ARTIST – KELLY STELLER HRAD
Kelly is a contemporary abstract artist known for her vibrant, textured paintings that blend bold color, layered emotion, and the intuitive rhythm of movement. Working exclusively with palette knives, she creates richly dimensional compositions that reflect the complexity of life—its messiness, its healing, and its beauty. She calls herself a “reflectionist,” using her work as a form of visual journaling: a way to process what’s been lived, felt, and learned.
ARTIST – tony holman
Tony has a Bachelor of Fine Arts from Indiana University and Master of Fine Arts from the University of North Texas. His studio and gallery is in an 1890 Victorian home in old-town Plano. Tony throws most of the pots on a potter’s wheel. Others are slab constructed and altered. The shapes of his vessels are functional but can simply be decorative, and because each is hand crafted, no two are exactly alike.
ARTIST – JAMAISON sCHULER
Jamaison is a self-taught kiln-formed glass artist who learned his craft through research and experimentation and has won multiple blue ribbons at the State Fair of Texas. Every piece of glass he uses — even the smallest bits and powdered glass — begins as a full sheet measuring approximately 20x34 inches, which is then manipulated through scoring, breaking, smashing, and multiple heatings at 1500 degrees.
artist - virginia bally
Virginia’s passion for artistic endeavors began at an early age, being encouraged by her great Uncle John who would give her pencils and paper to draw from the age of 3. She earned her associate degree in fine arts with honors from North Harris County College, where she won a Fine Arts Scholarship for her exceptional work. Virginia has a strong background in floral design and is an avid gardener and Horticulturist.
Chef - shih-hua fuh
Shih-Hua became chef of the Roosevelt Library in 2013, and in 2016 took on the role of chef for the Roosevelt Library Social Club, founded by Leland Stone. His culinary artistry has been recognized well beyond the Library, from cooking as a guest chef for the Tour de Forks in Crested Butte, to preparing private dinners at Château Fayrac in France for the owner and for Leland Stone during his visit, to being featured alongside many of San Antonio’s most notable restaurant chefs in a prestigious series of charity dinners.