In 2004 Southwest Art Magazine haled Rick McClure as an artist to watch, and the art world has been looking ever since! Even so, a wide audience of longtime devotees already embraced the artist and his talent. His recognition and achievements come as the fruit of long, hard work. An award-winning plein air painter and a dedicated teacher, Rick McClure has been painting professionally for more than twenty-five years.
Born in Raton, New Mexico in 1954, Rick McClure is largely identified with Oklahoma where he received his education and where he continues to live and work. He is embraced as a native son, honored with his work hanging in the Oklahoma State Capitol Permanent Collection.
He found quick affirmation of his talent when, as a high school junior, an out-of-state collector purchased an entire exhibit of his work. Awarded an art scholarship to Southwestern Oklahoma State University, Rick McClure graduated with a Bachelor of Fine Arts degree. He continued his studies with post-graduate work in painting from North Texas State University and in sculpture from the University of Central Oklahoma. In addition, he enrolled in Plein Air Master Class Studies with Charles Sovek as well as Eric Michaels.
Mr. McClure has captured numerous awards including those at the “American Impressionists Society National Exhibition, the “71st Grand National Exhibition at the Salmagundi Club” and the Best of Show at the “Cincinnati Art Club’s ViewPoint Exhibition. His free, painterly approach to recording locations in America and abroad has become popular with collectors nationwide.
Rick McClure’s rich art works capture the essence and life of a landscape. One admiring observer saluted his fresh approach to a popular medium and familiar subject: “His love for painting on location has proven very popular with collectors and many find his little excerpts from nature to be a refreshing approach to representational landscape painting. Confronting nature and the public on location enables McClure to produce works that are fresh, spontaneous, and as Charles Movalli states, “more akin to sushi than fried fish.”