{"id":1767,"date":"2024-07-04T15:10:41","date_gmt":"2024-07-04T13:10:41","guid":{"rendered":"https:\/\/armitano.ca\/?page_id=1767"},"modified":"2024-11-12T11:47:00","modified_gmt":"2024-11-12T10:47:00","slug":"the-artist","status":"publish","type":"page","link":"https:\/\/armitano.ca\/fr\/the-artist\/","title":{"rendered":"L'artiste"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid vc_row-69ea0a54c98db\"><div class=\"wpb_column vc_column_container vc_col-sm-3 vc_row-69ea0a54c9a93\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"533\" src=\"https:\/\/armitano.ca\/wp-content\/uploads\/2024\/07\/Artiste.jpg\" class=\"vc_single_image-img attachment-full\" alt=\"\" title=\"Artiste\" srcset=\"https:\/\/armitano.ca\/wp-content\/uploads\/2024\/07\/Artiste.jpg 400w, https:\/\/armitano.ca\/wp-content\/uploads\/2024\/07\/Artiste-225x300.jpg 225w, https:\/\/armitano.ca\/wp-content\/uploads\/2024\/07\/Artiste-53x70.jpg 53w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-9 vc_row-69ea0a54c9e61\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>N\u00e9 en Provence, dans le sud de la France, Mario a suivi des cours de cuisine et de gestion h\u00f4teli\u00e8re. Apr\u00e8s avoir travaill\u00e9 dans plusieurs h\u00f4tels, Mario s'installe \u00e0 Montr\u00e9al (Qu\u00e9bec) en 1976 pour travailler comme le plus jeune sous-chef de l'h\u00f4tel M\u00e9ridien.<\/p>\n<p>Il a ensuite d\u00e9m\u00e9nag\u00e9 \u00e0 Vancouver en 1978 pour occuper un poste de chef dans l'un des plus r\u00e9cents restaurants italiens d'Umberto, Al Porto.<\/p>\n<p>Le March\u00e9 de Granville Island venait juste d\u2019ouvrir, en 1979, et Mario et sa partenaire Louise Turgeon ouvrent une boucherie fran\u00e7aise, appel\u00e9e La Madrague\u2026<\/p>\n<p>Trois ans plus tard, ils ouvrent une petite boulangerie fran\u00e7aise, appel\u00e9e La Baguette et L\u2019\u00e9chalote\u2026<\/p>\n<p>\u2026Quelques ann\u00e9es plus tard, Mario ouvre un restaurant, \u00e0 Gastown, appel\u00e9 Le Souffle, avec \u00ab le repas le plus m\u00e9morable \u00bb de 1985, le Vancouver Magazine, et la meilleure carte des vins\u2026<\/p>\n<p>Puis trois autres magasins, et une grande manufacture pour produire des pains et des croissants \u00e0 grande \u00e9chelle\u2026<\/p>\n<p>Apr\u00e8s la naissance du premier enfant, le couple d\u00e9cide de ne garder que le magasin de Granville Island pour s'occuper des enfants\u2026<\/p>\n<p>Mario, est aussi Sculpteur\u2026<\/p>\n<p>En 1998, Mario a saisi l'occasion d'explorer une passion de toujours et s'est inscrit \u00e0 un atelier de sculpture sur pierre avec Alberto Riplansky \u00e0 la Vancouver Academy of Arts, et avec Santo Mignosa, la figure en argile...<\/p>\n<p>Il a ensuite suivi un cours d'argile avec De L'esprit et un cours d'anatomie avec David Klass de New-York, \u00e0 la Loveland Academy of Art dans le Colorado.<\/p>\n<p>Il a \u00e9galement particip\u00e9 \u00e0 un atelier de figures en argile, avec Martine Vaugel, laur\u00e9ate du prix Rodin.<\/p>\n<p>Mario se rend en Italie, au studio Galeotti \u00e0 Pietrasanta, en Toscane, pour travailler sur ses sculptures en marbre.<\/p>\n<p>Mario est un ancien membre du conseil d'administration et artiste principal du CIPA, l'Institut canadien des artistes portraitistes. Ancien membre de la Sculpture Society of B.C., il travaille le marbre et le bronze, principalement de mani\u00e8re figurative.<\/p>\n<p>Ses \u0153uvres font partie de collections priv\u00e9es au Canada, aux \u00c9tats-Unis et en Europe.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_video_widget wpb_content_element vc_clearfix   vc_video-aspect-ratio-169 vc_video-el-width-100 vc_video-align-left\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t\n\t\t\t<div class=\"wpb_video_wrapper\"><iframe loading=\"lazy\" title=\"Mario Armitano Sculptures\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/CUL4G9R3h7g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_video_widget wpb_content_element vc_clearfix   vc_video-aspect-ratio-169 vc_video-el-width-100 vc_video-align-left\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t\n\t\t\t<div class=\"wpb_video_wrapper\"><iframe loading=\"lazy\" title=\"Mario Armitano SCulptures\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/G1t_oBMqAsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Born in Provence South of France, Mario attend Culinary school and Hotel management. After working in several Hotels, Mario leaves for Montreal Quebec in 1976 to work as the youngest Sous Chef in the Meridien Hotel Company. Then moved to Vancouver, in 1978 to take a chef position in one of the Umberto\u2019s newest Italian [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-1767","page","type-page","status-publish","hentry"],"acf":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/pages\/1767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/comments?post=1767"}],"version-history":[{"count":8,"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/pages\/1767\/revisions"}],"predecessor-version":[{"id":2182,"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/pages\/1767\/revisions\/2182"}],"wp:attachment":[{"href":"https:\/\/armitano.ca\/fr\/wp-json\/wp\/v2\/media?parent=1767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}