My art is experienced during one of the most common yet meaningful human experiences – gathering and nourishing with each other around a table. A restaurant is a live, ever-evolving gallery in which people can touch, hold, feel and experience my art. I collaborate with chefs to create custom collections of wheel-thrown tableware. From inception to execution, I consider how my art will provide the architecture of a chef’s food, how it will exist within a restaurant and what invitation it will convey to a diner. Fine dining is a platform in which I explore the boundaries of function versus form, utility versus conceptualization. 

My handmade collections of ceramics invite diners to slow down and notice the intentional small differences between pieces. When people flip their plates over at the end of the meal to learn more, my maker mark invites them to contemplate something we often do not in this culture – the maker and place of origin of useful, handmade objects, those everyday things we experience and enjoy. 

My art is experienced during one of the most common yet meaningful human experiences – gathering and nourishing with loved ones around a table. A restaurant is a live, ever-evolving gallery in which people can touch, hold, feel and experience my ceramics. I collaborate with chefs to create custom collections of wheel-thrown tableware. From inception to execution, I consider how my art will provide the architecture of a chef’s food, how it will exist within a restaurant and what invitation it will convey to a diner. Fine dining is a platform in which I explore the boundaries of function versus form, utility versus conceptualization. My handmade collections of ceramics invite diners to slow down and notice the intentional small differences between pieces — these are the mark of handmade. When people flip their plates over at the end of the meal they see that this utilitarian art was made by a person and in the same city as the restaurant.