1994 Born in Hsinchu, Taiwan
2013-2017 National Taipei University of the Arts Bachelor of Fine Arts
2017-2022 National Taipei University of the Arts Department of Fine Arts Master
Lo Yu Chi is an artist who works primarily with food, developing what she calls “Food Language” as a creative methodology. Her practice transforms everyday eating into a sensory and socially engaged artistic practice, using food to explore local cultures, natural environments, and relationships between people and place. Working across sculpture, installation, performance, and participatory art, she uses cooking, shared meals, and the dining table as sites for artistic practice.
Grounded in field research and engagement with local communities, her practice draws from ingredients, foraging, culinary techniques, food practices, and rituals to explore how relationships with the land and local knowledge are transmitted through food. In recent years, she has conducted food culture research in different regions and developed a “Decentralized Taste Database” through workshops, exploring taste memory and cultural exchange.
Exhibition:
2025, CHIK-CHIK group exhibition, Fantan village , Armenia
2025, Home doesn’t Taste like Salt, :DDD Kunst House, Yerevan, Armenia
2025, Object Amnesia, Taipei, Taiwan
2025, Next Art Tainan《Invisible Ocean, Growing City》,Tainan, Taiwan
2024,Here, Encounter Local, Co-create Art,Taitung, Taiwan
2024,Kilang no Titi,Tafalong, Hualien, Taiwan
2023, Humus, MoCA Taipei, Taipei, Taiwan
2023, Longitudinal Valley Residency Project: Shell, Lost Current, Slowing Fireworks, Tafalong, Hualien, Taiwan
2022, Grains, Packages, Naked slime, Tamsui, Taiwan
2021, Dadaocheng International Arts Festival, Taipei, Taiwan
2021, Chewing Deeply: "In the Name of Food", Taoyuan Museum of Art, Taoyuan, Taiwan
2021, Sanying Art Community Co-Creation Project, New Taipei Fine Arts Museum, Taipei, Taiwan
2021, Watershed Aesthetics Art Launch, Tamsui, Taipei, Taiwan
2020, X.O., Laila Gohar Studio, New York, USA
2020, The Mixed-Blood：Welcome to the Feast , SLY Art Space, Hualien,Taiwan
2020, Sugar Dew, Bopiliao Historic Block, Wanhua, Taiwan
2020, Hakka Nest, Huashan Arts and Cultural Special Zone, Taipei, Taiwan
2019, Sculpture 575, Okinawa University of the Arts, Okinawa, Japan
2019, Street Fun, Fun Street— Inhale! Exhale! What a Quality Life Really Entails, MOCA Taipei, Taipei, Taiwan
2019, ~~~: The whole ship, crossing the river, the waves, Taim Sui Customs Warehouse, Taim Sui, Taiwan
2019, PLAN B, Contemporary Annual Exhibition, Taipei, Taiwan
2018, Taipei Dream, Taipei Art Museum , Taipei, Taiwan
2018, STUPIN- Shared Studio Project, Taipei International Art Village, Taipei, Taiwan
