I often say that when you bring my work into your space, you're bringing a bit of me with it.
I hope that when you see my work, you see something you love and something that will work with what you're cooking.
I also hope that you're reminded of the goals that I have in making my work– that the humanity and the labor that went into making a hand-crafted piece of art, much like the effort put forth in your kitchen, is recognized as an integral part of the experience.
I have been fortunate that most of my work has been with the independent restaurant groups that are truly on the ground making a difference in their communities. We are often cheering on each other's work and I know that means a common sense of purpose for everyone involved.
I’ve always tried to use my work to support and spread the awareness of organizations that are doing work in our communities. In the past year, with your help, I’ve been able to drive support and awareness to groups including– Southern Restaurants for Racial Justice, The Lee Initiative, Southern Smoke Foundation, The Andy Roddick Foundation, Good Work Austin, Communities in Schools of Central Texas, City Harvest, Central Texas Food Bank, and others.
I think you know where I stand and where I'd like my work to be. I would love to know more about how you are thinking about the future of your community, your employees and your business.
Thank you for taking the time to share. None of us have all of the answers alone, but collectively, I know we can make a difference. If there is anything I can do to help, I would be glad to connect and talk about any of this.
I am currently on a waitlist for my hospitality dinnerware and am fully booked for the remainder of 2021. I work alone in the studio now and love what I’m able to accomplish at this slower pace. I look forward to working with select clients in hospitality. In 2022 I will be accommodating hospitality orders between 50-300 pieces.
If you have a project coming up in 2022, please get in touch to get on the waitlist.
I have been working in ceramics for well over 20 years.
This experience gives me a knowledge base to come up with creative solutions for a variety of projects. The process in my studio is not unlike what happens in your kitchen. I start with raw material, prep it, and make it simultaneously innovative and replicable. There is nothing I enjoy more than collaborating with my friends in the hospitality industry. I offer a wide array of polished, contemporary forms and designs that can be used on a daily basis. I believe objects matter and look forward to being a part of your dinner service.
Olamaie- Austin, TX
UB Preserve- Houston, TX
Animal- Los Angeles, CA
Red Hook Tavern- Brooklyn, NY
The Dutch- New York City
Boka Restaurant- Chicago, IL
March- Houston, TX
Coppa- Boston, MA
Cured- San Antonio, TX
610 Magnolia- Louisville, KY
Maketto- Washington, D.C.
Langbaan Restaurant- Portland, OR
Emmer & Rye- Austin, TX
Bambara- Cambridge, MA
Little Donkey- Cambridge, MA
Uni Sashimi- Boston, MA
Alden & Harlow- Cambridge, MA
George's at the Cove- La Jolla, CA
Uchi Restaurants- Texas / Miami, FL / Denver, CO
Coquette, New Orleans, LA
Salt and Time- Austin, TX
New Waterloo- Austin, TX
Californios- San Francisco, CA