Serving Up Restaurant Style
New York ceramicist Jono Pandolfi’s sense of whimsy explains the “egg crate” serving plates and playful porcelain dessert “pillows” he created for Daniel Humm (an F&W Best New Chef 2005) of Eleven Madison Park, as well as the herringbone-etched caviar services he designed for The Modern’s Gabriel Kreuther (an F&W Best New Chef 2003). jonopandolfi.com.
The “Jono Pandolfi” teapot, inspired by Asian lanterns. $100; clio-home.com or 212-966-8991.
“Egg crate” serving plates and playful porcelain dessert “pillows” for Daniel Humm and herringbone-etched caviar services for Gabriel Kreuther.
Paris design duo Sylvie Loiseau and Claire-Anne Willemin use a mix of glossy pastel glazes and rough matte-white finishes to add visual and tactile contrast to their minimalist dinnerware. gargantua.ch.
Belgian designer Pieter Stockmans relies on a time-intensive industrial production technique known as slipcasting to create delicate, paper-thin porcelain. He limits his palette to white, gray and blue. pietstockmans.be.
“Biscuit” white porcelain tea light, $150; blue-and-white-glazed porcelain vase, $180; nested square porcelain plate set, $515; 312-664-9582 or luminaire.com.
At Le Louis XV in Monaco, Alain Ducasse turns to custom dishes from Stockmans for everything from amuse bouches to coffee.
German artisan Stefanie Hering works with bisque, the purest form of porcelain. She accentuates classic shapes with intricate detailing, hand-drilling thousands of holes along the rim of a bowl or creating hairline stripes with high-fired cobalt. hering-berlin.de.