When Mahon isn’t working on 600-pound clay sculptures, he teams up with Michelin-starred California restaurants such as Meadowood. The artist makes his platters from a custom stoneware clay he enhances with rocks and other rough, natural materials to achieve a range of textures.
Clockwise from top left: $350, $700, $250; lynnmahon.com
Kreeger produces striking ceramics for top chefs, including Paul Qui of Qui, in Austin, Texas, and Tim Maslow of Boston’s Ribelle. “I want each piece to feel individual,” he says, “and to elevate your daily rituals.”
Pandolfi taught pottery for years before focusing on his own designs. Now he counts New York’s Eleven Madison Park, Atera, and Gramercy Tavern as clients and heads a small team of potters. This dark-shelled coupe bowl was designed with Eleven Madison chef Daniel Humm.
$160 for four; jonopandolfi.com
Felt + Fat
Nathaniel Mell and Wynn Bauer turn out extraordinary work for local Philadelphia restaurants such as Fork, Laurel, and High Street on Market. For their marble plate series, they mix their own tinted porcelain clay and cast it in handmade molds to create a smoky swirl of pastels.
Wall creates a wide range of styles for some of London’s most exciting restaurants, including the Ledbury and the Clove Club. He frequently works with bright, glossy glazes, but some of his most recent pieces have a more timeless, naturalistic look, such as these dishes, which resemble the surface of the moon.