For months we’ve been tracking what we’re calling the All-in-One Chef: chefs who not only preside over the kitchen but also design their restaurant interiors, arrange the flowers, and make their own soap for the guest WC.
London chef-restauranteurs Clare Lattin and Tom Hill (the duo behind Ducksoup, fermentation-focused Rawduck, and Little Duck Picklery) design their custom line of ceramics, Vessel & Time, for use in their eateries.
Bread baker and chef Fernando Aciar launched his own ceramics line, Fefo Studio, where he makes ceramic lighting and tiles, as well as bowls and plates for his New York restaurant, O’Cafe.
Alexa first noted the work of Cuban-born, New York–based chef/ceramicist/stylist Marité Acosta back in 2014, when she spotted a few vases of hers at an event (see Painterly Pottery by a New York City Chef).
Colleen Hennessey studied sculpture at the Kansas City Art Institute before working in the kitchens of acclaimed Los Angeles restaurants Campanile, Lucques, and Canelé for 15 years.
Now she crafts simple tableware on the coast of northern California, like these nested bowls (they’re sold out on Quitokeeto, but similar designs are available on her site).
Jacqueline and Marshall Blair use the ceramics from their own workshop, The Pottery Studio, to outfit their two LA restaurants, Posto Giusto and Blair’s.
Christina Liu is not a chef, but she almost was, stage-ing in a high-powered restaurant kitchen and planning on attending culinary school before attending the Royal College of Art for a Master of Arts in ceramics and glass.
And one we have our eye on: London-based chef Dan Cox, who started throwing pots (and installed a kiln at his house) while he was the executive chef at Michelin-star restaurant Fera.
His new garden-to-table restaurant on a farm in Cornwall, Crocadon, will include a pottery where he’ll create bespoke tableware to suit individual dishes: Stay tuned.