I became a ceramic artist in 2006, a bit late in life, while simultaneously raising a herd of beef cattle on my South Texas ranch. In 2009, I became a charter vendor of The Pearl Farmers Market in San Antonio. Wanting to introduce my customers to less familiar cuts, I researched traditional ways of cooking beef around the world and found that many recipes were prepared in ceramic cookware—tagines, cazuelas, casseroles, and more. So, I learned how to make ceramic cooking vessels and serving ware.

L&M Grass-fed Beef evolved into The Bull and China Shop, and my customer base grew, with many of the beef buyers becoming ceramics buyers. Additionally, several of San Antonio’s most noted chefs who had bought my beef over the years were starting new restaurants—Chef Steven McHugh’s Cured and Chef John Brand’s Supper at Hotel Emma, among others—and they asked me to design and produce tableware for them.

After studying ceramics at the Southwest School of Art since 2006, and two summers attending workshops at Haystack Mountain School of Crafts, I am a bonafide clay addict, as well as a member of the San Antonio Potters Guild. A day without clay feels incomplete to me.

Heartfelt appreciation goes to the chefs, restaurants, businesses, and customers who have commissioned my tableware and to the businesses who feature and sell my work in their shops, including Spartan and Hotel San Jose in Austin, Texas, and El Cosmico in Marfa.