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CLOUDZ

Brisbane |October 2026

CLOUDZ is a world-first live art happening that blurs the boundaries between food, art, and technology. German Michelin-star chef Robert Maas prepares edible ingredients that become the medium for artworks created in real time by leading and upcoming First Nations artists. These ephemeral pieces are then shared with the audience, filmed, and minted as NFTs - transforming the fleeting act of creation into a lasting digital trace.

Presented as part of Brisbane German Week 2026 and endorsed by the Consulate of the Federal Republic of Germany in Brisbane , CLOUDZ invites audiences to experience art as nourishment, performance, and memory all at once.

Concept

CLOUDZ begins with a simple but radical question: where does art begin, and where does it end?

At the centre of this performance is German Michelin-star chef Robert Maas, who prepares edible ingredients with the imagination of an artist and the precision of a craftsman. These ingredients become the palette for three First Nations artists, who transform them into large-scale artworks created live in front of an audience.

Unlike traditional art objects, these works do not remain on display. Instead, they are dismantled and served back to the spectators, dissolving into the bodies of those who witnessed their creation.

This act raises profound questions. Is the art the chef’s preparation of ingredients, the artists’ live gestures, or the feeding of the audience? Could the artwork also be the documentation of this fragile process, or the digital NFTs that preserve what would otherwise vanish? CLOUDZ refuses to provide a single answer, instead opening up a constellation of meanings where art exists in the making, the sharing, and the memory.

The performance deliberately spans multiple genres: gastronomy, visual art, performance, film, and digital culture. Each layer intersects with the others, creating a total work of art that is as fleeting as it is resonant.

By minting the artworks as NFTs, CLOUDZ situates itself firmly within the zeitgeist, addressing humanity’s longing to preserve the impermanent. At the same time, the proceeds from the NFTs will benefit a First Nations community organisation, ensuring the project creates social as well as cultural value.

CLOUDZ is therefore not only an artwork but an invitation: for audiences to reflect on authorship, on the nature of creation, and on the traces we leave behind.

Between creation and disappearance, CLOUDZ asks us to consider what remains.

CLOUDZ presents

Michelin-Star Chef Robert Maas: A Culinary Journey of Passion and Precision

Born in 1980 in Cologne (Köln), Germany, Chef Robert Maas’s path to culinary acclaim has been as dynamic and richly textured as the dishes he creates. Originally a university student, Maas made the bold decision at the age of 22 to leave academia behind and pursue his true passion-gastronomy. What followed was a remarkable journey across some of the world’s most prestigious culinary capitals.

Maas began with a rigorous three-year internship that laid the foundation for his technical expertise. Eager to broaden his experience, he moved to London, where he honed his craft in a Michelin-starred kitchen, absorbing the discipline and creativity that define high-level cuisine. A brief return to his hometown saw him working in another Michelin-starred establishment during the summer season, before continuing his culinary pilgrimage to Paris.

His time in the French capital further sharpened his understanding of classical and modern French cuisine, after which he traveled to New York City. There, he joined the team at a renowned three-star Michelin restaurant, immersing himself in one of the most competitive culinary environments in the world.

In 2010, Maas returned to Cologne and accepted the role of sous chef at a newly opened French restaurant. His talent and leadership quickly earned him a promotion to head chef. After two years of dedicated work, he ventured out on his own, opening Remise in Bonn in March 2015. Later that same year, he launched EREMISE in the same location-a bold, contemporary dining concept that would become the cornerstone of his career.

In 2017, just one year after its opening, REMISE was awarded its first Michelin star, a testament to Maas’s visionary approach to cuisine. His food-modern, refined, and deeply personal-reflects both his international journey and his commitment to innovation rooted in classical technique.

Today, Chef Robert Maas is celebrated not only for his culinary achievements but for his relentless pursuit of excellence, which continues to inspire the next generation of chefs across Europe and beyond.

GORDON HOOKEY

Gordon Hookey is a celebrated contemporary artist from Brisbane, and a member of the Waanyi people. His vibrant and dynamic works often combine figurative painting with text, drawing influence from both Aboriginal traditions and popular culture. Working across mediums such as painting, sculpture, and installation, Hookey is recognized for his bold visual language, distinctive

characters, and storytelling approach.

His practice reflects a deep connection to his cultural heritage, with a strong emphasis on language, identity, and community.

Selected Landmark Exhibitions:

Documenta 14 (2017), Kassel, Germany – an internationally renowned contemporary art exhibition that showcased his work to a global audience.
The National 2021: New Australian Art at the Museum of Contemporary Art Australia – featuring large-scale work celebrating Indigenous identity and culture.
Sovereignty (2016–2017) at the Australian Centre for Contemporary Art (ACCA) – a significant exhibition highlighting leading First Nations artists.
Other side art (2006) at the Institute of Modern Art, Brisbane – spotlighting innovative work by Aboriginal artists across various forms of contemporary practice.