2018, Guerrilla, VT - Very Temple Art Space, Taipei, Taiwan
2018, The Whole Ship's Zan, Bali Shipyard, New Taipei, Taiwan
2017, Resuscitation, Beitou Center Xincun, Taipei, Taiwan
2017, Job-by-work, Taipei Wan Hua Youth Park, Taipei, Taiwan
2017, Xianguang Ercun Art Exchange Market, Gui Shan Story House, Tao Yuan, Taiwan
2016, Living, Hsinchu Jiang Shan Arts Renovation Center, Hsin Chu, Taiwan
2016, I can only give you a little sweetness. Glare Project, Taipei, Taiwan
2015, International Art Village Visual Hybrid, Zhong Shan Creative Base, Taipei, Taiwan
2015, Exhibition of the Second Department of Fine Arts, Department of Fine Arts, Beijing Arts University, Taipei Art University Underground Art Museum, Taipei, Taiwan
2015, No. 71, Twenty-Three Group Exhibition, Treasure Rock Taipei International Art Village, Taipei, Taiwan
2015, with bones and backbone, we are all amazing bread Wanyun Solo Exhibition, North and South Gallery, Taipei University of Art, Taipei, Taiwan
Awards & Nominations:
2019, The1st Li Bao Contemporary Sculpture Creation Award
2020，BSAA,Wings of Light Award
2021，SANCF,S-An Aesthetics Award
LO YU CHI
羅聿綺
1994 生於新竹，臺灣
2013-2017 國立台北藝術大學 美術系 學士
2017-2022 國立台北藝術大學 美術系 雕塑組 碩士
羅聿綺是以食物作為創作媒材的臺灣藝術家，2025年進入食物創作第十年。以創作發展「食物語言」的材料系統，將日常飲食轉化為具感官性與社會性的藝術實踐，並以食物作為理解地方文化、自然環境與人地關係的入口。創作形式涵蓋雕塑、裝置、行為、表演與參與式藝術，以料理、共食與餐桌作為創作場域。
她重視田野調查與地方參與，從食材、採集、料理技法、飲食習慣與儀式出發，探討人與土地的關係，以及地方知識在日常飲食中的傳遞與轉化。
近年持續於不同地區進行飲食文化調查與實踐，並透過工作坊建立「去中心化的味覺資料庫」，探索味覺記憶與文化交融。
展演經歷
2026，親愛的你是色香味俱全，不存在劇場，臺南，臺灣
2025，Home doesn’t Taste like Salt，:DDD Kunst House，亞美尼亞
2025，CHIK-CHIK聯展，梵坦村，亞美尼亞
2025，物忘記，台北，臺灣
2025，臺南新藝獎《隱身之海、增生之城》，臺南，臺灣
2024，稻此 , 地方交會，藝駐共創計畫，台東，臺灣
2024，Kilang no Titi，太巴塱部落， 花蓮，臺灣
2023，混血人，台北當代藝術館，臺北，臺灣
2023，縱谷駐地計畫:殼，迷流，冉冉的焰火，花蓮，臺灣
2022，粒粒，包裹，裸身的軟泥，淡水，臺灣
2021，大稻埕國際藝術節，大稻埕，臺北，臺灣
2021，深度咀嚼:「以食為名」，桃園市立美術館，桃園，臺灣
2021，三鶯藝術社區共創計畫，新北市立美術館，臺北，臺灣
2021，流域美學藝術啟動，淡水，臺北，臺灣
2020，混血人:來一場野性的餐會，好地下藝術空間，花蓮，臺灣
2020，秋陽，風起，凝結的糖，剝皮寮歷史街區，臺北，臺灣
2020，X.O.，Laila Gohar Studio，紐約，美國
2020，客家巢，華山藝文特區，台北，台灣
2019，街大歡囍-換氣容易呼吸難，質感生活多簡單，台北當代藝術館，台北，台灣
2019，雕塑五七五，沖繩藝術大學，沖繩，日本
2019，~~~:整船，過河，漫波漫波，淡水海關碼頭倉庫古蹟，淡水，臺灣
2019，PLAN B，當代一年展，台北，台灣
2018，臺北夢，臺北市立美術館，臺北，臺灣
2018，STUPIN共享工作室計畫，臺北國際藝術村，臺北，臺灣
2018，游擊隊，非常廟藝術空間，臺北，臺灣
2018，整船的咱，八里大舟造船廠，新北，臺灣
2017，復甦術，北投中心新村，臺北，臺灣
2017，逐工，台北萬華青年公園，臺北，臺灣
2016，活生生，新竹江山藝改所，新竹，臺灣
2016，我只能給你一個小小的甜頭 炫光計畫，臺北，臺灣
2015，國際藝術村視覺混種，中山創意基地，臺北，臺灣
2015，七十一號，寶藏巖台北國際藝術村，臺北，臺灣
2015，有骨有幹我們都是了不起的麵包，台北藝術大學南北畫廊，臺北，臺灣
獲獎
2019，第一屆麗寶當代雕塑創作獎 優賞
2020，炫光計畫 光之翼獎
2021，世安美學獎
駐村/駐地
2026，丸之內三菱村，東京，日本
2026，Flow House，峇里島，印尼
2026，HIN BUS DEPOT，檳城，馬來西亞
2026，不存在劇場，臺南，臺灣
2025，:DDD Kunst House，葉里溫，亞美尼亞
2024，怎麼絆，交會地方。藝駐共創，長濱，台東
2023，縱谷駐地計畫，光復鄉，花蓮
2020，X.O.， Laila Gohar Studio，紐約，美國
2019，雕塑575，沖繩藝術大學交流聯展，沖繩，日本
2017，北投中心新村，臺北，臺灣
典藏
麗寶文化藝術基金會、私人收藏
