John Harris Project

About the Artist

Bryan Thomas Molloy
Boston, MA; USA 1974
[ résumé ]
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Bachelor of Fine Arts
MassArt; Boston, MA; USA 1999
[ view degree ]
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[ Massachusetts College of Art and Design is one of the top colleges of its kind in the United States. Founded in 1873, MassArt has a legacy of leadership as the only independent public college of art and design in the country and the nation’s first art school to grant a degree. The college offers a comprehensive range of baccalaureate and graduate degrees in art and design, all taught by world-class faculty, along with continuing education and youth programs designed to encourage individual creativity. Whether at home in Boston or on the other side of the globe, the artists and designers of MassArt are dedicated to making a difference in their communities and around the world. For more information, visit massart.edu. ]

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Studied under:
George Nick, Irena Roman, Ron Hayes, Floyd Covert, Don Brandt and many others.
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Work held in Collections: United States (Boston, Virginia, Pennsylvania, Etc.),Brazil, England, Germany, Johannesburg South Africa, Dennis Owens ABC27 Local News Harrisburg, Hershey Co., NFL Eagles' LeSean McCoy, former Governor Rendell of Pennsylvania, former Mayor Reed of Harrisburg, various PA State Representatives,, Tracey and Bob Meloni, (the parents of Christopher Meloni, (Law&Order: SVU/HBO True Blood/Twelve Monkeys/Etc.)), Metro Bank, RNC 2008 Palin run, and many more.
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dramatically underlit photo of bryan molloy in college

2013- I paint to show my appreciation of my surroundings in the style, or 'school' of Velasquez, John Singer Sargent and the 'American' or 'Boston Impressionists'. I seek to refound the discipline of the development of fine art tradition before two world wars destroyed objective and focus of the arts in the post-war period of the modern age. I produce art of 'Investment Art' calibre for the 21st century, to re-establish the strength, quality and importance of fine art as it relates to the encouragement and preservation of the creative spirit, which provides for the health of the global economy; by providing new ideas; as well as the adaptability needed for the survival of the human species and perpetuation of life as a whole.

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2008- At MassArt, on the advice of Professor Ron Hayes (co-developer of Windsor & Newton's Acrylic formula), Bryan learned, for the owners and collectors of his work, to produce legacy quality investment art of paramount calibre. Molloy Studios uses the highest quality Windsor & Newton paints, Rembrandt paints, and heavy-duty, wagon-grade canvas. Molloy works closely with third-generation Framer, Rick Walker of Walker's Framing. This ensures that a work by Bryan Thomas Molloy will last a minimum of 400 years, as an heirloom to many.

Currently, Molloy is working in an impressionist- realism style, painting everything from landscapes, portraits, and private commissions. Bryan donates his work and his time regularly to charities such as Habitat for Humanity, Aids Community Alliance, United CerebralPalsy, Whitaker Center for Science and the Arts, Keystone Human Services, Art Association of Harrisburg.

Bryan co-created the popular ONSE series of one-night exhibits in local (Harrisburg, PA, U.S.A) restaurants and other night spots. He volunteered as Event Coordinator for a year.

Bryan is working in bryan molloy from aah newsletter 2005Harrisburg part-time as a Gallery Assistant at the Art Association of Harrisburg. He also takes on private commissions, portraits, and is painting several personal series, including a series of views from the Pennsylvania Turnpike, a Steelton Steel Mill Series, views of the Susquehanna River, and a Rugby series.

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2011- ”I am a Boston educated representational Impressionist: a style I refer to as Boston Impressionism. The appreciation of the world around me as it affects me intimately is the source of my inspiration and as a result my subjects tend to be interpretations of this. I also have a strong belief, related to the former issue, in supporting and strengthening the people and things which give structure to the things around me which I am indebted to and depend on daily such as the historical and political structure of the community I am a part of. My goal is to be as Anton Chekov said, "…a free artist and nothing else."

”I am not a plein air painter. Like those I emulate; the Renaissance Masters, the French Academic Masters, the English Portrait Masters, and traditional academic technique; I am a studio painter. The brash elements, unwieldy and delicate equipment are not well suited, in my opinion, to such a fine operation as painting. I prefer instead the comfort of my studio, where I can dedicate more of my attention toward my work… to be absolutely indebted fully to concentration. As with decent conversation, the speaker is best heard when given one's fullest attention.

I believe in technology. A professor @ MASSART (Irena Roman) said once that if technology was present in it's current forms @ the time of Michelangelo & DaVinci, they would have appreciated it's usefulness as a valuable tool to aid in their endeavors.

My "style" is a product of my education in Boston, combined with my appreciation of ancient Chinese painting. My parents attended a church to which a majority of the "flock" were first generation Chinese immigrants, fresh from the travel. Resultingly, teachings, methodology and practice (the authorities there also being Chinese) were imparted to me as through a Chinese filter. In college @ MASSART, in an “Art of Ancient China” class, the Professor (a Grad- student from China) was so enamored of my understanding and description of Zen Buddhist teachings and their influence and evidence in a particular Ancient Chinese Master's painting— that she begged me to carefully correct the grammar and polish the presentation of the paper I had written hastily… so that she could have it published.

