the finished product," Pandolfi said, referring to his lengthy
16-step technique. "Labor is our number one expense." For
this reason, Pandolfi and his team tend to shy away from
anything that strays too far from their roots and he admits
to favoring a more rigid, rule-following work ethic.
"I actually prefer designing for my customers and working
within the confines and limitations of restaurant tabletops.
I like making functional work, and working with chefs puts
me in challenging situations, in a good way."
His signature style includes architecturally clean lines
with glazes that are minimal in color, featuring earthy,
natural tones that are sometimes finished with speckle
detailing or marbling. ere is a balance between rustic
and modern, handmade and refined, to which Pandolfi is
proud to say runs consistently throughout all of his designs,
custom or not.
In many ways, Pandolfi's process is a labor of love. Long
aer his tableware leaves the kiln, they become a vessel
for chef concepts just as creative, thoughtful, and well-
composed as they are.
VUE ON DINING
