection and care. During his upcoming residency at the BUoY Arts Center in Tokyo for the Nafas Festival, he is exploring the Japanese tradition of osettai (hospitality). Throughout the festival, he will connect with local bakers and fermenters, collaborate with other participating artists, and hold interactive workshops and performances where visitors can share in freshly baked offerings.
Location
BUoY Arts Center
49-11, Senju-Nakacho, Adachi-ku,
Tokyo
Admission:
Free
Date
September 4-26, 2026,
Program of workshop to be announced