The Philosophy For over 20 years, my days have been defined by the high-stakes world of real estate portfolios, business, and investing—a world of data, logistics, and macro-economics. It is a space where precision and strategy are the primary currencies.

But I’ve always believed that a life well-lived requires a counterweight. If the morning is about the "Market," the evening is about the "Epicurean."

The Pottery At the wheel, the noise of the economy fades into the physics of the clay. I don’t aim for mass production; my studio is a space of slow, intentional creation. Producing only 5 to 10 pieces a week, I focus on "functional art"— Bowls, ceramic ravioli boards (that feel right in the hand), and tajines designed to hold heat as well as they hold a conversation.

Every piece is a unique study in texture and form, created for those who believe that the objects we use daily should be as thoughtfully crafted as the lives we build.

The Kitchen A handmade bowl is only half of the story; the other half is what goes inside it. As the Epicurean Economist, my recipes are an extension of my pottery. From the science of a fermented sourdough to the perfect geometry of a hand-cut ravioli, I share the food and the ruminations that keep me grounded between the boardroom and the kiln.