Erika Volchan O'Conor is an award-winning documentary filmmaker and multi-media producer based in Boulder, Colorado. She is interested in producing documentaries that highlight the ingenuity, bravery, compassion and resilience of the human spirit. She produces and edits video for businesses and non-profits.
Volchan O'Conor is currently collaborating with Denver Museum of Nature & Science Senior Curator Dr. Steve Nash on a feature length documentary, 'Konovalenko: Stories in Stone', about the life, art and times of Ukrainian-Russian gem sculptor, Vasily Konovalenko.
'Pioneers' was Volchan O'Conor's feature-length directorial debut. She also produced, filmed, and edited this documentary, an acknowledgement of the impact that women had on culture and society throughout the American West in the 19th century and beyond.
Volchan O'Conor continues to collaborate with Director Judith Wechsler, as an editor on several historical biographies. The last four, ‘Isaiah Berlin: Philosopher of Freedom’, 'Svetlana Boym: Exile and Imagination', 'Aby Warburg Metamorphosis and Memory,' and 'The Passages of Walter Benjamin', are distributed by the Museum of Modern Art, New York's circulating film library and have be screened at such venues as the Harvard Art Museum, NYU's Institute for the Humanities, London's Warburg Institute, etc. Currently, they are collaborating on a feature length documentary about inspired Russian-Jewish-British philosopher and social and political theorist, Isaiah Berlin.
A Mandarin-Chinese, Portuguese, (limited) Spanish and French speaker, Volchan O'Conor previously worked as a contributing reporter and research assistant for the New York Times in Rio de Janeiro, as an English-language coach for actress Zhang Ziyi ('Crouching Tiger Hidden Dragon') on the set of Wang Kar-Wai's 'The Grandmasters', as an assistant to actress Tang Wei ('Lust Caution') and assistant unit publicist on Michael Mann's 'Blackhat', and as the producer and director of 'AmeriCooking', a 262 four-minute episode web series delivering American culinary culture to Chinese audiences.