According to Julia Sherman, cooking is a lot like painting: “ It’s a composition, it’s layering of materials… it works best when there’s contrasting flavors and textures and colors.” The author and chef is bringing this philosophy to her latest venture as executive chef of the new restaurant at New York’s New Museum, opening this fall. On this episode of The Artsy Podcast, Sherman joins Artsy’s managing editor Olivia Horn for a conversation about how artists eat, why art institutions are leaning into dining, and what the art and food worlds can learn from each other. Plus, Artsy editors Casey Lesser and Arun Kakar recap recent art fairs in Seoul and New York and discuss the artists who are on their radar this fall.Julia Sherman is a chef, artist, and author of two cookbooks—Arty Parties and Salad for President. Sherman is the executive chef and director of artists’ partnerships for the restaurant opening in the expanded New Museum in the late fall of 2025.Artists and exhibitions mentioned:Lee Bul at the Leeum Museum of ArtMark Bradford at Hauser & Wirth at Frieze SeoulBu Shi at SARAHCROWN at KiafTesfaye Urgessa at Saatchi Yates at The Armory ShowNour Jaouda at Spike IslandRF. Alvarez at Martha at The Armory Show and Megan MulrooneyAmbera Wellmann at Company Gallery at Hauser & WirthTaiki Yokote at CON_ at Frieze SeoulLaurie AndersonLarry BellBruce NaumanDike BlairSister Corita KentCammie StarosDaniel GordonRuby Sky StilerRelated reading:5 Artists to Discover at Kiaf 2025, South Korea’s Largest Art FairThe 10 Best Booths at Frieze Seoul 2025The 10 Best Booths at The Armory Show 2025