Designing custom tableware for fine dining establishments requires a delicate balance between artistic vision and practical functionality. As a professional ceramicist, I continually strive to harmonize aesthetics with craftsmanship, bridging the gap between the intangible aspects of art and the tangible demands of the culinary world.

An exceptional opportunity arose when I was approached by the innovative team behind the two-Michelin-starred restaurant DELTA, located on the 5th floor of the Stavros Niarchos Foundation Cultural Center. Collaborating closely with culinary visionaries George Papazacharias and Thanos Feskos, I was tasked with crafting bespoke tableware to complement their 12-course omnivore menu, which offers a truly creative and sensory fine-dining experience.

The challenge was to create twelve individually sculpted pieces, each intricately designed to align with the concept of its corresponding course. This involved translating culinary visions into tangible ceramic forms, such as crafting a ceramic duck's body to accompany a dish resembling a duck's head, or a ceramic bulp vase for an edible calla lilly to sprout.

Working alongside course designer George Papazacharias and his creative team I immersed myself in this collaborative endeavor, infusing each piece with artistic integrity while ensuring functionality and visual cohesion with the restaurant's innovative cuisine.