MASSART influenced me tremendously. Especially with frequent, mandatory trips to the Museum of Fine Arts, Harvard's Fogg and Peabody Museums, and the Isabella Stewart Gardner Museum. Boston's severely defined stoic cultural prowess did too. But much more influential, to me however, was the regional stress Boston placed upon her beloved “supertalent” John Singer Sargent (and the Impressionist wake of devotion found in his hereafter)! A fast-drawn riptide of which, tempered and tossed me, most affectionately in that resulting tsunami. I therefore am most definitely a product of my environment— I emulate Sargent (and the Kennedy boys) to the best of my ability. And not only Sargent, of course... his compatriots Dennis Miller Bunker, the Expatriates of that period; Whistler and the like. I then followed the tree's branch the way back to Diégo Velázquez and found Goya, spent a moment's respite with Edvard Münch and the Expressionists, dabbled intellectually with Umbérto Boccioni and the Futurists. Then after much searching and intense study, my heart felt at home, and I began to waddle my brush. Waddling I, now as then, through strange Oriental, Calligraphic, Expressionist, Impressionist finesses. Goya's small Expressionistic figures in the background of certain of his works, painted with merely three few strokes, are forever reeling and reveling in the back of my mind.”
—Bryan Molloy

Artist's Statement:
"I paint to show my appreciation of my surroundings."
—Bryan Molloy

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Cooking is a way the artist maintains nutritional and creative discipline while away from the easel. Eat small French-style portions. Bon Appétit!

Toasted Garlic Whole-grain Fresh-mozzarella Italian Loaf Sandwich


1 oval regular loaf Multi-grain Whole-grain Rustic Italian Bread
2 tablespoons butter
1/2 cup italian shedded cheese blend
2 tablespoons minced garlic

Sub Filling

1/8 lb. proscuitto
1 fresh mozzarella wrapped hot capicola party-roll
1/2 lb. soppressata
5 Tbs. olive oil
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 sweet Georgian Vidalia onion
1/3 cup sliced pepperoncini
4 tablespoons pepperoncini juice
5 dill pickle spears (refrigerated Kosher deli-style)
4 tablespoons dill pickle juice
1/4 cup olive oil
1/4 cup mayonnaise
1 big red tomato
5-8 romaine lettuce leaves



Slightly hollow both sides of loaf after slicing in half.

Spread butter and sprinkle shredded cheese and garlic evenly.

Broil on high until well-browned in oven.

Sub Filling

Slice mozzarella roll, tomato, and onion (soppressata and proscuitto usually will be purchased sliced).

Dice pickle.

Marinate onion and pickle and peppers in juices, herbs and oil for 10-15 min.(while loaf is toasting).

When loaf is cooled, spread with mayonnaise.

Layer one side with mozzarella/capicola, then shread proscuitto and layer over mozzarella, then layer soppressata over that.
Layer the other side with tomato then lettuce, then marinated vegetables; pour a slight amount of the juice over the lettuce.


Pull mozzarella side carefully over lettuce side to make a large sandwich.

Slice in 1-2 inch slices and serve.

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Cooking is a way the artist maintains nutritional and creative discipline while away from the easel. Eat small French-style portions. Bon Appétit!

Chicken Anissette

Anise Cream Sauce

1 small carrot ( peeled and diced small ) 1/3 small yellow onion ( minced ) 1 stalk celery ( diced ) 1/2 medium-sized anise bulb with bottom most stalk included ( diced ) 3 slices thick-cut bacon 1/2 package light cream cheese 2 Tbs. flour 3 Tbs. butter Pinch dried rosemary Pinch dried basil 2-3 cups hot pasta water

Broiled Chicken

1 medium sized bonless skinless chicken breast

Aged balsamic vinegar from Modena

2 Tbs. garlic powder


Salt to taste

1/2 lb. thin spaghetti

Extra virgin olive oil


Anise Cream Sauce

Render bacon.

Brown onions in bacon and bacon fat.

Melt 2 Tbs. butter then add flour to form paste.

Add vegetables and crumble in herbs. saute thoroughly.

Add 2 cups water and stir through until it begins to thicken.

Add cream cheese and 1 Tbs. butter.

Stir constantly and add more water to reach desired thickness.

Broiled Chicken

Brine chicken in salt and water overnight as per one's usual preference.

Apply small drizzle of oil and vinegar to top of chicken breast,

left whole, then dust with 2 Tbs. garlic powder.

Broil chicken on high and drizzle with balsamic vinegar every 10 min. until done.

Let rest then slice in 1/4 inch slices.


Boil water with salt and add pasta to cook al dente.

Drain and rinse with cold water.

Add olive oil and coat thoroughly.


Place pasta on plate.

Place several slices of chicken as fallen dominoes to the side of the pasta.

Put sauce over pasta, drip slightly down middle of chicken arrangement.

Garnish with anise hair and a bit of stalk.

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