Music By: Matt Haimovitz


Renowned as a musical pioneer, cellist Matt Haimovitz is praised by The New York Times as a “ferociously talented cellist who brings his megawatt sound and uncommon expressive gifts to a vast variety of styles” and by The New Yorker as “remarkable virtuoso” who “never turns in a predictable performance.” He has inspired classical music lovers and countless new listeners by bringing his artistry to concert halls and clubs, outdoor festivals and intimate coffee houses – any place where passionate music can be heard. He brings a fresh ear to familiar repertoire, champions new music, and initiates groundbreaking collaborations, as well as creating innovative recording projects. Besides his relentless touring schedule, he mentors an award-winning studio of young cellists at McGill University’s Schulich School of Music in Montreal.

In 2006, Haimovitz received the Concert Music Award from ASCAP for his advocacy of living composers and pioneering spirit, and in 2004, the American Music Center awarded Haimovitz the Trailblazer Award, for his far-reaching contributions to American music. Born in Israel, Haimovitz has also been honored with the Avery Fisher Career Grant (1986), the Grand Prix du Disque (1991), the Diapason d’Or (1991) and he is the first cellist ever to receive the prestigious Premio Internazionale “Accademia Musicale Chigiana” (1999). Haimovitz studied at the Collegiate School in New York and at the Juilliard School, in the final class of Leonard Rose, after which he continued his cello studies with Ronald Leonard and Yo-Yo Ma. In 1996, he received a B.A. magna cum laude with highest honors from Harvard University. Matt Haimovitz plays a Venetian cello, made in 1710 by Matteo Gofriller.

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Art By: Agnes Lopez


Agnes Lopez is an editorial and food photographer with a home base in Jacksonville, Florida’s historic Riverside-Avondale neighborhood.

Agnes traverses the Southeastern US and beyond with her camera in search of inspiration in the form of exceptional meals, her subjects ranging from the fine cuisine of award-winning restaurants to food trucks and their street fare.

Her work appears regularly in the pages of food and lifestyle publications across the US.

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