Custom Ceramics
and collaborations
Over the years, I’ve worked closely with chefs and creative teams to design ceramics that are functional, tactile, and deeply considered to elevate interiors and guest’s dining experiences.
Every item is made by hand with attention to detail, proportion, and how it lives in context. Whether you're looking to outfit an entire service or create a few signature pieces, I collaborate with you to bring form and feeling together.
If you're looking for custom ceramics for your restaurant or project, let’s start with a quick call. We’ll talk through your timeline and what you're envisioning.
Portfolio
Published on Main
Created bespoke ceramics for chef Gus Stieffenhofer-Brandson’s tasting menu, designed to complement the precision and creativity of their plating. The pieces were refined, minimal, and scaled to support a multi-course Michelin tasting experience without distraction, allowing the food to lead while still holding its own on the table.
The creative brief was pure freedom: “Think outside the box and create something no one else has.” We spent over 9 months sampling claybodies, glazes, and shapes. Eventually, a set of 7 quirky designs was chosen, consisting of: the applebox, the birdsnest, the UFO-donut, the pedestal, the disk, the dimple, and the squid.
Chef
Gus Stieffenhofer-Brandson
Website
www.publishedonmain.com
Accolades
One Michelin Star (2022, 2023, 2024) - #1 on Canada's 100 Best Restaurants list (2022)
Pluvio
I designed a bespoke tabletop fire pit and dinnerware for Pluvio, a restaurant on the edge of the raw and wild Pacific West Coast in Ucluelet. The intention was to translate open-fire cooking into something that could live on the table.
The four-part fire pit system pushed scale and precision simultaneously: large pieces, interchangeable lids and bases, and tight galleries so everything lined up and functioned properly. The chimney was the most exciting element, tested repeatedly to create the perfect flow of oxygen and keep embers and kindling glowing and releasing the perfect amount of smoke.
The visual language for the fire pits and plates came from my Ember series: red stoneware paired with a satin black glaze with a hint of shimmer.
Chef
Warren Barr
Website
www.pluvio.ca
Accolades
Ranked #4 on Canada's Best New Restaurants by EnRoute Magazine - TripAdvisor's Best Fine Dining Restaurants in Canada (2022) - Recognized on Canada's 100 Best Restaurants list (2023)
Maenam
Collaborated with Chef Angus An and team to create a range of colourful plates and bowls that balance elegance with durability. The focus was on clean silhouettes and subtle textures to support Maenam’s modern Thai tasting menus.
The biggest challenge was glaze development and creating shades and hues that would not compete with, but elevate Maenam’s colourful food.
Chef
Angus An
Website
www.maenam.ca
Accolades
Michelin Recommended (2022) - Vancouver Magazine's Restaurant of the Year (2016) - Top 25 Restaurants in Canada by EnRoute Magazine (2018) - Zagat’s Top 200 Restaurants in the World - Best Thai Restaurant by Vancouver Magazine (multiple years)
Nimmo Bay Wilderness Resort
Collaborated with photographer Jeremy Koreski, chef Linnéa LeTourneau, and Sommelier Kyle Gartlan-Close on a photoshoot for this remote luxury resort nestled in British Columbia’s coastal rainforest. My ceramics were featured throughout and selected to complement the wild, seasonal ingredients
Chef
Linnéa LeTourneau
Photography
Jeremy Koreski
Website
www.nimmobay.com
Accolades
BC Hotel Association's Accommodation of the Year (2024) - BC Hotel Association's Culinary Excellence Award (2024) - TIABC's Remarkable Experience Award (2024) - Winner of the 1st Annual Global Safari Awards for Best Wellness, Wilderness, and Water Retreat (2024) - Member of National Geographic Unique Lodges of the World
The Acorn
Worked with this iconic plant-forward restaurant to develop thoughtful, minimalist forms that elevated their refined but approachable plating. The brief called for neutral glazes and intentional, but subtle, contrast in texture, creating a crisp feel on the table.
Rather than producing plain white dinnerware, I designed a geometric overlap of satin, matte, and glossy white glazes. The result was a series of “tighty whities” with just enough variation to add depth and interest. Given the tight kitchen space, all pieces were made to stack cleanly and efficiently.
Chef
Devon Latte
Website
www.theacornrestaurant.ca
Accolades
Michelin Recommended (2022) - Featured in The New York Times, Bon Appétit, and Conde Nast Traveller - Named Best Vegan-Friendly Restaurant in the World by Big 7 Travel - Silver in Best Plant-Based Restaurants by Vancouver Magazine (2025)
Ça Marche Creperie
Collaborated with chef Maxime Bettili on his ode to Brittany at Ça Marche, where buckwheat crêpes are paired with cider. In search of the perfect modern take on a traditional Breton cider bowl, we worked closely between the studio and service. Nearly 100 bowls were made along the way, adjusting volume, rim, weight, lip-curve, and balance until the bowl felt intuitive in the hand. The final piece is simple, functional, and plays with contrasting textures.
Inquiries
If you're looking for custom ceramics for your restaurant or project, let’s start with a quick call. We’ll talk through your timeline and what you're envisioning.
